Poisons food poisoning

White, Luise. Poisoned Food, Poisoned Uniforms, and Anthrax, or. How Guerillas Die in War. In Landscapes of Exposure Knowledge and Illness in Modern Environments, edited by Gregg Mitman, Michelle Murphy, and Christopher Sellers, special issue, Osiris, 220-34. Chicago University of Chicago Press, 2004. 

Food poisoning Food preservative Food preservatives... 

The stocking of ponds, lakes, and reservoirs to increase the production of desirable fishes that depend on natural productivity for their food supply and are ultimately captured by recreational fishermen or for subsistence is another example of extensive aquaculture. Some would consider such practices as lying outside of the realm of aquaculture, but since the practice involves human intervention and often employs fishes produced in hatcheries, recreational or subsistence level stocking is associated with, if not a part of aquaculture. Similarly, stocking new ponds or water bodies which have been drained or poisoned to eliminate undesirable species prior to restocking, can lead to increased production of desirable species. 

Shipment of hydrazine solutions is regulated in the United States by the Department of Transportation (DOT) which classifies all aqueous solutions between 64.4 and 37% N2H4 as "Corrosive" materials with a subsidiary risk of "Poison". Hydrazine has been identified by both the Environmental Protection Agency and the DOT as a hazardous material and has been assigned a reportable quantity (RQ) of 0.450 kg (1 lb) if spilled. Dmms for the shipment of these solutions must bear both the DOT specification "Corrosive" and "Poison" labels in association with the markings "RQ Hydrazine Aqueous Solution UN 2030." Aqueous solutions of 37% concentration or less are a hazard Class 6.1, UN 3293, Packing Group III and require "Keep Away From Food" placards and labels. 

Lead and its compounds are cumulative poisons and should be handled with recommended precautions. These materials should not be used in contact with food and other substances that may be ingested (see also Lead compounds). 

This can be a dangerous procedure due to the potential growth of food poisoning bacteria such as Staphylococcus aureus (31). This method of inoculation requites a very strict condition to assure the absence of not only bacteria associated with a health hazard but also those associated with product failure (proteolytic, greening, and gas-forming microorganisms). 

This proliferation in the use of color additives was soon recognized as a threat to the pubHc s health. Of particular concern were the practices of a dding poisonous colorants to food, and of using dyes to hide poor quaUty or to add weight or bulk to certain items. References 5—14 provide additional information on the history of food colorants and thek regulation. Reference 15 provides more information regarding the appHcations, properties, specifications, and analysis of color additives, as well as methods for the determination of colorants in products. 

Table 5. Comparison of Disinfectants Against Food-Poisoning Bacteria ...

Gastroenteritis Gastroenteritis is an acute inflammation of the lining of the stomach and intestines. Symptoms include anorexia, nausea, diarrhea, abdominal pain and weakness. Gastroenteritis has many causes, such as bacteria (food poisoning), viruses, parasites, consumption of irritating food or drink, as well as stress. Treatment for the condition depends on the underlying cause. 

Bacillus cereus B. cereus gastroenteritis food poisoning... 

Poisoning by ergot still occurs occasionally in countries where rye is extensively used as a food grain or where ergotised grain is liable to be fed to cattle and methods for its detection have been devised, but interest in the analysis of ergot centres chiefly on the estimation of the active alkaloids in the crude drug or its preparations. The methods used may... 

Uruguayan Chemical Industry Association (ASIQUR), 273 Utah Department of Agriculture and Food, 299 Utah Department of Envhonmental Quality, 299 Utah Labor Commission, 299 Utah Poison Control Center, 318... 

Frass, m. food, feed corrosion, -gift, n, stomach poison. 

Nahrungs-rohr, n., -rShre, /. alimentary canal, -sait, m. nutrient juice specif., (Med.) chyle, (Bot.) sap. -stoff, m. nutritive substance, nourishment, food. -stSrung, /. nutritional disturbance, -teilchen, n. nutritive element, -vergiftung, /. food poisoning, -wert, m. nutritive value, -zufuhr, /. food intake. 

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