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  • Answer: To prevent food poisioning, premises are often designed in a linear flow:Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service AreaThe main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination.To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
  • Answer: yes
    and you should never eat eggs beyond the expiration date on thepackage. I did this recently and paid for it with a few days ofpain, vomiting, diarrhea and headaches - Ouuuchhhhh

    im pretty sure i have it now, stomach cramps, headache, sick as adog... good times
  • Answer: Yes, but only if they have been handled improperly, contaminated and/or not fully cooked.
  • Answer: there might be fungal infections or if it is not clearly clean thenit can cause illness like food poising because literally if somethat you consume has a foreign pathogen that body is not familiarwith it will definitely react and cause diseases
  • Answer: yes, bad cheese can give you food poisoning
  • Answer: no. food poisoning can only occur when you have spoiled meat or dairy products.

    If the tomatoes have been contaminated with pathogens, of course you could get sick. Many people have contracted foodborne illnesses from eating raw fruits and vegetables.
  • Answer: Yes. Moldy anything can get you sick.
  • Answer: yes it can occur within 30 minuts. it normally occur within 20 minut but it depends on what food it is. i hope that answers your question
  • Answer: The human digestive track takes about 24 hours to process food end to end. It is unlikely, if not impossible, that food poisoning would kick in days later. A parasitic infection might get you a few days later however.


    There are several foodborne agents that can kick in several days or even months later. Trichinella spiralis, Salmonella typhi and even botulism can take days. See Related Links for a chart.
  • Answer: The knowledge of food poisoning can absolutely stop food poisoning by several factors:
    Food handlers do so in a way to ensure the cleanest of conditions and eliminate the possibilities of cross contamination.
    Food preparers do so in a way as to prevent cross contamination.
    Food purchasers do so in a way as to ensure their suppliers follow strict, pre-established guidelines ensuring the best possible products.
    Consumers use "fresh food wash" type cleaners to ensure the foods are salmonella, e.coli, bacteria, insecticide and food borne pathogen free before preparing and cooking the foods.
    The CitroBio Fresh Food Wash has been shown in independent testing to stop food poisoning, salmonella, e.coli and other food borne pathogens.
    If there is anything further I can assist you with or if you feel I did not answer your question thoroughly, please let me know ASAP and I will elaborate.
    Thank you,
    Tim Mathews
  • Answer: Not necessarily. It depends what bacteria have grown on it and what toxins have been formed.
  • Answer: There are a number of ways in which food can make you sick.Chemicals, heavy metals, foreign objects, food-infesting insects,parasites, fungi, viruses and bacteria are all possible causes.
    The greatest, and by far most common risk of becoming ill or dyingfrom food is from contamination with harmful microorganisms,commonly known as germs. The likelihood of becoming seriously illby microorganisms is far greater than that of pesticide risks,environmental contaminants, nutritional imbalances, food additivesand natural toxicants.
    Microorganisms include bacteria, viruses, molds, and parasites. Ofthe many types of microorganisms, bacteria and viruses are themajor source of foodborne illness cases in most of the world.
    Microbial food poisonings or foodborne illnesses mainly fall intoone of two categories. The first is foodinfection, where the microorganism itself growsinside your body and is the source of your symptoms. An example ofhtis is Salmonella. The second type is foodintoxication, where a chemical or natural toxin(often produced as a by-product of bacteria present in the food -known as an exotoxin) causes your symptoms or illness. A bacteriaknown to cause intoxication is Staphylocuccos aureus.
    Most bacterial food poisonings are actually food infections. Thesymptoms of food infection and food intoxication are similar. Bothcan produce food poisoning related symptoms, such as headaches,vomiting, abdominal pain, cramps, diarrhea, dehydration, and so itis not always clear which you are experiencing. Some dangerousbacteria such as Clostridium botulinum can cause death ifa person is not treated immediately.

Food poisoning can develop from a half hour to several days after eating food contaminated with germs?

  • true

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