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Food infection occurs when a pathogen enters the gastrointestinal tract and multiplies. Microorganisms can penetrate into the intestinal mucosa and grow there, or they can pass through other systemic organs. Infections are characterized by a delay in the appearance of gastrointestinal disturbance while the pathogen increases in numbers or affects invaded tissue. There is also usually a fever, one of the body's general responses to an infective organism.
Food borne infections remain a major public health problem. The Council for Agricultural Science and Technology estimated in its 1994 report, Food borne Pathogens: Risks and Consequences that as many as 9,000 deaths and 6.5 to 33 million illnesses in the United States each year are food-related.
Define Food availability and Food Access? Food availability: This refers to availability of necessary types of food in sufficient quantity, to the individual. The sources may b
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What is blood typing? The Blood typing is the determination, by means of tests, of the classification of a blood sample concerning blood group systems (specially the Rh system
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