Risky foods, safer choices: avoiding food poisoning by Peter Cerexhe, John Ashton

By Peter Cerexhe, John Ashton

A client consultant to selecting among foods and drinks ideas, and the way to prevent occasions the place you will remorse what you ate.

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Sample text

According to this view, these receptors may open again in old age, helping to explain why the elderly are at heightened risk, once more, from certain bacteria.  Firstly, there is the idea that everyone is exposed to these pathogens, and we develop a symptomatic illness at the time of first exposure when we are children before developing some kind of immunity that protects us later in life.  For example, it's the child who is most likely to lick the cake mix out of the bowl, consuming some raw egg at the same time.

However, who is checking the peanuts in small health food shops (where you can grind your own peanut paste) or in local street markets? Another famous toxin produced by a mould is patulin, which turns up in apple ASPERGILLUS FLAVUS What is it? Mould that produces aflotoxins. Signs and symptoms: Large exposures can produce abdominal pain, swelling due to fluid retention in body tissues (oedema), liver damage, hepatitis; can lead to liver cancer and impaired immune system. Time to sickness after consuming: Several days or even years, depending on dose.

We rely on such chemicals for the wide and cheap availability of these important foods, although the demand is growing for fruit and vegetables that are 'pesticide free' and 'organically grown'.  It is a huge issue, and one day we may have different ideas about what all these pesticides are doing to us — even at low levels.  Education about agricultural chemicals is essential for farmers, though it is lacking in many parts of the world.  Pesticides and agricultural chemicals have what's known as a 'withholding period': a period of a number of days during which the fruit or vegetables must not be eaten as it may be poisonous to humans.

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