Foodborne intoxications — definition?
Diseases from ingesting toxins in food.
Foodborne infections — mechanism?
Ingestion of microorganisms that multiply in host.
Toxic infections — example?
Cholera, Yersinia, produce toxins in vivo.
Mycotoxins — produced by?
Fungi (molds) on food.
Aflatoxins — source?
Aspergillus fungi on grains and nuts.
Natural intoxicants — examples?
Lathyrism, epidemic dropsy.
Staphylococcal poisoning — toxin?
Heat-stable toxin from *S. aureus*.
Botulism — cause?
Neurotoxin from *Clostridium botulinum*.
Salmonellosis — transmission?
Contaminated food or water.
Mycotoxin prevention — method?
Proper drying and storage of crops.
Lathyrism — toxin source?
Lathyrus sativus seeds.
Natural toxicant — effect?
Can cause paralysis, gangrene, or edema.
Answer 6 questions on Foodborne Disease Types and Prevention.
1. How are mycotoxins similar to or different from natural intoxicants in terms of their origin?
2. What is foodborne intoxication?
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