A range of bacteria, viruses, and parasites are to blame for the majority of foodborne illnesses, which are infections. Food contamination and foodborne illness can also be brought on by harmful poisons and chemicals.
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What about foodborne illnesses?</h3>
- Politicians, journalists, and members of the foodservice industry are frequently quoted when claiming where foodborne diseases are most frequently exposed to consumers.
- It is frequently believed that the majority of foodborne diseases are brought on by eating food where meals are made to order, whether in restaurants or households.
- The norovirus is the most typical cause of foodborne illness in the United States.
- Watery diarrhea, gaseousness, vomiting, and flu-like symptoms are brought on by the virus.
- The majority of cases of foodborne disease are caused by microbial contamination (bacterial, viral, or parasite contamination).
- When someone becomes ill after ingesting tainted food or drink, they are said to have a foodborne sickness.
- It is also known as food poisoning, foodborne illness, and foodborne infection.
- Foodborne disease is thought to be brought on by more than 250 substances.
Learn more about foodborne illness here:
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Generally, yes it is true that store brands are cheaper than national brands. This is because they are often copies of existing brands using lower quality packaging/products.
Answer:
Teratogens and embryonic.
Explanation:
Teratogens may be defined as any chemical or physical agent that might cause mutations in the fetus. Teratogen is harmful for both the mother and the fetus.
Teratogen must be avoided during the pregnancy. As this effect the embryonic development and might cause the abnormal growth and development of a child. The child can born with missing eyes, ears or other body parts.
Thus, the answer is teratogens and embryonic.
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