What form of food poisoning is derived from the Latin word for a sausage?
"and 7.0 and cannot use lactose as a primary carbon source, characteristics important for biochemical identification. ""C. botulinum"" was first recognized and isolated in 1895 by Emile van Ermengem from home-cured ham implicated in a botulism outbreak. The isolate was originally named ""Bacillus botulinus"", after the Latin word for sausage, ""botulus"". (""Sausage poisoning"" was a common problem in 18th- and 19th-century Germany, and was most likely caused by botulism) However, isolates from subsequent outbreaks were always found to be anaerobic spore formers, so Ida A. Bengtson proposed that the organism be placed into the genus ""Clostridium"", as the genus ""Bacillus"""
"in the meat to produce nitric oxide. Nitric oxide prevents iron from breaking down the fat in the meat, thus halting rancidity. The binding also creates the characteristic reddish color found in most cured meat. Finally, the nitrite inhibits the growth of botulism-causing organisms that would ordinarily thrive in the oxygen-deprived environment in the sausage casing. German scientists originally named botulism poisoning (""sausage poisoning""). The term """" derives its name from the Latin term for sausage. Eating cured meat products has been linked to a small increase in gastric cancer, as well as chronic obstructive pulmonary disease. The negative effects"
"the Mediterranean. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and"
"a light-brown liquid with the ""Salmonella"" bacteria (referred to by the perpetrators as ""salsa""), and either spreading it over the food at a salad bar, or pouring it into salad dressing. By September 24, 1984, more than 150 people were violently ill. By the end of September, 751 cases of acute gastroenteritis were documented; lab testing determined that all of the victims were infected with ""Salmonella enterica"" Typhimurium. Symptoms included diarrhea, fever, chills, nausea, vomiting, headaches, abdominal pain, and bloody stools. Victims ranged in age from an infant, born two days after his mother's infection and initially given a five"
"style is ""mousseline"", which are very light in texture using lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat. The word ""sausage"" is derived through French from the Latin , as the sausage-making technique involves placing ground or chopped meat along with salt into a tube. The tubes can vary, but the more common animal-derived tubes include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper are"
"was the culprit. During July 21–August 8, 2017, the Texas Department of State Health Services (DSHS) was notified of 20 cases of cyclosporiasis among persons who dined at a Mediterranean-style restaurant chain (chain A) in the Houston area. On July 31, 2018, the United States Department of Agriculture (USDA) issued a public health alert for certain beef, pork and poultry salad and wrap products potentially contaminated with Cyclospora. The contamination came from the chopped romaine lettuce used in these products. Cyclosporiasis Cyclosporiasis is a disease caused by infection with ""Cyclospora cayetanensis"", a pathogenic protozoan transmitted by feces or feces-contaminated food"
"and Drug Administration (FDA) and more recent studies, specific microbial hazards in ceviche include ""Anisakis simplex"", ""Diphyllobothrium"" spp., ""Pseudoterranova decipiens"" and ""Pseudoterranova cattani"", and ""Vibrio parahaemolyticus"". Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as ceviche. The Latin American cholera outbreaks in the 1990s may have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche. The American Dietetic Association urges women to avoid ceviche during pregnancy. Ceviche Ceviche, also cebiche, seviche or sebiche (), is a seafood dish typically made from fresh raw fish cured in"
"salt,"" from Latin salsus [meaning] ""salted"". Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat. The Chinese sausage ""làcháng"", which consists"
"2018 Romaine lettuce E. coli O157:H7 outbreak In 2018, a strain of ""Escherichia coli"" bacteria caused the reported illness of 210 people across 36 states in the US, carried on Romaine lettuce from Yuma, Arizona. This strain produces shiga toxin, which is thought to have been transferred to the species from a strain of ""Shigella"" by a bacteriophage, a kind of virus that (as the name implies) ""eats"" bacteria. On or after April 16, 2018, cases of food poisoning began to be reported in the New York State area. The CDC eventually concluded this was an example of O157:H7, its"
"2013. The tuna had come from Ghana. In 2011, 20 reports of food poisoning at a Stockholm restaurant were thought to be histamine poisoning in tuna from Senegal. In 2012, UK environmental health authorities in North East Lincolnshire intercepted and destroyed a shipment of tuna from Vietnam after 4 crew members were reported to have developed symptoms of histamine poisoning. Commercially canned tuna was determined to be the cause of the poisoning of 232 persons in the north-central United States in 1973. Scombroid food poisoning Scombroid food poisoning, also known as simple scombroid, is a foodborne illness that typically results"
"who investigate foodborne disease and develop appropriate responses to cases. In 1995 a 4-year-old girl died from a fatal stroke after eating mettwurst produced by the Garibaldi company, and many other people were hospitalised. Toxins in the meat attacked blood vessels and kidneys. 23 children developed lifelong damage to their kidneys, suffering Hemolytic-uremic syndrome. In 1996, more than 500 people fell ill after consuming peanut butter contaminated with Salmonella. Around 50 of these cases were linked to Kraft peanut butter, where the peanuts had been contaminated with mouse droppings in the roasting process. Nippy's fresh chilled fruit juices were found"
"word for ""sausage"" in the English sense exists in Hungarian, local salamis (see e.g. winter salami) and boiled sausages ""hurka"" are often not considered when listing regional sausage varieties. The most common boiled sausages are rice liver sausage (""Májas Hurka"") and blood sausage (""Véres Hurka""). In the first case, the main ingredient is liver, mixed with rice stuffing. In the latter, the blood is mixed with rice, or pieces of bread rolls. Spices, pepper, salt and marjoram are added. ""See the section Nordic countries below"" Italian sausages (""salsiccia"" – plural ""salsicce"") are often made of pure pork. Sometimes they may"
"peoples who prepare it believe that the dish has many healthful properties, but the saponin chemicals which create the foam may cause gastrointestinal irritation if large quantities are consumed. Native themed restaurants in British Columbia have occasionally offered sxusem on their menus in recent years. Unrelated plants in the genus ""Sapindus"" produce very toxic saponins and are also commonly denominated ""soapberry"" along with the edible Canada buffaloberry. The common name of the plant in British Columbia is ""soopolallie"", a word derived from the historic Chinook Jargon trading language spoken in the North American Pacific Northwest in the 19th and early"
"that the ""poisonings"" were caused by the extremely strong, peppery taste, rather than by the presence of actual poisons. ""Lactifluus piperatus"" forms part of an unusual and highly regarded dish in North America, being one of several species parasitized by the lobster mushroom ""Hypomyces lactifluorum"". Once colonized by the parasite, an orange-red crust forms over the surface of the mushroom, and the taste becomes delicious as the parasite infiltrates its host's tissues. It is also a common source of food among red squirrels. Because of the presence of auxins in ""Lactifluus piperatus"" metabolites, it can be applied as a rooting"
"to be unsatisfactory and has been declared a ""nomem nudum"" (a name without a recognised species). Two species are currently considered to be capable of causing human infection: ""S. bovihominis"" (""S. hominis"") and ""S. suihominis"". Other species including ""Sarcocystis nesbitti"" have occasionally been reported infecting humans. Infection occurs when undercooked meat is ingested. The incubation period is 9–39 days. Human outbreaks have occurred in Europe. Rats are a known carrier. It has been suggested that contaminated water may be able to cause infection but this presently remains a theoretical possibility. The pathology is of two types: a rare invasive form"
"code for a strain of ""E. coli ""that is noteworthy for seeming to have genes from a different but related species, ""Shigella"", producing an unusual toxin, though not one especially lethal to human beings. List of foodborne illness outbreaks in the United States 2018 Romaine lettuce E. coli O157:H7 outbreak In 2018, a strain of ""Escherichia coli"" bacteria caused the reported illness of 210 people across 36 states in the US, carried on Romaine lettuce from Yuma, Arizona. This strain produces shiga toxin, which is thought to have been transferred to the species from a strain of ""Shigella"" by a"
"there are many varieties of blood sausage. Sausages made of blood are usually called ""morcela"" or ""negrinha"" (a slang term from Portuguese ""negro"" meaning dark or black). There are many varieties around the Portuguese world. There are varieties local to Portugal, the Azores, Hawaii, China, US and India, etc. Spanish ""morcilla"" has many variants. The most well-known and widespread is ""morcilla de Burgos"" which contains mainly pork blood and fat, rice, onions, and salt, and is produced in two varieties: cylindrical and gut-shaped. In Albacete and La Mancha, the ""morcilla"" is filled with onions instead of rice, which completely changes"
"Kishka (food) Kishka or kishke (; Belarusian кішка, ""kishka""; ; Romanian ""chişcă""; Yiddish קישקע; Lithuanian ""vėdarai""; Hebrew קישקע; Russian ""кишка""; Ukrainian ""кишка"") refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means ""gut"" or ""intestine."" One Eastern European kishka type is ""kaszanka"", a blood sausage"
"Boudin Boudin () are various kinds of sausage in French, Luxembourg, Belgian, German, Quebec, Acadian, Aostan, Creole, Surinamese Creole, Austrian and Cajun cuisine. The Anglo-Norman word ""boudin"" meant 'sausage', 'blood sausage' or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either. (cf. boudin) The English word ""pudding"" probably comes from ""boudin"". The term ""boudin"" in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this"
"simply as polony. Garlic Polony is also widely available. In 2018, a South African factory that produced polony and other processed meats was associated with the deadliest listeriosis outbreak in history, that sickened 1000 people, and killed at least 180. Various vegetarian and vegan versions of bologna are available. A typical UK recipe uses soya and wheat protein in the place of lean meat and palm oil instead of fat together with starch, carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional bologna. Bologna sausage Bologna sausage, also called baloney () and known"
"Those who have been diagnosed with this type of food poisoning display symptoms of gastrointestinal discomfort, limb weakness, and an inability to differentiate hot from cold effectively. West Africans smoke them for use in soups and sauces. Smoking protects the soft flesh from disintegrating in the broth and gives it a smoky flavour. Barracuda The barracuda is a ray-finned fish known for its large size, fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena, the only genus in the family Sphyraenidae which was named by Constantine Samuel Rafinesque in 1815. It is found in"
"The toxin, though not the organism, is destroyed by heating it to more than for longer than 5 minutes. Honey can contain the organism, and for this reason, honey should not be fed to children under 12 months. Treatment is with an antitoxin. In those who lose their ability to breathe on their own, mechanical ventilation may be necessary for months. Antibiotics may be used for wound botulism. Death occurs in 5 to 10% of people. Botulism also affects many other animals. The word is from Latin, ""botulus"", meaning sausage. Early descriptions of botulism date from at least as far"
"Saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Leeds, Newcastle, and the English Midlands and are occasionally also available fried in batter. The word is believed to originate from the Swiss-French ""cervelas"" or ""servelat"", ultimately from the Latin ""cerebrus""; originally a pig brain sausage particularly associated with Switzerland. Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper,"
"Salami Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. The word ""salami"" in English comes from the plural form of the Italian ""salame."" It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In"
"Sauerkraut Sauerkraut (; , lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his ""De Agri Cultura"") and Columella (in his ""De re Rustica"") mentioned preserving cabbages and turnips with salt. Sauerkraut"
"Foodborne illness Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to"
"German noun ""Knackwurst""—which, in English, is sometimes corrupted as knockwurst—comes from the German verb ""knacken"" () (""to crack"") or the adjective ""knackig"" () (""crisp""). This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to ""pop,"" often exploding the juices, when bitten into (authentic example: ). The term ″Knackwurst″ came up in Germany the middle of the 16th century. In Germany, all different kinds of ""Knackwürste"" are abbreviated ""Knacker"" (). Knackwurst Knackwurst () (in North America spelled knockwurst ()) refers to a sausage type of northern German"
"Saucisson Saucisson, or ""saucisson sec,"" is a variety of thick, dry cured sausage that originates in France. Similar sausages are called Salchichón in Spain. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Saucisson comes from the Latin ' meaning ""salted"". It is sometimes called '. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork. The word ""saucisson"" first appeared in France in 1546 in the ""Tiers Livre"" of Rabelais. Saucisson stuffing is generally made of two-thirds to three-quarters lean"
"preserving their meat. The name 'lukaniko' is derived from ancient Roman cuisine's ""lucanica"" (from Lucania regiono of South Italy) and has been used in Greek since at least the 4th century. Loukaniko Lukániko (Greek: λουκάνικο) is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavoured with greens, especially leeks. Lukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a"
"soups, Thai curries, or as an addition to certain rice dishes such as Khao man kai. Vietnamese 'dồi tiết' (Northern) or 'dồi huyết' (Southern) is blood sausage, boiled or fried, made with pork blood, pork fat and basil. In Limbu cuisine, sargemba or sargyangma is a type of blood sausage made mostly from pork intestines, pork fat, rice and yangben, a type of edible wild lichen. Throughout Central and Eastern Europe, blood sausage, known as ""kishka"" (meaning ""intestine""), is made with pig's blood and buckwheat kasha. It is also known in Russia as ""krovyanka"" (кровянка), or ""krovyanaya kolbasa"" (кровяная колбаса,"
"to diseases caused by direct infection by pathogens, some food borne diseases are caused by the presence of toxins produced by microorganisms in food. There are five main types of microbial pathogens which contaminate food and water: viruses, bacteria, fungi, pathogenic protozoa and helminths. Several bacteria, such as E. coli, Clostridium botulinum, and Salmonella enterica, are well-known and are targeted for elimination via various industrial processes. Though bacteria are often the focus of food safety processes, viruses, protozoa, and molds are also known to cause food-borne illness and are of concern when designing processes to ensure food safety. Although the"
"contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages come in a huge range of national and regional varieties, which differ by their flavouring or spicing ingredients (garlic, peppers, wine, etc.), the meat(s) used in them and their manner of preparation. The word ""sausage"" was first used in English in the mid-15th century, spelled ""sawsyge"". This word came ""...from Old North French saussiche (Modern French saucisse)"". The French word ""saussiche"" came ""...from Vulgar Latin *salsica ""sausage,"" from salsicus ""seasoned with"
"food contaminated by animal feces, or by human feces, such as by a food-service worker at a commercial eatery. ""Salmonella"" serotypes can be divided into two main groups—typhoidal and nontyphoidal. Nontyphoidal serotypes are more common, and usually cause self-limiting gastrointestinal disease. They can infect a range of animals, and are zoonotic, meaning they can be transferred between humans and other animals. Typhoidal serotypes include ""Salmonella"" Typhi and ""Salmonella"" Paratyphi A, which are adapted to humans and do not occur in other animals. Infection with nontyphoidal serotypes of ""Salmonella"" generally results in food poisoning. Infection usually occurs when a person ingests"