Blog 9
from web site
Handbook of Natural Toxins and Foodborne Pathogenic Microorganisms
Food safety is a complicated subject that affects many facets of society, including the general people as well as the government, business, and academic sectors. Current information about the main known agents that cause foodborne illness is available in the second edition of the Bad Bug Book, which is published by the Center for Food Safety and Applied Nutrition of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services. This handbook contains brief, generic information that is meant to be used in everyday life.
It is not meant to serve as a complete scientific or clinical reference.
According to the laws enforced by the FDA, a food is adulterated if it contains either (1) a poisonous or other harmful substance that is not an inherent natural component of the food itself, in an amount that poses a plausible risk to health, or (2) a substance that is an inherent natural component of the food itself, is not a result of contamination from the environment, agriculture, industry, or other sources, and is present in an amount that typically renders the food inedible. A toxin produced by a fungus that has infected food, or a pathogenic bacterium or virus, if the amount present in the food may be harmful to health, are examples of the first.
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