Benders'dictionary of nutrition and food technology

Three main categories:199(1) diseases caused by micro-organisms (including parasites)that invade and multiply in the body;(2) diseases caused by toxins produced by micro-organismsgrowing in the gastrointestinal tract;(3) disease caused by the ingestion of food contaminated withpoisonous chemicals or containing natural toxins or thetoxins produced by micro-organisms in the food.See also food poisoning.foodborne outbreak The consumption of contaminated foodfrom one source by a number people who later become ill.food combining See hay diet.food composition tables Tables of the chemical compositionand energy and nutrient yield of foods, based on chemicalanalysis. First American tables ‘Chemical Composition ofAmerican Food Materials’ published by USDA in 1896; first UKtables ‘The Chemical Composition of Foods’ by R A McCanceand E M Widdowson published in 1940. Although the analysesare performed with great precision, they are, of necessity,only performed on a few samples of each type of food. There isconsiderable variation, especially in the content of vitamins andminerals, between different samples of the same food.Therefore,calculation of energy and nutrient intakes based on use offood composition tables, even when intake has been weighed,can be considered to be accurate to within only about ±10%, atbest.food intolerance See adverse reactions to food.food intoxication Illness due to ingestion of toxic compounds naturallypresent in foods, resulting from chemical contamination orformed by micro-organisms.See also adverse reactions to food; food poisoning.food phosphate factor Term applied to the resistance of bacteriato thermal destruction; defined as the ratio of the resistance toheat when present in a food to that when in phosphate buffer (atpH 6.98).The protective action of the ingredients of food rendersthe bacteria more resistant than when it is in the buffer.food poisoning May be due to:(1) contamination with harmful bacteria or other microorganisms– the commonest bacterial contamination is dueto AEROMONAS spp., BACILLUS CEREUS, CAMPYLOBACTER spp.,CLOSTRIDIUM spp., E. COLI, LISTERIA spp., SALMONELLAspp., SHIGELLA spp., STAPHYLOCOCCUS AUREUS, YERSINIAENTEROCOLITICA;