An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES
Food poisoning -- Etiology. : Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville
1997
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Food poisoning -- Great Britain : Food poisoning, policy, and politics : corned beef and typhoid in Britain in the 1960s / David F. Smith and H. Lesley Diack with T. Hugh Pennington and Elizabeth M. Russell
Food poisoning -- Great Britain -- Prevention. : Food poisoning : listeria and listeriosis : together with the proceedings of the Committee, minutes of evidence and appendices. Sixth report / House of Commons, Social Services Committee, Session 1988-89
Food poisoning -- Japan : Kigyō jiko no hassei mekanizumu : "tetsuzuki no shinwaka" ga jiko o hikiokosu = A mechanism of corporate accidents : corporate accidents as a result of work procedure mythologization / Taniguchi Yūjin cho
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning
