an acute gastrointestinal condition characterized by such symptoms as headache, fever, chills, abdominal and muscular pain, nausea, diarrhea, and prostration, caused by foods that are naturally toxic, as poisonous mushrooms, by vegetable foods that are chemically contaminated, as by insecticides, or by bacteria or their toxins, especially of the genus Salmonella.
an acute illness typically characterized by gastrointestinal inflammation, vomiting, and diarrhoea, caused by food that is either naturally poisonous or contaminated by pathogenic bacteria (esp Salmonella)
food poisoning n.
An acute gastrointestinal disorder characterized by vomiting and diarrhea, caused by eating food contaminated with bacteria, usually of the genus Salmonella or the genus Staphylococcus, which produces a toxin.
Illnesses that arise from eating food contaminated with pathogenic or toxic (see toxins) substances. Characterized by vomiting and diarrhea, food poisoning is often caused by bacteria, such as salmonella or staphylococci. (See botulism.)
- Food pollen
noun 1. infertile pollen produced by some plants that attracts insects and thus aids pollination
noun 1. an electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, puréeing, or otherwise processing at high speeds. noun 1. (cookery) an electric domestic appliance designed to speed the preparation and mixing of ingredients by automatic chopping, grating, blending, etc
noun, Ecology. 1. successive levels of predation in a food chain represented schematically as a pyramid because upper levels normally consist of decreasing numbers of larger predators. 2. a diagram that represents a healthy diet by placing food groups in a pyramid according to the number of servings from each group to be eaten every […]
noun 1. the study of the nature of foods and the changes that occur in them naturally and as a result of handling and processing.