i have food poisoning - translation to ελληνικό
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i have food poisoning - translation to ελληνικό

ILLNESS RESULTING FROM FOOD THAT IS SPOILED OR CONTAMINATED BY PATHOGENIC BACTERIA, VIRUSES, PARASITES OR TOXINS
Food poisoning; Food Contamination/Poisoning; Foodborne disease; Food-borne illness; Food poison; Ptomaine poisoning; Foodborne intoxications; Foodborne; Bacterial food poisoning; Ptomaine; Food borne illness; Food born illness; Food Poisoning; Ptomain; Foodborne Illness; Food poisonning; Ptomaine Poisoning; Contaminated food; Food disease; Tomain; Tomain poisoning; Tolmain; Food-poisoning; Food-borne disease; Food-borne diseases; Food poisioning; Causes of foodborne illness

i have food poisoning      
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Έχω τροφική δηλητηρίαση.      
I have food poisoning.
coloring matter         
SUBSTANCE THAT IMPARTS COLOR WHEN IT IS ADDED TO FOOD OR DRINK
Food Coloring; Food colouring; Colorings; Food color; Food colour; Food colors; Food dye; Food Dye; Food colorings; Food coloring agents; Artificial color; Artificial coloring; Artificial colors; Colour additives; Coloring matter; Food dyes; Artificial colouring; Color additive; Food colorant; Food colorants; Artificial colours; Colourings; Food colourant; Artificial Color
χρωστική ουσία

Ορισμός

Ptomaine
·noun One of a class of animal bases or alkaloids formed in the putrefaction of various kinds of albuminous matter, and closely related to the vegetable alkaloids; a cadaveric poison. The ptomaines, as a class, have their origin in dead matter, by which they are to be distinguished from the leucomaines.

Βικιπαίδεια

Foodborne illness

Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.

Symptoms vary depending on the cause but often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine.

For contaminants requiring an incubation period, symptoms may not manifest for hours to days, depending on the cause and on quantity of consumption. Longer incubation periods tend to cause those affected to not associate the symptoms with the item consumed, so they may misattribute the symptoms to gastroenteritis, for example.