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i have food poisoning - перевод на греческий
![Proper storage and [[refrigeration]] of [[food]] help in the prevention of food poisoning](https://commons.wikimedia.org/wiki/Special:FilePath/Kingfish great south bay.jpg?width=200 "Proper storage and [[refrigeration]] of [[food]] help in the prevention of food poisoning")
![[[Betanin]], a magenta dye, mainly produced from beets](https://commons.wikimedia.org/wiki/Special:FilePath/Betanin.svg?width=200 "[[Betanin]], a magenta dye, mainly produced from beets")
![[[Anthocyanin]], a red to blue dye depending on functional groups and pH](https://commons.wikimedia.org/wiki/Special:FilePath/Anthocyanidine.svg?width=200 "[[Anthocyanin]], a red to blue dye depending on functional groups and pH")
![[[beta-Carotene]], a yellow to orange colorant](https://commons.wikimedia.org/wiki/Special:FilePath/Beta-Carotin.svg?width=200 "[[beta-Carotene]], a yellow to orange colorant")
![[[Indigo Carmine]], which is blue](https://commons.wikimedia.org/wiki/Special:FilePath/Indigo carmine.svg?width=200 "[[Indigo Carmine]], which is blue")
![[[Allura Red AC]], which is red](https://commons.wikimedia.org/wiki/Special:FilePath/Allura Red AC Structural Formula V1.svg?width=200 "[[Allura Red AC]], which is red")
![[[Quinoline Yellow WS]], which is yellow](https://commons.wikimedia.org/wiki/Special:FilePath/Quinoline Yellow WS.svg?width=200 "[[Quinoline Yellow WS]], which is yellow")
Определение
Википедия
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.
