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A foodborne disease outbreak occurs when two or more people become ill after consuming contaminated food or drink.
Foodborne illness (also known as food poisoning) is any illness caused 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 they commonly include vomiting, fever, aches, and diarrhea. Even if infected food was eliminated from the stomach in the first bout, microbes, such as bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some microbes survive in the intestine.
Symptoms of contaminants that require an incubation period may not appear for hours to days, depending on the cause and quantity consumed. Longer incubation periods cause those affected to fail to associate the symptoms with the item consumed, leading them to misdiagnose gastroenteritis, for example.
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