food poisoning causative agents



  • Agents that can cause food poisoning are: substances added during preparation, e.g. lead; substances synthesized by the commodity during growth and storage e.g. poisons in potatoes and red beans; substances formed by processing or storage under poorly controlled conditions e.g. some kinds of fish poisoning; substances stored by a commodity e.g. paralytic shellfish poisoning caused by a poison in some of the plankton or algae that they consume; allergens, e.g. strawberries; bacteria; and unidentified agents, probably viruses.