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Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, 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…
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| aflatoxins in peanuts | instance of | and toxins | 0.80 | text |
| poisonous mushrooms | instance of | and toxins | 0.80 | text |
| and various species of beans that have not been boiled for at least 10 minutes | instance of | and toxins | 0.80 | text |
| faucet height | instance of | with factors | 0.80 | text |
| flow type | instance of | with factors | 0.80 | text |
| and surface stiffness affecting the risk of cross-contamination.The most common bacterial foodborne pathogens are | instance of | with factors | 0.80 | text |
| HACCP | instance of | enforcement of hygiene procedures | 0.80 | text |
| the | instance of | enforcement of hygiene procedures | 0.80 | text |
| the liver | instance of | mycotoxicosis targets organ systems | 0.80 | text |
| digestive system | instance of | mycotoxicosis targets organ systems | 0.80 | text |
| Aflatoxin M1 | instance of | Other forms of aflatoxins exist as metabolites | 0.80 | text |
| poisons | instance of | plants can use only passive defenses | 0.80 | text |
These clusters group vocabulary that occurs around closely connected concepts in the source material.
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