| food c. |
a sequence of organisms through which energy is transferred from its ultimate source in a plant; each organism eats the preceding and is eaten by the following member in the sequence.
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| food challenge t. |
food challenge.
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| food i. |
forceful wedging of food into the peridontium by occlusal forces, which may occur interproximally or in relation to the vestibular or oral tooth surfaces. It is a common contributing factor in gingival and periodontal disease.
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| food m. |
Glycyphagus domesticus.
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| food p. |
a group of illnesses varying in severity from mild and self-limited to life threatening, caused by ingestion of contaminated food or food that is inherently poisonous. Various microorganisms may cause it, the most common being pathogenic bacteria or their products (toxins), e.g., Staphylococcus aureus, Bacillus cereus, Campylobacter, Clostridium botulinum, C. perfringens, Escherichia coli, Vibrio cholerae, V. parahaemolyticus, Shigella species, Salmonella species, and Yersinia enterocolitica. Bacterial food poisoning is usually manifested as acute gastroenteritis but may be associated with such syndromes as botulism, typhoid fever, and cholera. Neurologic symptoms can also be caused by food poisoning as a result of ingestion of chemically toxic foods, such as certain mushrooms and berries, or may involve substances such as heavy metals, mercury, or insecticides.
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