| 영문 | food poisoning | 한글 | 식중독 |
|---|---|---|---|
| 설명 | 유해물질에 오염된 음식물을 먹음으로써 일어나는 일군의 급성질환이며, 주로 발열-구역질-구토-설사-복통 등의 증세가 나타난다. 입을 통한 전염병이나 기생충병 등은 여기에 포함되지 않는다. 식중독을 원인물질에 따라 분류하면 세균성 식중독, 화학성 식중독, 자연독 식중독, 미생물 독성대사물질에 의한 식중독으로 구분할 수 있다. 각 부류에 속하는 독성물질은 그 종류가 매우 많으며, 독성물질은 당장 건강을 해칠만한 양이 아니라 하더라도 많은 식품 중에 널리 분포되어 있어서 만성중독-발암성-돌연변이 유발성-기형유발성-알레르기성 반응을 일으키는 원인이 될 수도 있다. 식중독의 대부분은 세균에 의하여 생기는 세균성 식중독으로서, 여기에는 살모넬라-장비브리오-웰치균-병원대장균에 의한 감염형 식중독과 포도알균, 보톨리누스균이 생성한 독소에 의한 독소형 식중독이 있다. 감염형 식중독은 살아 있는 유해세균을 다량으로 먹음으로써 일어나는 것이므로 식품을 가열해서 먹으면 세균은 사멸해 버리기 때문에 중독되는 일이 없다. 그러나 독소형 식중독은 세균은 죽어도 독소는 그대로 남아 있으므로 음식물을 가열해도 남은 독소가 중독을 일으키는 경우이다. 화학성 식중독은 화학물질에 의한 것으로서 근래에 들어와 화학공업의 발달로 화학적 합성품의 대량생산이 가능해지고 이들이 식품공업이나 농업분야에 다량으로 사용되면서 심각한 문제로 등장하였다. 특히 식품가공과정 중에 사용한 불법식품첨가물, 잔류농약-산업폐수에 의한 식품의 중금속오염, 또는 식품과 관련이 있는 각종 용기-기구-포장 등에서 용출되는 독성물질이 문제가 된다. |
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| 영문 | food | 한글 | 식품, 음식 |
|---|---|---|---|
| 설명 | 1. 몸안에 들어가서 영양분으로 되거나 몸조직을 형성하거나 에너지를 공급하는 물질. 2. 식품. 사람이 일상적으로 섭취하는 음식물을 통틀어 이르는 말. 3. 음식. 사람이 먹을 수 있도록 만든, 밥이나 국 따위의 물건. |
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| 영문 | staphylococcal food poisoning | 한글 | 포도알균 식중독 |
|---|---|---|---|
| 설명 | 크림이 들어 있는 과자, 커스타드(custards), 치즈와 같은 식품이나, 육류에 황색 포도알균이 생성하는 창자관독이 함유된 것을 섭취하여 일어나는 식중독으로서 갑작스러운 발병, 두통, 침분비, 구역, 구토, 설사, 복부산통 및 땀남을 특징으로 하며, 발작 후 5~6시간 지속한다. |
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| ADI | Academy of Dentistry International; acceptable daily intake; AIDS-defining illness; allowable daily ... |
|---|---|
| DPI | daily permissible intake; days post inoculation; dietary protein intake; diphtheria-pertussis immuni... |
| IDA | 1) Imino-Diacetic Acid 2) Iron Deficiency Anemia &nb... |
| FD&C | Food, Drug and Cosmetic Act; food, drugs, and cosmetics |
| I & O | Intake & Output; 섭취량과 배설량 |
| CSFII | Continuing Survey of Food Intake by Individuals |
|---|---|
| FI | Food intake |
| VFI | Voluntary food intake |
| ADI | Acceptable Daily Intake |
| ADFI | Average daily feed intake |
| acceptable daily intake | <pharmacology> This is an estimate of the amount of a substance in food that can be ingested daily over a lifetime by humans without appreciable health risk. The concept of the acceptable daily intake has been developed principally by who and FAO and is relevant to chemicals such as additives to foods, residues of pesticides and veterinary drugs in foods. Acceptable daily intakes are derived from laboratory toxicity data, and from human experiences of such chemicals when this is available, and incorporate a safety factor. The acceptable daily intake is thus an estimate of the amount of a substance in food that can be ingested over a lifetime by humans without significant risk to health (for contaminants in food and drinking water, tolerable intakes - daily or weekly - are used). See: tolerable daily intake. (15 Jan 1998) |
|---|---|
| tolerable daily intake | TDIs are applied to chemical contaminants in food and drinking water. The presence of contaminants is unwanted and they have no useful function, differing from additives and residues where there is or was deliberate use resulting in their presence. TDIs are calculated on the basis of laboratory toxicity data with the application of uncertainty factors. A TDI is therefore an estimate of the amount of a substance (contaminant) in food or drinking water that can be ingested daily over a lifetime without a significant health risk. (09 Oct 1997) |
| energy intake | Total number of calories taken in daily whether ingested or by parenteral routes. (12 Dec 1998) |
| bacterial food poisoning | A term commonly used to refer to conditions limited to enteritis or gastroenteritis (excluding the enteric fevers and the dysenteries) caused by bacterial multiplication per se or by a soluble bacterial exotoxin. (05 Mar 2000) |
| health food | A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. Health foods have been attributed with the ability to prevent the development of diseases, slow the aging process, and prolong life. (12 Dec 1998) |
| salmonella food poisoning | Poisoning caused by ingestion of food harboring species of salmonella. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. (12 Dec 1998) |
| staphylococcal food poisoning | Poisoning by staphylococcal toxins present in contaminated food. (12 Dec 1998) |
| Staphylococcus food poisoning | Outbreaks commonly caused by staphylococcal enterotoxin and characterised by an abrupt onset of gastroenteritis within several hours after ingestion of the food contaminated with the preformed exotoxin; vomiting is usually more severe and diarrhoea less severe than in infectious forms of bacterial food poisoning. (05 Mar 2000) |
| infant food | Food processed and manufactured for the nutritional health of children in their first year of life. (12 Dec 1998) |
| essential food factors | Those substances required in the diet: certain amino acids and unsaturated fatty acids, vitamins, essential minerals, etc. (05 Mar 2000) |
| united states food and drug administration | An agency of the public health service concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc. (12 Dec 1998) |
| food | 1. What is fed upon; that which goes to support life by being received within, and assimilated by, the organism of an animal or a plant; nutriment; aliment; especially, what is eaten by animals for nourishment. In a physiological sense, true aliment is to be distinguished as that portion of the food which is capable of being digested and absorbed into the blood, thus furnishing nourishment, in distinction from the indigestible matter which passes out through the alimentary canal as faeces. Foods are divided into two main groups: nitrogenous, or proteid, foods, i.e, those which contain nitrogen, and nonnitrogenous, i.e, those which do not contain nitrogen. The latter group embraces the fats and carbohydrates, which collectively are sometimes termed heat producers or respiratory foods, since by oxidation in the body they especially subserve the production of heat. The proteids, on the other hand, are known as plastic foods or tissue formers, since no tissue can be formed without them. These latter terms, however, are misleading, since proteid foods may also give rise to heat both directly and indirectly, and the fats and carbohydrates are useful in other ways than in producing heat. 2. Anything that instructs the intellect, excites the feelings, or molds habits of character; that which nourishes. "This may prove food to my displeasure." (Shak) "In this moment there is life and food For future years." (Wordsworth) Food is often used adjectively or in self-explaining compounds, as in food fish or food-fish, food supply. <zoology> Food vacuole, one of the spaces in the interior of a protozoan in which food is contained, during digestion. Food yolk. <biology> See Yolk. Synonym: Aliment, sustenance, nutriment, feed, fare, victuals, provisions, meat. Origin: OE. Fode, AS. Foda; akin to Icel. Faeoa, faeoi, Sw. Foda, Dan. & LG. Fode, OHG. Fatunga, Gr. Patei^sthai to eat, and perh. To Skr. Pa to protect, L. Pascere to feed, pasture, pabulum food, E. Pasture. 75. Cf. Feed, Fodder food, Foster to cherish. (01 Mar 1998) |
| food additives | Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants, food preservatives, food colouring agents, flavoring agents, anti-infective agents (both plain and local), vehicles, excipient and other similarly used substances. Many of the same substances are pharmaceutic aid when added to pharmaceuticals rather than to foods. (12 Dec 1998) |
| food and beverages | Edible or potable substances. (12 Dec 1998) |
| food and drug administration | The U.S. Agency responsible for regulation of biotechnology foodproducts. The major laws under which the agency has regulatory powersinclude the Food, Drug, and Cosmetic act, and the Public Health Service Act. (09 Oct 1997) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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