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F o o d
A portal dedicated to food and foodways

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User:Fminiomega/sandbox/testefoodportal/box-header 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 10 minutes.

Symptoms vary depending on the cause. They often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between. This is because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine. (Full article...)

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The gills of L. indigo

Lactarius indigo, commonly known as the indigo milk cap, indigo milky, indigo lactarius, blue lactarius, or blue milk mushroom, is a species of agaric fungus in the family Russulaceae.

The fruit body color ranges from dark blue in fresh specimens to pale blue-gray in older ones. The milk, or latex, that oozes when the mushroom tissue is cut or broken (a feature common to all members of the genus Lactarius) is also indigo blue, but slowly turns green upon exposure to air. The cap has a diameter of 5–15 cm (2–6 in), and the stem is 2–8 cm (343+18 in) tall and 1–2.5 cm (38–1 in) thick. (Full article...)

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