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- https://bio.libretexts.org/Courses/Sacramento_City_College/BIOL_440%3A_General_Microbiology_(Hughes)/11%3A_Week_11/17%3A_Microbial_Mechanisms_of_Pathogenicity/17.01%3A_Characteristics_of_Infectious_DiseasesIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Bookshelves/Human_Biology/Human_Biology_(Wakim_and_Grewal)/04%3A_Nutrition/4.7%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Courses/Mansfield_University_of_Pennsylvania/BSC_3271%3A_Microbiology_for_Health_Sciences_Sp21_(Kagle)/12%3A_How_Microbes_Cause_Disease/12.01%3A_Microbial_Mechanisms_of_Pathogenicity/12.1.01%3A_Characteristics_of_Infectious_DiseasesIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Courses/Canada_College/Human_Biology_Biol_011_Textbook/04%3A_Nutrition/4.07%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(OpenStax)/15%3A_Microbial_Mechanisms_of_Pathogenicity/15.01%3A_Characteristics_of_Infectious_DiseasesIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Courses/City_College_of_San_Francisco/Introduction_to_Microbiology_OER_-_Ying_Liu/17%3A_Microbial_Mechanisms_of_Pathogenicity/17.02%3A_Periods_of_DiseaseIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Courses/Manchester_Community_College_(MCC)/BIOL_106%3A_Essentials_of_Anatomy_and_Physiology_(Anzalone)/13%3A_Nutrition/13.07%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Courses/North_Central_State_College/BIOL_1550%3A_Microbiology_(2025)/17%3A_Microbial_Mechanisms_of_Pathogenicity/17.01%3A_Characteristics_of_Infectious_DiseasesIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Courses/Butte_College/BC%3A_BIOL_2_-_Introduction_to_Human_Biology_(Grewal)/Text/04%3A_Nutrition/4.7%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Courses/Portland_Community_College/Cascade_Microbiology/14%3A_Microbial_Mechanisms_of_Pathogenicity/14.1%3A_Characteristics_of_Infectious_DiseasesIn an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are o...In an infection, a microorganism enters a host and begins to multiply. Some infections cause disease, which is any deviation from the normal function or structure of the host. Signs of a disease are objective and are measured. Symptoms of a disease are subjective and are reported by the patient. Diseases can either be noninfectious (due to genetics and environment) or infectious (due to pathogens).
- https://bio.libretexts.org/Workbench/Principles_of_the_Human_Body/5%3A_Nutrition/5.7%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
