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Erysipelothrix rhusiopathiae is a Gram-positive, catalase -negative, rod-shaped, non-spore-forming, nonacid-fast, nonmotile bacterium. Distributed worldwide, E. rhusiopathiae is primarily considered an animal pathogen, causing the disease known as erysipelas that may affect a wide range of animals. Pigs, turkeys and laying hens are most ...
Faggot (food) Faggots are meatballs made from minced off-cuts and offal (especially pork, and traditionally pig's heart, liver, and fatty belly meat or bacon) mixed with herbs and sometimes bread crumbs. [1] It is a traditional dish in the United Kingdom, [2] [3] especially South and Mid Wales and the English Midlands.
The meat industry has been severely affected by the COVID-19 pandemic in the United States. [1] Outbreaks of the virus took place in factories operated by the meat packing industry and the poultry processing industry. These outbreaks affected dozens of plants, leading to closures of some factories and disruption of others, and posed a ...
Sweating sickness, also known as the sweats, English sweating sickness, English sweat or sudor anglicus in Latin, was a mysterious and contagious disease that struck England and later continental Europe in a series of epidemics beginning in 1485. Other major outbreaks of the English sweating sickness occurred in 1508, 1517, and 1528, with the ...
A knacker ( / ˈnækər / ), knackerman or knacker man is a person who removes and clears animal carcasses (dead, dying, injured) from private farms or public highways and renders the collected carcasses into by-products such as fats, tallow ( yellow grease ), glue, gelatin, bone meal, bone char, sal ammoniac, [1] soap, bleach and animal feed.
Foie gras ( French for ' fat liver'); French: [fwa ɡʁɑ], English: / ˌfwɑːˈɡrɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding) . Foie gras is a popular and well-known delicacy in French cuisine.
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.
Butcher's wart is a wart on the hands of butchers. [1] They tend to occur in multiple numbers. [2] These warts are generally larger than common warts. [3] It is typically associated with HPV2, 4 and 7; up to 50% by HPV7. [1] [3] It occurs when hands have had prolonged contact with moist meat. [3] Following treatment, they typically recur.