{"id":153,"date":"2016-04-28T20:31:57","date_gmt":"2016-04-28T20:31:57","guid":{"rendered":"http:\/\/extension.wsu.edu\/foodsafety\/?page_id=153"},"modified":"2024-09-04T13:03:43","modified_gmt":"2024-09-04T20:03:43","slug":"food-poisoning","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/foodsafety\/food-poisoning\/","title":{"rendered":"Food Poisoning Articles"},"content":{"rendered":"<div class=\"wsu-row wsu-row--sidebar-right\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n<ul class=\"wsu-news-list\">\r\n\t\t\t<li>\r\n\t\t\t<a href=\"https:\/\/extension.wsu.edu\/foodsafety\/2016\/04\/29\/what-you-need-to-know-about-botulism-2\/\">What You Need to Know About Botulism<\/a> \r\n\t\t\t\t\t\t\tBotulism toxin is produced by bacteria called Clostridium botulinum. The bacteria and toxin can often be found in home canned foods that have not been properly prepared, unrefrigerated homemade foods such as salsa, garlic and herbs in oil, and traditionally prepared salted or fermented seafood. Very small amounts, even a small taste, can cause severe&hellip;\t\t\t\t\t\t\t\t\t\t<div class=\"wsu-meta-date\"><time>April 29, 2016<\/time><\/div>\r\n\t\t\t\t\t<\/li>\r\n\t\t\t<li>\r\n\t\t\t<a href=\"https:\/\/extension.wsu.edu\/foodsafety\/2016\/04\/28\/risks-of-mercury-in-fish\/\">Risks of Mercury in Fish<\/a> \r\n\t\t\t\t\t\t\tFish is an excellent low-fat food and a great source of protein, vitamins and minerals. In Washington State, fish not only offer a tremendous source of nutrition, but catching, cooking and eating fish are important cultural and family practices. However, some fish contain high levels of a form of mercury, called methyl mercury that can&hellip;\t\t\t\t\t\t\t\t\t\t<div class=\"wsu-meta-date\"><time>April 28, 2016<\/time><\/div>\r\n\t\t\t\t\t<\/li>\r\n\t\t\t<li>\r\n\t\t\t<a href=\"https:\/\/extension.wsu.edu\/foodsafety\/2016\/04\/28\/food-hazards\/\">Food Hazards<\/a> \r\n\t\t\t\t\t\t\t\t\t\t<div class=\"wsu-meta-date\"><time>April 28, 2016<\/time><\/div>\r\n\t\t\t\t\t<\/li>\r\n\t<\/ul>\r\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t<\/div>\r\n\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_expiration_date":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/153"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=153"}],"version-history":[{"count":11,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/153\/revisions"}],"predecessor-version":[{"id":1924,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/153\/revisions\/1924"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/categories?post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/tags?post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}