laurenechan
commented
2 years ago Some thoughts on this to start with... https://ask.usda.gov/s/article/What-is-the-difference-between-foodborne-illness-and-food-poisoning From a food perspective: Food poisoning/intoxication is considered the same thing, based on an exposure to a food that has toxins in it that were produced by some microbe on the food. The microbe does not cause the infection.
Foodborne illness: an infection caused by a microbe ingested on food.
From a general perspective: https://www.britannica.com/science/poison-biochemistry
It seems as though poisoning and intoxication are largely considered synonymous when describing disease states or phenotypes, e.g. alcohol poisoning and alcohol intoxication. There may be some separation between a poison, toxin, and venom, with poison being a general parent class of natural and synthetic substances that cause adverse reactions in the target organism leading to some kind of cell death or dysfunction. Toxins are naturally produced (e.g. from a microbe) poisonous/toxic substances, and venoms are toxins that are introduced to the organism by a sting or bite. However, even with this separation, the resulting nomenclature still seems to be poisoning/intoxication regardless. Should we move forward with organization that is more based on the onset of presentation or timing of exposure, like acute and chronic poisoning/intoxication?
nicolevasilevsky
pnrobinson
The poisoning/intoxication branch may require additional structuring/hierarchy, previously discussed on #3002
I will be evaluating some review articles to assess if there are common hierarchies that are used within this area that we can utilize for this branch.