Death by food

@article{Byard2017DeathBF,
  title={Death by food},
  author={Roger W. Byard},
  journal={Forensic Science, Medicine, and Pathology},
  year={2017},
  volume={14},
  pages={395 - 401}
}
  • R. Byard
  • Published 15 July 2017
  • Medicine
  • Forensic Science, Medicine, and Pathology
Although death from food is not an uncommon finding in forensic facilities worldwide, the range of underlying lethal mechanisms and associated conditions that should be sought at the time of autopsy is quite disparate. Deaths may occur from i) infectious agents including bacteria, viruses, protozoa, cestodes, nematodes and prions; ii) natural toxins including amanita toxins, tetrodotoxin, ciguatera and scombroid; iii) anaphylaxis; iv) poisoning; v) mechanical issues around airway and gut… 

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