Food Poisoning

Food poisoning has been recognized as a disease of man since as early as Hippocrates. The sale of rancid, contaminated or adulterated food was commonplace until introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat and other microbiological studies by scientists such as Louis Pasteur contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.

Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food.

Migas

Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas, literally translated as "crumbs," are a fashionable first course served for lunch and dinner in restaurants in Spain. Some historical sources associate the origins of this dish to North African Couscous.

The term migas also refers to a dish in Tex-Mex cuisine, consisting of scrambled eggs mixed with strips of corn tortilla.

The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs. In Teruel, Aragon, the migas include chorizo and bacon, and are often served with grapes. In La Mancha, the migas manchegas are of a more elaborate preparation, but contain basically the same ingredients as the Aragonese migas. In Andalucia migas are often eaten the morning of the matanza (butchery) and are served with a stew including curdled blood, liver, kidneys and offal, traditionally eaten right after butchering a pig, a sheep or a goat. The migas are often cooked over an open stove or coals.