These are the simplest living organisms containing only genetic material. Viruses require living tissues for their growth and multiplication, therefore will not multiply in food. However, food can serve as a transport vehicle for viruses. Since viruses are destroyed by temperatures achieved in normal cooking, food poisoning by viruses occurs largely in food which has not been cooked or has been handled after cooking by a person who is a carrier of viruses.
Who knows what the future holds? If only we knew, day to day, what challenges would arise, we would never be caught unawares. Unfortunately, life just doesn't work that way.
Signs and symptoms can include headache/migraine, joint pains, fatigue, sleepiness, heart palpitations, depression, irritability, stomach pains, bloating, and many more.
Because digested food moves through the bloodstream, the effects of an intolerance can show up virtually anywhere in the body.
Food reactions might be the same every time the food is eaten, such as a rash.
Or the reactions might vary - say, a non-itchy rash one time and itching with no rash another time.