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Food Poisoning as related to Licorice


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Gan Cao; Glycyrrhiza glabra; Liquorice; Spanish Licorice; Sweet Root 

Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. ...

Liquorice (Br.) or licorice (Am.) is the plant, Glycyrrhiza glabra, in the Family Fabaceae from which a sweet flavour can be extracted. The liquorice plant is a legume related to beans and peas and native to southern Europe and parts of Asia. Very little commercial liquorice is grown in North America, but wild liquorice (G. lepidota) is quite common.


Food Poisoning as related to Licorice


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September 6, 2008


Page Updated: June 12, 2007
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