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No, burnt food isn’t proven to cause cancer in people, but frequent heavy charring raises exposure to HCAs, PAHs, and acrylamide.

No, proven foodborne cases are unconfirmed; most C. difficile infection follows antibiotics or contact with spores.

Yes, C. diff can reach people through food in theory, but person-to-person spread remains the main route.

Yes, botulism from store-bought canned food is rare and tied to damaged or wrongly processed cans—toss bulging, leaking, or spurting cans.

Yes, food poisoning can trigger body aches and chills as your immune system reacts, especially with germs like norovirus or Listeria.

Yes, mouth blisters can follow hot food burns; most heal in 3–7 days with cool rinses and gentle care.

No, cooked poultry, eggs, and pasteurized dairy do not spread bird flu; risk comes from raw items and cross-contamination.

No, properly cooked poultry and eggs don’t transmit H5N1; heat destroys the virus and safe handling stops cross-contamination.

Yes, arsenic exposure from foods is possible, with rice, some juices, and seafood being common contributors.

Yes, IV fluids are used for severe dehydration from food-borne illness or when you can’t keep liquids down—go to urgent care or the ER.