Mo

No, typical food poisoning doesn’t create worms; some parasites spread through food, which is a different kind of infection.

Yes, you can get vitamin K2 from food — top sources include natto, aged cheeses, egg yolks, meat, and liver.

No, getting too much vitamin C from food is unlikely; high intakes that cause issues almost always come from supplements.

Yes, foodborne germs can trigger a stomach bug; norovirus leads cases linked to tainted meals and surfaces.

No, seasonal flu isn’t foodborne; dining risk comes from sick people nearby, while properly cooked foods—including poultry—don’t spread influenza.

No, current evidence shows COVID-19 doesn’t spread through food or packaging; it spreads mainly through respiratory droplets and close contact.

Yes, appetite loss and food aversions are common in early pregnancy, often peaking in weeks 9–16 and easing by weeks 16–20.

Yes, steady, low-risk exposure helps most people adapt to spicy food over a few weeks.

No, getting too much vitamin B6 from food alone is unlikely; problems usually stem from high-dose supplements or heavy fortification.

Yes, threadworms can reach you via food when eggs from infected hands contaminate meals; careful handwashing and kitchen habits cut this risk.