What is slow poison in foods how long take the food for death?

Slow poisoning in food refers to the intentional or unintentional contamination of food with toxic substances that cause harm or even death over a prolonged period of time. The effects of slow poisoning can vary depending on the type of substance used, the amount consumed, and the individual's sensitivity. Some common slow poisons include:

1. Arsenic: Arsenic is a naturally occurring element that has been historically used as a poison. It can be found in some pesticides, herbicides, and industrial products. Long-term exposure to arsenic can cause a range of health problems including cancer, kidney damage, and neurological disorders. Death from arsenic poisoning can occur within days or may take several months or even years.

2. Mercury: Mercury is a heavy metal that can be found in certain fish species, dental amalgams, and industrial settings. Chronic mercury poisoning, known as Minamata disease, can cause neurological damage, impaired motor skills, and kidney problems. Death from mercury poisoning can occur after prolonged exposure.

3. Lead: Lead is a toxic metal that can be found in old paint, plumbing fixtures, and certain foods (e.g., contaminated spices). Lead poisoning can cause developmental problems in children, brain damage, and kidney damage. Death from lead poisoning is rare but can occur in cases of severe exposure.

4. Cyanide: Cyanide is a highly toxic substance that can be found in certain plants (e.g., cassava), industrial processes, and as a chemical warfare agent. Cyanide poisoning can cause rapid death due to its interference with cellular respiration.

5. Pesticides: Some pesticides can be toxic and can cause long-term health effects if consumed in significant amounts over time. The specific effects and time to cause death vary depending on the type of pesticide and the level of exposure.

6. Food Additives: In rare cases, certain food additives or preservatives may cause adverse health effects when consumed in large amounts over an extended period. However, rigorous safety standards and regulations are in place to minimize the risk of slow poisoning from food additives.

It's important to note that food safety regulations and monitoring systems in most countries are designed to prevent intentional or unintentional contamination of food with harmful substances. Nevertheless, it's always advisable to follow food safety guidelines, such as cooking food thoroughly and avoiding consumption of potentially hazardous items, to minimize the risk of harm.