Introduction:
Food poisoning is an
acute gastroenteritis caused by the consumption of a food material or a drink
which contains the pathogenic micro organism or their toxins or poisonous
chemicals.Food poisoning is common in hostels,hotels,communal feedings, and
festivel seasons.
A group of persons
will be affected with same type of symptoms ,and they give a history of
consumption of a common food before few hours.
Types of food
poisoning
1) Bacterial food
poisoning:
Here the micro
organisms called bacteria are responsible.The food material may contain the
pathogenic bacteriae or their toxin and will be ingested along with the food.
2) Non bacterial food
poisoning:
Due to the presence of
toxic chemicals like fertilizers,insectisides,heavy metals and ect.
Since bacterial food
poisoning is common it is discussed here.
Bacterial food poisoning:
All bacteria are not
harmful.There are some pathogenic bacteria which secrete toxins and cause
clinical manifestations.These organisms enter the human body through food
articles or drinks.
How food poisoning
occures:
1) Presence of
bacteria in the water.
2) The raw materials
for the food may contain toxins.
3) Premises where the
food is prepared may contain micro organisms or toxins.
4) Food handlers may
have some infectious diseases.
5) Some animals like
dogs,rats may contaminate the food.
6) If prepared food is
kept in the room temperature for a long time and heated again can make a chance
for food poisoning.
7) Purposely some body
mixing toxins in the food.
Some common bacterial
food poisonings.
1) Salmonella food
poisoning:
There are three
different varieties of salmonella bacteria.(salmonella typhimurium,salmonella
cholera suis,salmonella enteritidis) These bacteria are present in milk, milk
products and eggs. Symptoms of this food
poisoning include nausea, vomiting and diarrhoea. Fever is also common.
2) Botulism:
This is the dangerous
type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in
the soil and enters the human body through pickles and canned fish ect.Compared
to other food poisonings here vomiting and diarrhoea are rare Mainly the
nervous system is affected.The symptoms starts with double vision,numbness with
weakness.Later there will be paralysis with cardiac and respiratory failure
ending in death.
3) Staphylococcal food
poisoning:
It is caused by
staphylo coccus aureus. These organisms usually cause skin troubles like boils
and eruptions.It causes mastitis in cow.Through the milk and milk products it
enders and causes gastroenteritis.There will be vomiting,abdominal cramps with
diarrhoea.
4) Closteridium food
poisoning:
This is caused by
closteridium perfringens.They are present in stool,soil and water. They enter
the body through,meat,meat dishes and egg ect.If food articles are cooked and
kept in room temperature for a long time and heated again before eating can
result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal
cramps.
5) Bacillus cereus:
The spores of these
organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this
infection.
How to investigate
food poisoning?
1) Examine each and
every person affected.
2) Water sample should
be tested.
3) Kitchen, store room
and food samples should be examined.
4) The cook and food
handlers should be questioned and examined.
5) Samples of vomitus
and stool of all victims should be tested to identify the bacteria.
How to prevent food
poisoning:-
1) Only purified water
should be used.
2) Hygiene should be
maintained by all persons keeping contact with food.
3) Workers should use
masks, cap and gloves during cooking and serving.
4) Sick individuals
should not come in contact with food materials.
5) Kitchen and
premises should be neat and clean.
5) Vessels should be
washed with soap and hot water.
6) Should not keep the
prepared food for a long time in room temperature.
7) All food materials
should be kept in closed containers.
8) Animals like dog,
cat, rat ect should not come in contact with food materials.
9) Vegetables should
be washed before cooking.
10) Meat should be
fresh and should be purchased from recognised slaughter house.
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written by:
Agus Kurniawan - Thursday, October 4, 2012