Food Poisoning PDF

Food poisoning Food poisoning Food poisoning (also referred to as Foodborne diseases) is an illness caused by eating contaminated food with any foodborne pathogens (bacteria, molds, or virus) or their toxins. Food poisoning includes foodborne intoxications and foodborne in...

Food poisoning Food poisoning Food poisoning (also referred to as Foodborne diseases) is an illness caused by eating contaminated food with any foodborne pathogens (bacteria, molds, or virus) or their toxins. Food poisoning includes foodborne intoxications and foodborne infections Foodborne infections vs foodborne intoxications Symptoms of food poisoning feeling sick (nausea) diarrhea being sick (vomiting) stomach cramps fever feeling tired or having aches and chills The symptoms usually start within a few hours or days of eating the food Classification of food poisoning Food infection and intoxication are two of the most common ailments caused by foodborne pathogens. Food intoxication, also known as food poisoning, occurs when a person eats food or drinks that contain toxins produced by certain bacteria, such as Bacillus cereus, Staphylococcus aureus and Clostridium botulinum Food intoxication does not involve the presence of pathogens. In severe cases, food intoxication can lead to hospitalization or even death. Food infection, also called foodborne illness, occurs when a person consumes food that contain harmful bacteria, viruses, or parasites. Common bacteria responsible for food infection include Salmonella, E. coli, and Listeria monocytogenes. Food intoxication Microbial toxins are toxins produced by microorganisms, including bacteria, fungi, and algae. Bacterial toxins are mainly classified as exotoxins or endotoxins. The important bacteria causes of the intoxication type of food poisoning are Bacillus cereus, Clostridium botulinum and Staphylococcus aureus Bacillus cereus Bacillus cereus is a a Gram-positive spore-forming foodborne pathogen that can produce toxins, causing two types of gastrointestinal illness: the emetic (vomiting) syndrome and the diarrheal syndrome. The emetic type The diarrheal type is mainly characterized by nausea and is an enterotoxin causing symptoms include vomiting. Symptoms appear as soon as watery diarrhea and abdominal pain after 0.5-6 h after consumption of the approximately 8-16 h, this incubation time is contaminated food. typical for toxico-infections. Cereulide toxin was detected in the food, Foods associated with this form of food but no bacteria could be isolated. poisoning are varied, but include meat and Cereulide toxin is extremely stable vegetable dishes, soups, and sauces. towards heat, acid or digestive enzymes B. cereus enterotoxins are acid-labile and easily destroyed by heating. Clostridium botulinum Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacteria with the ability to cause botulinum. There are at least seven different types of Cl. botulinum (A-H), each forming a different neurotoxin. Only botulinum toxin types A, B, E, F, and H cause disease in humans. All toxins are rapidly destroyed at 100°C, but they are resistant to degradation by enzymes found in the gastrointestinal tract. Symptoms usually appear within 12 - 36 h after exposure with a lethal dose of 1.3–2.1 ng/kg in humans Botulinum toxins are neurotoxic and therefore affect the nervous system. Foodborne botulism is characterized by weakness and vertigo, usually followed by blurred vision, dry mouth and difficulty in swallowing and speaking, flaccid paralysis. There is no fever and no loss of consciousness. Staphylococcus aureus Staph. aureus is a Gram-positive, non-spore forming cocci. At least 14 different staphylococcal enterotoxins have been described (designated A-O). The commonest toxin type in food poisoning is type A, but types C, B, D and E have also been implicated. Staphylococcal food poisoning is an intoxication that results from the consumption of foods containing sufficient amounts of enterotoxin. Symptoms include nausea, vomiting, abdominal cramping, with or without diarrhea and have a rapid onset (2–8 h). Staphylococcal enterotoxins have a remarkable ability to resist heat and acid. Food handlers carrying enterotoxin-producing S. aureus in their noses or on their hands are regarded as the main source of food contamination. Foods associated with staphylococcal food poisoning include dairy-based products, such as cream and custard, cured and cooked meats, cheeses, pasta, sandwiches, and sausages. Food infection A foodborne infection is an inflammation affects the intestinal tract when you eat food that is contaminated by a bacteria, virus or parasite. Often the inflammation leads to diarrhea, nausea, vomiting, abdominal pain, abdominal cramps and sometimes fever. Salmonella Salmonella species are Gram-negative, flagellated facultatively anaerobic bacilli characterized by O, H, and Vi antigens. There are over 1800 known serovars cause Salmonellosis It transmitted via raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood and food handlers. Its symptoms are stomach pain, diarrhea, nausea, chills, fever, and headache usually appear eight to 72 hours after eating Escherichia coli Escherichia coli is a gram-negative, facultative anaerobic, rod- shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine. Most E. coli strains do not cause disease, naturally living in the gut, but virulent strains can cause enteric diseases. Common symptoms include severe abdominal cramps, diarrhea, hemorrhagic colitis, vomiting, and sometimes fever. Five classes (virotypes) of E. coli that cause diarrheal diseases are now recognized: Enterotoxigenic E. coli (ETEC) Enteroinvasive E. coli (EIEC) Enterohemorrhagic E. coli (EHEC) Enteropathogenic E. coli (EPEC) Enteroaggregative E. coli (EAEC) ETEC non-invasive - produce a heat-labile enterotoxin (LT) and/or heat stable toxin (ST) cause watery diarrhea in infants and travelers; no inflammation, no fever. EIEC invasive (penetrate and multiply within epithelial cells) - does not produce shig toxin dysentery-like diarrhea (mucous, blood), severe inflammation, fever. EPEC moderately invasive -does not produce LT or ST usually infantile diarrhea; watery diarrhea, some inflammation, no fever; EAEC non-invasive - produce ST-like toxin persistent diarrhea in young children without inflammation or fever EHEC moderately invasive does not produce LT or ST but does produce shiga toxin bloody diarrhea (hemorrhagic colitis), intense inflammatory, no fever E. coli O157:H7 Listeria monocytogenes L. monocytogenes is a Gram-positive, non-spore-forming, motile, facultatively anaerobic, rod-shaped bacterium. L. monocytogenes is a species of pathogenic (disease-causing) bacteria that can be found in moist environments, soil, water, decaying vegetation and animals, and can survive and even grow under refrigeration and other food preservation measures. L. monocytogenes cause a disease called listeriosis. Symptoms include a fever, muscle aches, nausea, vomiting, and diarrhea. L. monocytogenes produce an exotoxin called Listeriolysin O toxin, that associated with foodborne systemic illness and meningitis.