An Insight Into Food Poisoning

Introduction:

Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink, which contains the pathogenic microorganisms or their toxins or any type of poisonous chemical substances. The incidence of food poisoning is common among hostels, hotels, communal feedings, and during festival seasons. The usual story is, a sudden onset of similar symptoms in a group of people with a history of recent intake of a food from the same source.

Types of food poisoning:

Bacterial food poisoning is the commonest, which is caused by the intake of pathogenic bacteria or their formed toxins. Another type called Non-bacterial food poisoning is due to the presence of toxic chemicals like fertilizers, insecticides, heavy metals etc.

How it occurs?

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 microorganisms or toxins.
4. Food handlers may have some infectious diseases.
5. Some organisms like dogs, rats, flies may contaminate the food.
6. If the prepared food is kept in the room temperature for a long time, and when the same food is heated again, there is chance for food poisoning.
7. Purposely somebody mixing toxins in the food.

Some common bacterial food poisonings are:

1. Salmonella food poisoning (Salmonella Typhimurium, Salmonella Cholera suis, Salmonella Enteritidis):
These bacteria are present in milk, milk products and eggs. Symptoms include nausea, vomiting and diarrhea. Fever is also common.

2. Botulism: This is the most dangerous type of food poisoning caused by Clostridium Botulinum. The spores of these organisms are seen in the soil, and it enters the human body through pickles and canned fish. Compared to other food poisoning, here the vomiting and diarrhea are rare, but the nervous system is mainly affected. The symptoms start with double vision, numbness with weakness. Later, there will be paralysis with cardiac and respiratory failure, finally leading to death.

3. Staphylococcal food poisoning: It is caused by Staphylococcus aureus. These organisms usually cause skin troubles such as boils and eruptions. Initially, it causes mastitis in cows, and through the milk and milk products, it enters the body and causes gastroenteritis. There will be vomiting, abdominal cramps along with diarrhea.

4. Closteridium food poisoning: This is caused by Closteridium perfringens. These organisms are present in stool, soil and water. They enter the body through meat, meat dishes, egg etc. This food poisoning occurs when the cooked food articles are kept in the room temperature for a long time, and heated again before consumption. Symptoms include vomiting,diarrhea and abdominal cramps.

5. Bacillus cereus: The spores of these organisms can survive cooking and causes enteritis. Diarrhea and vomiting are the common symptoms of this infection.

How to investigate foodpoisoning?

1. Examine each and every victim.
2. Water sample should be tested.
3. Kitchen, storeroom and food samples should be examined.
4. The cook and food handlers should be questioned and examined.
5. Samples of the vomitus and stool of all victims should be tested to identify the cause.

How to prevent it?

1. Only purified water should be used.
2. Hygiene should be maintained by all persons coming in contact with the food.
3. Workers should use masks, caps and gloves during cooking and serving.
4. Sick individuals should not come in contact with the food materials.
5. Unauthorized persons should not be allowed in the kitchen and storeroom.
6. Kitchen and premises should be neat and clean.
7. Vessels should be washed with soap and hot water
8. Should not keep the prepared food for a long time in the room temperature.
9. All food materials should be kept in closed containers.
10. Animals like dog, cat, rat etc. should not come in contact with food materials.
11. Vegetables should be washed before cooking.
12. Meat should be fresh and should be purchased from recognized slaughterhouse.
13. Consume freshly prepared food.
14. Avoid keeping the prepared food in the refrigerator and heating it again before consumption.
15. The edible oil once used for preparation should not be reused.