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