An insight into food poisoning

Introduction:

Food poisoning is an acute gastroenteritis caused by consumption of food or a drink, which contains the pathogenic micro-organisms or their toxins or some type of toxic chemical substances. The prevalence of food poisoning are common among youth hostels, hotels, local feed, and during the Festival. The story is a sudden emergence of similar problems in a group of people with a history of recent dietary intake of food from the same source.

Types of food poisoning:

Bacterial food poisoning is the most common, caused by the ingestion of pathogenic bacteria or their toxins formed. Another type is known as non-bacterial food poisoning due to the presence of toxic chemicals such as fertilizers, pesticides, heavy metals etc.

How it happens

1. the presence of bacteria in the water.
2. raw materials for food may contain toxins.
3. in rooms where foodstuffs are prepared may contain micro-organisms or toxins.
4. Food handlers may have certain infectious diseases.
5. Certain organisms, dogs, rats, flies can contaminate foods.
6. If the prepared food is kept at room temperature for a long time, and when the same food is heated again, there is chance of food poisoning.
7. Knowingly any mixing toxins in food.

Some common bacterial food poisonings are:

1. Salmonella food poisoning (Salmonella Typhimurium, Salmonella Enteritidis, Salmonella cholera suis):
These bacteria exists in milk, milk products and eggs. Symptoms are 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 can be seen in the Earth, and it enters the human body by pickles and canned fish. Compared with other food poisoning, vomiting and diarrhoea are rare, but the nervous system is affected first. Symptoms begin with double vision, numbness of weakness. Later there will be paralysis with cardiac and respiratory failure, eventually leading to death.

3. Staphylococcal Enterotoxins food poisoning: they are caused by Staphylococcus aureus. These organisms usually cause skin problems such as boils and eruptions. Initially, it causes mastitis in cows, and milk and milk products, it enters the body and cause gastroenteritis. There will be vomiting, abdominal cramps accompanied by diarrhea.

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

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

How to examine foodpoisoning

1. investigate any victims.
2. water samples should be tested.
3. kitchen, warehouse and food samples should be examined.
4. Cook and food handlers should be questioned and examined.
5. samples of vomitus and faeces all victims should be tested to identify the cause.

How can we prevent it

1. only purified water should be used.
2. hygiene should be maintained by all persons coming in contact with foodstuffs.
3. workers should use masks, hats and gloves during cooking and serving.
4. the sick individuals should not come into contact with foodstuffs and 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 warm water
8. Should not hold the prepared foods for long periods at room temperature.
9. all material should be kept in closed containers.
10. animal dog, cat and rat, etc. should not come into contact with foodstuffs.
11. Vegetables should be washed before cooking.
12. Fresh Meat must and should be bought from recognized slaughterhouse.
13. Consume freshly prepared food.
14. avoid keeping the processed foods in the refrigerator and heating it again before consumption.
15. edible oils which once used for processing must not be reused.