Introduction – Food Poisoning (Foodborne illness)
Foodborne illness refers asFood poisoning is common health problem over the world.
Food poisoning occurs by ingestion of bacteria or chemicals or poison derived from plant and animals as result of eating contaminated, spoiled, or toxic food.
Epidemiological Triad
Agent- The causative agent of food poisoning are two types- Bacterial and Non- bacterial
Bacterial agent such as – Salmonella, Staphylococcus, Bacillus cereus etc, causes food poisoning either by living bacteria or their toxins.
Non- bacterial agent – are chemical such as arsenic and sea food, chemicals contaminate the food such as fertiliser, cadmium, mercury
Host factor – occurs among both sexes of all ages
Environmental factor – contaminated food with bacteria or chemicals
Types of Food Poisoning and Source of Infection
The source of infection depends upon the types of food poisoning
1. Salmonella food poisoning
By consuming contaminated milk, meat, milk products, egg and egg products
2. Staphylococcal food poisoning
By ingesting contaminated milk, milk product, salad
This infection can cause boils and pyogenic infection (pus-producing infections)
3. Botulism – Foodborne botulism
Organism present in soil, dust and intestinal track
Transmit through home preserved foods, home canned food and vegetables, smoked fish etc.
Incubation Period
Incubation period of food poisoning depends upon the types of food poisoning.
1. Salmonella type of food poisoning – It ranges from 12-24 hours
2. Staphylococcal food poisoning – 1-6 hours
3. Botulism – 12-36 hours
4. Bacillus cereus food poisoning – 12-24 hours
Clinical Manifestation
1. Fever
2. Nausea
3. Vomitting
4. Profuse watery diarrhoea
5. Abdominal cramps
6. Abdominal pain
6. Dysphagia – Difficulty swallowing
7. Muscle weakness
Treatment of Food Poisoning
Anti-diarrhea medicines; bismuth subsalicylate link drug to treat diarrhea caused by food poisoning and fever reducers such as acetaminophen.
Prevention and Control of Food Poisoning
1. Diagnosis and treatment of food poisoning
2. Food sanitation
3. Clean surface and utensils
