food poisoning microbes

Food poisoning

Any illness resulting from the consumption of contaminated food is referred as food poisioning or food borne illnesses.

Illness caused by food contamination with bacteria, viruses, parasites or toxins.

Food poisioning is of two types;

1. Food infection

Presence of bacteria or other microbes which produces infection in host body after consumption of contaminated food.

2. Food intoxication

Ingestion of toxins produced by microorganism present in food.

Causative Agent

Good poisoning occurs due to improper preparation, handling and storage of food.

Food borne illness occurs due to;

Compylobacter

Yersinia

Salmonella or shigella

1. Major bacterial agent

Vibrio cholera

Salmonella

E. coli

Shigella

2. Other bacterial agents

Staphylococcus aureus

Vibrio Parahaemolyticus

Yersinia enterocolitica

Bacillus cereus

3. Viral Agent

Enterovirus

Hepatitis A and E

Rota virus

4. Parasites

Entamoeba histolytica

Giardia lamblia

5. Food intoxication

Toxins are produced by the following types;

Staphylococcus aureus

Bacillus cereus

Clostridium perfringens

Clostridium botulinum

Pathogenesis and clinical significance

1. Abdominal pain
2. Nausea/vomiting
3. Fever and headache
4. Diarrhoea
5. Gastroenteritis

Prevention

1. Food hygiene food preparation
2. Hand washing and good healthy process

Safety measures to prevent food poisioning

1. Prevention and removal of contamination
2. Inhibition of microbial growth and metabolism
3. Killing of microorganisms
4. Food presentation; aseptic processing, aseptic handling, boiling, pasteurisation, steam under pressure
5. Refrigerating
6. Aseptic techniwue of Food packaging/canning
7. Osmotic pressure; water withdrawn from microorganism, place in solution with sugar or salt
8. Dehydration; removal of water
9. Sterilization
10. Chemical such as; benzoic acid
11. Radiation; uv light