by Food poisoning is acute gastroenteritis caused by ingestion of food or beverage ingredients that contain pathogenic microorganisms or their toxins or toxic chemicals. Food poisoning is common in dormitories, hotels, shared feeding, and the summer season.
A group of people will be affected by the same type of symptoms, and they provide a history of general food consumption before several hours.
Types of food poisoning
1) bacterial food poisoning:
Here micro-organisms called bacteria are responsible. Food ingredients may contain pathogenic bacteria or their toxins and will be digested together with food.
2) Non-bacterial food poisoning:
Because of the presence of toxic chemicals such as fertilizers, insecticides, heavy metals and others. Because bacterial on food is common, this is discussed here.
Bacterial food poisoning
All bacteria are harmless. There are several pathogenic bacteria that secrete toxins and cause clinical manifestations. This organism enters the human body through food or drink.
How food poisoning occurs:
- The presence of bacteria in the water.
- Raw materials for food may contain toxins.
- Places where food is prepared can contain microorganisms or poisons.
- Food handlers may have some infectious diseases.
- Some animals such as dogs, mice can contaminate food.
- If food is ready to be stored at room temperature for a long time and is reheated it can make poisoning.
- Intentionally some bodies mix poisons in food.
Some common bacterial food poisoning.
1) Salmonella
There are three different types of salmonella bacteria. (Salmonella typhimurium, salmonella cholera suis, salmonella enteritidis). This bacterium is present in milk, milk products, and eggs. Symptoms of food poisoning include nausea, vomiting and diarrhea. Fever is also common.
2) Botulism
This is a type of dangerous food poisoning caused by clostridium botulinum. Spores of these organisms are seen on the ground and enter the human body through pickles and canned fish etc. Compared to other food poisoning here vomiting and diarrhea are rare, especially the affected nervous system. Symptoms begin with double vision, numbness with weakness. Then there will be paralysis with heart and respiratory failure that ends in death.
3) Staphylococcal
This is caused by staphylo coccus aureus. This organism usually causes skin problems such as boils and eruptions. This causes mastitis in cows. Through milk and milk products it ends and causes gastroenteritis. There will be vomiting, stomach cramps with diarrhea.
4) Closteridium
This is caused by closteridium perfringens. They are present in feces, soil and water. They enter the body through, meat, meat and egg dishes etc. If the food article is cooked and kept at room temperature for a long time and reheated before eating can cause food poisoning. Symptoms include vomiting, diarrhea and stomach cramps.
5) Bacillus cereus:
Spores of these organisms can survive while cooking and cause enteritis. Diarrhea and vomiting often occur in this infection. food poisoning or stomach flu whats a difference..?
How do you investigate poisoning or NOT?
- Check everyone affected.
- Water samples must be tested.
- Samples of kitchen, shop room, and food must be checked.
- Cooks and food handlers must be questioned and examined.
- Vomiting and stool samples of all victims must be tested to identify bacteria.
How to prevent poisoning:
- Only pure water must be used.
- Cleanliness must be maintained by all people who come in contact with food.
- Workers must use masks, hats and gloves during cooking and serving.
- The sick must not come into contact with food ingredients.
- The kitchen and building must be neat and clean.
- The vessels must be washed with soap and hot water.
- It is best not to store food ready for a long time at room temperature.
- All food ingredients must be stored in a closed container.
- Animals such as dogs, cats, mice etc. must not come into contact with food ingredients.
- Vegetables must be washed before cooking.
- Meat must be fresh and must be purchased from recognized slaughterhouses.
