The concept of food poisoning

Introduction:

Food poisoning is an acute gastroenteritis caused by the consumption of food or a drink containing pathogenic microorganisms or their toxins or any type of poison and chemicals. The incidence of food poisoning is common between with hostels, Hotels, local and during the festival season. The usual story, a sudden appearance of similar symptoms in a group of people with a history of recent intake of food from the same source.

Types of food poisoning:

Bacterial food poisoning is the most affects caused by ingesting pathogenic bacteria or their toxins. Another type is called non-bacterial food poisoning is the presence of toxic chemicals such as fertilizers, pesticides, heavy metals etc.

How occurs

1. the presence of bacteria in the water.
2. the raw materials for food products that may contain toxins.
3. premises where foodstuffs are prepared may contain microorganisms or toxins.
4. food handlers may have certain infectious diseases.
5. certain agencies such as the appearance of animated dogs, rats can contaminate foods.
6. If the prepared foods keep the room temperature for a long time, and when the food is heated again, there is a possibility for food poisoning.
7. someone Deliberately mixing toxins in food.

Some common bacterial food poisonings are as follows:

1. Salmonella food poisoning (Salmonella Typhimurium, salmonella Enteritidis, Salmonella cholera suis):
These bacteria is present in milk, dairy products and eggs. Symptoms include nausea, vomiting and diarrhoea. Fever is also common.

2. Botulism: this is the most dangerous type of food poisoning, caused by (Clostridium botulinum). These are spores from soil organisms, and enters the human body through pickles and canned fish. Compared with other food poisoning, diarrhea, vomiting and here are rare, but mainly affected the nervous system. Symptoms that begin with double vision, numbness and weakness. Later, there will be paralysis with cardiac and respiratory failure, leading eventually to death.

3.: Staphylococcal food poisoning caused by Staphylococcus aureus. They usually cause skin troubles such as boils and eruptions. Initially, causes mastitis cows, and milk and milk products, enters the body and cause gastroenteritis. There will be no vomiting, abdominal cramps with diarrhoea.

4. Closteridium: this food poisoning caused by Closteridium perfringens. They are present in the stool, soil and water. Entering the Body through meat, meat dishes, egg etc. The food poisoning occurs when articles are kept in the cooked food at room temperature for a long time, and again heated before consumption. Symptoms include vomiting, diarrhea and abdominal cramps.

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

How to investigate foodpoisoning;

1. to examine each victim.
2. The water sample must be tested.
3. kitchen, warehouse and food samples should be examined.
4. cook and food handlers should be questioned and examined.
5. specimens of vomitus and stool of all victims must be tested to determine the cause.

How to avoid

1. Only purified water should be used.
2. Hygiene must be maintained by all persons coming into contact with foodstuffs.
3. workers must use masks, caps and gloves during cooking and serving.
4. Sick persons should not come into contact with food materials.
5. unauthorized persons should not be allowed in the kitchen and storeroom.
6. Kitchen and rooms must be neat and clean.
7. vessels shall be washed with SOAP and hot water
8. you must not keep prepared food for a long time of room temperature.
9. all material food must be kept in closed containers.
10. the animals like dog, cat, rat, etc. It should not come into contact with materials for food.
11. fruit and vegetables should be washed before cooking.
12. fresh meat must be and must be purchased from a slaughterhouse.
13. To consume freshly prepared food.
14. Avoid prepared foods in the refrigerator and heating, this again before consumption.
15. The edible oils when used for processing must not be reused.