ay in Introduction
– Definition
– Causes
Bacteria
– Definition
– Types
– treatment
Parasites
– Definition
– Types
– Treatment
Viruses
– Definition
– Types
– Treatment
Chapter 1:
Introduction
Food should be attractive and nourishing. It has to be visibly clean and it has to be also free from harmful materials. These harmful materials may be poisonous chemicals even chemicals that are harmless in small amounts, but in large quantity they are damaging and harmful. They may accidently enter the food during growth, preparation, cultivation, or other different ways. Micro-organisms may directly introduce from infected food animals or from workers, other foods, or environment.
Harmful substances in food give rise to illness called gastroenteritis or food poisoning. And it is not a new disease, it has been recognized throughout the ages, which is characterized usually by vomiting, diarrhea and abdominal pains. (Hobbs and Roberts, 1987).
Intoxications:
Intoxication involves food poisoning in which the organism grows in food and releases a
toxin from the cells. When the toxin is ingested along with the food, it gives rise to the Food
Poisoning Syndrome.
Definition
Foodborne illness better known as food poisoning, is illness caused by eating contaminated food. Bacteria, viruses and parasites are infectious organisms and their toxins are the most common cause of foodborne illness (Mayoclinic.org, 2016).
Causes
During the production of food, contamination can occur at any point: growing, harvesting, processing, storing, shipping or preparing.
The often cause is Cross contamination —The harmful organisms are transfer from one surface to another—.
This is especially troublesome for raw foods such as salads or other that have been produced or grown, especially by farming. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning (Mayoclinic.org, 2016).
Most food poisoning can be traced to one of the following three major causes:
– Bacteria
– Parasites
– Viruses
Chapter 2:
Bacterial food poisoning
Bacteria
The most prevalent cause of food poisoning is bacteria by far. So what are bacteria?
Bacteria are tiny living microorganisms, a few micrometers in length that normally exist together in huge amount and can be found everywhere (Medical News Today, 2016), like for example: soil, water, plants and animals. And they come in three main shapes:
1- Spherical —like a ball— (cocci)
2- Rod shaped (bacilli)
3- Spiral (spirilla)
Growth and multiplication
Bacteria can multiply under the suitable conditions of temperature and environment into two every 20 or 30 minutes by simple division. when each cell has grown to its maximum size, a constriction appears at both sides of the center axis, the outside membrane or envelope of the cell grows inwards and forms a division which finally splits, releasing two new twin cells (Hobbs and Roberts, 1987).
Condition for growth
A variety of media in the laboratory are made to suit the growth requirements of different types of bacteria. Agar is more suitable for bacterial media because of its special properties; it melts at a high temperature and sets at a low temperature. Blood, serum milk, or other protein matter may be added for enrichment.
Bacteria will multiply and live in many foodstuffs; sometimes the humidity of the kitchen and the type of food and the atmospheric temperature provide similar conditions to those used in the laboratory for cultivation. Thus food poisoning more frequently occurs in the warmth of summer than in the cold of winter (Hobbs and Roberts, 1987).
Most bacteria require air to live and they are called aerobes, but some can survive only in the absence of oxygen and called anaerobes.
Some of bacteria that can cause food poisoning (Design, 2016).
(microbiologyonline.org.uk)
Name of bacteria Original source Risky foods Time to develop Symptoms
Bacillus cereus Soil Cooked rice and pasta; meat products; vegetables 1-5 hours Nausea, sickness and diarrhea
Campylobacter jejuni Raw meat and poultry Undercooked meat a poultry; raw milk and cross-contaminated food 3-5 days of eating infected food Fever, sever pain and diarrhea
Clostridium botulinum (very rare) Soil Faulty processed canned meat and vegetables; cured meat and raw fish 1-7 days Affects vision, cause paralysis and can be fatal
Clostridium perfringens The environment Large joints of meat; reheated gravies 8-24 hours Nausea, pain and diarrhea
Escherichia coli E.coli O157:H7 is a very nasty strain it can be fatal The gut of all humans and animals Contaminated water, milk, inadequately cooked meat, cross-contaminated foods 3-4 days Inflammation, sickness and diarrhea
Listeria monocytogenes Everywhere Soft cheese, pre-packed salad; cook-chill products Varies Fever, headache, septicemia and meningitis
Salmonella Gut of birds and mammals including humans – spread by faeces into water and food Poultry, eggs and raw egg products, vegetables 6-48 hours Diarrhea, sickness and headache
Staphylococcus aureus The skin and noses of animals and humans Cured meat; milk products; unrefrigerated handled foods 2-6 hours Sickness, pain and sometimes diarrhea
Paying closer attention to five of the most common bacteria:
Campylobacter, Salmonella, clostridium perfringens Listeria and E. coli 0157.
Campylobacter
(accepta.com)
Campylobacter is the most common cause of bacterial food poisoning, caused by a campylobacter jejuni and cause the disease called campylobacteriosis (MedicineNet, 2016).
Source of Campylobacter
It has been found mainly in:
– Poultry
– Red meat
– Unpasteurized milk
– Untreated water
Although it doesn't grow in food it spreads easily, so only a few bacteria in a piece of undercooked chicken could cause illness (Ltd, 2016).
Symptoms
Campylobacter infections don't usually cause vomiting, but diarrhea can be severe and bloody with abdominal cramps.
Salmonella
(accepta.com) & (injuryclaimcoach.com)
Salmonella is the second most common cause of food poisoning after campylobacter.
People infected with salmonella should be careful with personal hygiene because they could infect another person who comes into direct contact with them (InjuryClaimCoach.com, 2016).
Sources of Salmonella
It has been found mainly in:
– unpasteurized milk
– chicken
– Eggs and raw egg products
– Meat
– Poultry
– pork
Salmonella bacteria or its toxins can survive if food is (cooked or refrigerated) improperly, or by cross-contamination, Salmonella quickly spreads when already infected food comes in contact with uncontaminated food.
Symptoms of Salmonella poisoning normally last from 24 to 48 hours, and rarely cause permanent injuries.
(accepta.com) & (foodborneillness.com)
Clostridium Perfringens (Foodborneillness.com, 2016)
Clostridium perfringens are bacteria that produce harmful toxins and are found everywhere in the environment, these bacteria isn’t completely destroyed by cooking because it produces heat-resistant spores, not like other types of bacteria that cause food poisoning.
Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu.
Source of Clostridium perfringens
Undercooked meats, mostly foods prepared for large group in large quantities and left to sit out for long periods of time and foods with poorly controlled temperature that kept between 70 and 140 F, are the majority of outbreaks.
Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens.
Symptoms of Clostridium Perfringens Infection
About 6-24 hours after ingestion and consuming the bacteria or toxins, the symptoms start to appear.
Clostridium perfringens toxins cause:
– Abdominal pain
– Stomach cramps
– Diarrhea
– Nausea
Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins.
Illness from Clostridium perfringens is rarely fatal and generally lasts around 24 hours,
Complication from Clostridium perfringens
The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal.
Preventing a Clostridium Perfringens Infection
To prevent infection by Clostridium perfringens, follow these tips:
• Cook foods containing meat thoroughly
• If keeping foods out, make sure they maintain a temperature of 140 F (60 C)
• When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster
• Reheat foods to at least 165 F (74 C)
Listeria
Listeria is the name of a bacteria has been found in low amount in foods. Eating foods containing higher levels of this bacteria causes the disease. And usually it’s sever and life threatening in vulnerable groups as pregnant women, babies, elderly and immunodeficiency people (Taylor and Francis, 2007). unlike many other germs it can grow even in cold temperature of the refrigerator.
Symptoms of Listeriosis
Usually people with listeriosis have fever and muscle aches, sometimes gastrointestinal symptoms and diarrhea.
When patients are diagnosed with listeriosis they mostly have it as invasive infection, as the bacteria spread beyond the gastrointestinal tract. The symptoms vary from person to person:
– Pregnant women: experience typically fever, fatigue and aches and other non-specific symptoms. During pregnancy infection can lead to premature delivery or life-threatening infection of newborn (Taylor and Francis, 2007) (Jackson KA, Iwamoto M, Swerdlow D, 2010).
– People other than pregnant women: symptoms can include stiff neck, loss of balance, headache, confusion, fever and muscle aches.
Escherichia coli
Escherichia coli is a member of the family Enterobacteriaceae. It’s a gram-negative bacillus growing aerobically and anaerobically at 37˚C, killed by high temperatures above 55˚C. It is found commonly in the intestine of human and animal (Hobbs and Roberts, 1987).
It's normally found in undercooked and raw meat.
Although, most strains of these bacteria are harmless, several are known to produce toxins that can cause diarrhea. One particular E.coli strain called 0157 can cause severe diarrhea and kidney damage.
Symptoms
Symptoms last from 7 to 10 days, and can include:
– bloody diarrhea
– Vomiting
– kidney failure (in some cases)
Treatment
Treatment for E.coli includes antibiotics.
Chapter 3:
Parasite food poisoning
Parasites
Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Toxoplasma is the most often seen parasite in cases of food poisoning. It’s typically found in cat litter boxes. Parasites can live in your digestive tract undetected for years. However, those with weakened immune systems and pregnant women risk serious side effects if parasites take up residence in their intestines.
Chapter 4:
Viral food poisoning
Viruses
Food poisoning can also be caused by a virus. The Norovirus, also known as the Norwalk virus, causes over 19 million cases of food poisoning each year, and in rare cases, it can be fatal. Sapovirus, Rotavirus, and Astrovirus bring on similar symptoms, but they’re less common. Hepatitis A virus is a serious condition that can be transmitted through food.
Referencing:
1- Medical News Today. (2016). What Is Bacteria? What Are Bacteria?. [online] Available at: http://www.medicalnewstoday.com/articles/157973.php [Accessed 15 Mar. 2016].
2- Design, i. (2016). Microbiology Online | Microbiology Society | About Microbiology – Microbes and food – Food poisoning. [online] Microbiologyonline.org.uk. Available at: http://www.microbiologyonline.org.uk/about-microbiology/microbes-and-food/food-poisoning [Accessed 15 Mar. 2016].
3- Ltd, A. (2016). Food Poisoning Bacteria – Salmonella, Listeria, E.coli 0157, Campylobacter. [online] Accepta.com. Available at: http://www.accepta.com/environmental-water-wastewater-knowledge/pathogen-control-knowledge/297-food-poisoning-bacteria-salmonella-listeria-e-coli-0157-campylobacter [Accessed 15 Mar. 2016].
4- InjuryClaimCoach.com. (2016). Food Contamination and Poisoning Claims. [online] Available at: http://www.injuryclaimcoach.com/food-poisoning.html [Accessed 15 Mar. 2016].
5- Foodborneillness.com. (2016). Clostridium Perfringens food poisoning. [online] Available at: http://www.foodborneillness.com/clostridium_perfringens_food_poisoning/ [Accessed 15 Mar. 2016].
6- (Painter J & Slutsker L. Listeriosis in humans. In: E. T. Ryser & E. H. Marth., editor. Listeria, Listeriosis and Food Safety 3rd ed Boca Raton, Florida: Taylor and Francis Group; 2007. p. 85-110.)
7- 4.Jackson KA, Iwamoto M, Swerdlow D. Pregnancy-associated listeriosis. Epidemiology and infection. 2010;138(10):1503-9.)
8- MedicineNet. (2016). Food poisoning, Campylobacter. [online] Available at: http://www.medicinenet.com/script/main/art.asp?articlekey=16203 [Accessed 20 Mar. 2016].
9- Hobbs, B. and Roberts, D. (1987). Food poisoning and food hygiene. London: E. Arnold.
10- Mayoclinic.org. (2016). Welcome – About This Site – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/about-this-site/welcome [Accessed 21 Mar. 2016].
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