Food Poisoning
Introduction
Food poisoning is an
acute-gastro-enteritis caused by ingestion of food or drink contaminated with
either bacteria or their toxins and inorganic chemical substance and poison
derived from plants and animals.
The
condition is characteristic by-
i) History of ingestion of a common food.
ii) Attack of many people at the same time.
iii) Similarity of signs and symptoms in the majority of cases.
Signs and
symptoms of food poisoning
Sign and
symptoms are very depending on the source of the infection. Common cases of
food poisoning will typically include a few of the following sign and
symptoms-
Symptoms
of potentially life threatening food poisoning include-
i) Diarrhea that last for more than three days.
ii) A fever higher than 102 degree F.
iii) Difficulty seeing or speaking.
iv) Symptoms of severe dehydration, which may include dry mouth, passing little
no urine.
v) Bloody urine.
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| Signs & Symptoms of food poisoning |
Types of food
poisoning
Food
poisoning may be two types:-
i) Bacterial:- Caused by
ingestion of food contaminated by living bacteria on their toxins.
ii)
Non-bacterial:- Caused by
chemicals such as arsenic, certain plants and sea foods.
Bacterial
food poisoning may be of the following types:-
1. Salmonella Food Poisoning:-
i) Agent- This species
most often incriminated in human outbreaks are S. cholera-suis and S.
enteritidis.
ii)
Source- Salmonellosis is primarily a disease of animals. Man get
the infection from farm animals and poultry through contaminated meat, milk and
milk product. Rat and mice are another sources.
iii)
Incubation period- 12 to 24 hours commonly.
iv)
Mechanism of food poisoning- The onset is generally sudden with chills, fever, nausea,
vomiting and diarrhea, which is usually last 2-3 days.
2. Staphylococcal Food Poisoning-
i) Agent- Enterotoxins of
certain strains of coagulase-positive staphylococcus aureus bacteria.
ii)
Source- Staphylococci bacteria are found on the skin and in the
nose and throat of man and animals.
iii)
Incubation period- 1 to 6 hours.
iv)
Mechanism of food poisoning- The toxin toxin act directly act their intestine and CNS.
The illness becomes manifest by the sudden onset of vomiting, abdominal cramps
and diarrhea.
3. Botulism:-
i) Agent- Exotoxin of
Clostridium botulinum generally type A, B or E.
ii)
Source- The Organism is widely distributed in soil, dust and the
intestinal tract of animals and enters food as spores.
iii)
Incubation period- 12 to 36 hours.
iv)
Mechanism of food poisoning- It acts on the parasympathetic nervous system. These
symptoms are dysphagia, diplopia, ptosis, blurring of vision, muscle weakness.
And fever is generally absent.
4. Cl. Perfringens of Food
Poisoning:-
i) Agent- Cl. Perfringens.
ii)
Source- The Organism has been found in human and animals, and in
soil, water and air.
iii)
Incubation period- 6 to 24 hours.
iv)
Mechanism of food poisoning- The majority of outbreaks have been associated with the
ingestion of meat, meat dishes and poultry.
v)
Clinical symptoms- The most commonly symptoms are diarrhea, abdominal cramps
and little or no fever, occurring 8 to 24 hours after consumption of the food.
Nausea and vomiting are rare.
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| Types of Bacterial food poisoning |
Prevention and
control of food poisoning
1. Food
sanitation:-
i) Meat
inspection:- They food animals must be free from infection. This can be
ensured by their examination by veterinary staff, both before and after
slaughter.
ii)
Personal hygiene:- A high standard of personal hygiene among individuals
engaged in the handling, Preparation of cooking of food is needed.
iii) Food
handlers:- These suffering from infected wounds, diarrhea, throat
infection etc. should be excluded from food handling. The medical inspection of
food handlers is required in many countries; although it will remove some
sources of infection.
iv) Food
handling techniques:- The handling of ready to eat foods with bare hands should
be reduced to minimum.
a) Time between preparation and consumption of food should be
kept short.
b) The importance of rapid cooling and cold storage must be
stressed.
c) Milk, milk product and egg products should be pasteurized.
d) Food must be thoroughly cooked.
e) Most food poisoning organisms are killed at temperatures
over 60 degree C.
v)
Sanitary improvements:- Sanitization of all work surfaces and equipment's must be
ensured. Food promises should be kept free from rats, mice, files and dust.
vi)
Health education:- Food handlers should be educated in matters of clean
habits and personal hygiene, such as through hand washing.
2.
Refrigeration:-
In the
prevention of bacteria food poisoning, emphasis must be placed on proper
temperature control. Food should not be left in warm pantries; a few germs can
multiply of millions by the next morning. Food not eaten immediately should be
kept in the cold storage to prevent bacterial multiplication. “Cook and eat in
a same day” is a golden rule.
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| Prevention and control of food poisoning |
Treatments of Food Poisoning
Food poisoning treatment generally focuses on managing symptoms and preventing dehydration. Here are some common approaches:
Supportive Care for Food Poisoning
1. Hydration Therapy- Drink plenty of fluids (water, oral rehydration solutions, clear broths) to prevent dehydration caused by vomiting and diarrhea.
2. Rest- Allow your body to recover by getting enough sleep and avoiding strenuous activities.
3. Bland Diet- Eat easily digestible foods like toast, rice, bananas, and applesauce once nausea subsides. Avoid spicy, greasy, or dairy-heavy foods.
4. Electrolyte Replacement- Use oral rehydration salts (ORS) or electrolyte-rich drinks to replenish lost minerals.
5. Avoid Triggers- Stay away from alcohol, caffeine, and dairy products until fully recovered.
Medication Treatment for Food Poisoning
1. Anti-Diarrheal Medications- Loperamide (Imodium) can help reduce diarrhea but should be used cautiously.
2. Antiemetics (Anti-Nausea Drugs)- Medications like ondansetron (Zofran) can help control nausea and vomiting.
3. Probiotics- Help restore gut flora balance after foodborne infections.
4. Antibiotics- Used only if food poisoning is caused by bacterial infections (e.g., Salmonella, E. coli, or Campylobacter) and prescribed by a doctor.
5. Activated Charcoal- Sometimes used in toxin-related poisoning cases to absorb harmful substances in the stomach.
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