Consumption of unwholesome food or drinks leads to food poisoning.In its broad sense includes the ill effects produced by the ingestion of food contaminated by bacteria or in many other ways such as addition by a criminal intent or accidentally of poisons like lead,arsenic or by through eating mistakenly of poisonous items such as certain mushrooms or fishes or by adulteration of food with poisonous articles like Argemone mexicana in mustard or gingelly oil producing epidemic dropsy in man and also some virulent seeds mixed with food item seeds and adulterated for profit and regular
ingestion of such foods may cause diseases like Parkinson and crippling paralysis etc. Gastro-enteritis
caused by bacterial pollution of food or drinks also normally known as food poisoning.There are three types,namely,infection type,toxin type and botulism type due to toxin produced by bacterial contamination in food and it is deferential from other types.The prominent symptom of botulism type poison affects on the nervous system.The early symptom is loss of visual accommodation and gradually muscles of the body gets weaker.In infection type,due to living bacteria present in food, man gets fever,vomiting and diarrhea and watery motions.Dehydration is more in these cases. .Incubation period is with in hours to one day and decease is about 5 days.In the Toxin type is due to multiplication of bacteria in food,severe loose motions and vomiting with dehydration occurs.incubation period is 4 hours to 24 hours.
Causative organisms for bacterial food poisoning by salmonella organisms which is commonly in ice creams and suffer diarrhea,dysentery,etc.Reservoir of infection is salmonella organisms, are natural commensals of rodents,pigs.poultry,cattle,ducks eggs and also some healthy human carriers.The source of infection commonly comes to a healthy person by man handling the food from its production to consumer.Rat droppings and fowl faeces may also come as source of infection.A Cow or sheep with mastitis may act as source of infection of milk. Auto-infection of meat during slaughtering and processing may occur.
Route of infection normally is the tinned and preserved food stuffs,generally of animal origin or milk or fruits. Infective bacteria/virus/fungi are derived from animals slaughtered or are transferred from the handler of milk,meat,or fruits from its source,through processing to the consumer.A milk man may infect milk from his infected finger or ear or nose or skin boils or contaminated hands.Pollution may occur while processing,and flies may also transfer infection.
All those who have been infected do not suffer from the syndrome,excretion of bacteria of salmonella type is common among chronic cases of loose motions{diarrhea}.Carrier ship may exist.Any person carrying salmonella and staphylococci may possess an indefinite period of infectivity. Man possess
no natural immunity against salmonellosis and toxins of other organisms.An infection does not confer long standing immunity.Children suffer more from complaints and cases of fatality is also more among children than adults.
Out breaks of food poisoning is mostly in close community catering organisations like students hostels,old peoples homes and messes,but some times in hotels and marriage auditoriums,rarely such out breaks occur in house old cooking,and mostly on festive occasions when large gatherings of the meal,and also out breaks are common when the temperature is high.
Prevention of out breaks and their control:Meat and meat products coming from slaughter houses should not contaminate by any type of pollution by organisms and a care full control from the slaughter of the animal to the final preparation for consumption is necessary and should include a thorough system of meat inspection.Animals also are to be inspected before slaughtering.Strict supervision of of made-up food and milk should be boiled and all care must be taken against further contamination.
Individuals suffering from septic fingers,throat,eye lids or skin lesions should not be employed as cooks or food handlers.Persons having history of suffering from enteric fever or food poisoning also should not be employed as food handlers as they may be the carriers of typhoid,paratyphoid etc.Everything is to be done to prevent access of rats,mice or other animals to food stored for human consumption.For maintenance of high standard of sanitation and freedom from fly nuisance strict supervision is necessary,and personal hygiene and inspection for the presence of any intestinal,skin or nasal infection among food handlers are important. A large number of organisms are required to produce clinical symptoms of food poisoning.These can be only ha-pend when their multiplication occurs in the prepared dish stored for some time at normal temperature.It is,therefore,necessary that made up food in which raw eggs have been used must be kept in a proper
ice box or refrigerator.
For controlling of an out break of food poisoning the only and most important precaution is to prohibit consumption of any articles of food which are suspected of forming a part of the suspected food articles.Subsequently specific precautions are to be taken to ensure recurrence are made after exact circumstance is known on investigation and also improving hygiene and sanitation to a good standard.
pm kutty
Causative organisms for bacterial food poisoning by salmonella organisms which is commonly in ice creams and suffer diarrhea,dysentery,etc.Reservoir of infection is salmonella organisms, are natural commensals of rodents,pigs.poultry,cattle,ducks eggs and also some healthy human carriers.The source of infection commonly comes to a healthy person by man handling the food from its production to consumer.Rat droppings and fowl faeces may also come as source of infection.A Cow or sheep with mastitis may act as source of infection of milk. Auto-infection of meat during slaughtering and processing may occur.
Route of infection normally is the tinned and preserved food stuffs,generally of animal origin or milk or fruits. Infective bacteria/virus/fungi are derived from animals slaughtered or are transferred from the handler of milk,meat,or fruits from its source,through processing to the consumer.A milk man may infect milk from his infected finger or ear or nose or skin boils or contaminated hands.Pollution may occur while processing,and flies may also transfer infection.
All those who have been infected do not suffer from the syndrome,excretion of bacteria of salmonella type is common among chronic cases of loose motions{diarrhea}.Carrier ship may exist.Any person carrying salmonella and staphylococci may possess an indefinite period of infectivity. Man possess
no natural immunity against salmonellosis and toxins of other organisms.An infection does not confer long standing immunity.Children suffer more from complaints and cases of fatality is also more among children than adults.
Out breaks of food poisoning is mostly in close community catering organisations like students hostels,old peoples homes and messes,but some times in hotels and marriage auditoriums,rarely such out breaks occur in house old cooking,and mostly on festive occasions when large gatherings of the meal,and also out breaks are common when the temperature is high.
Prevention of out breaks and their control:Meat and meat products coming from slaughter houses should not contaminate by any type of pollution by organisms and a care full control from the slaughter of the animal to the final preparation for consumption is necessary and should include a thorough system of meat inspection.Animals also are to be inspected before slaughtering.Strict supervision of of made-up food and milk should be boiled and all care must be taken against further contamination.
Individuals suffering from septic fingers,throat,eye lids or skin lesions should not be employed as cooks or food handlers.Persons having history of suffering from enteric fever or food poisoning also should not be employed as food handlers as they may be the carriers of typhoid,paratyphoid etc.Everything is to be done to prevent access of rats,mice or other animals to food stored for human consumption.For maintenance of high standard of sanitation and freedom from fly nuisance strict supervision is necessary,and personal hygiene and inspection for the presence of any intestinal,skin or nasal infection among food handlers are important. A large number of organisms are required to produce clinical symptoms of food poisoning.These can be only ha-pend when their multiplication occurs in the prepared dish stored for some time at normal temperature.It is,therefore,necessary that made up food in which raw eggs have been used must be kept in a proper
ice box or refrigerator.
For controlling of an out break of food poisoning the only and most important precaution is to prohibit consumption of any articles of food which are suspected of forming a part of the suspected food articles.Subsequently specific precautions are to be taken to ensure recurrence are made after exact circumstance is known on investigation and also improving hygiene and sanitation to a good standard.
pm kutty
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