Introduction:
Consuming food or drink that contains pathogenic microorganisms, their toxins, or poisonous chemicals can cause acute gastroenteritis, known as food poisoning. Food poisoning is common in hostels, hotels, communal feedings, and festive seasons.
A group of people with similar symptoms will report eating a common food within the previous few hours.
Types of food poisoning
1) Bacterial food poisoning:
We will ingest the food material, which may contain pathogenic bacteria or their toxin.
2) Non-bacterial food poisoning:
Toxic chemicals such as fertilizers, insecticides, and heavy metals, among others, are present.
We discuss bacterial food poisoning here because it is common.
Bacterial food poisoning:
All bacteria are not harmful. Some pathogenic bacteria secrete toxins and cause clinical manifestations. These organisms enter the human body through food articles or drinks.
How food poisoning occurs:
1) The water contains bacteria.
2) The raw materials for the food may contain toxins.
3) The food preparation premises may harbor microorganisms or toxins.
4) Food handlers may have some infectious diseases.
5) Some animals, like dogs and rats, may contaminate the food.
6) If prepared food is kept at room temperature for a long time and heated again, there is a chance for food poisoning.
7) Somebody is purposely mixing toxins into the food.
Some common bacterial food poisonings.
1) Salmonella food poisoning:
There are three different varieties of Salmonella bacteria. Salmonella typhimurium, Salmonella cholera suis, and Salmonella enteritidis are the three types of Salmonella bacteria found in milk, milk products, and eggs. Symptoms of this food poisoning include nausea, vomiting, and diarrhea. Fever is also common.
2) Botulism:
Clostridium botulinum causes this dangerous type of food poisoning. The spores of these organisms are seen in the soil and enter the human body through pickles and canned fish, e.g. In contrast to other food poisonings, the incidence of vomiting and diarrhea is relatively low. Mainly the nervous system is affected. The symptoms initially manifest as double vision, numbness, and weakness. Later, the symptoms progress to paralysis, followed by cardiac and respiratory failure, ultimately leading to death.
3) Staphylococcal food poisoning:
It is caused by Staphylococcus aureus. These organisms usually cause skin troubles like boils and eruptions. It causes mastitis in cows. The consumption of milk and milk products can lead to the development of gastroenteritis. You will experience symptoms such as vomiting, abdominal cramps, and diarrhea.
4) Closteridium food poisoning:
This is caused by Closteridium perfringens. They are present in stool, soil, and water. They can enter the body through various sources such as meat, meat dishes, eggs, and so on. Food poisoning can occur if you cook food items, keep them at room temperature for a long time, and then heat them again before eating. Symptoms include vomiting, diarrhea, and abdominal cramps.
5) Bacillus cereus:
The spores of these organisms can survive cooking and cause enteritis. Diarrhoea and vomiting are common in this infection.
How do I investigate food poisoning?
1) Examine each and every person affected.
2) You should test a water sample.
3) Examine the kitchen, storeroom, and food samples.
4) Interrogating and inspecting the cook and food handlers is necessary.
5) To identify the bacteria, test samples of vomitus and stool from all victims.
How to prevent food poisoning:
Use only purified water.
2) Everyone who comes into contact with food should maintain hygiene.
3) Workers should use masks, caps, and gloves during cooking and serving.
4) Sick individuals should not contact any food materials.
5) The kitchen and premises should be neat and clean.
5) Use soap and hot water to wash the vessels.
Avoid storing the prepared food at room temperature for an extended period.
7) Keep all food materials in closed containers.
8) Animals like dogs, cats, rats, etc. should not contact any food materials.
9) Wash the vegetables before cooking.
10) Purchase fresh meat from a recognized slaughterhouse.
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