FOOD POISONING

DEFINITION
Acute gastroenteritis caused by
ingestion of food or drink
contaminated by living bacteria or
their toxins, inorganic chemical
substances & poisons derived from
plants and animals.
CONDITION OF F/POISONING
Characterized by :

-ingestion of uncommon food
- attack of many person at same time
- similarity of signs & symptoms in
majority of cases.
TYPES OF F/POISONING
BACTERIA

NON BACTERIA

UNCONFIRMED ETIOLOGY

Bacterial food poisoning:

o Toxicoinfection
o Bacteria toxicosis/ intoxication
o Mixture/ miscellaneous food poisoning


Non bacterial food poisoning:

o Due to mycotoxin (mycotoxicosis)
o Food stuff have temporary toxins of
animals/ vegetable origin
o Caused by chemical admixture: pesticides,
metal, food additives & others
o Food poisoning with unknown origin. Eg:
alimentary paroxysmal myoglobinuria (due
to shellfish)
FOOD TOXIC INFECTION

Non contagious disease, acute, developed
to consumption of food heavily
contaminated with microbial agents. (10
million/1 mm food)
Characteristics of toxic infection:
- short incubation period: (6-24hrs)
- specific dietary history for patients.
- outbreaks & epidermic: product released
by centralizatn(restaurants, supermarkets)
- local epidermiology
- fast reduction when contaminated source
removed.
- gastroenteritis (food toxic infection)
DEFINITION OF FOOD
BACTERIAL TOXICOSIS
Acute food borne diseases caused by
microbial toxins. (Botulinum & staph)
Botulism- contamination of food fr
Botulinum in soil.
Adult Botulism- bcome ill after ingestion
of food toxin in canned food ,
contaminated fish
Infant botulism- eat spores of botulism.
- source : honey

Adult- when eat contaminated food, toxin
is attached to nerves.
Early symptoms: blurred vision, dry mouth,
diff in swallowing & speaking, general
weakness, breath shortness.
This progresses to paralyses , resp failure
& may lead to death.
Infant- eat spores- contaminate GIT.
Symptoms: dysphagia, diplopia, ptosis,
dysentery, blurred vision, weakness, no
fever, consciousness are retained.
DIAGNOSIS
Neurological symptom
Lab test- culture from patient stool


TREATMENT
Adult: intensive care units, reanimation
Antitoxin is helpful. Given right after
intoxication
Children: hospitalized
- antitoxin not recommended
MICROBIOLOGY
Recognized nature of poisoning in
sausages. (1
st
botulism case)
Agent: Clostridium botulinum, G +ve,
anaerobic (obligate)
Mech of toxin production: due to plasmid
in some. Produces 7 toxins: A,B,C,D,E,F,G
in anaerobic condition.
Associated food: home canned vege,
meat, fish, preserved sea food

INFANT BOTULISM
Occur in areas with spore contaminated soil, polluted
areas.
Common in spring & summer, rare- winter.
Normally infant less than 1 year old. (2-4 moths of age
has highest risk)
Symptoms: muscle weakness, weak cry, poor sucking,
increase heart rate, decrease gas reflex & constipation
Initial sign: constipation, hyperthermia, hypotension,
tachycardia. Baby described as floppy baby.
Prevention : dont give honey to baby.
PREVENTION OF BOTULISM
Preserve food with appropriate heat, low pH.
(spores survive 2hrs in heat- resistant to boiling,
frying in 2hrs)
Spores inactivated at 120 C
Boiling food before canning doesnt inactivate
spores.
pH > 5 is favourable for the agent. (decrease
oxygen content, increase H2O)
1min, 85 C ; 5 min, 80 C = toxin inactivated
PREVENTIVE MEASURES
Avoid exposure of infants to honey
No immunity to subsequent of botulinum
intoxication
Pentavalent toxoid- use in high risk people
(millitary & lab workers)

Agent : S. aureus
Enterotoxin of certain strain of coagulase
+ve for this agent.
5 enterotoxin, formed in 35- 37 C (Optimal t)
- relatively heat stable, resist boiling at 30 min or
more.
Source: agent excreted in nature. It is also found on
skin, in nose, throat of man & animals. When sneeze-
contaminate food.
It is a common agent of boils & pyogenic infection of
man & animals
Cow suffering from mastitis cause outbreak of food
poisoning (cows milk, dairy food from milk
product)
Frequent food contaminated:
- meat, meat products
- poultry & product
- salad, tuna, chicken, macaroni, cheese
- Bakery products: cream filled pastry, cream
pies, chocolates, sandwhich filling)
Incubation period: 1-6 hours (because of pre
formed toxin)
Food poisoning: ingestion of toxin. Toxin act
directly on GIT & CNS.

Illness manifestation:
-sudden onset of vomitting
- diarrheoa
- abdominal cramps
- blood in mucous appeared
- rarely has fever
The End