Food poisoning

Allan R Mbewe EH 352 Food Microbiology

WHAT IS FOOD POISONING

Definition: Food poisoning could include any pathological condition conveyed by food or water e.g. Typhoid, dysentery, brucellosis etc. but in public health terminology illnesses notified in their own right are excluded from the term and the following definition is usually applied An acute attack of diarrhoea and/or vomiting, nausea, abdominal pain and involvement of the nervous system coming on within a few hours (1-36 hrs) of eating food which is contaminated or otherwise affected so as to cause these symptoms.

TYPES OF FOOD POISONING

Bacterial food poisoning Non-bacterial food poisoning: Chemical poisoning Metallic food poisoning Intrinsic poisoning foods Putrefied foods when it causes illness

Bacterial food poisoning

This is an illness due to ingestion of food which either contains pathogenic organisms capable of setting up an acute inflammation of alimentary canal (food infection) or irritative substances known as toxin which have been produced by the growth and multiplication of organisms in the food before eating (food intoxication). It should be noted that toxins may return their portances after being exposed to temperatures sufficiently high to destroy the bacteria producing them. The Salmonella group of infection Staphylocal enterotoxins Clostridium welchii infections Clostridium botulinum enterotoxin Other less common infections from other organisms such as haemolytic steptococil, B. cereus, vibro parahaemolyticus, viruses such as echo and coxsackie and moulds such as Aspergillus flavus

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Salmonella: These organisms inhabit the intestinal tract of man, animals, birds, reptiles and insects (including cockroaches) and therefore any contamination by faecal matter is likely to spread the infection. The contamination may be direct by animals or insects or unwashed hands or from crossed contamination from raw meat, poultry carcases, duck eggs, dirty hen eggs or polluted water or indirectly via flies, dust, fruit, or vegetables. The contamination is likely to spread illness if the type of food involved spreading illness if the type of food involved is a good media for bacteria growth and is held for several hours at a dangerous temperature i.e. 5 600C.

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Staphylococci: Staphylococcus is common in mucous membrane of nose, throat of even healthy people, also on human skin, ears and hair. They are present in very large numbers in boils, pimple, abscesses and suppurating wounds. It is also found in raw milk (mainly from mastitis cows) and dust. Consequently coughing, sneezing, hand to nose or hand to mouth contact, suppurating wounds, etc. are all liable for food contamination and incubation at wrong temperature are liable to cause products of toxin.

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Cl. welchii: It is found on dust, soil, clothing, raw meat and faeces. And direct or indirect contamination of a suitable food following by incubation is liable to result into an illness. Cl. botalinum: This anaerobic organisms has been isolated from dust, faeces, soil, mud from the sea bottom, mud from fish ponds and such contamination in law acid food and packed in such a manner as to exclude oxygen is liable to permit the production of highly poisonous poisons.

Other organisms
Several other organisms may product food poisoning e.g. vibrio parahaemolyticus resulting from shell fish. Certain streptococcus from raw milk, protons from dust (in rice) all come from similar sources to the major food poisoning agents and similar principals therefore apply i.e. Avoid faecal exposure Wash hands before handling food. Avoid insect and rodent infestations Protect from animal contamination Reduce dust to a minimum Thoroughly cock all meat

Cont.
Do not hold any food at dangerous temperatures. Give special attention to special foods. Use drinking water quality only. Pasteurise milk supplies. Provide hygienic abattoirs. Avoid cross contamination with raw meat. Medical examination of food handlers. Avoid cross contamination with washed and cooked vegetables Wear clean overalls

Chemical poisoning
Chemical food poisoning is rare but when it occurs the consequences can very serious Symptoms: Acute on set of less than one hour; Vomiting, diarrhoea and Burning sensations in the chest, neck and abdomen Chronic poisoning; chemical builds up in the body over a period of time causing problems e.g. cancer and damage to nervous system

 Contamination by fungicides, rodentalcides and insecticides Excessive quantities of pesticide sprayed onto fruit and vegetables as they grow Misuse of antibiotics during the rearing of animals Environmental contamination of soil or water Misuse of cleaning chemicals at food premises Incorrect storage of cleaning materials, weed killer or pesticides Fraud e.g. olive oil sold in Spain was contaminated by a toxic and Austrian wine was contaminated by antifreeze type chemical

Causes of chemical food poisoning

Metallic food poisoning

Metals can enter food chain from the soil if they are absorbed by animals as they graze or by vegetables, fruit and cereals as they grow Acid foods are most dangerous when considered with metallic food poisoning especially when stored in close contact with copper, zinc, lead, cardinium. Fish caught in polluted waters may be contaminated by metals Acidic foods coming into contact with metals such as:

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Antimony; typically from the enamel coating of cooking pots Cadmium; typically cookers, refrigerator shelves and some types of earthenware pots and dishes Copper; usually from cooking utensils and some instances where copper pipes have contaminated cold drinks or milk dispensed by machines Lead; from some types of earthenware, lead crystal or ceramics

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Tin and iron; usually from cans Zinc; typically from galvanised equipment Accidental use of poisons as food e.g. cockroach poisons used as baking powder

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Misuse of poisonous substance e.g. spraying food stuffs with poison during storing, spraying crops immediately before harvesting, spillage of poison near food, accidental misuse of poison and the use of unsuitable containers for the storage or distillation of food are all common courses of chemical poisoning Berries, roots and green on potatoes due to sun (solanine)

Intrinsic poisoning foods (plants and fish)

Certain plants or creatures may continuously or from time to time be poisonous e.g. Poisonous plants and fungi eaten accidentally e.g. poisonous mushrooms, rhubarb leaves and plants including deadly nightshade and more common members of the nightshade family e.g. bittersweet

Poisonous fish
Scombrotoxic fish poisoning Paralytic shellfish poisoning and Diarrhetic poisoning

1. Scombrotoxic fish poisoning

This is caused by toxins produced from some darkflesh fish during storage e.g. mackerel, tuna and sardine. The toxin cannot be destroyed by refrigeration, smoking, sousing or canning once spoilage has occurred. Onset period is 10 minutes to 3 hrs Symptoms which last up to 8 hrs; headache, nausea, vomiting, abdominal pain, diarrhoea, rashes and mouth burning sensation

2. Paralytic shellfish poisoning

The sources are mussels and other bivalve molluscs fed on plankton that produce neurotoxins. Toxins can survive cooking Symptoms are within 4 12 hrs.; numbness of the mouth, then neck, arms and legs, paralysis and death

3. Diarrhetic poisoning
This may occur in a similar manner. Symptoms include diarrhea and vomiting which last only a few days

 Certain natural poison such as belladonna is well known. But with other foods it is often difficult to separate traditional beliefs and scientific facts. One can only accept advice on local bases of what is safe to be eaten until science confirms the safety of those in doubt. Mushrooms cover family members and every year many cases are reported causing cases of eatable variety. Certain normal foods may become infected with poisonous infection such as ergot rye, busarium on maize and similar infections on groundnuts. The aflatoxins produced are believed to be pathogenic and extreme cases have been known to cause deaths in dogs and ducks

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Putrefied foods when it causes illness

This must not be confused with the incorrect hypophases of ptomaine food poisoning. It is known that certain people like scavengers on refuse pits appear to eat without ill effect where as people used to good food will become ill even without bacterial contaminations (do not confuse with the outdated and incorrect theory of ptomaine poisoning where it was believed that putrefaction gave rise to poisonous substances called ptomaine which caused all food poisoning as it was due to multiplication of pathogenic organisms)

Allergic reaction
Individuals may develop allergic reaction to certain foods particularly in shellfish but also eggs, milk, gluten (flour made from grain), food colorants and nuts. Only a few individuals are affected by food allergies and shellfish are the food most commonly involved Symptoms; vomiting, diarrhoea, migraine, difficulty in breathing, collapse and unconsciousness

Bacteria and physical environment

The development of bacterial colonies is dependant on the following factors: Food: Generally those foods which are nutritious for human beings are those on which bacteria will thrive best. For this reason, certain rich foods are known as dangerous foods e.g. milk, milk products, and puddings, cooked and processed meat and meat products, soups, gravies and stews and egg products. Moisture: As with all living creatures moisture is required for development but note that organisms may strive in dry conditions e.g. B. cerous in rice or E. cold in dried milk, salmonella in dried egg S. typhi in desiccated coconut; and these will multiply when moisture is added. Foods eaten dry e.g. bread and biscuits etc. are fairly safe foods.

 Temperature: Generally bacteria will thrive at the same temperature as that for the human body and at 370C in a suitable medium will double in number every 15-20 minutes. Most organisms can survive much lower temperatures but only a few can develop below 50C (psycrophilic organisms). Some species can survive and develop at higher temperatures than 600C (thermophilic). Thus, most dangerous temperature is 370c. Dangerous temperatures ranges is 50C to 600C and remember (outside dangerous temperatures range (DTR) does not sterilize) it is only inactivated and surviving organisms will multiply when within D.T.R.

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Time: The importance of time is interrelated with degree of initial contamination and temperature. Bacteria will double in number every 15 minutes at optimum temperature i.e. 370C on either side of this temperature bacteria growth will decrease to a perimeter of 50C at a lower end and 600C at a higher end. Below 50C food poisoning organisms are not a problem although putrefactive organisms may still develop slowly. The time when foods stands in dangerous areas must therefore be reduced to an absolute minimum and where foods are to be stored for a long period, the temperature must be outside the dangerous range i.e. below 50C and above 600C.

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pH: The safety of food is related to their pH value in that foods on the acid side of pH 4.5 are relatively safe in that most food poisoning organisms will not multiply and they can be effectively heat processed by boiling where as foods on an alkaline side (less acid) require temperatures in the region of 1150C. Acid foods are generally fruits including berries e.g. tomatoes, appeals, roseberries, strawberries etc. The above is most important with canned foods.

Thermol death point

Salmonella 550C for 1 hour 600C for 20 minutes 650C for 2 minutes Staphylococcus 600C for 30 minutes Note: Toxin is gradually destroyed by boiling for 30 minutes Clostriduim botulinum 1000C for 330 minutes 1040C for 150 minutes 1150C for 10 minutes 1200C for 6 minutes 1270C for 0.7 minutes Note: Toxin destroyed by 5 minutes at boiling point

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Clostridum welchii: as per botulism Salmonella typhi: 600C for 30 minutes Shegella: 600C for 30 minutes Entamoeba histolytic cysts: killed by 680C Taenia saginata: killed by 710C for 5 minutes Necator amerianus: killed by 450C for 50 minutes Trachinella spirolis: killed by 620C Brucella abortus: killed by 610C 3 minutes at Tuberculosis: killed by 62.50C for 30 minutes or for a few seconds at 670C Diphtheria: as for TB

GENERAL SAMPLE COLLECTION

Authority: Under sec. 24 of Food and Drugs cap. 303, an authorized officer is empowered to take samples

Classes of samples 1. Official sample:

Those samples suitable for initiating a prosecution in the court. These generally represent lots which have been manufactured, sold or exposed for sale. It is important that the authenticity of the official samples is maintained scrupulously so that this is not challenged in court of law

2. General sample for the purpose of information

Some categories of informal samples are: Factory sample: samples of batches being processed, raw material and photographs of plant condition. General sample asked in order to collect information of interest to regulatory agencies. Sample taken during general survey. Injury or poisoning investigation sample, where the sample offers no basis for subsequent legal action. Sample from reconditioned lots

3. Food standard sample

Sample drawn for the purpose of establishing standards usually for laboratory examination. The authenticity of these samples must be maintained in the same way as official sample

4. Post seizure sample

These are collected on court order from goods under seizure. The court order may provide comparable samples to be obtained by a claimant at the same time. If a court order was obtained by a claimant, allow his representative (larger) to decide on how the selection should be made. It is observed that the selection is improper due to inexperience, make constructive suggestions, but do not argue. Report exactly how the sample was collected. Unless the claimant objects, mark subdivision of the sample drew by him for later identification with P.S (post seizure), the date and your initials. Maintain authenticity as for official sample since they may become court evidence

5. Documentary sample
These are collected by copying the documents covering the sale of an item without collecting an actual physical sample of the item. This situation arises when examination of photographs or a copy of the label of the item on the literature or claims made for it, is sufficient to show a violation of the Act or Registration