When a person consumes a food item or drink that contains an infectious bacterium, their toxins, or harmful chemicals that are hazardous to humans, they will have severe diarrhoea.
A common occurrence in hostels, hotels, and community feedings is food poisoning. This is particularly true during the Festive season when people gather in large groups.
A group of people will be suffering from the same set of symptoms, and they will all remember eating a similar meal within the preceding few hours, if they are fortunate enough.
Various kinds of food poisoning:
- One kind of food poisoning caused by bacteria (also known as food poisoning) is bacterial food poisoning (also known as food poisoning). Bacteria, which are tiny organisms, are responsible for this. Pathogenic bacteria or their toxin may be present in the food item, and the pathogenic bacteria or toxin will be consumed together with the food item.
- Food poisoning that is not caused by bacteria: Bacterial food poisoning is a common occurrence as a consequence of the presence of harmful chemicals such as fertilisers, pesticides, heavy metals, and other compounds in the environment, and it is treated here. Bacterial food poisoning is a kind of food poisoning that is caused by bacteria that is present in the food being consumed.
In the same manner, not all bacteria are harmful in the same way. Some pathogenic bacteria generate toxins that cause clinical symptoms in the people who come into contact with them. Through the ingestion of food or drinks, these organisms get entrance to the human body.
Food poisoning may be caused by a variety of factors, including but not limited to:
- First and foremost, water supply has been contaminated by bacteria.
- Toxins may be present in the raw materials used in the preparation of the dish.
- The environment in which the food is produced may include germs or toxins that are harmful to the consumer.
- Food service employees may get infected with some infectious diseases while on the job.
- The presence of some animals, such as dogs and rats, poses a risk of contaminating food.
- There is a danger of food sickness developing if prepared food is allowed to sit at room temperature for a prolonged length of time before being heated again.
- Poison is being intentionally introduced into the food by an unknown source.
The following are some typical bacterial food poisonings:
1) First and foremost, Salmonella is responsible for food poisoning. The salmonella bacteria may be acquired from three different sources.
There are many types of Salmonella bacteria (salmonella typhimurium, salmonella cholera suis, salmonella enteritidis) that may cause salmonellosis if present in milk, milk products, or raw eggs.
Symptoms such as nausea, vomiting, and diarrhoea are all typical when it comes to this kind of food poisoning. Fever is also a common occurrence with this condition.
2) Botulism is an immune system illness that impairs the body’s ability to fight against infection.
This
is a severe type of food poisoning caused by the bacteria Clostridium
botulinum, and it may be deadly if not treated promptly.
Pickles and canned fish are examples of foods that contain the spores of these organisms, which may be found in the soil and can enter the body via ingestion.
The symptoms of vomiting and diarrhoea are rare compared to other forms of food poisoning in this country. The nervous system is the organ that suffers the greatest damage.
The initial symptoms of the disease include blurred vision, numbness, and weakness in the affected area. Later on, there will be paralysis, which will be followed by cardiac and respiratory failure, both of which will end in death.
3) Staphylococcus aureus-induced food poisoning: This kind of food poisoning is caused by the bacterium staphylococcus aureus. These bacteria are often found in the skin and are responsible for skin disorders such as boils and outbreaks.
When it comes to cows, it is the root cause of mastitis. When it comes into touch with milk and milk products, it ends up in the stomach and causes gastroenteritis (gastric illness). It is possible to have symptoms such as nausea, vomiting, stomach aches, and diarrhoea.
4) Closteridium perfringens-induced food poisoning: Closteridium perfringens is the bacterium that produces this kind of food poisoning. They may be found in faeces, dirt, and drinking water, among other places.
They may enter the body via a variety of ways, including meat, meat dishes, and eggs, among other things. If food products are prepared and then left to remain at room temperature for a long amount of time before being eaten, it is possible to get food poisoning.
Vomiting, diarrhoea, and stomach aches are just a few of the indications and symptoms of this condition.
5) Bacillus cereus (acidophilus): The spores of this bacterium may survive boiling and produce enteritis in those who are sensitive to the infection. Diarrhoea and vomiting are two of the most common symptoms linked with this condition.
How should a case of food poisoning be investigated?
- Ensure that each and every person who is thoroughly examined.
- It is required to conduct an examination of a water sample
- Inspect the kitchen, the storage, and any food samples that have been placed there.
- The chef and any other individuals who come into contact with food should be questioned and examined.
- The presence of germs should be determined by collecting and analysing samples of vomitus and stool from all patients who are suffering from this condition.
Food poisoning may be avoided by following the measures outlined below:-
1) Only clean water should be used and avoid contamination.
2) Good hygiene practises should be followed by everyone who comes into contact with food in any way.
3) Employees should wear safety equipment such as masks, helmets, and gloves while they are preparing food and serving it. It is critical that sick individuals do not come into contact with food products when they are ill in hotels & restaurants.
4) Kitchens and their surroundings should be neat and clean at all times, as well.
5) It is suggested that the containers be washed with soap and hot water.
6) It is not advised to leave the prepared food out at room temperature for a long amount of time unless absolutely necessary.
7) All food components should be kept refrigerated and in sealed containers at all times to avoid contamination.
8) It is not acceptable to allow animals such as dogs, cats, rats, and other such critters to come into contact with food products in any way.
9) Vegetables should be well washed before being prepared for cooking.
10) Meat purchased from a reputable slaughterhouse and in its original condition is recommended.