Food intoxication

food toxication is a type of food infection.types of intoxication.
1. bacterial intoxication
2.fungal intoxication
chemical intoxication

1. Food intoxication

2. food poisoning or food intoxication can be result of either chemical poisoning or the ingestion of toxicant ( which is produced by microorganism , plant and animals).

3. Types of intoxication a. Bacterial intoxications b. Fungal intoxications c. Chemical intoxication d. Plant toxicants e. Poisonous animals

4. Bacterial intoxication There are four chief bacteria which caused the food intoxication. 1. Staphylococcus aureus 2. Bacillus cereus 3. Clostridium perfringens 4. Clostridium botulinum

5. Staphylococcal food intoxication This is a type of food borne intoxication is caused by consumption of food contaminated with staphylococcal enterotoxins produced by certain strains of Staphylococcus aureus while growing in food.

6. The organism produces the following five serologically different enterotoxins that are involved in food borne intoxication . 1 . Staphylococcal enterotoxin A(SEA), 2. Staphylococcal enterotoxin B (SEB), 3. Staphylococcal enterotoxin C (SEC), 4. Staphylococcal enterotoxin D (SED), 5. Staphylococcal enterotoxin E (SEE) -Individual strains of S. aureus may produce one or more of enterotoxin types while growing in food.

7. Food involved Growth of staphylococcus and their toxin production required a food sources. E.g Milk and milk products (including pasteurized milk, yoghurt, chocolate milk, fermented milk, cream filled pastries), poultry, fish , shellfish, meat and meat products, non meat salads, egg and egg products, vegetables and cereal products have been involved .

8. Toxin production Toxin production occurs at growth temperature 12-44°C , pH 4.2 and salt concentration of ≤10%. • No toxin production occurs at temperatures below 12°C , pH < 4.2 and > 10 % salt 75 % of all staphylococcal food poisoning outbreaks occurs because of inadequate cooling of foods.

9. Prevention The means of prevention of out breaks of staphylococcus food poisoning include:- Prevention of contamination of food with staphylococci. Prevention of growth of the staphylococcus. Killing staphylococci in foods.

10. Control Contamination of food can be reduced by general method such as By pasteurization of raw milk By adequate refrigeration of food By addition of bacteriostatic substance such as serine , antibiotic.

11. Clostridium botulinum foodborne Intoxication Botulism :- botulism is caused by the ingestion of food containing the neurotoxin produced by clostridium botulinum . The intoxication is caused by botulinal toxins A, B, E, F and G, produced by C. botulinum type A, B, E, F and G, while the organism grows in food. C. botulinum types C and D produce toxins C and D that cause disease in animals Type E strains are non- proteolytic while the rest are proteolytic . • Spores of C. botulinum type A can survive temperatures of 120°C.

12. The strains are divided into proteolytic and non- proteolytic types according to whether they hydrolyze proteins or not. Growth characteristics Proteolytic strains grow at temperature range between 10-50°C, while non- proteolytic grow at 3.3- 45°C (optimum 35-37°C). Toxin production occurs at temperature range between 25-30°C. Botulinus toxin is one of the most lethal poisons known. The calculated lethal dose for an adult person is 10 μ g.

13. Food involved Canned food-string beans , corn , beets, peas , figs etc. Preserved meat and fish

14. Preventive measures proper manufacturing practices e.g. ensure proper sterilization and preservation of canned meat. Preserved foods possessing rancid or other odors should be rejected.

15. Clostridium perfringens intoxication Clostridium perfringens intoxication caused by Clostridium perfringens enterotoxin (CPE) produced in the gastrointestinal tract. The organism is found in the soil, dust, water, sewage marine sediments, decaying materials, intestinal tracts of humans and other animals If the spores are present as contaminants on raw meat they may resist boiling or steaming for 4 or more hours, and on slow cooling the spores will germinate into rapidly multiplying bacterial cells,which produce large amounts of toxin..

16. Vehicle foods • The food involved are those that are prepared one day and served the next day. Foods that have been involved include red meats, chickens, fish , pork , fruits, vegetables , etc. Foods poisoning occurs when the level reaches 107-108 cells/g of food. Growth is enhanced by anaerobic conditions achieved after removal of oxygen by cooking.

17. Prevention 1 . Proper cooking of food and eating freshly prepared foods. 2. Fast cooling of cooked food. Storing food in small quantities will enhance cooling. 3. Storage of leftovers or unused foods in freezers.

18. Fungal intoxications • These are caused by consumption of metabolites produced by fungi , when growing in food. • These metabolites are called mycotoxins . • Grains, oilseeds, fruits and vegetables are mostly involved if they are stored at high humidity or if they are not properly dried before storage.

19. Types of fungal toxin Aflatoxin Patulin Ochratoxin ……..and many more.

20. Prevention of mycotoxin • Proper drying and storage of grains and other affected foods. • Quality control of potentially hazardous foods by use of appropriate analytical tests. Use of fungicides as seed dressings to protect stored cereals and other foods like pulses and potatoes against fungal invasion.

21. Chemical intoxication Poisoning by consumption of chemicals is rather uncommon and usually is characteristic by appearance of the symptoms with in short time after the poisonous food is eaten. E.g antimony, arsenic, cadmium ,chlorinated hydrocarbons, copper ,cyanide, fluoride, nicotinic acid, lead and zinc.

22. Animals toxicant Seafood toxins include ciguatera toxin(reef fish ), scombroid toxin(decayed fish ), shellfish toxins. Shellfish poisoning:- many shellfish become toxic to humans as a result of feeding on toxic algae,particularly dinoflagellates , including Gonyaulax catenella and G.tamareusis . After consumption of this type of shell , it causes respirational paralysis and death can result with in 2-12 hour.

23. Plant toxin • Food contains natural chemicals that are essential for growth and health , including carbohydrates, sugars, proteins and vitamins. But some foods contain potentially harmful natural toxins. • The reason for the presence of natural toxins is not always known. In some foods, a toxin is present as a naturally occurring pesticide to ward off insect attack. Fruit seeds and pits • Apple and pear seeds and the inner stony pit (kernel) of apricots and peaches contain a naturally occurring substance called amygdalin . Amygdalin can release hydrogen cyanide in the gut causing discomfort or illness. It can be fatal if too much is consumed in a short period of time