FOOD POISONING
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Introduction:
Food poisoning is an acute gastropenetrateitis origind by the consumption of a food facts or a swallow which controls the pathogenic micro being or their poisons or venomous chemicals.Food poisoning is usual in hostels,hotels,communal feedings, and festivel seasons.
A group of guisenel will be precious with same print of symptoms ,and they give a annals of consumption of a usual food before few hours.
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Types of food poisoning
1) Bacterial food poisoning:
Here the micro beings called bacteria are responsible.The food facts may control the pathogenic bacteriae or their poison and will be ingested along with the food.
2) Non bacterial food poisoning:
Due to the incidence of poisonous chemicals like fertilizers,insectisides,deep metals and ect.
beorigin bacterial food poisoning is usual it is discussed here.
Bacterial food poisoning:
All bacteria are not hurtful.There are some pathogenic bacteria which squirt poisons and origin clinical manifestations.These beings penetrate the soul body through food articles or swallows.
How food poisoning occures:
1) incidence of bacteria in the water.
2) The raw factss for the food may control poisons.
3) Premises where the food is arranged may control micro beings or poisons.
4) Food handlers may have some infectious diseases.
5) Some animals like dogs,rats may contaminate the food.
6) If arranged food is reserved in the extent temperature for a long time and heated again can make a opening for food poisoning.
7) knowingly some body addition poisons in the food.
Some usual bacterial food poisonings.
1) Salmonella food poisoning:
There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella penetrateitidis) These bacteria are dowry in milk, milk food and eggs. Symptoms of this food poisoning contain sickness, sickness and diarrhoea. Fever is also usual.
2) Botulism:
This is the perilous print of food poisoning origind by clostridium botulinum. The spores of these beings are seen in the soil and penetrates the soul body through pickles and canned fish ect.Compared to other food poisonings here sickness and diarrhoea are unusual primarily the jumpy approach is precious.The symptoms starts with magnify foresight,deadness with weakness.Later there will be paralysis with cardiac and respiratory letdown finale in fall.
3) Staphylococcal food poisoning:
It is origind by staphylo coccus aureus. These beings typically origin skin troubles like boils and eruptions.It origins mastitis in cow.Through the milk and milk food it enders and origins gastropenetrateitis.There will be sickness,abdominal cramps with diarrhoea.
4) Closteridium food poisoning:
This is origind by closteridium perfringens.They are dowry in bench,soil and water. They penetrate the body through,meat,meat dishes and egg ect.If food articles are heated and reserved in extent temperature for a long time and heated again before drinking can product this food poisoning.Symptoms contain sickness ,diarrhoea and abdominal cramps.
5) Bacillus cereus:
The spores of these beings can outlive heating and origins penetrateitis. Diarrhoea and sickness is usual in this infection.
How to investigate food poisoning?
1) assess each and every guise precious.
2) Water appraise should be hardened.
3) Kitchen, stockpile extent and food appraises should be examined.
4) The heat and food handlers should be questioned and examined.
5) Samples of vomitus and bench of all victims should be hardened to detect the bacteria.
How to foil food poisoning:-
1) Only purified water should be worn.
2) Hygiene should be maintained by all guisenel care exchange with food.
3) employees should use masks, cap and gloves during heating and quota.
4) Sick individuals should not come in exchange with food factss.
5) Kitchen and premises should be neat and dust.
5) Vessels should be washed with soap and hot water.
6) Should not keep the arranged food for a long time in extent temperature.
7) All food factss should be reserved in bunged controlers.
Animals like dog, cat, rat ect should not come in exchange with food factss.
9) Vegetables should be washed before heating.
10) Meat should be unsullied and should be purchased from recognised butcher house.
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