FOOD POISONING AND ITS TYPES

Food poisoning is defined as the illness or disease of an infectious or toxis nature caused by the consumption of such food and drinks.The term food poisoning is most often used to describe the illness,usuallly diarrohoea and vomiting caused by baccteria viruses or parisites.Very ocasionally poisonings from chemicals may b the cause.food poisoning can produce symptoms within few hours of consumption of contaminated food,while others may not occur for some days.basicaly the symptoms are produced between 2-24 hours of the infected food eaten.

TYPES OF FOOD POISONING

1. BACTERAIA FOOD POISONING

Food contaminated by bacteria is far the common most cause of food poisoning.Cross contaminated happens when bacteria are transferred from contaminated to uncontaminated food;via cutting boards,hand knifes,surfaces etc.

BACTERIA RESPONSIBLE FOR FOOD POISONING

• STAPHYLOCOCCUS AUREUS


• SALMONELLA


• CLOSTRIDIUM PERFRIENGERS


• CLOSTRIDIUM BOTULINUM


• VIBRIO PARAHAEMOLYTICU


• BACILLUS CEREUS


• LISTERIA MONOCYTOGENES


• CAMPYLOBACTER ENTEROCOLITICA


• ENTER PATHOGENIC E.COLI

FACTORS ESSENTIAL FOR BACTERIAL GROWTH:

1. MOISTURE

Moisture is the media in which the bacteria can play safe to grow.They can not multiply on dry food.Ideal foods for their growth are jellies with meats,custards,creams,sauce,etc

2.Temperature

The most favourable temperature for the growth of bacteria is normal body temperayure(37 degree celcious).Bacteria substantially grow between 5 to 63 degree celcious(danger zone)toxins produced by them.In some cases most heat resistant spores may take 4-5 hours to get dfestroyed.Refrigeration does not necessarily mean to kill bacteria.Bacteria remain dormant in low temperature for a long time.No sooner the food reaches more than 5 degree celcious,bacteria starts functioning.

3.TIME

Under favourable conditions,single bacteriun divides into 2 in every 20 minutes.In 6 to 7 hours millions of bacteria will have been produced.Particular care is therefore required with food stored overnight,especially if adequqte refrigerated space is not available.