ALIMENTARY INFECTIONS

AND FOOD POISONINGS;

THEIR CLASSIFICATION

AND PROPHYLAXIS

Due to international classification of

diseases food poisonings are selected into

a separate group of diseases. Acute

proceeding diseases caused by intake of

food massively seminated by microbes or

containing toxic substances are referred to

food poisonings. It is very important to

differentiate food poisonings from

alimentary infections.

ALIMENTARY INFECTIONSALIMENTARY INFECTIONS - -

ARE INFECTIOUS AND PARASITICAL ARE INFECTIOUS AND PARASITICAL

DISEASES THAT ARE PASSED VIADISEASES THAT ARE PASSED VIA FOOD TO A HEALTHY MAN. FOOD TO A HEALTHY MAN.

FOOD POISONINGS –

are diseases that appear as a result of

intake of the products massively seminated

by microbes or containing products of vital

functions of microorganisms or poisonous

substances of non-microbe origin.

Characteristic features of food poisonings: Food poisonings are widespread. They are of mass character, covering large groups

of people connected by common source of nutrition. Do not have age or sex differences. Give high mortality rate (especially among children). Have sudden outbreak. There is connection to food intake (often one “guilty”

product) Ends suddenly after elimination of “guilty” food

substance. Pathogens of the diseases can be used as means

for bacteriological war.

According to classification of food poisonings accepted in 1981, food poisonings are divided into

3 groups:

. • Microbe

--- Toxic infections.

--- Intoxications (toxicosis).

--- Mixed etiology (mixes).

• Nonmicrobe

• Unknown etiology

Food poisonings of microbe origin are acute gastrointestinal diseases that appear as a result of intake of foodstuffs infected with some microorganisms or containing toxins.

Food poisonings of microbe origin unlike enteric infections have short incubation period (counted by hours) and do not pass from the ill person to the healthy one, have only alimentary way of transmission.

FOOD TOXIC INFECTIONS (FTI) –

these are diseases that have effects of short-time infection of the organism and marked intoxications connected to entrance of the products that contain in significant amounts living microbes and their toxins excreted during reproduction and death of microorganisms. These are microbes that are widely spread in the environment that present often habitants of gastro-intestinal tract of people and animals (colon bacillus, proteus, enterococcus, some spore-forming bacteria, e.t.c.).

Poisonings due to these microorganisms occur in case of presence favourable

conditions, i.e.: 1) when products contain great number of microbes of

definite cultures (serotypes). Such accumulation of microbes in the products occurs in case of gross violation of keeping and preparation regulations, periods of sale of complete products. Number of diseases was registered to grow in summer.

2) when organism’s resistance falls due to influence of different diseases, disturbance of nutrition (starvation, overeating, e.t.c.) hard physical activity, intoxications e.t.c

Pathogenesis of FTI in general can be presented in the

following way: microbes occurred in gastrointestinal tract

in large amounts partially die, the most viable ones

penetrate lymph nodes of small intestines where their

mass death happens. The rest microorganisms are carried

with blood stream to the organs of reticuloendothelial

system where their final death happens, while released

endotoxin causes complex of changes in the organs and

systems of the organism and conditions clinical

presentations of the poisoning.

SalmonellosisPathogens of this disease are microorganisms from

salmonella group.

The main sources of the infection are ill animals and poultry

(especially waterfowl), and also pigeons, cats, dogs, rats,

and mice. At the catering enterprises employees who have

salmonellosis present the greatest danger. The main

reason of salmonellosis (70-80% of all cases of diseases)

is presented by use of meat and meat products.

Products that have undergone thermal treatment were

observed to be contaminated while contacting with raw

materials or infected inventory and equipment. Intensity of

semination rapidly grows during decomposition of meat

(preparation of force meat) due to spreading of

microorganisms over all mass of the product. Meat jellies,

which composition and preparation boosts intensive

semination, also present the greatest danger. Liver

sausages and blood-puddings, headcheese, macaroni

with forcemeat can be the reasons for salmonellosis

outbreaks.

Milk and diary products (cheese, sour cream, ice-cream,

e.t.c.) infected by ill animals and bacteria carriers are on

the second place (10% of all cases) due to transmitting

factor. About 8-10% of salmonellosis cases are the result

of use of eggs of waterfowls and chicken, powdered eggs,

egg blends and mayonnaise. Around 3-5% of all diseases

are due to fish products. At last, isolated instances can be

conditioned by use of such dishes as salads, vinaigrettes

and other cold snacks, stewed fruit, confectionaries with

cream, e.t.c.

Clinical picture.Incubation period during salmonellosis constitutes in average 12-24

hours. Main symptoms of the disease are: temperature increase till 38-40degrees C often with chills, general indisposition, nausea, vomiting, abdominal pains, often watery bulky diarrhea sometimes with a touch of mucus or blood, high thirst due to dehydration of the organism, coated dry tongue, low pulse, pallor of coverlets, headache. In more complicated cases muscle and joints aches and convulsions (predominantly in gastrochemius muscles) might occur. In typical cases duration of the disease constitutes 3-5 days. Along with the described clinical form, also cholera-like, septic and influenza-like forms of salmonellosis occur.

Well-known microorganisms such as colon bacillus, proteus, and enterococcus can also be often pathogens of FTI. Toxic infections caused by colon bacillus, proteus and enterococcus usually pass easily. Incubation period usually constitutes about 4-8 hours; sometimes it stretches to 20-24 hours. Then symptoms of gastroenteritis appear (nausea, diarrhea, sharp spastic abdominal pains, presence of mucus and blood in defecations). Among general symptoms headache, slight temperature rise, weakness are possible. The length of the disease is 1-3 days. Food poisonings due to E.coli are most often connected to use of meat and fish products, especially force-meat products, salads, vinaigrettes, mashed potatoes, milk and dairy products, e.t.c; the main source of infection is a man.

Food poisonings due to proteus (Proteus vulgaris) are most

often connected to use of meat and fish products: various

salads, pates, and e.t.c. Its detection in finished

commodities testifies infringement of rules of thermal

treatment, conditions of keeping and terms of marketing.

In case of insanitation of enterprises of public nutrition

outbreaks of proteus and colitoxic infections may have

lingering character.

Prophylaxis of food toxic infections is based on various activities that should be united into three main groups:

1. Activities that are aimed at prevention of infection of food and food products by the pathogens of FTI:

• detection of carriers of the pathogen forms of colon bacillus, proteus and other relatively pathogenic flora; well-timed treatment of the staff who have colibacterial diseases;

• detection of seminated raw materials;• observance of rules of mechanic processing of the

products;• exception of contact between raw materials and finished

commodity;• strict observance of personal hygiene rules and sanitary

regime of food enterprise;• disinfections of equipment and inventory, insects and

rodens control;

2. Activities aimed at maintenance of conditions excluding massive reproduction of microorganisms in the products:

• - keeping products and finished commodity in cold conditions (at 6 degrees C below zero);

• - realization of finished commodity (first and second courses) at above 60 degrees C, whereas of cold snacks at 14 degrees C below zero;

• - strict observance of terms of realization of the products; keeping and realization of canned goods according to the rules;

3. Sufficient thermal treatment of foodstuffs to destruct microorganisms:

• - neutralization of conditionally suitable products due to the rules;

• - sufficient thermal treatment of the products and culinary products (till achieving 80 degrees inside the product).