All over the world, people
are seriously affected everyday by illness that are caused by consuming
contaminated foods or foods that contains infectious agents or toxic substances.
Food borne disease occurs as a result of poor hygienic practice, lack of
enforcement by various food protection agencies (e.g. NAFDAC).
are seriously affected everyday by illness that are caused by consuming
contaminated foods or foods that contains infectious agents or toxic substances.
Food borne disease occurs as a result of poor hygienic practice, lack of
enforcement by various food protection agencies (e.g. NAFDAC).
Food-borne disease is a
pervasive problem caused by consumption of contaminated foods and drinks. More
than 200 pathogens are associated with food borne disease. An estimated 76
million cases occur annually (one in every four Americans), resulting in 300,
000 hospitalization and 5,000 deaths. Fever cases are documented because of
underreporting. International travel and food importation have further expanded
the problem. The onset of food borne disease is generally acute, with
resolution of an uncomplicated illness in 72 hours for most episodes. Proper
food handling and preparation, personal hygiene and improved methods of
decontamination of consumer products could significantly reduce the extent of morbidity
and mortality of this common problem. Food borne disease is tracked in the United
States through a system called Food Net, a joint effort of the U.S.Food and Drug
Administration (FDA) and the U.S.Department of Agriculture (USDA).
pervasive problem caused by consumption of contaminated foods and drinks. More
than 200 pathogens are associated with food borne disease. An estimated 76
million cases occur annually (one in every four Americans), resulting in 300,
000 hospitalization and 5,000 deaths. Fever cases are documented because of
underreporting. International travel and food importation have further expanded
the problem. The onset of food borne disease is generally acute, with
resolution of an uncomplicated illness in 72 hours for most episodes. Proper
food handling and preparation, personal hygiene and improved methods of
decontamination of consumer products could significantly reduce the extent of morbidity
and mortality of this common problem. Food borne disease is tracked in the United
States through a system called Food Net, a joint effort of the U.S.Food and Drug
Administration (FDA) and the U.S.Department of Agriculture (USDA).
Food-borne disease can be
caused by bacteria, parasite, toxins and virus despite efforts to investigate
food borne disease, less than 50% of all outbreak causes are identified,
usually because of limited diagnostic capabilities. Viruses are likely the most
common cause of food borne disease but are seldom investigated and confirmed because
of the short duration and self–limited nature of the illness. In addition, the
inherent difficulty of laboratory investigation and subsequent cost of viral
studies lead to lack of clinical investigation and therefore overall
underreporting. Bacteria are the most common documented cause (WHO, 2015).
caused by bacteria, parasite, toxins and virus despite efforts to investigate
food borne disease, less than 50% of all outbreak causes are identified,
usually because of limited diagnostic capabilities. Viruses are likely the most
common cause of food borne disease but are seldom investigated and confirmed because
of the short duration and self–limited nature of the illness. In addition, the
inherent difficulty of laboratory investigation and subsequent cost of viral
studies lead to lack of clinical investigation and therefore overall
underreporting. Bacteria are the most common documented cause (WHO, 2015).
Food-borne disease could be
described as a disease or illness which is contracted through the consumption
food already contaminated with an infectious agent where the food act as a
medium of transporting the infective agent to the consumer (man).
described as a disease or illness which is contracted through the consumption
food already contaminated with an infectious agent where the food act as a
medium of transporting the infective agent to the consumer (man).
Signs and symptoms of food borne disease
1. Fever: Having a temperature
above the normal range due to an increase in the body’s temperature set-point.
above the normal range due to an increase in the body’s temperature set-point.
2. Vomiting: The involuntary,
forceful expulsion of the contents of one’s stomach through the mouth and
sometimes the nose.
forceful expulsion of the contents of one’s stomach through the mouth and
sometimes the nose.
3. Stooling: Characteristicanddiagnosticwatery,lightgrey
to cleardiarrhoeacontaining of mucousmaterial,epithelialcells,andmanycholeravibrio.
to cleardiarrhoeacontaining of mucousmaterial,epithelialcells,andmanycholeravibrio.
4. Loss of appetite: An
individual’s lack of a desire to eat.
individual’s lack of a desire to eat.
5. Abdominal pain: Pain that occurs between the chest and pelvic regions.
6. Weakness: A condition in
which the body lacks or has lost strength either as a whole or in any of its
parts.
which the body lacks or has lost strength either as a whole or in any of its
parts.
7. Dehydration: Dehydration occurs
when an individual lose more fluid than he/she takes in, and the individual’s
body doesn’t have enough water and other fluids to carry out its
normalfunctions.
when an individual lose more fluid than he/she takes in, and the individual’s
body doesn’t have enough water and other fluids to carry out its
normalfunctions.
Common causes of food-borne diseases
1. Bacteria classes
·
Salmonella spp.
Salmonella spp.
·
Campylobacter jejuni
Campylobacter jejuni
·
Shigella spp.
Shigella spp.
·
Listeria monocytognes
Listeria monocytognes
·
Vibro spp.
Vibro spp.
·
Yersinia spp
Yersinia spp
2. Parasite classes
·
Cryptosporidium spp
Cryptosporidium spp
·
Cyclospora spp.
Cyclospora spp.
·
Trichinellaspiralis
Trichinellaspiralis
·
Giardia lannblia
Giardia lannblia
·
Toxoplasma caris
Toxoplasma caris
·
Entamoebahistohytica.
Entamoebahistohytica.
3. Toxins classes
·
Staphylococcus aurens
Staphylococcus aurens
·
Clostridium prefringes
Clostridium prefringes
·
Bacillus cereus
Bacillus cereus
·
Clostridium botulinum
Clostridium botulinum
·
Seombrotoxin
Seombrotoxin
·
Cignatera toxin
Cignatera toxin
·
Paralytic shellfish toxin
Paralytic shellfish toxin
4. Mushroom classes
·
Amatoxin
Amatoxin
·
Phallotoxin
Phallotoxin
5. Viruses classes
·
Norwalk
Norwalk
·
Hepatitis A
Hepatitis A
Brief history of some
causative agent
causative agent
Salmonella
There are different types
of salmonella but not all are responsible for causing food borne disease. Those
that cause food borne diseases are salmonella typhimurium and salmonella
enteritidis. It is estimated that 1,400, 000 cases occurs annually. Food salmonella
has to be taken in large number before signs and symptoms appear in healthy
adults but the number needed to cause illness in infants, the sick and the aged
(vulnerable groups) may be less.
of salmonella but not all are responsible for causing food borne disease. Those
that cause food borne diseases are salmonella typhimurium and salmonella
enteritidis. It is estimated that 1,400, 000 cases occurs annually. Food salmonella
has to be taken in large number before signs and symptoms appear in healthy
adults but the number needed to cause illness in infants, the sick and the aged
(vulnerable groups) may be less.
Fatality rate is higher in
children and those in poor health state than in adults. The salmonella are
non-spore formers, gram-positive rods and motile with flagella. They are
mesospheric in their temperature (37°C). Fever, abdominal cramp and diarrhoea
are the usual manifesting symptoms after 8 to 48 hours of incubation.
children and those in poor health state than in adults. The salmonella are
non-spore formers, gram-positive rods and motile with flagella. They are
mesospheric in their temperature (37°C). Fever, abdominal cramp and diarrhoea
are the usual manifesting symptoms after 8 to 48 hours of incubation.
Mode of transmission
Salmonella of food borne
disease is transmitted through faecal oral route to man while other sources
which are indirect are faeces of birds, insects, vermite and pets and
unpasteurized milk.
disease is transmitted through faecal oral route to man while other sources
which are indirect are faeces of birds, insects, vermite and pets and
unpasteurized milk.
Escherichia coli
E. coli is a gram-negative
non-spore forming organism which is mesophilic in temperature (37°C). It is an
entero pathogens bacterium which exists as a normal in-habitant of the
intestinal flora of man and animals.It causes severe diarrhoea enteritis in
children especially infants. Infant may get the infection in maternity wards by
direct spread and also by non – terminated food.Escherichia colicause a
proportion of incidents called “travellers’diarrhoea.” Sufferers excrete the
organisms in faeces, hence they are found in soil and sewerage. E. coli has an
incubation period of about 18 to 48 hours after eating infected food or
drinking polluted water. Signs and symptoms ranges from vomiting, diarrhoea,
stomach ache etc.
non-spore forming organism which is mesophilic in temperature (37°C). It is an
entero pathogens bacterium which exists as a normal in-habitant of the
intestinal flora of man and animals.It causes severe diarrhoea enteritis in
children especially infants. Infant may get the infection in maternity wards by
direct spread and also by non – terminated food.Escherichia colicause a
proportion of incidents called “travellers’diarrhoea.” Sufferers excrete the
organisms in faeces, hence they are found in soil and sewerage. E. coli has an
incubation period of about 18 to 48 hours after eating infected food or
drinking polluted water. Signs and symptoms ranges from vomiting, diarrhoea,
stomach ache etc.
Staphylococcus auerens
Staphylococcus auerens is a
gram-positive proteolytic bacterium which grows under aerobic condition. The
organism is one of the entrotoxin staphylococci, which requires moisture and
mesophitic in nature with a temperature of about 20°C for the production
toxins. The organism grows rapidly in Chester and if the food is subsequently
consumed the symptoms appear quickly.
gram-positive proteolytic bacterium which grows under aerobic condition. The
organism is one of the entrotoxin staphylococci, which requires moisture and
mesophitic in nature with a temperature of about 20°C for the production
toxins. The organism grows rapidly in Chester and if the food is subsequently
consumed the symptoms appear quickly.
The characteristic symptoms
are nausea, acute vomiting, abdominal cramps, prostration etc. The incubation
period is usually 1 – 6 hours, but sometimes it can appear within 30 minutes
after eating the infected food.
are nausea, acute vomiting, abdominal cramps, prostration etc. The incubation
period is usually 1 – 6 hours, but sometimes it can appear within 30 minutes
after eating the infected food.
Mode of transmission
The principal mode of
transmission is by ingestion of contaminated food either man or animal body.
transmission is by ingestion of contaminated food either man or animal body.
Clostridium prifrigens
Clostridium prifrigens
(clostridium welchii) is an organism which develops spores and thrives under
aerobic conditions. It is an gram-positive and thermophilicbacillus which grows
best at 45°c or thereabout. The spores of the organism are capable of surviving
in insanitary conditions and in adverse physical conditions such as high
temperature and dehydration.
(clostridium welchii) is an organism which develops spores and thrives under
aerobic conditions. It is an gram-positive and thermophilicbacillus which grows
best at 45°c or thereabout. The spores of the organism are capable of surviving
in insanitary conditions and in adverse physical conditions such as high
temperature and dehydration.
Incubation period: The incubation period begins from 8 – 22 hours
after consumption of food harbouring the infective agent before the emergence
of signs and symptoms. The characteristics symptoms are abdominal cramps,
pronounced diarrhoea, nausea and dizziness. The reservoir of clostridium prifrigens
organism is the intestine of man and animals.
after consumption of food harbouring the infective agent before the emergence
of signs and symptoms. The characteristics symptoms are abdominal cramps,
pronounced diarrhoea, nausea and dizziness. The reservoir of clostridium prifrigens
organism is the intestine of man and animals.
Health implication of food borne disease
Researchers makes us to
understand that the major problem that causes food borne disease mainly,
improper handling of food or improper food hygiene and inadequate method of
food preservation. In the world today, the greatest health implication facing
the outbreak of food borne diseases are;
understand that the major problem that causes food borne disease mainly,
improper handling of food or improper food hygiene and inadequate method of
food preservation. In the world today, the greatest health implication facing
the outbreak of food borne diseases are;
1. Diarrhoea
2. Cholera
3. Typhoid fever
4. Dysentery etc (Akinyemi,(2010).
Prevention of food borne
disease
disease
i.
Health education on food borne disease and its
health implication.
Health education on food borne disease and its
health implication.
ii.
Thorough heat treatment must be given to anaerobic
conditions of food preservation to ensure the destruction of possible spores of
the organism.
Thorough heat treatment must be given to anaerobic
conditions of food preservation to ensure the destruction of possible spores of
the organism.
iii.
Health education of food handlers for adequate
handling of food.
Health education of food handlers for adequate
handling of food.
iv.
Adequate refrigeration of raw and cooked foods
especially dairy products and meat.
Adequate refrigeration of raw and cooked foods
especially dairy products and meat.
v.
Separation of food products to avoid cross
contamination.
Separation of food products to avoid cross
contamination.
vi.
There should be proper cooking of food before
consumption.
There should be proper cooking of food before
consumption.
Health management of food
borne disease
borne disease
Most food borne disease is
self-limited and requires only supportive care. The very young, older adults
and pregnant women may benefit from antibiotic treatment for certain bacterial
or parasitic infection. Drug resistant pathogen requires knowledge of regional,
national and international patterns of resistance to allow appropriate
empirical selection of therapy(Parry, 2012).
self-limited and requires only supportive care. The very young, older adults
and pregnant women may benefit from antibiotic treatment for certain bacterial
or parasitic infection. Drug resistant pathogen requires knowledge of regional,
national and international patterns of resistance to allow appropriate
empirical selection of therapy(Parry, 2012).
Summary
Viruses and bacteria are
responsible for the vast majority of food borne diseases. The time course of
onset from ingestion to illness can be useful in establishing the cause.
Certain food groups are associated with particular pathogens. Supportive care is sufficient for most cases
but antibiotics may be lifesaving in others. Proper food handling, preparation
and personal hygiene can prevent most food borne disease (Martin & Lewis,
2012).
responsible for the vast majority of food borne diseases. The time course of
onset from ingestion to illness can be useful in establishing the cause.
Certain food groups are associated with particular pathogens. Supportive care is sufficient for most cases
but antibiotics may be lifesaving in others. Proper food handling, preparation
and personal hygiene can prevent most food borne disease (Martin & Lewis,
2012).
Conclusion
Food borne disease is a
pervasive problem caused by the consumption of contaminated food harbouring the
infective agent. Therefore, there must be proper cooking of food meant for
human consumption. Also, there should be proper food handling and preparation
personal hygiene and improved method of decontamination of consumer products
could significantly reduce the extent of morbidity and mortality of this common
problem (Federal Ministry of Environment (FME), 2009).
pervasive problem caused by the consumption of contaminated food harbouring the
infective agent. Therefore, there must be proper cooking of food meant for
human consumption. Also, there should be proper food handling and preparation
personal hygiene and improved method of decontamination of consumer products
could significantly reduce the extent of morbidity and mortality of this common
problem (Federal Ministry of Environment (FME), 2009).
Recommendations
i.
There should be health education to those who
prepare and serve food on food hygiene.
There should be health education to those who
prepare and serve food on food hygiene.
ii.
All utensils and other equipment for food
preparation and services must be kept clean at all times.
All utensils and other equipment for food
preparation and services must be kept clean at all times.
iii.
Enforcement of minimal standards of food hygiene
regulation as they affect particular premises.
Enforcement of minimal standards of food hygiene
regulation as they affect particular premises.
iv.
Inspection of food
Inspection of food
v.
Legislation and implementation
Legislation and implementation
vi.
There should be control of primary source of
food contamination,
There should be control of primary source of
food contamination,
vii.
Laboratory examination of food e.g. canned food.
Laboratory examination of food e.g. canned food.
References
Akinyemi, A.A. (2010). Studies on microorganism
fish sold in open market in Abeokuta Nigeria (fish pathology).
fish sold in open market in Abeokuta Nigeria (fish pathology).
Environmental Health Officer Association (2009).Report
of the working party on food inspection and safety.Britain.
of the working party on food inspection and safety.Britain.
Federal Ministry of Environment (2009).Nation
Policy on Environmental Sanitation. Abuja.
Policy on Environmental Sanitation. Abuja.
Martin H.K.& Lewis, J. (2012).Practical food
inspection, New York Press.
inspection, New York Press.
Parry, N. (2012).Principle of microbiology for
students of food hygiene technology.
students of food hygiene technology.
World Health Organization (2015): Food Hygiene
Campaign. Geneva.
Campaign. Geneva.
