Learn about food poisoning


alopah Date:2021-08-17 16:32:41 From:alopah.com
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Food poisoning is to point to the normal person through the mouth intake of a normal amount of food, but actually this food contains toxic and harmful substances, or toxic substances as food after the occurrence of an acute, sub-acute infection or toxic syndrome. Although some diseases are related to diet, they do not belong to food poisoning. If some people are born lacking lactase, they will have adverse reactions after drinking milk, even nausea and vomiting. Such as some people in the banquet overeating, leading to physical discomfort and even gastroenteritis symptoms, and other people at the table after the meal without abnormal performance; For example, many chronic diseases such as infectious diseases and cardiovascular diseases caused by poor food hygiene are not classified as food poisoning, although they are also related to unreasonable diet.

 

What are the characteristics of food poisoning

 

The onset of fast, violent, mass, namely in a short period of time suddenly produce a group of patients. Through investigation, it can be found that patients are suspected to have eaten some contaminated food. All the patients have eaten the food, while those who have not eaten the food have no disease. The symptoms of the patients are similar, the clinical manifestations of the same group of patients with food poisoning are very similar, generally have similar symptoms of acute gastroenteritis, or have the same symptoms of neurological poisoning.

 

1,Without infectivity, the phenomenon that spreads a person without person commonly.

 

2,There are seasonal high incidence phenomena, such as bacterial food poisoning occurs all year round, but mostly in summer and autumn.

 

3,There are regional, such as vibrio parahaemolyticus food poisoning mostly occurred in coastal areas, while fermented rice noodles and mildew sugarcane poisoning mostly occurred in the north.

 

What are the categories of food poisoning

 

It can be divided into 4 categories according to etiology.

 

1,Bacterial food poisoning, such as salmonella, Proteus, Vibrio parahaemolyticus, pathogenic escherichia coli, staphylococcus, Clostridium botulinum, Pseudomonas coir, subspecies of rice noodles, shigella, etc.

 

2,Food mildew and mycotoxin poisoning such as afasperoxin, head mold wheat, mildew sugar cane poisoning, etc.

 

3,Toxic animal and plant food poisoning such as pig thyroid, fugu poisoning, toadstool, tung oil, germinated potato poisoning.

 

4,Chemical food poisoning such as arsenic, nitrite, pesticide poisoning, etc.

 

food poisoning

 

What are the three risk factors for bacterial food poisoning? Bacterial food poisoning is food poisoning caused by the ingestion of food containing bacteria or bacterial toxins.

 

There are three risk factors for bacterial food poisoning. Food contaminated with bacteria or their toxins There are two common reasons for food to become contaminated with bacteria:

 

(1) Poultry and livestock are infected before slaughter, and they are not checked out. After slaughter, meat products with bacteria flow into the market. The most common infection of livestock and poultry is salmonella enteritis, swine cholera and other salmonella.

 

(2)Foreign contamination of food. This kind of reason is more complex, bacteria through the staff with bacteria, cooking staff contamination of food. Food can also be contaminated by flies, cockroaches, mice, cooking utensils (such as knives, cutting boards, rags, etc.), containers, water and other ways. In the process of cooking food, if the raw and cooked are not separated, the cooked food can also be contaminated by cross contamination. According to statistics, in some areas of the annual occurrence of food poisoning, most of the raw and cooked in the process of processing and sales, cross contamination caused.

 

Improper food storage causes bacteria to breed and breed. Even if the animal and plant food is cleaned, the contaminated bacteria cannot be completely removed. If the temperature, moisture, nutrition and other factors are appropriate, stored for a certain time, the pathogenic bacteria in the food will quickly grow and reproduce or produce toxins. Most of the pathogenic bacteria are thermophilic bacteria, which generally reproduce fastest under the condition of 20℃~40℃, especially close to the human body temperature (37℃).

 

Some thermophilic bacteria, such as staphylococcus, can reproduce and produce toxins in the range of 10℃~42℃. Even in the refrigerator of 5℃, it can still grow slowly to release toxins, so sometimes eating refrigerator refrigerated food can also cause food poisoning.

 

If the food is not processed properly before eating, it should be fully cleaned before eating or cleaned after peeling, and it can be eaten without any contamination. Food that belongs to cooked food is at risk of food poisoning if it is not heated or not heated thoroughly before eating. After a long time of storage of food, before consumption is not thoroughly reheated, the central part of the temperature does not reach more than 70℃, there is also a risk. Some areas have the habit of eating half raw seafood, if the seafood is contaminated with pathogenic bacteria, food poisoning may occur.

 

What’s the difference between food poisoning and foodborne illness

 

Foodborne illness refers to any infectious or toxic illness resulting from the consumption of food. Food poisoning is one of the foodborne diseases. It refers to acute or subacute poisoning or infectious disease caused by contamination of food with bacteria, toxins and chemicals or accidental ingestion of toxic substances. Usually due to a large amount of ingestion of toxic and harmful substances, with acute, mass, serious illness, the need for timely rescue characteristics. Chronic poisoning caused by food contamination and long-term ingestion of toxic and harmful substances in a small amount is a chronic foodborne disease, which has more types and a wider range.

 

Foodborne diseases have the following characteristics:

 

(1) In the process of outbreak or spread epidemic, food is the carrier of transmission of pathogenic substances.

 

(2)The pathogenic substances are all kinds of pathogenic factors in food, such as viruses, bacteria, chemicals and so on.

 

(3) After eating food containing pathogenic factors, two categories of clinical syndromes can be caused: one is acute and chronic toxic diseases, the former such as organophosphorus pesticide poisoning, the latter such as minamata disease; The other is acute and chronic infectious diseases, such as bacterial food poisoning.

 

In addition, some chronic noncommunicable diseases related to diet, such as food-borne allergic diseases (including allergic diseases), hypertension, coronary heart disease, tumor, obesity, diabetes, etc., are generally classified as foodborne diseases.

 

Only by preventing the causes of food poisoning and even foodborne diseases can we eat safely and healthily.

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