diseases associated with food consumption
Botulism
This disease is caused by Gram-positive bacteria called Clostridium botulinum. This bacterium can be found, usually on the ground and is producing the toxin, the causative agent of this disease. [] There are seven types of botulinum toxins designated by the letters A through G, only types A, B, E and F cause botulism in humans. This disease is very common in many parts of the planet.
is a disease that paralyzes the muscles and there are three main kinds of botulism:
- foodborne botulism, is caused when a person ingests the toxin and this leads to illness within hours or days.
- Infant botulism: it is also called intestinal botulism occurs when spores of the bacteria down in the intestine and produce toxin. It usually affects children, but there are also cases involving adults when they have certain unusual intestinal conditions.
Symptoms: foodborne botulism include blurred or double vision, dry mouth, and muscle paralysis that can affect breathing. Usually appear between 12-36 hours after ingestion of contaminated food. As infant botulism, constipation, weakness, difficulty breathing, poor feeding and low glare.
The hospital is part of treatment for people with botulism. Also, the administration of antitoxin is part of the treatment.
Prevention: is recommended that all canned and preserved foods should be processed and prepared in proper condition. Also, bulky cans or commercial signs have been opened must be returned unopened or as it was received to the place where they purchased the product. In addition, home-canned vegetables should be boiled and there should be a good food handling.
Cholera
This disease is caused by a species of the genus Vibrio, often implicated in bacterial diseases due to consumption of contaminated shellfish or fish. The bacterium Vibrio cholerae is the cause of the disease that affects the digestive system. Usually takes the form of outbreaks and is a public health concern in many developing countries, especially in Africa, South Asia and Latin America.
Drivetrain: contaminated food with faecal remains, a bad habit of people not washing hands after using the bathroom that contaminate food when handling food. Another mechanism is the ingestion of water, ice and other beverages that have not undergone some process of purification.
Symptoms: diarrhea sudden and abundant liquid that looks like "rice water" and a fishy odor, cramps, nausea and vomiting. If people with these symptoms are not treated early, can lead to dehydration endangering the life of the patient. Signs of dehydration with tachycardia, dry skin and mucous membranes, extreme thirst, "glassy" eyes, drowsiness or lethargy, among others.
Prevention: water for human consumption must be safe, doing various activities such as washing and disinfected with a frequency of tanks and other bodies of water, boiled or disinfected with chlorine for drinking water and store it in clean containers well covered and non-corrosive. Also, trash containers must remain closed until its final disposal, the stool should be on health and latrines and not be at ground level and wash your hands before preparing, eating or serving food and after using the toilet or changing even baby diapers. With regard to food hygiene, wash or disinfect with chlorine fruits and vegetables, either boiled or fried food, especially seafood and consuming them as soon as possible after preparation, cover and refrigerate leftover foods to prevent contact with flies and other insects. Also, before eating a pre-cooked food should be heated to the boiling temperature, avoid direct or indirect contact of cooked foods with raw foods and not eat food prepared or sold in unknown or unhygienic conditions.
Anisakiasis
is the disease caused by a parasite called Anisakis. Often appears in places where fish is eaten raw or lightly salty or spicy. Anisakis larvae live in the digestive tract of many species of fish such as herring, sardines, anchovy, cod, hake, horse mackerel or mackerel, among others. When you eat raw, marinated or undercooked, the larvae can pass to humans and cause disease.
Symptoms: abdominal pain, bowel disturbances, nausea and vomiting. People who are sensitive to nematodes may suffer severe anaphylactic reactions after eating fish that were infected by this parasite, which in some cases can often be confused with an allergy to shellfish. When an allergic reaction Antihistamines are administered.
In extreme cases, if the parasite is hosted within the person, he underwent an operation to remove it.
Prevention: basic steps, clean the fish and remove the guts as soon as possible, in addition, there are two fundamental processes that kill the parasite:
Freezing if the fish will be eaten raw or almost oil should be frozen at a temperature below -20 º C for a time, depending on the freezer, can vary between 24 and 72 hours.
Heat treatment: Anisakis larvae are sensitive to heat, at temperatures of 55 º C or 60 ° C. This means that products fully cooked (boiled or fried), hot-smoked foods are pasteurized and safe from the point of view of inactivation of the parasite. They are not cold-smoked products or inadequately cooked on the grill or microwave.
Salmonellosis is a disease caused by Salmonella bacteria. It usually affects the intestinal tract and occasionally the bloodstream. Salmonellosis can cause outbreaks of poisoning from food contaminated with this bacteria.
Drivetrain : it is given orally, ie, consuming contaminated food or drinking contaminated water and having direct contact with the feces of infected person or animal. Infected people can transmit the bacteria by not washing hands and handling food that other people consume.
Foods that usually are contaminated with this bacterium are processed meats, poultry, eggs, and unpasteurized milk and cheese.
symptoms usually appear 1 to 3 days after infection and the most common are mild or severe diarrhea, fever, abdominal pain, headache and sometimes vomiting. If a blood infection caused by this bacterium, are usually serious.
prevention program should take steps as cool food immediately after purchase minimizing keep at room temperature, wash food and clean the places where they are stored or handled to avoid any contamination, cooking While the meat and food, wash your hands before and after handling any food especially after going to the bathroom, among others.
contamination indicator bacteria in food
* Causing disease in healthy adult subjects
MICROBIOLOGICAL QUALITY CRITERIA
These provisions must be met by food both in its natural state, produced or processed. Thus, these foods are considered unfit for human consumption. These criteria are extremely important for the product to exit the domestic market, ensuring that there is any health risk to consumers. Also, microbiological quality criteria are taken into account in order to have a health record and official export health certificate, which are very significant for the company.
To perform these microbiological analysis will take at least one sample for each food company to use and should be classified with the most stringent limits indicated in this provision.
-n = sample units
-c = criterion for acceptance or rejection of that food. This will limit my M. results were rejected those whose values \u200b\u200bare higher exceed M.
National legislation:
http://www.uncp.edu.pe/Facultades/Industrias/descargas/REGLAMENTO% 20SANITARIO% 20of% 20ALIMENTOS% 20PERU.pdf
on this page are the rules health surveillance and control on food and beverages. This is extremely important for the formation of a company as we explain all the established laws that must be met to even provide a good service to consumers.
OTHER ISSUES:
marine biotoxins:
marine biotoxins should be understood by the poisonous compounds produced by microorganisms marine (algae) that are accumulated by bivalves, highlighting the following syndromes:
