熱帯病と公衆衛生ジャーナル

概要

A Review on Major Food Borne Bacterial Illnesses

Mekonnen Addis and Desta Sisay

Food borne illnesses are defined by the world health organization as diseases of infectious or toxic nature caused by consumption of contaminated foods or water. Food borne illnesses are classified in to two broad groups namely intoxication and infection. Intoxication is caused by ingestion of toxin produced by pathogens, while infection is caused by ingestion of food containing viable pathogens. Toxin can be present even when the bacteria or other causative agents are not and it is possible to develop food intoxication by eating animals that have consumed toxin producing organisms. Onset of illness is very rapid with food intoxication and people become very sick. The main causes of food borne illness are bacteria which constitutes 66% of the problems. Botulism, Clostridium perfringen gastro enteritis, E. coli infection, Salmonellosis and staphylococcal food poisoning are the major food illness caused by bacteria. Microorganisms present in food will grow under favorable conditions and will produce toxin in food. Following ingestion, toxins are absorbed through gastro intestinal epithelial lining and cause local tissue damage. In some cases toxins are translocated to distant organs or tissues such as kidney, liver, central nervous system or peripheral system where they can cause damage. The most common clinical symptoms of food borne illnesses are diarrhea, vomiting, abdominal cramps, headache and nausea. Food borne illnesses are usually diagnosed based on patient’s history and the symptoms. Food borne illness prevention system will depend on the extent of food safety control in place through food production, processing and distribution keeping food clean, separation of raw and cooked, and cooking thoroughly, keeping food at safe temperature and using safe water and raw materials are some of the important points especially for safety of food of humans. The high level of bacteria which could cause food borne illness in various foods presents public health risk to the consumer. This suggests the need to implement strict hygienic control measures along the food chain to improve the hygienic conditions during manufacturing, handling, storage and commercialization of foods.