foodborne illness

Foodborne viral infections are caused by viruses that can contaminate foods during all stages of the food supply chain. The most common types of foodborne viral infections are noroviruses and hepatitis A virus (HAV). Rotavirus is also associated with foodborne illness. Foodborne viruses...

Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing. The...

Clostridium botulinum is gram positive anaerobic spore bearing bacilli that widely distributed in soil, sediments of lakes, ponds and decaying vegetation. Seven different strains of the organisms (A-G) are classified based on serologic specificity and another neurotoxin. Most human outbreaks...

The agent is a protozoon; Cryptosporidium parvum The organism has a complex life cycle that can take in a single animal host. It produces oocysts (diameter 4-6 micrometres) which are very resistant to chlorination but killed by conventional cooking procedures. Symptoms The incubation period is...

Aetiology of the disease is a Helminth, trematode (flatworm): Clonorchis sinensis i.e. the Chinese liver fluke. It is a flattened worm, 10-25 mm long, 3-5mm wide, usually spatula-shaped, yellow brown in colour (owing to bile staining); has an oral and a ventral sucker and is a hermaphrodite...

Aetiological agent is Helminth, nematode: Ascaris lumbricoiedes. Epidemiology The agent is a large nematode (roundworm) infecting the small intestine. Adult males measure 15-31cm*2-4mm, females 20-40cm*3-6mm. Eggs undergo embryonation in the soil; after 2-3 weeks they become infective and may...

Aetiological agent is Protozoa: Entamoeba histolytica Epidemiology The organisms are amoeboid, aero-tolerant anaerobe that survives in the environment in an encysted form. Cysts remain viable and infective in faeces for several days, in soil for at least 8 days at 24-34°C. They are relatively...

Aetiological agent is Bacillus cereus bacteria toxin. B. cereus can cause two different types of foodborne illnesses: the diarrhoeal type and the emetic type. Diarrhoeal toxin causing toxico-infection due to production of heat-labile toxins either in the gut or in food. The enterotoxins are...

Aetiological agent of brucellosis is bacteria: Brucella abortus, Brucella melitensis and Brucella suis Epidemiology They are Gram-negative, aerobic, non-spore forming, short, oval, non-motile rods that grow optimally at 37°C and pH 6.6-7.4. They are heat labile. Symptoms Incubation period...

The salmonella is small, gram negative, non-spore forming rod. They are widely distributed in nature with humans and animals being their primary reservoirs. Salmonella food poisonings result from indigestion of food containing appropriate strains of this genus in significant numbers. The genus...

Staphylococcus aureus is gram positive cocci that occur in singles, short chains and irregular grape like cluster. Only the strains that produce enterotoxin can cause food poisoning. Epidemiology The most important sources to foods are nasal carriers and individuals whose hands and arms are...

Vibrio cholerae 01 and 0139 are the bacterial agents for the disease. V. cholarae 01 includes two biotypes- classical and E1 Tor- each of which includes organisms of Ogawa, Inaba and rarely Hikojima serotypes. Epidemiology They are Gram-negative, facultative anaerobic, motile, non-spore...

Listeria monocytogenes is the bacterium that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence of oxygen. It can grow and reproduce inside the host’s cells and is one of the most virulent food-borne pathogens, with 20 to 30 percent...

Campylobacteriosis is an infection caused by bacteria of the genus Campylobacter. There are approximately sixteen species associated with Campylobacter, but the most commonly isolated are C. jejuni, C. coli, and C. upsaliensis. The most prevalent species associated with human illness is C...

Shigella is a species of enteric bacteria that causes disease in humans and other primates. Shigella is gram-negative rods that are non-motile and non-spore forming. The bacteria are primarily a human disease but has been found in some primates. Shigella are facultative anaerobes, similar to...

Escherichia coli, commonly known as E. coli, is a bacterium that resides in the intestines of humans and animals such as cows, sheep, and goats. While most strains are harmless and aid in digestion, certain types can cause serious illness, including food poisoning. E. coli belongs to the...

This is a gram-positive anaerobic spore bearing bacilli that is present abundantly in the environment, vegetation, sewage and animal faeces. Perfringens food poisoning is most commonly caused by organisms producing type A enterotoxin. The other types of enterotoxins (B to G) do not normally...

a) Ingredients and agricultural produce Due to their proximity to contaminants such as soil, water and air, agricultural produce can harbour a host of foodborne pathogens. Faecal coliforms form the bulk of these pathogens. The most common strains that are usually associated with these...

Food, being a source of all the necessary nutrients for human sustenance, serves as the single greatest vehicle for foodborne infections. In the quest to fulfil the bodily requirements for nutrients, consumers find themselves grappling with many challenges to avoid intoxicating themselves in the...