There are two types of food infection i. In enterotoxigenic type of food infection, microorganisms produce enterotoxin in intestinal tract that cause disease. In invasive type of food infection microorganisms cause disease by invading through intestinal tract.
In some food borne disease, food simply serves as carrier of microorganisms and microorganisms do not multiply in food. For e. There are three general types of foodborne illnesses: Infection: occurs when live bacterial cells are ingested. These bacterial cells can then grow in the digestive tract and cause symptoms. An example of a bacterial infection is Salmonella infection. Intoxication: occurs from eating a food that contains a toxin produced by bacteria.
An example of food intoxication is Clostridium botulinum poisoning. The food must be suitable for the microorganism to grow. The temperature must be suitable for the microorganism to grow. Enough time must be given for the microorganism to grow and to produce a toxin. The food must be eaten. Symptoms of Foodborne Illness The most common symptom associated with foodborne illnesses is diarrhea. More about pathogenic microorganisms and disease symptoms associated with them.
Microorganisms may be classified into three groups according to their activity: Beneficial microorganisms may be used in the process of making new foods. Cheese is made with microorganisms which convert the milk sugar to an acid. Spoilage microorganisms cause food to spoil and are not harmful to humans. A spoilage microorganism is responsible for souring milk. Pathogenic microorganisms are disease-causing microorganisms.
The living microorganism or a toxin microbial waste product must be consumed to cause symptoms associated with specific pathogenic microorganisms. Microorganisms may be transferred from soil and water to plants and animals. Raw food stuffs contain microorganisms which may be transferred to processed foods by careless handling. Food handlers with poor hygiene practices may transfer microorganisms to food. If suitable conditions exist, some of these microorganisms may grow to create a public health concern.
Specific bacterial species pathogenic microorganisms are the main causes of foodborne illnesses in humans. Growth Factors of Microorganisms All microorganisms require moisture, a food source, enough time, and suitable temperatures to grow and multiply. Some microorganisms are tolerant of certain conditions.
Halophilic salt-liking microorganisms require salt to be present for the organism to grow. They are mainly based on the mechanism of pathogenesis. An ingestion of infective pathogen is called as infection, where the toxin is produced inside the host after ingestion of microorganism can be identified as toxicoinfection. Intoxication is one of the predominant mechanisms of producing toxins by pathogenic microorganisms which cause food borne illnesses.
When the host is ingested with performed toxin in the food by a microorganism, it can be referred as food intoxication. Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus are some of the organisms which are capable of producing toxic compounds inside the food material. The symptoms will arise after ingesting the toxins but not due to the ingestion of microbes. The food borne illnesses due to above mentioned microbes are staphylococcal intoxication, botulism and mycotoxicosis respectively.
Fermented carbohydrates, protein rich foods, canned fish products, pulses and cereals are the most susceptible food items for intoxication.
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