There are three different varieties of salmonella bacteria. (Salmonella Typhimurium, salmonella cholerae-suis, salmonella enteritidis) These bacteria are present in milk, milk products and eggs. Symptoms of this food poisoning include nausea, vomiting and diarrhoea. Fever is also common.
2) Botulism:
This is the dangerous
type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in
the soil and enters the human body through pickles and canned fish etc. Compared
to other food poisonings here vomiting and diarrhoea are rare Mainly the
nervous system is affected. The symptoms start with double vision, numbness
with weakness. Later there will be paralysis with cardiac and respiratory
failure ending in death.
3) Staphylococcal food
poisoning:
It is caused by staphylococcus
aureus. These organisms usually cause skin troubles like boils and eruptions. It
causes mastitis in the cow. Through the milk and milk products, it renders and
causes gastroenteritis. There will be vomiting, abdominal cramps with
diarrhoea.
4) Clostridium food
poisoning:
This is caused by clostridium
perfringens. They are present in stool, soil and water. They enter the body
through, meat, meat dishes and egg etc. If food articles are cooked and kept in
room temperature for a long time and heated again before eating can result in
this food poisoning. Symptoms include vomiting, diarrhoea and abdominal cramps.
5) Bacillus cereus:
The spores of these
organisms can survive cooking and causes enteritis. Diarrhoea and vomiting are common in this
infection.
How to investigate food
poisoning?
1) Examine every person
affected.
2) Water sample should
be tested.
3) Kitchen, storeroom
and food samples should be examined.
4) The cook and food
handlers should be questioned and examined.
5) Samples of vomitus
and stool of all victims should be tested to identify the bacteria.
How to prevent food
poisoning:-
1) Only purified water
should be used.
2) Hygiene should be
maintained by all persons keeping contact with food.
3) Workers should use
masks, cap and gloves during cooking and serving.
4) Sick individuals
should not come in contact with food materials.
5) Kitchen and premises
should be neat and clean.
5) Vessels should be
washed with soap and hot water.
6) Should not keep the
prepared food for a long time in room temperature.
7) All food materials
should be kept in closed containers.
8) Animals like dog,
cat, rat, etc.. should not come in contact with food materials.
9) Vegetables should be
washed before cooking.
10) Meat should be fresh
and should be purchased from recognised slaughterhouse.