FOOD POISONING

FOOD BORNE INFECTION AND INTOXICATION (BACTERIAL)

 Food poisoning is commonly caused by certain bacteria or their toxins. More

than 90 per cent of the cases of food poisoning are caused by Staphylococcus aureus,
Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio
parahaemolyticus, Shigella, Bacillus cereus and enteropathogenic E. coli.
 Food poisoning may be due to food intoxication or food infection. Food
intoxication refers to food borne illness caused by the ingestion of a microbial toxin
preformed in the ingested food, e.g. Botulism. e.g. Samonellosis.
 Toxins produced by food pathogens may be classified based on method of
production or type of symptoms. Based on method of production, toxins are grouped as
exotoxins and endotoxins. Exotoxin is secreted by the bacteria into surrounding medium.
Endotoxin is bound to cell wall and liberated only when the cell disintegrates. Based on
symptoms, toxins are classified as enterotoxin and neurotoxin. Enterotoxin causes
gastroenterititis, the inflammation of the lining of intestinal tract. Neurotoxin is produced by
Clostridium botulinum affects muscles of vision, swallowing and respiration.

A. FOOD INTOXICATION

 Food intoxication is caused by bacterial toxins pre-formed in food. Often the

toxins produced are more stable than the bacteria themselves. The Clostridium botulinum produces a
neurotoxin while Staphylococcus aureus and Bacillus cereus cultures produce enterotoxins.
1.Botulism: It is a very serious type of food intoxication disease caused by Clostridium botulinum.
The major source of botulism is improperly processed home canned vegetable sausage of low acid
content (peas, beans, asparagus, sausages).
 Organism: Clostridium botulinum is an anaerobic, Gram positive, spore forming
bacillus and unable to grow inside the body of a warm blooded animal. It can exist as a heat-
resistant spore, and can grow and produce neurotoxin in canned foods. The toxin is destroyed in
10 min at a temperature of boiling water, but the spores must be held at 120°Cfor 15 min to be
killed. It is the most deadly of poisons. The toxin is odourless and tasteless.
 Symptoms: Generalized weakness, visual disturbances (double vision), thickness of
speech, nausea, vomiting and difficulty in swallowing.
 Toxigenic types: There are seven antigenically distinct toxigenic types of Clostridium
botulinum namely, A,B,C.D.E.F and G.
2. Staphylococcus Enterotoxicosis: It is caused by the action of enterotoxin liberated by
Staphylococcus aureus in foods. Although cooking destroys the bacteria, the toxin produced is
heat stable and may not be destroyed. It produces six serologically distinct enterotoxins, A, B, C,
C2, D and E that differ in toxicity. A and D are more often associated with food poisoning
outbreaks. Man's respiratory passages, skin and superficial wounds are common sources of
Staphylococcus aureus.
3. Bacillus Cereus Gastroenteritis: It is a Gram positive, facultative anaerobic/aerobic, spore
forming rod, can survive normal cooking as a heat resistant spore and causes food intoxication by
producing enterotoxins in contaminated food and onset of .symptoms occurs in 2 to 24 hrs..
Starchy foods such as rice and potato dishes, dairy products (milk, cheese), spices, pulses, snacks,
lunch foods are most often involved. The diarrhea enterotoxin is thermolabile, denatured at 55°C
in 20 minutes. The emetic (fever) enterotoxin is thermostable, denatured only at 126°C in 90
minutes.
B. FOOD INFECTIONS
 Food borne infections are mostly caused by bacteria and viruses. In this type of food
poisoning, the viable bacterial cells have been ingested with food. Common bacteria involved in
food borne infections are: Salmonella spp., Clostridium perfringens,Vibrio parahaemolyticus,
Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Shigella dysenteriae, Yersinia
enterocolitica, Helicobacter pylori
1. Salmonellosis: Salmonellosis may result following the ingestion of viable cells of Salmonella
spp. There are 250 species and more than 2000 serovars of salmonella. It is the most frequently
occurring bacterial food infection.
 Sources: The gastrointestinal tracts of animals and.man are common sources of
Salmonella.The other sources are mice, rats, cockroaches, poultry, eggs and flies.
 Foods involved: contaminated meat and meat products, poultry, egg products, custard,
cream, milk, salads.
 Symptoms: The principal symptoms are headache, nausea, vomiting, abdominal pain,
and diarrhea. The mortality is low, being less than 1 %.
 Prevention: Cook thoroughly, avoid cross contamination by following sanitary
practices. Salmonella cells are destroyed at cooking temperature above 70°C.
2. Clostridium perfringens: It is gram positive, non-motile, anaerobic spore forming rods, growth
temperature ranges from 15 to 50°C, but their optimum is 37°C. pH range is 5.5 to 8 and minimum
water activity required is 0.93. Symptoms includes acute abdominal pain, diarrhea, and gas.
3. Vibrio parahaemolyticus: It is gram negative, curved or straight motile rod, halophilic bacteria,
found in sea foods cause the disease, vibriosis. The bacterium is very sensitive to cold and heat.
The bacteria in sea foods are destroyed at below 5°C and above 60°C. Symptoms are abdominal
pain, diarrhea and no fever. The bacterium is responsible for 60% cases of summer diarrhea in
Japan. The consumption of raw or inadequately cooked sea foods - shrimps, blue crabs, and oysters
cause the food infection.
4. Campylobacter jejuni: They are gram negative, microaerophilic, spiral bacteria, thermophilic in
nature, require an optimum temperature of 42°C and cause the disease, Campylobacteriosis. The
faecal-contamination of food and water, contact with sick people or animals, raw milk and milk
products, poultry and meat products are the major sources.
 Symptoms: watery, bloody diarrhea. The illness is sudden. Other symptoms are fever,
abdominal pain, nausea, head ache and muscle pain.
 Prevention: Hygienic slaughter and processing procedures, and proper storage
conditions will cause a decrease in the microbial load. Treatment with erythromycin reduces the
infection. Chlorinating drinking water kills the bacteria.
5. Listeria monocytogenes: It is gram positive, motile bacterium. It is resistant against the
deleterious effects of freezing, drying and heat. It can grow in pH range of 5 to 9.5 in growth
medium. It is salt tolerant, surviving concentrations as high as 30 percent. It requires high,
temperature ( 80°C) to eliminate this organism.
 Foods Involved: Raw milk, pasteurized fluid milk, soft ripened cheeses, ice cream, raw
vegetables, raw and cooked poultry, raw meats, raw and smoked fish (crab, lobster, shrimp).
Ingestion of this bacterium causes listeriosis in humans marked by a flu-like illness. The
manifestations of listeriosis include septicemia, meningitis, encephalitis and cervical infection in
pregnant women, which may result in spontaneous abortion. Hazards from Listeria monocytogenes
can be prevented by thoroughly cooking sea foods and preventing cross contamination of cooked
foods.
6. Enteropathogenic Escherichia coli: E. coli are gram negative, rod shaped, coliform bacteria
found in gut and helping in the control of more harmful microorganisms. Most of the strains of E-
coli are harmless commensals, but some strains are virulent pathogens. There are four subgroups of
pathogenic E. coli, enterotoxigenic (ETEC), enteroinvasive (EIEC), enterohaemorrhagic (EHEC) and
enteropathogenic (EPEC) with distinct characteristics. ETEC strains are the primary cause of
infant diarrhea and travellers' diarrhea. EIEC strains invade intestinal wall resulting in
inflammation, fever and dysentery. EHEC strains of E-coli (0157:H7, 0104:H21 and 011:NM) have
been recognizes as human pathogens causing bloody diarrhea known as haemorrhagic colitis.
EPEC strains of E-coli cause diarrhea in new born infants, sometimes causing epidemics in hospital
nurseries. E-coli 0157:H7 is a leading cause of food-borne illness.
 Sources: Faeces of infected humans, untreated water, ground beef, raw milk and
unpasteurized apple juice. Adequate cooking, avoidance of recontamination of cooked foods by
contaminated equipment, water or infected food handlers prevent the infection.
7. Shigellosis: Shigellosis or bacterial dysentery is caused by Shigella dysenteriae, S.sonnei,
S.boydii and S.flexneri. The pathogenic species are spread by eggs, vegetables, dairy products,
shellfish and contaminated water. The food-borne Shigella cells survive the acidity of stomach,
pass into the gut, they release Shigella toxins. The symptoms include abdominal cramps, fever,
profuse diarrhea with mucous and blood in the excreta.

FOOD BORNE INFECTION AND INTOXICATION (NON BACTERIAL)

A. FUNGI
Mycotoxins
Aspergillus, Fusarium, Penicillium, Myrothecium, Pithomyces, Stachybotrys,
Trichothecium and Epicoccum.
1. Aflatoxins
 Aspergillus flavus,
2.Ochratoxins
 Ochratoxins are secondary metabolites of Aspergillus and Penicillium strains.
3. Trichothecenes
  Trichothecenes are mycotoxins produced mostly by Fusarium graminarium, although
other genera,
4. Fumonisins
o Fumonisins are mycotoxins produced throughout the world by Fusarium moniliforme
and related species when they grow in maize.
5. Fumagillin
 Compound produced by Aspergillus fumigatus, although classified as a
mycotoxin, it is also used effectively as an antibiotic for amoebic parasites.
However dosage is very important, if too much is used it can be fatal.

FOOD BORNE DISEASE OUT BREAKS

Laboratory testing
 Food borne diseases include those resulting from consumption of any soild food or of
milk, water or beverages. There are many diseases which are caused by microorganisms
through their entry in food. To find out and to prevent these diseases, the investigation is
important. The main purposes of the investigation are to determine how the food stuff becomes
contaminated and how their growth occurs in food. The investigation helps in controlling and
treating the diseases.
 Normally the investigations are made by a team consist of a person in charge, a field
group and a laboratory group. The field group interviews persons who consumed the suspected
foods, physicians and nurses who are involving in treating these diseases, collects samples of
suspected foods and transmit them to the laboratory. The laboratory groups make
microbiological and chemical tests of the collected sample and records its findings. The person
in charge interprets the data from all sources to determine the cause and source of the disease
outbreaks.
 The equipments needed for this investigations are sterile containers and sampling
devices for sampling, a thermometer, spirit lamp, sterile swab, sterile wrapping papers, tape for
sealing samples, ice, sterile glass wares, water blanks, culture media, test solutions, serological
materials and equipments, syringes and needles, experimental animals and forms for recording
data. The first step in most laboratories is to make a microscopic examination of a preparation
of food by method prescribed by Gram. The various methods to test the causes are prescribed
by several agencies.
 GUIDES FOR TEST OF FOODS SUSPECTED
S.No Food Organism, toxin or toxic substances
1 soft drinks, fruit juices Tests for chemical such as copper, zinc, cadmium, lead,
antimony, tin
2 Canned foods Clostridium botulinum
3 Cereals, rice, foods contain starch Bacillus cereus and mycotoxin
4 Cream filled baked good Staphylococcus aureus, Salmonella sp.
5 Egg and egg products Salmonella spp.
6 Molluscan shellfish Vibrio parahaemolyticus, shellfish toxin, V.cholerae,
hepatitis A
7 Raw fruit and vegetables Parasites, Shigella spp.
8 Mixed vegetables, meat, poultry, fish Staphylococcus aureus, Salmonella spp., beta-haemolytic
salads streptococci, Shigella spp., enetropathogenic E.coli
9 Meat and poultry, and mixed food Salmonella spp., Clostridium perfringens, Staphylococcus
contains meat and poultry aureus, Taenia spp.
10 Fermented meats Staphylococcus aureus
11 Fish Vibrio parahaemolyticus, V. cholera, V. vulnificus,
Aeromonas hydrophyla, Plesiomonas shigelloides
12 Crustaceous Vibrio parahaemolyticus, V. cholera, Aeromonas
hydrophyla, Plesiomonas shigelloides
13 Cheese Staphylococcus aureus, Brucella spp, enteropathogenic
E.coli,
14 Dry milk Salmonella spp., Staphylococcus aureus
15 Raw milk Camphylobacter jejuni, Brucella spp., Salmonella spp.,
Coxiella brunetii

PREVENTION OF FOOD BORNE DISEASE OUTBREAKS

1. Good personal hygiene - washing hands, use of disposable aprons and gloves by
processing staff.
2. Sanitizing food preparation surfaces, utensils and processing equipments
thoroughly before and after handling raw foods.
1. Avoid contaminated water, the major source of food pathogens.
 3. Storage at temperature below the growth range of food pathogens.
4. Keep refrigerated foods below 5°C (40°F); serve hot foods immediately or hold
them above 60°C (140°F), as the danger zone is between 5°C and 60°C.
5. Cook foods thoroughly and avoid eating under-cooked, under processed or
under-pasteurized food; avoid eating raw sea foods. • -
6. Prevent cross contamination from raw material to cooked items.
7. Good manufacturing practices (GMP) should be followed in the manufacture,
processing and storage of foods.
8. Reject suspected food.

FOOD SANITATION
 To reduce the microbial contamination and to increase the keeping quality of food, the
raw material should be examined, the equipment should be cleaned and sanitized, the
preservation process should be checked, and the packaging and storage should be moniterd.
The ingredients: The raw products should be inspected for quality. Some of the ingredients
and some products may contain numbers of microorganisms, that can affect the keeping quality
of the food products. For example, large numbers of spores of aerobes are undesirable in dry
milk to be used in bread making because of risk of ropiness developing. Heat resistant spores in
sugar cause spoilage of canned food which are made up of adding this contaminated sugar.
Large number of thermoduric bbacteria in raw milk will be the risk during pasteurization.
Packaging materials: Packaging materials are a possible source of contamination of foods
with microorganisms. The wrappers should be treated or impregnated with bacteriostatic or
fungistatic compounds. For example, cheese wraps with sorbic or caprylic acid. Wax coated
wrappers may be used. But the important thing is to keep the package materials from
contamination with dust or other sources of microorganisms.
The equipments:
Cleaning the equipments: Unless the equipments that contacts with foods are adequately
cleaned and sanitized, it may be an important source of contamination of food. Cleaning of the
equipments is important to remove the microorganisms and soild particles from the equipments.
To aid in the cleaning action of water, cleaning agents called detergents are employed. The
detergents used alone or in mixtures are the alkaline varieties (soda, ash, sodium metasilicate,
trisodium phosphate, polyphosphates), acid detergents (organic acids) and wetting agents
(hydrocarbon sulfonate, polyether alcohol, quaternary ammonium compounds)
Sanitizing the equipments: The sanitizing process is an attempt to reduce the number of
microorganisms on equipment surfaces. The common sanitizing agents are hot water, flowing
steam or steam under pressure, halogen (iodine or chlorine) and the quaternary ammonium
compounds. The effectiveness of the sanitization depends on the kind of sanitizer, the
concentration employed, the temperature of the sanitizers, the method of application, conditions
during using, type of equipment to be treated and the microorganisms to be destroyed. Bacterial
spores are especially resistant to these sanitizers. Chlorine is used to destroy undesirable
bacteria in water. Quaternary ammonium compounds are more effective against gram positive
than gram negative
Cleaned in place system (CIP System):
In some industries, especially the diary industries, the pipelines are permenantly
connected and it is cleaned and sanitized in place. Different sequences of treatments are
recommended for different cleaned in place systems (CIP). Milk pipelines, for example are
rinsed first with water, which is pushed or pulled through the system. Then hot (71°C) detergent
solution may be passed through, followed by rinsing water and finally a sanitizing agents such
as hot water (77°C or over), chlorine solutions (200 ppm) or quaternary ammonium compound
(200 ppm.
Plant sanitation
The food industry sanitation is concerned with aseptic practices in the preparation, processing
and packaging of the food products of a plant, the general cleanliness and sanitation of plant and
the health of employees. Some of key steps in plant sanitation are,
i. The drinking water that employees drink should meet the bacteriological standards.
To test the standards, the latest edition of methods should be used. Coliform bacteria
must not be present at levels indicated by standards.
ii. All water that comes into contact with foods should meet the bacteriological standards
for drinking water. Sometimes using of potable water is unsatisfactory to produce a
specific product. For example, water containing appreciable number of psychrotrophs
(Pseudomonas or Alcaligenes) may lead to spoilage of butter or cottage cheese when
making them by using this water.
iii. The chemical composition of water used for specific product is important. For
example, the hard water is undesirable in in making pea canning and beer making.
iv. If the water is reused in, it should be treated with some chemicals such as chlorine,
 chlorine dioxide or a similar germicides before reuse.
v. Ice used in contact with foods should meet the bacteriological requirements for potable
water. Bactericidal or fungistatic compounds such as antibiotics may be added to
produce ice.
vi. Solid wastes should be kept separately from the watery wastes and may be used
directly for food, feed, fertilizer or other purposes.
vii. The sewage of human origin should be separated from other wastes because of the
possible presence of human intestinal pathogens.
viii. It is important to check the BOD, COD, TDS, TSS, heavy metals, organic compounds,
grease, etc. before to discharge the waste water into surface water bodies. If the levels
are too than the standards, they must be treated.
ix. In chemical treatment of waste water, some a chemical or mixture of chemicals may
be used to flocculate the precipitate of solid particles. The chemicals commonly used
ferrous sulfate and ferric hydroxide.
x. Some of the biological treatments are used for waste water and they are 1) dilution, 2)
irrigation, 3) lagooning, 4) use of trickling filter, 5) activated sludge method and 6)
anaerobic tank.

HACCP

In the 1960s the Pillsbury Company and NASA introduced a system for assuring

pathogen-free foods for the space programme This system called Hazard Analysis

Critical Control Point (HACCP) is focussed on critical food safety areas. The risk of

the above mentioned safety parameters could be minimized by HACCP. Hazard

analysis is aimed at identifying food hazards, biological, physical and chemical

contaminants and maintains safety of foods. Critical control point is a point or step or

procedure where control can be applied and hazard can be prevented, eliminated or

reduced. The HACCP is a food safety system based on a set of safety regulations.

PHYSICAL HAZARDS: Glass, Wood, Stones, Metals, Bone, Plastic.

CHEMICAL HAZARDS: Allergens, Cigutoxin, Shellfish toxin, Mushroom toxin,

Pesticides, fertilizers, antibiotics, heavy metals, plasticizers, paints, coding inks.

BIOLOGICAL HAZARDS IN FOODS

Spore Forming Bacteria-Clostridium botulinum, C. perfringens, Bacillus cereus.

Non-Sporeforming Bacteria- Brucella sp.Campylobacter jejuni, Escherichia coli

0157:H7,Listeria monocytogenes, Salmonella spp. S. choleruesuis, S.enteritidis,

Shigella dysenteriae. Staphylococcus aureus, Streptococcus pyogenes, Vibrio

parahaemolyticus, Vibrio vulnificus, Yersinia enterocolytica.

Viruses- Hepatitis A and E, Norwalk virus, Rota virus.

Protozoa - Entamoeba histolytica, Ascaris lumbricoides.

The preliminary steps in implementing HACCP system in food industries include,

assembling the HACCP team, describe the food and its distribution, identifying

intended use and consumers, developing and verifying flow diagram.

3.2. HACCP PRINCIPLES

There are seven principles in HACCP

1. Conduct hazard analysis.

2. Identify critical control point

3. Establish critical limits for preventive measures.

4. Establish CCP monitoring system

5. Establish corrective action for deviation from CCP.

6. Establish verification procedure

7. Establish record keeping procedure.

1. CONDUCT HAZARD ANALYSIS

The contaminants (hazards) are identified, strategies planned, implemented,

monitored and reviewed or revalidated periodically. The microbial contaminants of

foods are known to occur from a wide range of sources. Foods may be contaminated

by microorganisms at any time during harvest, storage, processing, distribution,

handling, or preparation The primary sources of microbial contamination are soil, air,

animal feed, animal hides and intestines, plant surfaces, sewage, and food processing

machinery or utensils.

Preventive and control measures are planned based on the information about the

factors-leading to the contamination. The microbial growth is retarded by storage

temperature, gases, additives, and natural antagonism and they are destroyed by

various physical, chemical and combination of factors.

2. IDENTIFY CRITICAL CONTROLPOINT

Determine the CCP to various steps/stages during food processing. During canning, the

cans are filled, and then they are closed and sealed; a machine places the cover on the

can and sealing it. The sealed cans are then sterilized; i.e., they are heated at

temperatures high enough and for long enough time to destroy all microorganisms

(temperatures around 240°F (116°C). During processing of canned foods, the hot cans

are immersed in cold water (30°C). During this step, water is sucked to the cans

through very minute pores in the rim of the cover, leading to recontamination. The per

cent of re-contaminated cans increased with increase in the bacterial population in

cooling water

CRITICAL CONTROL POINT IN RECONTAMINATION OF CANNED FOODS

 Bacterial population in water per nil Per cent of cans re-contaminated
102 2
103 8
104 18
105 30
106 48
107 62
The most common CCP is cooking, where food safety managers designate

critical limits. The- minimum internal temperatures for cooked foods are given

below.

CRITICAL CONTROL POINT -minimum internal temperatures for cooked foods

FOOD TEMPERATURE & TIME

cooked poultry, meat, fish, or eggs 74°Cfor 15 seconds
Ground meats, Ground or minced fish 68°C for 15 seconds
Cooked fruits or vegetables 57°C for 15 seconds
3.ESTABLISH CRITICAL LIMITS FOR PREVENTIVE MEASURES.

Establish critical limits for preventive measures during the various stages of food

processing. In processing of canned vegetables, cleaning, blanching, brining and

packing are the various stages. Temperature, pH, NaCl concentration of solution, are

the critical limits in vegetables processing. The pH of many vegetables is neutral and

they are acidified to prevent microbial contamination. The microbial contaminant

populations at various levels of these critical limits - pH, temperature, NaCl

concentration, are studied and preventive measures are planned.

4.ESTABLISH CCP MONITORING SYSTEM

Establish a system to monitor control of the CCP. The quality control system

procedure should be followed in spirit and not in letters. The quality control unit

should function independently free from interference. All quality parameters should be

tested and recorded-for each batch of the product. A multi-disciplinary team

comprising plant engineer, microbiologist, quality manager, market manager,

consultant, auditor and General Manager should be given training on quality control.

Inter and intra group communication is maintained in the processing industry to ensure

there is no gap. Customer's feedback and complaints are addressed to improve the

quality.

5.ESTABLISH CORRECTIVE ACTION FOR DEVIATION FROM CCP:

Establish the corrective action to be taken when monitoring indicates that a

particular CCP is not under control. Market intelligence team should monitor the

consumer response and defective product is recalled. In a fruit juice industry, the fruit

juice was bitter in taste as it was contaminated with a water soluble toxin. The

corrective action taken was, the juice mixed with water to solubilize the toxin and

water with toxin filtered to remove the toxin. The team has to find out what went

wrong, learn from the experience and do not let it happen again.

6.ESTABLISH VERIFICATION PROCEDURE

Establish procedures for verification to confirm that the HACCP system is

working effectively. The top management should have commitment for quality in all

aspects. Whether all the quality assurance procedures are followed is verified. Quality

assurance focuses more on prevention than cure. An external agency, like Bureau of

Indian Standards (BIS) or International Standard Organization (ISO) should evaluate

the quality of the unit. ISO 9000 is a fully documented quality management system.

ISO 9001 covers design and development in R&D organizations; ISO 9002 covers

production unit; ISO 9003 covers installation and servicing organizations; ISO 14000

series is for environmental management.

7.ESTABLISH RECORD KEEPING PROCEDURE:

Establish documentation concerning all procedures and records appropriate to these

principles and their application. The policy, vision and mission of the unit should be

clearly displayed in letters. Documentation of all the procedures in the processing

industry is important for improvement. The results of all the activities of the unit are

recorded. Record keeping helps to solve the problems encountered earlier. The

activities of the unit should not be person oriented, but record oriented. Giving

assurance for food safety and protect consumer's health are the important goal of

HACCP.