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Food poisoning
By Rosman Ahmad
Sympfnms a- r .r-r. a vomiting, retrhmq, albdorunal cramps did -rhQOO . chills, ireddache fever dvnne,s roil r,ux, .ldr weakness

FOOD POISONINGS ARE SYNDROMES acquired as a result of ingesting contaminated foods, that is foods that contain infectious, toxigenic micro-organisms or noxious elements Although the problem of food safety has existed for as long as man has, only limited success in the diagnosis and pie ventlon of food poisoning has been achieved This is because most victims recover rapidly and usually believe they have consumed something that does not agree with the stomach and as such feel there's no need to consult a doctor . Recorded food poisoning incidences can be traced back to as early as the 9th century Around 886-911 AD, Emperor Leo IV of Byzantium made a decree ,hat forbade the eating of blood sausage due to its harmfulness to health . In Malaysia too, food poisoning inci-' deices are certainly not rare . Malaysia's hot and humid climate easily enhances the multiplication of micro-organisms . These micro-organisms can cause cholera, typhoid and other contagious diseases that can be spread by eating food prepared by an infected person Micro-organisms such as Salmonella, Staphylococcus aureus, Clostridium botulinum . Shigella . Escherichia colt . Vibrio cholera and Listeria monocytogenes are very common causes of food poisonings . The table summarises the different types of micro-organisms . symptoms and characteristics of illnesses involving food poisoning . Outbreaks of food poisoning are commonly caused by the poisonous substances produced by the staphylococcus strains of bacteria . The contamination and subsequent growth of micro-organisms in food can occur at several stages between harvest and consumption . Contamination may occur as a result of human interaction during slaughter, harvest or primary handling and processing . Packaging provides an additional opportunity for contamination The contaminants that have got into the food at this point are able to proliferate during storage unless storage conditions are ideal . Quantity food production for group feeding and storage in vending machines add further dimensions to the problem . When food enters the home . there are other opportunities for contamination and growth of micro-organisms In other words, at every point along the chain . the possibility of various types of contamination exists and keen percep tion of the potential hazard should be maintained Every precaution should be taken to guarantee an absolute minimum

Staphylococralaureus Rasicrat lhdl yrosvors boot anci produce a toxin that i, ocr",ely xn resistanr to heat flartera grew profusely with prnductran n " TOXIN at temperatures betv~een 6 i and 46 C Gr01V ~n pre , cooked hams, mlik cs,stard, cre.,m f :llings, salads maynnnarse .~nd other cream base foods

riansmitted by " onil hendlers who rdrry the ractena and by, eating food cOnlaini"B the i tnxir onset usually within 1 8 hourr dlld rlldy last for 1 To 2 n,, y ,

wgeilralh #e "Aw
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Shigella bacterium Grow rapidly at or above room temperature Usually found ,n water, fruits, eggs, shrimp . vegetables, oyster, flour, m Ik and other dairy products

Common symptoms are nausea' vonuting, diarrhoea, stomach cramps, weakness, vsinn problems, headache, difficulty -allowing, slurred speech, dilated pupils and progressive i paralysis

Tnese bactl attack the mucosalwrface penetrate epm,elial cells and multiply within the rnucusa to cause the disease Symptoms appear eight hours to eight days after mgostinn The course is usually between 3 to 6 days, however it can be latal `ransmated oy eating coutdrnlndted foou or by conrao with infected person or carriers of the infection Also ttansrnitted by inserts, rodents and pets onset usually within 12 to 36 hours and may last between 2 to 7 days Occur within one to three days after ingestion Hospitalisation is required for severe cases Course last for several days

Salmonella bacteria Most often lound ,r, poultry, eggs, ham, Icttuce and randy bars About 12DO species and one Leuss' iyphoid fever Grow and multiply et temperatures between 6 S C and 46 C

fever, chills, din,-u, , headad,es, nausea, 'omiT,nq and abdominal pain

it) -Ivde

Cholera

Vibrio chorerVa Usually found in vncooked fish and shellfish harvested from contaminated water Fscherfchia colt. Spread by unhygienic water and poorly prepared food

Ranqe from mild diarrhoea to severe dehydration

Travellers diarrhoea

Toxins that will cause severe diarrhoea

8ofulism

Clostridium borulinumInability to swallow . speech 5pore-forming organism that grow difficulty, abnormality of toxin in the absence sensation, difficulty in and produce of oxygen, such as the inside of a breathing, double vision, dry sealed container The bacteria can mouth arsd blurred vision produce a toxin in low acid foods that have been held in the refrigerator for 2 weeks or longer Spores are extremely heat resistant Spores are harmless, but the toxin is deadly, reported to be 7 million times more lethal than cobra venom

Transmitted by eating food containing the toxin Onset usually within 12 to 36 hours or longer Duration 3 to 6 days

risk to the prospective consumerTherefore, food handlers should be careful so that the consumer can be spared the risk of food poisoning Even when food is safe from insidious levels of micro-organisms when it is brought into the home, potential poisoning still exists Maintaining the standards of hygiene in all aspects of food preparation at home is very crucial . Persona! hygiene, good kitchen sanitation practices and appropriate storage of food should be strictly maintained Food contamination that causes discomfort to the victim is the most common type of poisoning In addition, food poi soning may also be caused by chemical poisons used in the cultivation of plants as well as chemicals from containers storing the food In 1995 . 28 reported food poisoning cases involving 907 victims with two deaths were reported nationally Of this .

681 were schoolchildren Thus far this year, there hsve been two cases reported - urie i - l irkJt claimed 438 victims alld tire tit" , - ., r' .=Bang with 184 victims, hoth involving schoolchildren This is an alarming figure Since most food poisoning cases have taken place at school canteens, certain measures should be drawn to ensure that all canteen operators serve food which is safe for consumption . Rules and rt :glllations regarding food safety should be reviewed to protect our children from beinq poisoned by unpnncl pled individuals Continuous inspections should be made by the city council or health department to all schools Not only should maximum fines be charged to those who do not comply new laws should be initiated to prosecute them for criminal offence Listed below are some safety measures to ensure safe food-handling

It is the responsibility of canteen operators to make sure that all their staff are free from any diseases that can be transmitted through food during preparation Infected people should not be allowed to prepare or serve food . Always wash hands thoroughly with soap and water before beginning work with food and at any time the hands are soiled during preparation . Personal habits such as running the hand over a lock of hair to brush it off the face and licking fingers need to be rectified because these can be prime sources of contamination Clothing and nails must be clean and the hair always covered . Use rubber gloves if the hands have cuts or sores Always use clean utensils for tasting foods to evaluate the seasoning mixture Use the tasting spoon only once and then have it washed before using it again 0 Make sure that the kitchen or cooking area is always clean . All dishes should be washed thoroughly using soap or detergent and rinsed thoroughly with very hot water . Use a cutting board made of plastic instead of wood since it can be cleaned easily . 0 Prepared or unprepared foods should be stored at a proper place and temperature- The refrigerator's temperature should be kept at lower than 4C so that the food will be below the optimum range for the growth of micro-organisms *Temperatures between 4" and 60"C are ideal for such growths Meats . milk, eggs, creamed foods, egg-containing products, fish, gravies, poultry and salad with mayonnaise dressing should not be-stored within these temperatures 0 Thaw foods in the refrigerator or cook them frozen . If you have to thaw them . use a microwave oven- Once thawed, foods should not be frozen again * Avoid storing food at room temperature as much as possible because gradual cooling encourages the - growth of Salmonella +Always keep cold foods cold, hot foods hot or eat it at once Store leftovers promptly after each meal Refrigerate food quickly Do not allow it to stand at room temperature- When in doubt, throw it out Dispose of foods witY7 strange odours and those that do not appear normal in cold Inspect all food containers before opening and serving Do not serve or consume food from damaged, bulging or leaking Cxm . Nil lit 9g g- i am cTa1,~e0 s dial use txplrvd products
0

The writer is a Science Officer at the National Poison Centre, Universiti Sains Malaysia, Penang .