FOOD POISONING

BY NEAH SHANE L BRUNO

Food may cause disease:

 Lack or excess
 Unbalance proportion of proper
constituents
 Absence of certain constituents eg. vitamins and
specific proteins
 Idiosyncracy
 Presence of Abnormal constituents:
 products of putrefactive bacteria
 specific bacteria
 parasites
 molds
 vegetable substances
(ergot in rye; solanin in potatoes)
 chemicals

 Food inherently poisonous as fungi,horse raddish,

water hemlock
Bacterial Food Poisoning can be
1. Non-specific Bacterial Origin aka ptomaine poisoning
cause: the degradation products of the protein molecules occuring in the
decomposition of food when they reached an advance stage

2. Specific Bacterial Food Poisoning

cause: infection with salmonella group ofmicroorganisms
symptoms:
a. vomiting and diarrhea
b. abdominal pain
c. prostration
d. collapse with cold sweating
e. Rigor with pain at the back and limbs
Bacteriology
1. B. Enteritidis
2. B. Paratyphosus A
3. B. Paratyphosus B
4. B. Aertryke
5. B. Suipestifer
6. B. Psittacosis
7. B. Abortus Equi

BOTULISM
- ingestion of potent exotoxin anaerobic clostridium botulinum
- food stored and prepared in unsatisfactory conditions--without cooking
Post-mortem Examination
 congestion of mucuous membrane --stomach and intestine
 petechial hemorrhages of visceral organs
 cloudy swelling of the kidneys
 congestion--liver and spleen
 isolation of specific organism