Today is our topic of discussion Staphylococcal food poisoning
Staphylococcal food poisoning
Distribution:
It is also common in our country.
Agents:
Toxin (enterotoxin) of Staphylococcus aureus.
Source:
Skin, nose and throat of men and animals
Incubation period:
1-6 hours
Mechanism:
Food poisoning results from ingestion of toxins preformed in the food in which bacteria have grown. Since the toxin is heat-resistant, it can remain in food after the organisms have died. The toxins act directly on the intestine and CNS.
Clinical-feature:
The manifestations are sudden onset of vomiting, abdominal cramps and diarrhoea.
Treatment:
See the next page. Prevention: See the next page.
Agent:
Exotoxin of clostridium botulinum.
Source:
Soil, dust and the intestinal tract of animals and enters food as spores. The foods mostly responsible for botulism are home-canned vegetables, smoked fish etc.
Incubation period:
12-36 hours
Mechanism:
The toxin is preformed in food under suitable anaerobic conditions.
Clinical-feature:
Dysphagia, diplopia, ptosis, blurring of vision, muscle weakness and even quadriplegia.
Treatment:
See the next page.
Prevention:
See the next page
Agent:
Clostridium perfringens
Source:
Faeces of humans and animals and in soil, water and air. The majority of outbreaks are associated with ingestion of meat, meat dishes and poultry.
Incubation period:
6-24 hours
Mechanism:
The spores are able to survive cooking and later germinate to produce the toxin.
Prevention:
Cooking food just prior to its consumption.
Clinical-features:
Diarrhoea, abdominal cramps and little or no fever.
Treatment:
See the next page.
Prevention:
See the next page.
See also :