Food Intoxication: Prevention, Diagnoses, and Treatment

Foodborne illness is among the illnesses that have contributed to a higher number of deaths in developed and underdeveloped nations and has become a global public health challenge. The occurrences of food born ailments have caused nations’ healthcare expenditures to increase, thus affecting several impoverished nations economically. There are several factors contributing to this canker called food-borne disease, some of them include bacteria that can infect foodstuff, which could be used for processing. Also, during food development when food handlers fail to adhere strictly to food sanitation practices such as the washing of hands, washing of cooking equipment and other kitchenette surfaces can cause bacterial commination. Some species of bacterial noted to be implicated in food disease incidences remain Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Bacillus cerus etc. Their poisons primarily act on the alimentary canal, the brain, and the spinal cord or may cause death. Aside, from bacterial causing foodborne illness and infection, parasites, and viruses are also implicated. Food poisoning and infection can be prevented by ensuring good hygienic preparation of food and storing food at good holding temperatures to thwart the incidence of bacterial contamination. Also, food has to be served hot. Likewise, use acceptable refrigeration (<40 °F) and keep the temperature at >140 °F for foods to be served hot. Treatment of food-borne illnesses requires the use of antibiotics, anti-emetics, and electrolytes. Common methods used for diagnosing foodborne disease include history taking, stool analysis, physical examination, and polymerase chain reaction analysis. Other tests; serum analysis, abdominal-radiography, anoscopy, and endoscopy are also utilised.