| FOOD BORNE DISEASES | | FOOD SAFETY OFFICER 2024 |

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Food Borne Diseases: Definition , Classification ( Food borne intoxications & Food borne infections),
Aflatoxins
Cause:
Aflatoxins are toxic compounds produced by molds, primarily Aspergillus flavus and Aspergillus parasiticus, which grow on improperly stored crops like peanuts, corn, rice, and other cereals. Warm and humid conditions favor their growth.
Symptoms:
Acute exposure: Vomiting, abdominal pain, and liver damage.
Chronic exposure: Suppressed immune system, liver cirrhosis, and increased risk of hepatocellular carcinoma (liver cancer).
In children, it can cause stunted growth (aflatoxicosis).
Prevention:
Store crops in dry, cool conditions.
Regularly inspect stored food for signs of mold.
Use chemical treatments or food additives to inhibit mold growth.
Regulate and monitor aflatoxin levels in food supplies.
Ergotism
Cause:
Ergotism results from consuming grains, particularly rye, contaminated with Claviceps purpurea. This fungus produces ergot alkaloids, which are potent neurotoxins and vasoconstrictors.
Symptoms:
Convulsive ergotism: Seizures, hallucinations, muscle spasms, and psychosis.
Gangrenous ergotism: Blood vessel constriction leads to tissue death, gangrene, and loss of extremities.
Historical outbreaks were referred to as "St. Anthony’s Fire" due to the burning sensations experienced by victims.
Prevention:
Avoid consuming moldy grains.
Implement grain-cleaning techniques to remove ergot-contaminated kernels.
Use resistant grain varieties and fungicides in farming.
Epidemic Dropsy
Cause:
Epidemic dropsy is caused by the consumption of mustard oil adulterated with seeds of Argemone mexicana, a plant that contains toxic alkaloids like sanguinarine and dihydrosanguinarine.
Symptoms:
Swelling (edema) of the body, particularly in the legs.
Glaucoma (eye pressure leading to vision problems).
Difficulty breathing, heart failure, and skin lesions in severe cases.
Prevention:
Use certified, unadulterated mustard oil.
Conduct routine checks for adulteration in oils and other foods.
Raise awareness about the risks of consuming uncertified products.
Typhoid Fever
Cause:
Caused by the bacterium Salmonella typhi, typhoid fever spreads through contaminated food and water. Poor sanitation and hygiene are the primary contributors to transmission.
Symptoms:
High, prolonged fever.
Abdominal pain, diarrhea or constipation.
Rose-colored spots on the chest and abdomen.
Severe cases can lead to intestinal perforation and septicemia.
Prevention:
Maintain good sanitation and hygiene.
Drink clean, boiled, or filtered water.
Vaccination in high-risk areas or before travel.
Avoid consuming raw or undercooked food, particularly in endemic regions.
Botulism
Cause:
Botulism is a rare but potentially fatal illness caused by neurotoxins produced by Clostridium botulinum. The bacteria thrive in low-oxygen environments like improperly canned foods, fermented fish, or homemade preserves.
Types of Botulism:
Foodborne Botulism: Consumption of food containing botulinum toxin.
Infant Botulism: Caused by spores ingested and colonizing the gut (often linked to honey).
Wound Botulism: Spores infect open wounds and produce toxins.
Inhalational Botulism: Rare, from exposure to aerosolized toxin.
Symptoms:
Blurred vision, drooping eyelids, dry mouth.
Progressive muscle weakness leading to paralysis.
Respiratory failure if untreated.
Prevention:
Use proper canning and sterilization techniques.
Avoid feeding honey to infants under 12 months.
Refrigerate foods properly and avoid consuming swollen or leaking canned products.
Promptly treat wounds and avoid contaminated drug injections.
Treatment:
Administration of botulism antitoxin to neutralize the toxin.
Supportive care, such as mechanical ventilation for respiratory failure.
Antibiotics for wound botulism, but not for foodborne types as the toxin causes the illness, not active bacteria.