ABSTRACT
Recently, there were several cases of
bacterial food poison in the student community of Ambrose Alli University,
Ekpoma. However, there were no studies that Isolated the common bacteria causes
of food poison in this environment. The objective of this study was to find
causes food poisoning, isolate and characterize the common bacteria food poison
in Ekpoma, Nigeria. METHOD: Ten prepared vegetable salad samples obtained at
various sales points in Ekpoma were investigated for the isolation of Bacteria
using standard cold and non-cold enrichment method. RESULT: The result obtained
demonstrated the presence of Staphylococcus aureus (50%), Bacillus (30%),
Proteus (20%), Yeast (10%). The commonly diagnosed Listeria monocytogene was
not isolated. CONCLUSION: Appropriate hygienic measures for the consumption of
raw food products, canned foods and vegetables should be practiced.
CHAPTER ONE
1.0INTRODUCTION
Certain bacterial agents have been
implicated in outbreaks of food poisoning on the basis of presumptive and
inconclusive evidence.1 Year after year some of these same agents are reported
in the literature without additional proof as to their etiological
significance. As a result many misconceptions have arisen in textbooks and
scientific journals regarding the role of such agents in food poisoning. It is
the purpose of this paper to point out some of the problems in this field and
to illustrate with a few examples some of the difficulties in assigning
significance to these organisms. Many kinds of microorganisms have been alleged
to cause food poisoning merely because they have been found in large numbers in
implicated foods, or in the vomitus or stools of patients. Some of these
bacteria are natural inhabitants of the intestinal tract of healthy persons and
there is no reason other than the circumstantial evidence cited for assigning
them causative rBles in food poisoning. Most food at the time of eating
contains many kinds of viable bacteria and certain foods may contain millions
of bacteria per gram without causing illness. In the latter circumstances it
should not be surprising to find the kind of organisms which are isolated from
heavily contaminated food also appearing in specimens of vomitus and feces.
When illness follows the eating of a
specific item of food there may have been a lapse of many hours before a sample
is collected for laboratory study. Often the food specimen is recovered from a
garbage pail where it has been subject to contamination from other decaying
foods and has been held at a temperature for a sufficient time to change the
bacterial population from that present at the time of eating. Another error is
the failure to exclude known food poisoning bacteria or their products as the
cause of illness. For example, staphylococcus enterotoxin gives rise to well
defined symptoms with illness appearing 1 to 5 hours (usually 2 1/2 to 3 hours)
after swallowing the enterotoxin. There is frequently marked prostration, and
in some cases shock. Vomiting and diarrhea are prominent symptoms and blood and
mucus may be present in the discharges. The illness tends to be more severe
when the incubation period is short. When a large number of persons presenting
these symptoms is observed, it is important to rule out staphylococcus food
poisoning before implicating another organism. Staphylococcus enterotoxin
withstands boiling temperatures and for this reason it is possible to have
enterotoxin present in a food after the organisms have been killed.
Many bacteria other than staphylococci
have been assigned as causative agents in food poisoning outbreaks that were
undoubtedly caused by staphylococcus enterotoxin. Although it is possible that
other agents may simu- late staphylococcus food poisoning, there has never been
a clearly proven example of such an exception. Aside from botulism and
staphylococcus food poisoning which are caused by toxins preformed in food,
other outbreaks of food poisoning follow the ingestion of living organisms. The
symptoms and incubation period of the latter group, which include the
salmonella and certain alpha-type streptococci," may not readily be
distinguished or the condition diagnosed except by finding the specific agents
and excluding other types of food poisoning. Too often only media selective for
the Gramnegative intestinal bacteria have been used for the examination of
specimens without concurrent use of media that support growth of the alpha-type
streptococcus.
Recently several species of microorganisms
such as paracolon bacilli," Salmonella pullodum,6 Proteus mirabilis, 7
Clostridium perfringens,8 and hemolytic streptococci9 have been implicated as
possible causative agents of food poisoning. All of these microorganisms when
grown in suitable media produce substances which are toxic for animals by the
parenteral route. This property of culture filtrates of various microorganisms
to produce diarrhea and vomiting in animals by the parenteral route has
frequently given rise to difficulty in the identification of enterotoxic
material. In distinction to the above, a true enterotoxin is toxic when fed in
adequate amounts to suitable animals. They may also be toxic by the parenteral route.
Since many of the above microorganisms
have been implicated from time to time over a period of years, it is imperative
that their role in the etiology of food poisoning be established. A positive
solution to the problem would involve the feeding- of cultures and filtrates to
human volunteers. Obviously this procedure is not to be recommended, since in,
the case of many members of the group of Gram-negative intestinal bacteria,
their pathogenicity is unknown. Furthermore, in food poisoning outbreaks caused
by certain well established salmonella species (e.g., S. enteritidis, S.
cholera suis), an occasional person may develop a systemic infection. Although
there is little evidence that other species of salmonella isolated in
association with food poisoning produce systemic infection, the possibility of
such infections is sufficient reason for condemning such an approach to the
problem.
In the absence of a direct approach
involving the feeding of living agents to human volunteers, proof of the
etiologic significance of an agent in food poisoning outbreaks rests upon a
number of observations and tests. A careful epidemiological study is valuable,
especially in outbreaks in which a single item of food may be established as a
common denominator for all who were made ill. This becomes difficult in the
presence of a prolonged incubation period. If an implicated item of food can be
secured, it is important to know what has happened to it and whether or not it
has been kept under refrigeration or has been heated since the time of the
outbreak. If, by good fortune, the food has been refrigerated, then a
quantitative study of the bacteriological flora should be made, including a
search for all probable food poisoning agents. A search should be made for
agents in the stools and vomitus of patients, and blood cultures may be
desirable in infections resembling those caused by salmonella.
In the case of food poisoning agents such
as salmonella, which are associated with infection rather than intoxication,
there may be some valuable information collected with reference to the
development of agglutinins or other immune bodies in patients recovering from
attacks of the disease. The interpretation of low agglutinin titers is
unsatisfactory. In all cases where the agglutination test is employed the
limitations of the test should be borne in mind, and the possibility of
previous exposures or immunizations should be considered. It is well known that
in mild attacks of gastrointestinal illness caused by salmonella, slight or no
rise in agglutinin titers may be found in the sera of patients during
convalescence.
1.1BACKGROUND OF STUDY
Food borne diseases are multi factorial in
origin. It could follow ingestion of Food containing infectious organisms or
non infectious substances. Food-borne diseases (FBDs) constitute a serious
public health problem worldwide. 1 There is an estimated 2 million deaths in
children worldwide. 2 Chemicals, heavy metals, parasites, fungi, viruses and
bacteria can cause food borne illness. However, bacteria related food poisoning
is the most common, but less than 20 of the many thousands of different
bacteria actually are the culprits. More than 90 percent of the cases of food
poisoning each year are caused by Staphylococcus aureus, Salmonella,
Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio
parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli,
proteus. Yeast have also been reported as contaminants from reuse of rubber
bags. 3 These bacteria are commonly found on raw foods like salads, eggs, beef,
vegetables, cheese, ice cream, unpasteurized milk, fish, fresh fruits, canned
foods, mushrooms etc. 4 Incubation periods of the various organisms causing
food poison differs. Normally a large number of food-poisoning bacteria must be
present to cause illness.
There is neither racial, age nor sex
predilection noted. However, some researchers have reported outbreaks of food
poison involving specific group of bacteria in some areas. This depends on the
source of food and method of food preparation which of course might be culture
determined. Outbreaks of Staphylococcus aureus, Bacillus and proteus food
poisons after eating in a restaurant have been reported by some researchers. In
2001, Norinaga Miwa reported an outbreak of staphylococcus aureus food poison
due to the consumption of eggs in boxed launches prepared at their company
cafeteria
Bacterial are group of microorganism all
of which lack a distinct nuclear membrane (and hence are considered more
primitive than animal and plant cells) and most of which have a cell wall of
unique composition. Most bacterial are unicellular; the cells may be spherical
(coccu) rod – shaped (bacillus), spiral (spirillum), comma – shaped (vibrio) or
corkscrew-shaped (spierocheate). Generally, they range in size between 0.5 and
5um. (Elizabeth and Martin, 2003).
Food is any substance that people or
animal eat or drink or that plants absorb to maintain life and growth. Food is
any substance consumed for nutritional support for the body; it is usually of
plant or animal origin. (Ezeronye, 2007). Food consists of chemical compounds
which heterophilic living thing consumes in order to carry out metabolic
processed. They are also substances which when introduced to the digestive
system under normal circumstances contribute to growth, repair and production
of energy.
Infectious agents comprise the largest
category of food poisoning, but as seen from the above top categories, viral
infections comprise the bulk of infected patients but are far less likely to cause
hospitalizations and deaths than Salmonella bacteria. Because the bulk of
"unspecified" causes is probably similar to the makeup of the
diagnosed causes, this grouping of viruses and bacteria is considered to be the
main causes of food poisoning in Nigeria.
Certain chemicals are considered toxins
that can cause food poisoning. Although there are over 80,000 chemicals used in
the country, only a few have been well studied. While most do not enter into
foods, some do and cause food poisoning. An example of such a chemical is
mercury, found in drinking water and in fish such as tuna and marlin. Other
examples of chemicals that can be toxic if enough contaminates food and water
are pesticides, polychlorinated biphenyls, and lead.
1.2 STATEMENT OF PROBLEM
Food poison has happen to be a major
problem to the society, mostly to the eateries and fast food joints, any open
place where eatable food are prepare and sold too people. The research have
discovered that most of this food after a test on its sample happens to have
virus types of food poisoning agents in them. Comparing it with most of the
food prepared at individual homes. Due to this it cut the attention of the
researcher to carry out this study, for more details causes of this food
poisoning.
1.3OBJECTIVE OF THE STUDY
The undisputed reason for this research
which the whole work is center upon is to further the analysis and causes of
food poisoning among the hospitality industry using the caterer as the study
point.
Other objectives of this research work
are.
1.Highlight the importance of food hygiene
to human health.
2.Aviate the possible means and methods
for preventing food poisoning and its outbreak in our society.
3.Create awareness on the effect of food
poisoning to the body system and for good living.
1.4 SIGNIFICANCE OF THE STUDY
This research work is significantly
important to the society, the entire humans. This research will expose if not
all, every source of food poisoning and the means of preventing them, this
research work will also, create the awareness of the impending danger of food
poisoning to the human body mechanism / system.
1.5 DEFINITION OF TERMS
Poisons: poisons are substances that cause
disturbances in organisms, usually by chemical reaction or other activity on
the molecular scale, when an organism absorbs a sufficient quantity
Food: Food is any substance that people or
animal eat or drink or that plants absorb to maintain life and growth.
Food poisoning: Food poisoning is an
illness caused by eating or drinking food or water contaminated with viruses,
bacteria, toxins, parasites, or chemicals.
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