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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