Type of bacterial food poisoning

Infection type: The infection type results from the release of toxin in the bowel by microorganisms taken in foods, e.g., Salmonella or Vibrio parahaemolyticus.

Toxic type: This form results from the ingestion of foods in which a toxin has  already been formed, e.g., staphylococcal enterotoxin and botulinum toxin.

Intermediate type: This form results from the release of toxin in the bowel by microorganisms that do not produce it readily in food, e.g., Clostridium perfringens.

Some important bacterial food poisoning with epidemiology and causative organisms are presented

Control and prevention

• Hygienic management of animal husbandry including proper control of slurry disposal and water supply and protection from insects and rodents.
• Proper design of slaughter houses and the adoption of efficient hygienic methods of slaughter and carcass dressing.
• Bacteriological monitoring test for salmonellae and other organisms.
• Efficient refrigeration and hygienic methods of processing.
• Avoidance of consumption of raw meat and unhygienic handling in home.
• Complete thawing of frozen meat and adequate cooking to ensure destruction of potential pathogens and spoilage organisms.