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CHAPTER ONE
INTRODUCTION
Food poisoning results from eating food which is contaminated with large
number of pathogenic organisms.
Foods that are contaminated with these germs can be very harmful to the
body as a result of this food should be prepared in a clean way before eating in
order to avoid infection.
Poison may be introduced accidentally or deliberately into the food due to
the fact that man is ignorant of food poising bacteria. Food that is contaminated
with germs may be normal in appearance, odour and taste, so the food handler
may not aware that the food is contaminated already.
There are some naturally occurring substances in plants such as cassava
which can be very fatal to the body in some cases; it can lead to the death of the
consumer.
Thus, food handlers should be very careful when handling food, to prevent
contamination infection, in order combat food poisoning the causes and types of
bacteria that can cause food poisoning and the conditions that favours their growth
or multiplication should be put into consideration, so as to guide against them.
Food poisoning can therefore be viewed as the result got from the
consumption of food in which poisonous substances have been deposited Nelson’s
New compact Medical Dictionary (2006 7th Edition 2005) also defined food
poisoning as the “acute gastro-intestinal distress caused by injection of food
1
containing toxic bacteria or chemical residues”. This is by production of toxin
from micro-organism causing food intoxication, however, food intoxication to be
present in large numbers in order to product the toxin by the association of their
activities. So, food infection results from the ingestion or consumption of food
with large numbers of disease causing organisms.
We can now define food as “anything either solid or liquid which enter or
when ingested and absorbed into the mouth or body system will provide energy,
supply materials needed for growth, repair and protect the body against disease
and I’ll health.
The oxford Advance leaner’s Dictionary (8th Edition 2008) also defined
food” as that which can be eaten by people or animals used by plants to keep them
living and growth.
1.1 CONSTITUENTS OF FOOD
There are combinations of six (6) main substances which constitute food.
They are carbohydrates, proteins, fat and oil, mineral salts and vitamins.
Carbohydrates provide energy for the body proteins supply energy and he
material for growth and repairs of body tissues. Fats and Oils provide heat and
energy. Mineral salts and water help in the building up of bones and teeth, which
is the responsibility of calcium, salt and phosphorus. They also act as solvents for
digestion, absorption and general metabolism of food. Vitamins contribute a great
deal to the maintenance of our health; their absence in the body can increase the
surface area for infection or to suffer certain deficiency diseases. Vitamins also
help to regulate all body processes.
2
The foods chat are susceptible to food poisoning are meat, dairy product
(milk, fresh cream, cheese, and egg, salads, fruits and vegetables, fish and other
seafood, bread and mayonnaise etc.
Food containing high amount of sugar, acid and salt may allow the survival
of certain bacteria but will not support their growth, when conditions are
favorable, they will grow Raw or uncooked food such as salad can be very
harmful to the body. It is contaminated with food poisoning bacteria there are
various micro-organisms which can survive high or low temperature, although
they will not growth but when such conditions are favorable they will multiple.
Thus, every raw food that is to be eaten raw should be properly washed before
eating.
In order to prevent food poisoning food handlers should practice good
personal hygiene i.e. cleaning of the body and cleanliness of the preparation and
service area the utensils and equipment used.
1.2 BACKGROUND INFORMATION TO THE STUDY
The Greek Philosopher with Aristotle as their champion believes the
worms, insects, fishes and frogs are formed in the filth and most soil. To the
scholars of the middle-ages spontaneous generation was accepted facts. But
shakespare character in Julius Ceaser Hamlet, Anthony Cleopatra cells of animals
arising fully formed from mud, hide and fresh warm by the sun.
Many generations had to pass before the possibility that life did not arise, it
spontaneously enters into mans mind. The Italian physician Francisco Redi (1626-
1997) was the first to challenge the motion of spontaneous generation and in 1688
3
a book describing the result of simple experiment hygieneously designed to
determine the origin of maggots which arose matter.
Although, there is nothing vindictive or purposeful in bacterial anymore
than the growth of gross in a fertile field an infectious disease may, for
convenience of discussion be regarded met euphorically as a struggle between an
attacking force and a depending body, the bacteria representing the invaders both
sides have their means of offence and defense.
We shall first consider the struggle from the side of the bacteria.
Bacteria may gain entrance to the tissue of the body and grow in them and
producing symptoms, when this happens, it is called an infection. The word has a
very broad meaning and is used or conditions which vary greatly in severity. Some
infections are so mild that they cause discomfort, others are fatal.
A pimple for exam is a serious and often fatal infection of the blood,
intestine and other organs.
There are certain routes or a pathway by which bacteria enter the body and
cause infections, the particular route in a given instance depends on the kind of
bacteria involved.
The most important of these pathways are through the skin, the respiratory
(nose, throat, tencils) and lungs, the mouth and gastro intestinal tract and genitor
urinary tract. Any small cut or abrasion or sometimes perhaps even very thin and
delicate membranes such as the conjunctive, may serve as portals entry for
bacteria.
4
How, bacteria in food may enter the body through the ways discussed
above, parathyroid bacilli are particularly frequent as causes of food infection
important among these are salmonellae typhi and salmonella enteritidis.
Food poisoning by bacteria is due to the growth in food of an organism
called clostridium botalium which secretes an exotoxin into the food this germ
will be discussed later.
Cases of food poisoning are very much rampant in this present day in
Nigeria there are cases of a whole finally of six found dead after eaten a cassava
flaked prepared food in the eastern region.
1.3 STATEMENT OF THE PROBLEM
In recent times there have been different cases food poisoning in Nigeria
associated with water borne disease and illness like: -
Stomach Ache
Vomiting and abdominal Pain
Illness through water borne disease
Eschrichia-coli organism of present in foot it will cause diarrhoea
Salmonella will enter the foods which are of animal origin such as
meats, poultry and raw products.
Lack of vigilance in
Imported Food
Home produce food
Farming
Slaughtering
5
Manufacture
Catering
1.4 AIMS AND OBJECTIVES
My aim of writing this project work is to find what food poisoning is, when
it was discovered as food poisoning, which first discovered it as food positioning,
and how solution and limitation could be derived to prevent the rate at which is
spreads.
Thereby informing homemakers and appropriate food industry
representatives of the circumstances that caused the out breaks and by suggesting
ways in which they corn avoid recurrences in future.
1.5 SIGNIFICANCE OF THE STUDY
The purpose, need and significance of this study is simply to enlighten the
possible means educating the general people on outbreaks of food poisoning.
Such teaching requires knowledge of all the facts so far as they are known
because the incidence of food positioning can be reduced or stopped only when
preventive measures are applied in all fields known to contribute to the sources of
the causal agents.
1.6 SCOPE AND LIMITATIONS OF THE STUDY
This study covers the effects of food position on human health and also
discusses ways which they cause disease on human, source of infection,
contamination and general method of controlling them and also maintaining
standard hygiene.
6
1.7 DEFINITIONS OF TERMS
Commensalisms: - Is an association between a parasite and its host in which the
parasite derives some benefits while the host is neither benefit nor harmed
Strepto: - Chain
Saprophytic: - These are bacteria, which live on dead or decayed organic matter:
-
Staphylo: Cluster
Symbiosis: - It is the association in which both the parasite and the host benefits
from one another. They both depend on one another.
Cocci: - Sherical shaped bacteria
Parasitism: - It is the association in which only the parasite derive benefits from
the host which the hoist suffers harm e.g. Taenia-Solium in human intestine
parasites may be divided into two (2) groups which are: -
a. Ecto-external Parasites: - These are the parasites which live on the surface
or outside the body of their host e.g. dermatobius, tick.
b. Endo (Internal) Parasites: - These are the parasites which live inside the
body of their hosts ground worm, tapeworm.
Agar: - A gum derived from certain mosses and seaweed of the orient
Parasitosis: -This is the term used; if a parasite is this is the term used, if a
parasite is potentially pathogenic but does not harm the host.
Aerobe: - Organism that requires oxygen
7
Chemosynthetic: - Organism that gets their energy from the chemical process,
which proceed in the dark.
Autotrophic: - These are bacteria which live entirely on inorganic matter such as
salt in sea water, oxygen and nitrogenous compound.
Pathogenic: - These are organisms which give off poisonous substance which can
cause injuries or diseases.
Mesophilic: - Bacteria that grow in temperature which ranges between 200 and
370c.
Psychorophilic: - It is the term used for the organisms which grows best in the
temperature near to freezing (40c to 100c).
Thermohilic:- The term used for the bacteria which grow only in high
temperature (450c to 750c)
Toxins: - These are poisonous substances formed to living things.
Toxicity: - Poisonous
Endotoxin: - Toxin produced, which remains enclosed within the cell membrane
Exotoxin: - Toxin produced, which diffuses outward through the cell membrane.
Gram: - A unity of weight equal to half to the weight if a ten percent pieces.
Virulence: - This is regarded as a combination of Aggressiveness and toxicity.
Vibries and Spirilla: - Curved or wavy bacteria.
8
CHAPTER TWO
LITERATURE REVIEW
Food poisoning has been described by different books in many ways: -
Food poisoning occurs either by chemical substance or as a result of toxins
produced by bacteria, or infection or pathogenic organisms.
A.I Ihekoronye and P.O Ngoddy (1985) state that food born disease
produced micro-organism fall into two classes: - food infection and food
intoxication.
In food infection, the disease organism are carried to the host through
foods, and there they multiply in the intestinal tract intoxications are those disease
in which the causative organism grows in the food it produce a chemical
sustenance in the food which is toxic.
According to Nelson’s new compact medical dictionary defined food
poisoning as the acute gastro-intestinal distress caused by ingestion of food
containing toxin bacteria or chemical residue.
Griswold (1970) views it that food such as cooked meat, cream filled,
pastries, potato salad, that have been contaminated with these organism often by
handling are allowed to stand without proper refrigeration the organism form a
toxin that causes nausea, vomiting and diarrhoea.
Morse, Frobisher and Robbin (1942) said it has been found that certain
species of staphylococci grow in food especially hams milk custards and cream
9
fillings and produce powerful exotoxin (conterotoxin) which cause food
poisoning.
O.F.G Kigour states that food can became contaminated at their source of
supply. Farm animal raised closed together under intensive monoculture condition
can infect one another through salmonella species infection. Similarly vegetable
and folust can be contaminated with soil bacteria of the clostridium species. Also
slaughter of farm animal may result in contamination of meat carcass by intestinal
bacteria of salmonella or soil bacteria clostridium.
Furthermore, staphylococci can pass from septic cut and skin infection of
slaughter house worker and butchers hands to infect exposed meat. Further
infection of exposed food may occur in shops and bakeries and it should be noted
that when food are exposed, infector can be easily transmitted to human being
either by infected handles, impure water or milk, contaminated by animal or
human faces.
According to B.A. Fox and A.G. Cameron, said food poisoning may result
in some micro organisms or the toxin they produce are harmful to being and if
food contaminated by the m is eaten.
Also, H.M Renkin and E.M Hildreth said if seeds of fruits containing
alkaloids, such as dead might shade and aconite, or prussic acids in bitter almond
may occasionally be eaten and cause poisoning food poisoning may also occur if
food is stored in cadium plated vessel.
Cameron, said, if we eat food that has gone bad or been infected in some way, we
may suffer food poisoning is intake of any substance that can injure your health or
10
cause death when it get into your body and many food taken in our daily life may
be poisonous. There are also poisonous substances in plant and animal we take.
Similarly, Dr. Allan in health care magazine volume 13 (2009) state that
food poisoning can make you feel anything from a bit off colour to be seriously ill
that you will need medical attention, of course, most of the time we eat in that any
ill effects, but it is important to be on your guard and to take a little extra care so
that you and your family enjoy your food safely.
According to Dr. Nikita A.H in Mahjuda magazine of health care she states
according to her laboratory test that food itself might contain some harmful
bacteria which make it poisonous. She went further by saying that the medicine
use to plant some food (plant) can make the food poisonous, if it is not allow to
reach the appropriate harvest time.
She also said tin food like milk, can food can be poisonous if the organism
use in preparing the food is contaminated or when the food is not well processed.
She made mention that the effect of human health by saying that the effect is so
serious that it can take one’s life.
According to the following scientist Sir. S. Davidson R.O. Pass, J.F. Brock
and A.S Tins well (1975) “They said poisoning occur by convention applied to
certain infecting organism, which is present with an acute gastro-enteritic
development some hour (up to 48 hours) after consumption of unwholesome food.
Many of pathogens are present in feaces or urine is transferred to human food by
human hand, by flies or rodents get access to foods and detectable or urinates on
it.
11
C.H Robinson said food poisoning frequently results from the ingestion of
food in which bacteria toxin has been produced. The performed toxin is
responsible for the symptoms are apparent from one to six hours following a meal.
He also said that type of food poisoning may result from ingestion of food that has
been contaminated with large number of bacteria.
Mahjuda Magazine volume 13 (2009) state food poisoning occurs if contact
parts are not of condition of use. If they are not smooth and have porous and small
crevies where tray particles of food and micro organism may be harbored. Also if
the food contact surface are not accessible to manual cleaning and inspection by
visual means.
Also if part of the product through equipment has mechanical obstruction
and if welding of food contact surface did not have continuous surface in contact
with food are not arranged in such as way that they are self and raining. They may
get in contact with the food and cause food poisoning.
It also stated further that some house hold materials like fluid, insect
sprays, bleach, glue, pair and rat poison can cause food poisoning. It is also
believed that bacteria may gain entrance into the body and grow in them. Injure
them and producing symptoms, when this happen as a result it cause an infection.
The world has a very broad meaning and is used for conditions which may greatly
in severity.
Some infections are so mild that they hardly cause any discomfort, others
are fatal.
12
Pyke (1976) also said that all kitchen personnel and everyone involved in
the preparation and handing of food should wear freshly kindred or disposable
head covering when cooked food has to be kept for use later on, it should be
cooled as rapidly as possible so that it passes through the danger zone between
10000 + (380c) and 970 + (360c) in the maximum period of time. Food that is to be
exposed cold for service in the kitchen or more particularly in the cafeteria should
be set out on refrigerator cold table or in a refrigerated cabinet of keeping
temperature below 450c (7.20) the prompt washing of dirty dishes followed by a
sterilizing role allowing them to dry immediately is good sanitary practice.
Parry and Pawsay (1981) viewed that soil and soil dust may contain sores
of clostridia Welchi and salmonella organism and these in particles of soil present
on vegetable and be spread to other commodities. They discovered that there are
number of plant which if consumed can cause illness for example henbane, deadly
night shade laurel leaves, hemlock and poisonous fungi and that the susceptible
food are meat and poultry fish and that the susceptible food are meat and poultry
fish and fish products, eggs and eggs product, milk and diary product.
Dr. Lawson also said that the storage life of any food commodity will
depend on its nature and composition, on the extent of contamination and on the
temperature and storage condition. Food describe as perishable provide suitable
media for growth of pulceging organism and are liable to undergo rapid
decomposition spoilage of food can be reduced by limiting the numbers of
organism introduced through contamination and by restricting their growth and
multiplication contamination which could be reduced by enforcing cleanliness and
hygiene in the handling of food.
13
2.1 WAYS IN WHICH BACTERIA CAUSES DISEASE
Bacteria in food may cause disease in three ways as described by Morse, Frobisher
Jr, and Robin
Paratyphoid bacilli are particularly frequent as causes of food infection as
causes of food infection, important among these are salmonella typhi
murium and salmonella enteridities, salmonella schottmuelleric and
salmonella choloraesuis may also be food.
True food poisoning by bacteria is due to the growth in the food of an
organism called clostridium botulium which secretes an exo toxin into the
food.
Certain putrefractive, saprophytic bacteria such as pseudomonas acruginesa
(bacillus pyocyaneus) certain streptococci of the virridans group,
Eascherichia coli and others may also grow in food and decompose, it
given to put refractive products.
In addition to what is said above, Hobbs (1974) mentioned the eight group
of bacteria associated with food poisoning which are staphylococcus,
salmonella, clostridium welchi, Escherichiacoli, clostridiumbotulinum,
streptococcus, bacillus cereus and vibro paralle molyteclus.
Parry and Pawsey (1981) discovered that there are a number of plants
which if consumers can cause illness, for example, henbane, deadlynightshade,
laurel (leaves, hemlock and poisonous fungi.
14
Cameron (1978) in Addition, stated that if we eat food that has gone load or
been infected in some ways, may suffer from food poisoning the air we
breathe, the things we touch and the food we eat all contain manure organism
called bacteria.
Roberts (1981) recognized that botulism in a serious, often fatal disease
caused by the action of a proteinaceous neurotoxin elaborated clostridium
botulinum. A botulinum toxin is generally regarded as the most potent poison
in the world.
2.2 THE OCCURRENCE OF DISEASE
The disease occur in three forms
a. Traditional food borne intoxication
b. Wound botulism and
c. Infant botulism which may result from consumption spores of
the bacteria food.
2.3 FOOD SPOILAGE AND CAUSES
When food is no longer attractive or sale to eat it is said to be spoiled.
Therefore food spoilage can be defined as “Any change in the flavour
aroma, texture or appearance of the food”.
This renders it undesirable or unpalatable. Before food can be spoilt, it
must have undergone certain conditions, which will result to its spoilage.
Food spoilage can be cause by:
15
Physical Damage: food can be damaged during transportation storage and
results in change in texture such as bruising.
Insects, Rodents or Other Animal Activity: The activities of insects and
animals can cause damages to our food. Insects and rodents cause damage
and disease to plants which in turn is consumed by human beings. If the
damages are too severe, it renders the food unfit for consumption.
Chemical breakdown or chemical contamination results in deterioration in
the quality of food.
Autolytic enzymes catalyze Reactions: within the food which result in
texture breakdown and the food becomes soft and pulpy.
Micro-organism: These are very important in food spoilage and they are
yeast (fungi) moulds or bacteria.
Yeast (fungi) occurs on soil and on the surface of fruits they tolerate quite
low PH, high salt or sugar concentrated and the absence of oxygen. As long as
food has these conditions yeast can invade such food, which will result to food
spoilage because of their activities.
Moulds: Moulds are multicellular organisms and they tolerate oxygen and
grow or are found on the surface of foods such as cheese, meat, sweet foods. They
grow at PH of 4-6 and a temperature of about 300c.
Bacteria – These are single organism. The commonest food spoilage organisms
are mesophilic bacteria. They grow at temperature of 30 - 400.
16
2.4 CONDITIONS THAT FAVOUR FOOD SPOILAGE
Water Content: - Food with high water high water content is perishable
and likely to spoil for example” tomatoes, eggs, milk, orange, raw chicken,
salman and so on.
PH: - Food may ice spoiled by the growth of a wide range acid producing
organisms whose effect is to alter the flavour, texture and appearance of the
affected item the same time pare the way for the growth of micro-organism
(acidophilic organisms) manufactured foods by fermentative process may
lee destroyed by contained acids.
Nutrients: - Foods that contain carbohydrate (pasta jam, flour bread etc)
are attacked by fermentative organism such as yeast; fasts are attack by
hemolytic organisms while protein foods such as eggs, meat fish are
attacked by preteolytic organisms such as members of the general
pseudomonas, flavour bacterium achromabacter.
Temperature: - Organisms are divided on the basis o their temperature
preferences into rough categories, psychrophles, mesophiles, thermophiles.
Moulds and yeast tend to grow best at room temperature and below sugared
and salted food with high temperature can spoil rapidly.
Gaseous Condition: This also favours the growth of some micro-
organisms
Texture: - Solid foods tent to spoil from their outside surface in wards,
these being the first surface to become contaminated semi solid foods such
as timed fruits, meat, stews, can spoil, fluid food spoil rapidly because the
organisms can easily spread throughout the food by means of their own
17
motility or conduction currents time taken for food to spoil depends on how
organisms penetrate.
Oxygen: - Most micro-organisms oxygen to survive but a few grow under
little oxygen total absence of oxygen. The amount of oxygen that is
available in any substances is controlled to some extent by his nature and
the availability of oxygen in any substance is required as its oxide reduction
potential.
Based on oxygen requirement micro-organism can be grouped as follows: -
Aerobic facultative Escherichia coli strictly e.g. most bacilli.
Anaerobic facultative Escherichia coli
Micro-acrophobic e.g. clostridium, botulinum, clostridium sputro genes it
needs little oxygen e.g. lactobacilli.
2.5 TYPES OF FOOD POISONING
With modern research it has been discovered that there are different types
of food poisoning.
Bacteria Food Poisoning: - They are poisoning and can be classified into 2
namely toxic and infective food poisoning.
Toxin Food Poisoning:- Some bacteria produce toxic while they are growing and
Multiplying in food. If the toxic are release from the cell they are called exotoxin.
These exotoxins are poisonous substances which are able to mixed freely with the
surrounding and be separated from the bacteria cell.
18
The exotoxin can be destroyed by heat but some are a bit resistances to heat
therefore, even the food is heated sufficiently to kill the bacteria exotoxin may still
be present in the food would cause food poisoning when eaten. Examples of
micro-organisms that can cause this type of poisoning are gastro entities bacillus
ceres. Some symptoms of this type of food poisoning are abdominal pains,
diarrhoea, stomach cramp, dizziness and double vision.
Infective Food Poisoning: - This infective food is caused by living bacteria. The
bacterium grows and multiply in the food they do not produce a toxin outside the
bacteria all. However, they have endotoxin which is present within the bacteria
wall and is poisonous when release in the body, while food contaminated with the
bacteria is eaten the bacteria establishes itself in the digestive tract but no ill is felt
unit as sufficient large number of bacteria have died and released toxin which
intake the stomach and bowels.
The incubation period with infective food poisoning is normally longer
than toxin food poisoning examples of this type of bacteria that causes this type of
food poisoning are salmonella, Escherichia coli, vibrio-cholera, symptom include
fever headaches, diarrhoea and vomiting.
Chemical Food Poisoning: - This food poisoning occurs when chemical is been
accidentally introduced into the food e.g. Arsenic Acid used in spraying fruit.
Lead Food Poisoning: - This food poisoning occurs from using water that has
come into contract with lead pipes in drinking water and if the water is also used,
food poison may occur.
19
Zinc Food Poisoning: - This food poisoning occurs if food is stored or cooked in
poor quality enamel container the reaction of the poor container on food can cause
food poisoning.
Enzymes: - There are a number of enzymes produced by different raw food they
are regarded as endogenous enzymes (prematurely produce in food) examples are
Alpha any case, beta amylase which are found in some grains such enzymes will
remain alive and can become active during favourable condition they can bring
about undesirable change in such food which may lead to spoilage.
Micro-organism: - If raw food are not sterilized they often contain micro-
organism this include bacteria, yeast, mould food thus bringing about changes in
their colour, taste, texture or disflavour which may render them in acceptable for
consumption. Raw milk, raw material poultry are highly perishable that is, they
could be spoiled by micro-organism.
If prepared foods are also not sterilized they often contain micro-organism
or their spores which are capable of causing spoilage under favourable condition
such conditions may be provided during improper storage.
Insects, Rodents or other Animal Activity: The activities of insects and
animals can change and cause damages to our food insect and rodent cause
damages and disease to plants which in torn in consume by human beings if the
damages are too severe it renders the food unfit eating.
20
CHAPTER THREE
3.1 CAUSATIVE AGENT OF FOOD POISONING
Clostridium Botulism (Botulism): It is a food borne disease, caused by
consumption of foods that contain botulism toxin botolen, formed previously in
food during the growth of clostridium botulism. This disease may be found in soil
because it can produce spore which are resistance to ash climate condition, also
the spore can be resist any to high climate temperature.
Symptoms: it is characterized by vomiting, constipation paralyses of the high
mosaled, double vision, difficulty of eye movement, difficulty in breathing and
swallowing, death may occur in extreme cause. Food commonly involve are
improperly canned foods, savage and preserved meat.
Prevention: -
a. Inspection of canning and bottling plants
b. Ensure adequate heat treatment during coming
c. Through cooking of savage and other meat products.
Staphylococcus Aures:- The organism is a grain positive spherical organism
coccus. The organism produced a number of enzymes and toxins staphylococcus
toxin com withstand boiling at 1000c but not in pressure cooking staphylococcus is
commonly found round in the mucus membrane of the nose threat and
occasionally on the skin on the skin of man and animal.
Foods commonly associated with staphylococcus intoxication are cooked
meat, poultry, meal cake, milk containing food such as custard cream cheese.
21
Symptoms: - It include vomiting, diarrhoea, abdominal pain and great body
weakness, illness usually develop within 2-6 hours after eating the contaminated
food and it does not usual for more than 24 hours.
Prevention: -
a. Food should be thoroughly cooked or reheated
b. If food are to be stored, it should be kept either hot (about 630)
c. Cleanliness of kitchen environment it need to prevent dust and dirt from
contaminated cooked food.
Salmonella Typhi: - This is a positive short robs. It does not from spores. The
organism is found naturally in the alimentary canal of man other animals.
Although the organism has an optimum temp of 370C, it can grow at cower
temperature food involves are inadequately cooked meat temperature especially
from sick people and animal insufficient cooked eggs (especially drink eggs) and
egg containing food unpasteurized milk.
Symptoms: - It can cause abdominal pain, nausea, vomiting, diarrhoea and
general weakness of the body. The onset illness is between 6-24 hours it may
cause death to the victim or due to fast treatment the victim may recover
gradually.
Prevention: -
a. Thorough cooking of food
b. Supervision of food handlers
c. Hygienic preparation of food
d. Protect against Flies, cockroaches and rats.
22
Bacillius Cereus: - This is a gain positive aerobic spare forming bacterial. The
organism is mesophilic and row at 350c it produces a toxin which is responsible
and commonly found in cereals.
The spore of the organism are commonly found in cereals and other foods
rive commonly contain spores of bacillus cereus, a number of food dishes like rice
“(boiled and fried rice) Vanilla source etc has been bound to cause bacillus cereus
intonation.
Symptoms: Nausea vomiting diarrhoea and abdominal pain the intoxication may
not last for more than 24hours.
Prevention
a. Food should be cooked well in advance of consumption especially rice and
other cereals.
b. If foods are to be stored it should either be kept hot about 63 c or quickly
cooled and refrigerated.
c. Cleanliness of kitchen environment is needed prevent dust or dirt from
contaminating cooked food.
Escherichia Coli: This is gram negative short rod it does not produce spores. It
is readily destroyed by heat the organism been found in such food such as milk,
soft drink, custard and cheese, untreated and improperly treated contaminated
water may contaminated water may contain the organism, the organism cause
infection when ingested.
23
Symptoms: It usually appears between 12-24 hours after the consumption of the
contaminated food. It also includes stomach pain, diarrhoea and sometime
vomiting.
Prevention:
a. Food handler must wash hands before and after handling food and after
using conveniences.
b. Only clean water should be used for cooked and the food should not be
under cooked.
c. Attention should be given to kitchen hygiene.
d. Cooked food should be cooked promptly and should not be stored for
hours in warm condition
Staphylococci: These are small gram positive spherical organisms they are round
and occur in clusters, optimum temperature they do not do better in the presence
of air but can live and grow without it. Staphylococci produce toxin or poison in
the food, before it is eaten (it is powerful exotoxin and enter toxin) which cause
food poisoning, the toxins of much heat-resistant, and occur one hour or six hour
to the time.
Thereafter, the incubation period may be as short as to hours which the food
was eaten and from 4 to 6 hours boiling for three minutes and ordinary
disinfectants such as tinctor or iodine 0.5 percent phenol or one percent crysophy
will kill all staphylococci.
24
The cocci may be classified according to their straining reaction as follows:
Gram-positive cocci
Staphylococci albus (white pigment)
Staphylococci aures (Yellow pigment)
Staphylococci haemolyticus (correctly bet alpeheamolyte)
Staphylococcus viridians (correctly called alpha-type haemolyte streptococci)
Indifferent or Non-haemolytic
Diploccuus pnuemoniac (of the called pneumoniae)
Streptococci (correctly called gama-type streptococci)
Gram-Nehative cocci (all of these are diploccocci)
Neissena gonorrhea (of the called gonococcus)
Neissena intraceltluans (often called meingococcus)
3.2 CONDITIONS THAT FAVOUR THE GROWTH OF BACTERIA
Before any bacteria can grow and multiply, there are certain conditions that
favour them which are PH, temperature (worm) food, moisture and time.
PH: The PH growth of growth medium depends on the type of bacteria. There are
some bacteria that grow and multiply in high PH while others grow best in a low
PH. The optimum growth PH of most micro-organisms is approximately T.O with
a general range of 6.6-7.5
25
Temperature: There are some bacteria that grow best at low temperature or at
room temperature while others grow best in high temperature. They are divided
into psychrophiles, mesophiles, thermophiles.
Psychrophiles: Psychrphiles are bacteria that grow in best temperature near
freezing between (40 to 100).
Thermophiles: These are bacteria that grow best in food containing high amount
of sugar, acid, salt, proteinous food are attacked by certain pathogenic bacteria and
some prefer or grow and multiply best in acid foods, while others in alkaline
foods.
Mesophiles: Pathogenic organisms like bacteria growth in moisture as well as
other micro-organisms, the level of water can inhibit their growth.
Time: Before the growth or multiplication can occur in any bacteria, it requires
time.
Gaseous Environment: Several bacteria require no oxygen for growth while
others require it this is divided in to which are aerobic these require oxygen for
growth while an aerobic grow in the absence to oxygen.
Growth and Multiplication:- Bacteria are single celled organism which
reproduce by binary fission. They divided into two (2) every 20 minutes, thus one
cell can be become over two thousand in few hours. When bacteria are actually
growing and dividing they are said to be in vegetative state and as vegetative cells
they cause food spoilage and sometimes disease.
26
3.3 EFFECTS OF FOOD POISONING OF HUMAN HEALTH
Organism
Involved
Food
Commonly
Affected
Incubation Duration Main
Symptoms
1.salmonella
Typhi
Meat
especially
slice cooked
meat pies,
fuck eggs,
synthetic
cream, ice
cream shell
fish.
12-36
hrs
1-8 days Abdominal
pains,
Diarrhoea,
Vomiting,
Fever
2.Clostridium
Pefringers
Graysteiv,
precooked
meat
-22 hour 12-24
days
Abdominal
Pains,
Diarrhoea.
3.Staphylococcus Meatpie, slice
Meat gravy
Sythentic
Cream, ice-
cream
2-6 hrs 6-24 hrs Salivation,
Nausea,
Vomiting,
Abdominal
Pains,
Weakness,
the low body
temp.
27
4.Clostridium
Botulinum
Inadequately
processed can
Meat,
Vegetable and
Fin
27-72
hrs
Death
within a
week or
slow
recovering
over
several
month
Change of
voice,
Droppinggey
elide,
opstimate
constipation
5.Baccillus
Cereus
Rice com,
Flooe meat
product
2-15hrs 2 yrs Abdominal
Pains.
3.4 PREVENTION AND CONTROL
Since micro-organisms grow and multiply when conditions necessary for their
growth is supplied in an environmental, it become obvious that if such conditions
are not encouraged, it limits the number and types of micro-organisms.
Hence, the condition have to be created in which the harmful organisms are
destroyed or activities severely in habited.
There are generally five methods of food preservation which are:-
a. Control of moisture (drying).
b. Storage at low temperature (cold storage)
c. Use of high temperature.
28
d. Treatment with radiation.
e. Use of chemical preservation.
Drying:- This is by exposing food to the sun, in which if the surface is exposed to
the sun will no longer support bacteria, yeast or mould growth. In modern times
commercial drying is usually carried out under controlled conductions of
temperature relative humidity and air flow, the process is called dehydration.
Dehydration cannot be relied upon for sterilizing, yeast, mould survives in
long period state or meat can be dried.
Use of Cold storage:- Food can be kept for several months in frozen state
to prevent grow and matriculation of micro-organisms. Food to be
preserved is rapidly frozen such that freezing of the food is accomplished
within 30 days, for example fish and meat can be frozen.
Use of High Temperature: - Although high temperature kills micro-
organism but the use of it in preservation of food is determined by the types
of food being preserved food must not lose its palatability or consistency.
The various temperature include: -
i. Pasteurization: - 1000c e.g. milk
ii. Canning a process whereby the food to be preserved is filled into the
can and sealed and hear immediately.
The type of heat applied depends on the type of food preserved. If acid
foods can is immersed on boiling water for few minutes, while in non-
acid foods, the can is heated under pressure 116-1210c for a period of
one (1) to 2 hours.
29
Radiation: - The use of ultra violet rays in food industry has met little
success because it sterilizes only been used in experimental preservations
but it is expensive.
Use of Chemical Preservations: - Salt is used in preservation of many
foods because it reduces the moisture in such food so as to inhibit the
growth and multiplication of micro-organism, fish, heat, and so on, sugar
(i.e. high sugar content) which is 55-80% make possible the preservation of
syrups, jelly, honey, jam but poor sealing or opening of containers of those
foods allow slow growth of mould osmophilic high osmotic pressure
leaving yeast occasionally grow in honey and produce Co2 (carbondioxide)
and bust the jar chemicals can also be used.
Some chemicals which includes formal dehyreboric acid benzoic acid, has
been used in the plant, but their use is now either eradicated or abolished because
they are harmful.
3.5 HYGIENE
Hygiene is the science and practice of preserving health, it is further described
as the study of health and prevention of Germs in and on the body which could
transfer into anything that come in contact with it.
Personal Hygiene
Habit: - There are certain bad habits which should be avoided. The unguided
sneezing couching from nose, month or throat disperses bacteria in droplets which
are suspended in moisture. The habit of linking fingers of pick up paper or turn
30
over the pages of book is bad particularly when the paper contaminated with saliva
is used for wrapping food.
Nose picking fingering the nose may leave staphylococci and other harmful
organisms on the finger. The body should be clean and kept tidy by means of scarf
or cap because hair and dandruff can spread staphylococci from lesions the crap.
Smoking during preparation of food should be prohibited when preparing food
since many smokes contaminated their finger with saliva when removing or taking
the cigarette from the mouth which is then passed into the food.
Food Hygiene
Food Hygiene: Food should be prepared in a clean way so as to prevent food
poisoning hygiene should be improved on forms, market slaughter houses and in
factors. They should be kept in hygiene condition so as to keep away bacteria and
other food poisoning or spoilage organism.
Kitchen Hygiene
The Kitchen should be kept clean and tidy, hardware floors and wall should be
provided in the kitchen and it should be easy to clean, also the kitchen should have
enough space and all items used should be stored in the appropriate place.
Materials in the kitchen should not be those that can absorb moisture and also the
junction between the wall and the floor should be rounded to prevent
accumulation of duty.
The materials in the kitchen should not be littered or affected by food residues,
the kitchen should be provided with ventilation and prompt washing of duty dishes
31
followed by a sterilizing rinse and allowed them to dry immediately is good
sanitary practice.
Environment Hygiene
The surroundings of the kitchen or food production and service and service
area should be kept clean bins must be covered always all refuse should be well
disposed. Toilet should not be situated near the food preparation and service area
and toilets should be kept clean and disinfectants.
3.6 GENERAL METHOD OF CONTROLLING FOOD POISONING
BACTERIA
Food poisoning bacteria can be prevented or controlled by the following ways.
Improve hygiene production in the house, on farms, in markets, slaughter
houses and in factories
The treatment of food liable to contamination by radiation, by heat,
pasteurization.
Keep food cold during storage particularly cooked, dishes trifles and
gravies.
Wash hands frequently and particularly after visiting the toilet, and before
handling food and after handling certain food.
Keep food away from nice, rats, cockroaches and other pest.
Cook food thoroughly, especially those that are known to habour food
poisoning germs, For example egg and eggs product (either hen or duck
eggs and whichever) meat, poultry.
32
Water proof and well laundering dressing should be worn and burns, cuts
should be covered with water proof dressing.
Tongs and spoons should be used to hold food items while processing and
after processing
Use of sterilization during washing up and correct refused disposal system.
Food handlers should undergo medical test either annually or biannually, an
infected sick person should not be allowed to handle food.
Food can be stored in the refrigerator on a high temperature on a long-term
basis.
Reduce the number of peoples small working areas, so as to prevent
overcrowding which can cause cross infection through sneezing coughing
talking.
Sanitary facilitates and other amenities must be available, washing
arrangement for food and equipment and for the use of the staff must be
available, sanitary conveniences as well as ventilation in the working area.
Equipment in contact with food should be kept clean and in good condition
and permit through cleaning to minimize risk of contamination.
CHAPTER FOUR
4.1 FOOD POISONING QUESTIONNAIRE
1ST INTERVIEW
33
Name: Mr. Olayioye Ogooluwa Date: 03 - 08 - 2015
Address: Tanke Area City: Ilorin State: Kwara
Zipcode: +234 Phone Number: 07011671315
Age: 38 Sex: Male Occupation: Mechanical Engineer
Email: [email protected]
(Other question as needed)
What time did you eat? ____________________________
How many drinks with ice did you have? ______________________________
Any drinks with ice did you have? ____________________________________
(Let me ask you about the meals you have taken over the few days)
All times you ate before visiting the place or before effect took place
Breakfast: Amala and Ewedu Soup Time: 12 Noon Precisely
Lunch: _______________________ Time: _______________
Dinner: _______________________ Time: _______________
All items you drank
Breakfast: Water Time: 12 Noon
Lunch: ___________________________ Time: _______________
34
Dinner: ___________________________ Time: _______________
Have you attended any organized Events?
Yes No if yes specify or No
Do you know any one that was ill? Any specific information
Name: _______________________________
Address: _____________________________
Phone No: ____________________________
Let me read you a list of symptoms for each one give Yes or No.
Yes No Time Occur
Headache
35
A friend’s marriage in 2010
I don’t know these
people, but about 30
people have the same
problem on that day.
Y N
Nausea
Vomiting 2 hours
immediately after
meal
Muscle Aches
Abdominal Creams
Unusual Fatigue
Diarrhoea 2 hours
immediately after
meal
Blood in Stool
Fainting
Any other noteworthy symptoms? N if yes specify
______________________________________
______________________________________
When did the sickness started? After 2 hours of eating the food
Time? 2:00 clock
How long do you feel sick? Specific Days and hour
I feel sick just for that day because I was only able to get to the hospital myself
and immediate medication is provided.
36
Not really
Y N
Y N
Y N
Y N
Did you? Miss work or school If Yes how many days _________
Give a stool specimen To whom ___________________
See a physician/HCP If yes who __________________
Visit Aner If yes who __________________
Get Admitted dowering If yes specify ________________
What drugs are been prescribe?
I don’t think I can remember
Any general comments? _____________________________________________
Causative Agent: The Ewedu soup was later checked on that day it occur that the
water use in preparation is unhygienic
People’s Comment:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Doctor’s Comment: After diagnose the test form the doctor specify clostridium
botulinum, the Ewedu food was identified as the real cause.
2nd Interview
Name: Mrs Odedele Oluwaseyi Date: 05 - 08 - 2015
37
Olutayo Hospital
Address: Sango Area City: Ilorin State: Kwara
Zipcode: +234 Phone Number: 08161377570
Age: 35 Sex: Female Occupation: Staff of Unilorin Teaching Hospital
Email: [email protected]
(Other question as needed)
What time did you eat? ____________________________
How many drinks with ice did you have? ______________________________
Any drinks with ice did you have? ____________________________________
(Let me ask you about the meals you have taken over the few days)
All times you ate before visiting the place or before effect took place
Breakfast:____________________ Time: _______________
Lunch: _______________________ Time: _______________
Dinner: _______________________ Time: _______________
All items you drank
Breakfast: __________________ Time:_______________
Lunch: _____________________ Time: _______________
Dinner: ______________________ Time: _______________
Have you attended any organized Events?
38
This happen in Lagos
some few months ago
where i attended a
graduation party
Rice and Fish Night
Water Night
Yes No if yes specify or No
Do you know any one that was ill? Any specific information
Name: _______________________________
Address: _____________________________
Phone No: ____________________________
Let me read you a list of symptoms for each one give Yes or No.
Yes No Time Occur
39
Any specific information?
Not really
Y N
Y N
Y N
Headache
Nausea
Vomiting 2 hours
immediately after
meal
Muscle Aches
Abdominal Creams
Unusual Fatigue
Diarrhoea 2 hours
immediately after
meal
Blood in Stool
Fainting
Any other noteworthy symptoms? N if yes specify
______________________________________
______________________________________
When did the sickness started? Third day
Time? 2:00 clock
How long do you feel sick? Specific Days and hour
When I was admitted in the hospital and I use not more than two (2) days there
40
Y N
Y N
Did you? Miss work or school If Yes how many days 4 days
Give a stool specimen To whom ___________________
See a physician/HCP If yes who __________________
Visit Aner If yes who __________________
Get Admitted dowering If yes specify Unrecognized
What drugs are been prescribe?
Metronizole, tetracycline
Any general comments? The whole scene seems so much unpleasant, I never
belief such thing can occur especially on my way to Ilorin right inside the bus
Causative Agent: I can never identify how/get contented because on that faithful
day, I ate a lot of food
People’s Comment:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Doctor’s Comment: I ate a highly contaminated food the doctor called the
infection clostridium
3rd Interview
Name: Mrs. Adejoke Date: 08 - 08 - 2015
41
Address: G.R.A City: Ilorin State: Kwara
Zipcode: +234 Phone Number: 08109536580 Age: 38
Sex: Female Occupation: A final year student of Unilorin
Email: [email protected]
(Other question as needed)
What time did you eat? ____________________________
How many drinks with ice did you have? ______________________________
Any drinks with ice did you have? Only water was taken
(Let me ask you about the meals you have taken over the few days)
All times you ate before visiting the place or before effect took place
Breakfast:___________________ Time: _______________
Lunch: _______________________ Time: _______________
Dinner: _______________________ Time: _______________
All items you drank
Breakfast:_________________ Time:__________________
Lunch: ____________________ Time: __________________
Dinner: ____________________ Time: _________________
Have you attended any organized Events?
42 Visit my grandmother in her village
AfternoonWater
AfternoonWater
Yes No if yes specify or No
Do you know any one that was ill? Any specific information
Name: _______________________________
Address: _____________________________
Phone No: ____________________________
Let me read you a list of symptoms for each one give Yes or No.
Yes No Time Occur
43
I don’t know these
people, but about 30
people have the same
problem on that day.
Y N
Y N
Y N
Headache
Nausea
Vomiting
Muscle Aches
Abdominal Creams Some minutes after
drinking the water
Unusual Fatigue
Diarrhoea 2 hours
immediately after
meal
Blood in Stool
Fainting
Any other noteworthy symptoms? N if yes specify
______________________________________
______________________________________
When did the sickness started? Just about to drop the drinking cup
Time? After drinking the water, the stomach disorder started
How long do you feel sick? Specific Days and hour
Two days precisely
Did you? Miss work or school If Yes how many days A week
Give a stool specimen To whom The first doctor
44
Y N
Y N
See a physician/HCP If yes who UITH
Visit Aner If yes who __________________
Get Admitted dowering If yes specify In the village
What drugs are been prescribe?
The doctor prescribe some drugs, by not I don’t think anyone is remembered but I
can still remember (Buscopan)
Any general comments? _____________________________________________
Causative Agent: I think I have carelessly drank water from a drinking cup which
was not rinsed
People’s Comment:
Though I did not complain of diarrhea, but only abdominal pain after taking the
water my family just kept saying it was change of environment until the stomach
ache became strong that I had to collapse
Doctor’s Comment: The medical doctor diagnosed it to be amoebic dysentery.
During the test, the doctor noticed that the abdomen is tender along the cause of
the colon in the rigid side due to the contaminated water.
4.2 DISCUSSION ON INTERVIEW
45
From the above three (3) interviewed personalities; we can see that there are
generally food poisoning all round, directly or indirectly taken in unsuspected.
From Mr. Olayioye Occurrence we understand that it may be from the food
handlers who carry this micro-organism in their body, or it may be that the
Ewedu soup is contaminated already by pathogenic organism or chemical
substances in the field, which later result in diarrhoea and vomiting to the
victims and which they all later end in the hospital.
With Mrs. Odedele who developed diarrhoea after a party. It is noted that
some salmonella has been introduced into the fish she ear at the party
because she ate less food but took more of fish and which fish is one of the
food that is commonly affected by this organism, she does not feel the
poisoning until the third day, this is possible because the incubation period
of this organism is 12-36 hours, with this her feelings covers the incubating
period but unfortunately on this third day she has no appetite at all but later
in the noon she get better after some rest without even taking any drugs,
that’s incredible, but to our own knowledge by then the organism must
have circulated the whole of her stomach which is known to her and she
thinking its just a normal body weakness which later resulted in her
collapse in the bus and being rushed to the hospital.
According to Mrs. Odelele she later became normal after 2 hours in the
hospital meaning the organism has spent about three days reacting in her body
and we know that duration of salmonella in the body is eight days, age was
able to get herself back before the eight days duration because of the treatment
and that is why the symptoms does not persist more than that.
46
In the case of Miss Adejoke, the reason for her problem is that the
people did not know or do not follow proper method of personal
hygiene. The people to not have latrines in such localities, so they use
general field with these those soil around the home and the village are
contaminated
CHAPTER FIVE
Conclusion and Recommendations
47
Conclusion
Food poisoning causes, disorder in the body and makes the body not to function
well. Necessary precaution needs to be put into consideration so as to be able to
fight against food poisoning caused by bacteria. Some people are ignorant about
the food poisoning. Bacteria involved in the process and so they handle food
anyhow and may not even prepare the food in an hygiene way thus, they become
infected and the infection may produce or cause disease symptoms in their body
and as many as partake of such food will become infected. Though it may produce
any effect on all of the consumers but they will serve as the carriers of germs
causing the diseases.
Furthermore, there are some naturally occurring substances in plants such as
cassava which can be very fatal to the body, in some cases it lead to the death of
the consumer therefore, food handlers should be very careful when handling food,
to prevent contamination or infection.
The foods that are susceptible to food poisoning should be well preserved in the
refrigerator also, food that contains high amount of suger, acid and salt may
enhance the survival of certain bacteria but will not support their growth, when
conditions are favourable they will grow.
Recommendations
48
I will recommend that notices should be displayed to indicate the side effects of
preparing food in an unhygienic way.
People should be taught about food poisoning by the public health inspector and
welfare nurses. That is, by giving educational talk on hygiene and how it is done.
World Health Organization should ban any food service area or catering service
areas that are situated in dirty places or enforce them to practice hygiene. The
government also has to play a role. The government should provide for sanitaries
facilities such as sufficient water and adequate refuse disposal should be provided.
The government should also ensure hygiene on farms and in market places and in
slaughter houses. Also, government should ensure that public health inspector
check before they are sold to consumers.
REFERENCES
49
CAMERON A.G. and FOX A. (1982) food Science, Holder and Stoughton
Publications, London.
FOX A.B (1987) Food Science Chemical Approach, Holder and Stoughton
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HOWARDS R. and ROBERTS (1981) Food Safety, Published by John Willey
and Sons Ltd, N.Y.
MAHJUBAH, (2009) Human health Care, The Islamic Magazine for Women, Vol
13, No 21, pp 10-12
MOTTRAM R.F. (1982) Human Nutrition, 3rd Edition Published by Edward
Arnold, P.P.27 Odutuga, American.
ROBINSON B.C.H (1984) Fundamentals of Normal Nutrition MacMillan
Publishing, Co. NY.
THELMA J. PARRY, and PAWSEY (1981) Principle of Microbiology,
Cheltenham, Thornes Publications.
THURMA B. RICE (1947) Bacteriology, 4th Edition Published by Philadelphia.
W.B. Saunders Company, London.
TRIEBOLD H.O and AURAND L.W. (1963) Food Composition and Analysis,
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50
