Bacterial caused

Food Intoxication
Dosen Pengampu: dr Baedah Madjid Sp.MK

dr. Grace M. Kaunang

C175222002
INTRODUCTION
• Some types of poisoning:
• caused by chemical substances (such as drugs, pesticides, heavy
metals, gases, and solvents) where a person comes into direct contact
with toxic substances, and
• food poisoning, where the means of transmission is food contaminated
with pathogens or chemical products

Cortez Cecilia H. Et Al. 2017. Food Poisoning Caused By Bacteria (Food Toxins)
INTRODUCTION

• Food poisoning is a cause of morbidity and mortality worldwide.

• A wide variety of foods and the products derived from plants and
animals support the growth of pathogenic and toxigenic bacteria,
resulting in food borne diseases such as food infection and food
intoxication or poisoning  major public health problem globally.

• Food poisoning outbreaks as the result of poor food hygiene, improper

handling, storage and preservation of foods and food products

Cortez Cecilia H. Et Al. 2017. Food Poisoning caused by Bacteria (Food Toxins)
Foodborne Diseases

• According to the WHO, each year 600 million people around the world, or
1 out of 10, become ill after consuming contaminated food.
• Among all these people, 420,000 die, (including 125,000 children < 5 years of age,
due to the vulnerability of this population to develop a diarrheal syndrome), about
43% of FBDs occur in these patients.
• About 70% of FBDs result from food contaminated with a microorganism

Cortez Cecilia H. Et Al. 2017. Food Poisoning Caused by Bacteria (Food Toxins)
1. Staphylococcus aureus
• Famili : micrococcaceae
• Gram positive coccus aerob, form grapelike clusters
Virulency factors:
◦ The mechanism by which poisoning is caused is not entirely clear yet.
◦ However, enterotoxins have been observed to directly affect the intestinal epithelium and the vagus nerve
causing stimulation of the emetic center.
◦ It is estimated that 0.1 μg of enterotoxin can cause staphylococcal poisoning in humans.
◦ Apart from causing poisoning, S. aureus can also cause toxic shock syndrome due to the production of the
Toxic Shock Syndrome Toxin 1 (TSST-1) and Enterotoxin Type B

◦ The mainly involved food products in outbreaks and where S. aureus can grow
optimally
◦ since they are stored at room temperature, are meat and its derived products, poultry and eggs, milk and its derived
products, salads, and bakery products (cream-filled cakes and stuffed sandwiches)
Gilligan, Peter H Et Al, 2014, Cases in Medical Microbiology & Infectious Diseases
2. Vibrio cholerae
• Famili : Vibrionaceae
• Bacillus anaerob fakultatif

• ubiquitous in aquatic environments; able to remain virulent without

multiplying in fresh water and sea water for a long time
• The most notable species are V. cholerae O1 and O139  CTX
toxin (Cholera toxin) is the main virulence
• incubation period from 2 hour to 5 days
• profuse diarrhea  stools have the appearance of rice water
dehydration and electrolyte imbalance, which can lead to
death
 3. Bacillus cereus
◦ Famili: Bacillaceae
◦ Gram-positive rod-shaped bacterium
◦ easily contaminate any food production and processing system, due to the formation of endospores.
◦ Virulent factors:
◦ microorganism produces: cereulide or emetic toxin  hemolysin BL (HBL), nonhemolytic (NHE), & cytotoxin K
(CytK)  emetic syndrome (similar to those produced by S. aureus poisoning) & diarrhea

◦ Transmission :
◦ susceptible food products to be contaminated include flours, meats, milk, cheese, vegetables, fish, rice and its
derived products; generally, in food with high content of starch. The strains produced by the emetic toxin grow well
in rice dishes (fried and cooked) and other starchy products;
◦ diarrheagenic toxins grow in a wide variety of food products, from vegetables to sauces and stews
◦ The bacterium can survive pasteurization & cooking processes  store food at temperatures < 4°C or cook
at > 100°C, reheat or cool food rapidly

Cortez Cecilia H. Et Al. 2017. Food Poisoning caused by Bacteria (Food Toxins)
 3. Clostridium botulinum
• Famili: Bacillaceae
• Found
• Food products where spores of the bacteria or the botulinum toxin can
be found are canned food
• producing the botulinum toxin
• 4 groups are recognized in C. botulinum:
• Groups I : forms spores that are highly resistant to heat
In human
• Group II : forms moderately heat-resistant spores
• Group III : botulism in several animal species
• Group IV : not to be associated disease in either humans or
animals
4. Clostridium botulinum
• There are 3 types of botulism:
• infant/adult intestinal botulism
• wound botulism
• foodborne botulism : caused by the consumption of neurotoxin
preformed in food.
• An amount of 30 ng of toxin is enough to cause the disease and sometimes death.

• Preventing
• Applying the “Botulinum cook” (121°C/3 min) in the modern industry
allows to secure canned foods, given to canned foods with a low
content of acid
Gilligan, Peter H Et Al, 2014, Cases in Medical Microbiology & Infectious Diseases

Cortez Cecilia H. Et Al. 2017. Food Poisoning Caused By Bacteria (Food Toxins)
References
• Cortez Cecilia H. Et Al. 2017. Food Poisoning Caused By Bacteria (Food
Toxins)
• Singh, Santos Kumar Et Al. 2011. Bacterial Food Intoxication
• Gilligan, Peter H Et Al, 2014, Cases in Medical Microbiology & Infectious
Diseases
Thank you
1. Campylobacter jejuni
• Animals and animal products are the primary source of infection for Campylobacter.
• “Factory farming,” in which large numbers of animals are grown in close quarters, results
in high rates of colonization with this organism.
• Essentially all chickens raised in commercial chicken barns, which can hold as many as 100,000 animals,
are colonized with Campylobacter by the fourth week of life.
• Studies have shown that contamination of poultry carcasses can increase significantly during automated
processing.

Gilligan, Peter H Et Al, 2014, Cases in Medical Microbiology and Infectious Diseases
4. Clostridium perfringens
• Found
• Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in
little or no oxygen.
• Transmission
• Called "the cafeteria germ" because many outbreaks result from food left for
long periods in steam tables or at room temperature. Bacteria destroyed by
cooking, but some toxin-producing spores may survive.
• Symptoms
• Diarrhea & gas pains may appear 8 - 24 hours after eating; usually last
about 1 day, but less severe symptoms may persist for one to two weeks
7. Listeria monocytogenes
• Found
• Intestinal tracts of humans and animals, milk, soil, leaf vegetables, and
processed foods; can grow slowly at refrigerator temperatures.
• Transmission
• Soft cheese, raw milk, improperly processed ice cream, raw leafy
vegetables, meat, and poultry. Illness caused by bacteria that do not
produce toxin.
• Symptoms
• Fever, chills, headache, backache, sometimes abdominal pain and
diarrhea; 12 hours - 3 weeks; may later develop more serious illness in
at-risk patients (meningitis or spontaneous abortion in pregnant women);
sometimes just fatigue.
• L. monocytogenes causes a severe infection known as listeriosis,
usually acquired after consuming food contaminated with the
microorganism.

• Primarily affects pregnant women, newborns, the elderly, and

people with compromised immune systems

• Listeriosis is a mild illness in pregnant women, but severe in

fetuses and newborns.

• People aged > 65 years or who are immunocompromised 

infection in the bloodstream (sepsis) or in the brain (meningitis or
encephalitis)