PATHOGENIC BACTERIA IN FOOD

[maria angelica sassone]

Microorganisms , specifically bacteria, are the leading cause of illness caused by eating contaminated food. It talks about how to avoid them , their health and socioeconomic consequences , but often do not know enough. With this analysis is the profile of the ten food -borne bacteria are most relevant to human health , due to their high incidence and its devastating consequences for the body , such as Bacillus cereus and Campylobacter jejuni, Which are sometimes as Listeria monocytogenes and Salmonella.

Pathogenic bacteria in food

Microbiological contamination , especially BACTERIAL , IS THE MOST COMMON CAUSE HEALTH PROBLEMS DERIVED FROM FOOD

Any food should be , ideally , free from the presence of pathogenic microorganisms. But it is not easy to get , and despite the measures implemented by the productive sector , with a proven highly effective for some of the more virulent organisms , complete eradication is complex. An analysis of the major bacterial pathogens responsible for diseases caused by consumption of contaminated food must be taken into account Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Escherichia coli Enteropathogenic and Staphylococcus aureus.

Bacillus cereus

Bacillus cereus, A large bacillus that forms spores, a microorganism is widely distributed in nature and in food. To be demonstrating the symptoms should be taken very large quantities of the bacteria, which , once in the intestinal tract , it releases a toxin ( exoenterotoxina ) causing gastroenteritis. Its incubation period may be short, and produces an intoxication similar to that caused by staphylococci, with nausea and vomiting, or diarrhea- type box . Doing justice to its name, it is related mainly with desserts of pastry , boiled or fried rice and cereal products such as pasta.

Contamination occurs when germinating spore forms of the bacillus that resist the heat treatment. To avoid this it is desirable to maintain this type of food , especially rice, hot or cool it quickly and in small quantities , keep refrigerated . When eating is advisable to heat thoroughly.

Campylobacter jejuni

Meat or raw or undercooked poultry are the foods most often associated with C. jejuni The name of the bacterium refers to its shape, Campylobacter, of Greek origin , meaning curved. This is fine bacteria , filamentous and bent like a comma . Ingestion causes intestinal infections. It is the most common cause of diarrhea in humans, and mainly affects children, adolescents and elderly. Symptoms, which appear within two to four days , include abdominal pain , diarrhea and fever. The foods most associated with this organism are meat or raw or undercooked chicken , unpasteurised milk and untreated water . In developed countries , despite the increasingly comprehensive health measures , outbreaks of infections CampylobacterFar from diminishing, increases. To prevent this type of infection should cook food thoroughly to avoid cross-contamination and subsequently controlled sanitary drinking water .

Clostridium botulinum

Clostridium botulinum is a stick -shaped bacterium that usually lives in soil under anaerobic conditions ( without oxygen ) produces spores resistant and generates gas. Poisoning produces botulinum toxin, a potent neurotoxin that attacks the nervous system . This is one of the most dangerous known, causing death at very low doses . Botulism occurs rarely, although a lot of attention because of its high mortality. Symptoms appear between 12 and 36 hours as acute digestive disorders , nausea , vomiting, diarrhea and even headaches , fatigue and fainting. It can also cause constipation and neurological symptoms occur as double vision. It can often appear difficult to swallow, talk and have dry mouth . The toxin paralyzes the involuntary muscles , extending to respiratory and heart.

The most common cause of such poisoning is incorrect processing home -canned foods , especially meats or canned fish and vegetables ( green beans, asparagus and beets, among others). Outbreaks of botulism resulting from a failure in the industrial production of food always make news for its consequences. Prevention through the control of heat treatment and rejection of containers minimally curved , swollen or damaged .