Trovanje hranom

Trovanje hranom (takođe bolest prenesena hranom) je svaka bolest koja proizilazi iz kvarenja kontaminirane hrane, patogenih bakterija, virusa ili parazita koji kontaminiraju hranu, kao i toksina kao što su otrovne gljive i razne vrste pasulja koji nisu kuvani najmanje 10 minuta.

Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: the incubation period ranges from hours to days, depending on the cause and on quantity of consumption. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example.

Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria, (if applicable) can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.

Uzroci

Takođe pogledajte: Patogen

Loše čuvana hrana u frižideru

Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment.

Furthermore, foodborne illness can be caused by pesticides or medicines in food and natural toxic substances such as poisonous mushrooms or reef fish.

Bakterije

Bakterije are a common cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result, symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. However, in some cases, such as Staphylococcal food poisoning, the onset of illness can be as soon as 30 minutes after ingesting contaminated food.

Salmonella

Most common bacterial foodborne pathogens are:

• Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis
• Clostridium perfringens, the "cafeteria germ"
• Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens
• Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome

Other common bacterial foodborne pathogens are:

• Bacillus cereus
• Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
• Listeria monocytogenes
• Shigella spp.
• Staphylococcus aureus
• Staphylococcal enteritis
• Streptococcus
• Vibrio cholerae, including O1 and non-O1
• Vibrio parahaemolyticus
• Vibrio vulnificus
• Yersinia enterocolitica and Yersinia pseudotuberculosis

Less common bacterial agents:

• Brucella spp.
• Corynebacterium ulcerans
• Coxiella burnetii or Q fever
• Plesiomonas shigelloides

Enterotoksini

Takođe pogledajte: Botulizam

In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by enterotoxins (exotoxins targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom appearance varies with the toxin but may be rapid in onset, as in the case of enterotoxins of Staphylococcus aureus in which symptoms appear in one to six hours. This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly staphylococcal enterotoxin A but also including staphylococcal enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated. It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus. The CDC has estimated about 240,000 cases per year in the United States.

• Clostridium botulinum
• Clostridium perfringens
• Bacillus cereus

The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.

Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

Patogeni koji se prenose hranom

Many foodborne illnesses remain poorly understood.

• Aeromonas hydrophila, Aeromonas caviae, Aeromonas sobria

Sprečavanje bakterijskog trovanja hranom

Pravilno skladištenje i hlađenje hrane pomažu u sprečavanju trovanja hranom

Prevention is mainly the role of the state, through the definition of strict rules of hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:

• traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;
• enforcement of hygiene procedures such as HACCP and the "cold chain";
• power of control and of law enforcement of veterinarians.

In August 2006, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labelling consumers would not be aware that meat and poultry products have been treated with the spray.

At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented by cooking it sufficiently, and either eating it quickly or refrigerating it effectively. Many toxins, however, are not destroyed by heat treatment.

Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce, preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C), called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria.

Literatura

• International Journal of Food Microbiology, ISSN 0168-1605, Elsevier
• Foodborne Pathogens and Disease, ISSN 1535-3141, Mary Ann Liebert, Inc.
• Mycopathologia, ISSN 1573-0832 (electronic), ISSN 0301-486X (paper), Springer
• Hocking, Ailsa D.; Pitt, John I.; Samson, Robert A.; Thrane, Ulf (2005). Advances in Food Mycology. Springer. ISBN 978-0-387-28385-2.  ISBN 978-0-387-28391-3 (electronic).
• Hobbs, Betty C. (1993). Food Poisoning and Food Hygiene. Edward Arnold. ISBN 978-0-340-53740-4. 
• Riemann, Hans P.; Cliver, Dean O. (2006). FoodBorne Infections and Intoxications. Academic Press. ISBN 978-0-12-588365-8. 
• Smith, James L. (2005). Fratamico, Pina M.; Bhunia, Arun K.; Smith, James L., ур. Foodborne Pathogens: Microbiology And Molecular Biology. Horizon Scientific Press. ISBN 978-1-904455-00-4. 

Spolašnje veze

• Foodborne diseases, emerging, WHO, Fact sheet N°124, revised January 2002
• Foodborne illness information pages, NSW Food Authority
• Food safety and foodborne illness, WHO, Fact sheet N°237, revised January 2002
• UK Health protection Agency
• US PulseNet
• Food poisoning from NHS Direct Online
• Food Safety Network hosted at the University of Guelph, Canada.
• Food Standard Agency website

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