Explain food intoxication and infection with suitable examples.
Answers
A foodborne disease is when a person eats food containing harmful microorganisms, which then grow in the intestinal tract and cause illness. Some bacteria, all viruses, and all parasites cause foodborne illness via infection. The foodborne bacteria that cause infection are: Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersinia enterocolitica. The most common viral agents that cause foodborne disease are: Hepatitis A, norovirus, and rotavirus. The most common foodborne parasites are: Trichinella spiralis, Anisakis simplex, Giaria duodenalis, Toxoplasma gondii, Cryptosporidium parvum, and Cyclospora cayetanensis.
Intoxication
An intoxication results when a person eats food containing toxins that cause illness. Toxins are produced by harmful microorganisms, the result of a chemical contamination, or are naturally part of a plant or seafood. Some bacteria cause an intoxication. Viruses and parasites do not cause foodborne intoxication. The foodborne bacteria that cause intoxication are: Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus. Chemicals that can cause an intoxication include cleaning products, sanitizers, pesticides and metals (lead, copper, brass, zinc, antimony, and cadmium). Seafood toxins include ciguatera toxin, scombroid toxin, shellfish toxins, and systemic fish toxins. Plants and mushrooms can also cause an intoxication.