FOOD TOXI-INFECTION

Food poisoning are those diseases that are caused by the ingestion of food with the presence of pathogenic germs or their toxins.

Food poisoning is caused by the ingestion of different bacteria and/or their toxins, by viruses or by parasites.

As an example of intoxication we have botulism and gastroenteritis caused by Campylobacter while salmonellosis, listeriosis and hepatitis A are examples of infections.

Among the most frequent types of food toxi-infection, we have the following:

• Campylobacter enteritis.
• Salmonellosis
• Listeriosis caused by Listeria monocytogenes
• Cholera
• E coli enteritis.
• Toxins in spoiled fish or shellfish.
• Staphylococcus aureus toxins

A Salmonella outbreak in Europa in products from a multi-national chocolate brand appeared to be behind more than 100 cases of toxi-infections in children. The problem affected several countries (Belgium, France, Ireland, Luxembourg, Sweden, Norway, United Kingdom), many of which are withdrawing the products from the markets as a precautionary measure. Bacteria of the genus Salmonella cause one of the most common food-borne diseases, salmonellosis. The disease usually presents with fever, abdominal pain, nausea, diarrhoea, vomiting, headaches and/or migraines. In most cases the symptoms are mild and patients recover without treatment. However, in some immunocompromised groups (elderly people, children, people under antibiotic treatment) it can cause much more severe symptoms such as meningitis and even death. Authorities are considering cross-contamination in some of the pre-marketing steps as the cause of the outbreak.

A recent case is the E. coli outbreak in frozen pizzas in France. The French Ministry of Health has confirmed the death of two children and the existence of at least 75 cases of toxi -infection due to this bacterium. The death of the children appears to have been caused by haemolytic uraemic syndrome (HUS), a severe and potentially fatal kidney disease. E. coli is a very abundant bacterium in the digestive tract of mammals, constituting, in most cases, harmless and beneficial bacterial flora. However, some strains of this bacterium can cause intoxication and very serious diseases in vulnerable people (children, elderly people, immunocompromised individuals, etc…).

Typical symptoms of E. coli poisoning are diarrhoea (sometimes bloody), nausea, vomiting, abdominal pain, fever and tiredness. These symptoms usually improve within a week without treatment, however, in some cases E. coli poisoning can lead to haemorrhagic fever, kidney failure and even death. This bacterium resists well to cold temperatures of -15°C or similar, typical of frozen products. In order to inactivate it, it is necessary to cook food at temperatures of 70°C or higher (a temperature that is easily reached in domestic cooking). In this case, insufficient cooking of the food seems to be behind the problem.

Finally, and within Spain, the outbreak of Listeria that occurred a few years ago in Andalusia, which resulted in more than 200 cases of Listeriosis with 3 deaths, is well known to the public opinion. This outbreak was caused by the consumption of carne mechada (piece of pork loin baked with sausage, cooked carrot strips, cured ham, hard-boiled egg and salted bacon) contaminated with this bacterium. Infection with the bacterium is called listeriosis and is characterised by fever and muscle aches often preceded by diarrhoea or other intestinal symptoms. The disease is much more dangerous in people with weakened immune systems, the elderly, pregnant women and new-born babies. Apparently, the outbreak could have been caused by cross-contamination of the food after cooking as it is a ready-to-eat product that is eaten cold.

Whether due to abnormally high microbiological counts in food products, cross-contamination in some process of the food chain or poor handling or treatment of food by the final consumer, the occurrence of outbreaks or infections is a very tangible and real danger. Good practice protocols and quality standards are becoming more and more demanding, but there is no such thing as zero risk.

Producers have a wide range of tools at their disposal to ensure food quality. The vast majority of the food we eat contains additives and ingredients to stop or slow down the growth of micro-organisms so that food remains safe and suit for consumption for longer.

There is currently a trend to reduce any kind of food treatment or processing to a minimum in order to pursue the concept of minimally processed food. This trend of minimisation also applies to the use of additives in the food we eat, and the amount of ingredients such as salt, sugars, fats or oils in food. The underlying idea is to achieve healthier food. Paradoxically, the reduction of these additives and ingredients means a reduction in elements that function as a barrier technology as these elements help to preserve food better. Their reduction makes food less resistant to contamination by micro-organisms. For this purpose,  DOMCA presents interesting natural solutions that help control the growth of microorganisms, guaranteeing food safety and extending the shelf life of food products.

Contamination of food can occur at any point of production:  harvesting, manufacturing, processing, storage, shipping or elaboration. It is often caused by cross-contamination, i.e. the transfer of harmful organisms from one surface to another. This is particularly problematic in the case of raw foods, ready-to-eat foods, such as salads or other products. Because these foods are not cooked, the harmful organisms are not destroyed before eating and can cause toxi-infections.

Many bacterial, viral or parasitic agents cause toxi-infections. The following table shows some of the possible contaminants, when is more likely to start having symptoms and the common ways of organism transmission.

At DOMCA we have technological know-how and products designed to ensure food safety and increase the shelf life of any product in any sector of food industry.  Our extensive experience allows us to adapt to the needs of any client.

DOMCA offers natural solutions to prevent microorganisms growth in food production processes.