Fecal bacteria cause food poisoning through specific pathogenic mechanisms
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Medical reference literature establishes that foodborne illness or food poisoning results from bacterial contamination and specific pathogenic mechanisms, such as the production of enterotoxins that target and damage the intestines.
Food security is essential because it is directly related to human health and well-being. When food is contaminated by bacteria, fungi, parasites, chemicals or foreign bodies, it can cause a range of illnesses, from mild food poisoning to serious illnesses that can lead to death. Foodborne illnesses (EDDs) arising from the consumption of such contaminated food are substantially relevant to public health. Its occurrence systematically triggers damages to various spheres of society, including the economic sector, due to absenteeism, compromise of trade and depletion of industrial activities. Thus, food hygiene, in recent years, has been the subject of increasing interest. Objective: To review the literature regarding the microbiological profile of foods marketed in the state of Pernambuco. Literature Review: Regarding the bacterial profile, the studies included in this review identified contamination in the samples in the following proportions: fecal coliforms (20%), Salmonella (55%), Escherichia coli (72%), Staphylococcus genus (71%), Listeria monocytogenes (25%). Regarding the mycological profile, contamination by Aspergillus flavus (70%), Penicillium (60%), Fusarium (80%), Aspergillus parasitic us (80%) was identified. In addition, bacterial and fungal toxins were identified in 65% of the samples. Final considerations: The presence of different bacteria and fungi with pathogenic potential, in addition to their toxins, in foods marketed in Pernambuco reflect the importance of
Connecting Expertise Multidisciplinary Development for the Future
Microbiological profile of foods marketed in the state of Pernambuco
CHAPTER 91
Microbiological profile of foods marketed in the state of Pernambuco
https://doi.org/10.56238/Connexpemultidisdevolpfut-091
Jefferson Renan Pinheiro Rodrigues
Graduated in Food Engineering, Federal University of
the Agreste of Pernambuco.
Mateus Ribeiro Costa
Graduated in Food Engineering , Federal University of
the Agreste of Pernambuco.
Julio Cesar da Silva Vieira
Veterinarian, Master's Degree in Health and
Reproduction of Production Animals , Rural Federal
University of Pernambuco.
Krause Gonçalves Silveira Albuquerque
Graduated in Food Engineering , Federal Univer sity of
the Agreste of Pernambuco.
Matheus Antonio da Costa
Graduated in Food Engineering , Federal University of
the Agreste of Pernambuco.
Guilherme de Oliveira Araujo Vasconcelos
Graduated in Food Engineering , Federal University of
the Agreste of Pernambuco.
Thiago Filipe da Silva
Graduated in Industrial Chemistry , State University of
Paraíba.
Jessica Karolina de Lima Santos
Graduate in Food Engineering, Federal University of the
Agreste of Pernambuco.
Ivini Ferreira da Silva
Biomedical, Mauritius University Center of Nassau.
Samuel Rodrigues do Nascimento Freitas
Pharmacist graduated from the Mauritius University
Center of Nassau.
ABSTRACT
Food security is essential because it is directly
related to human health and well-being. When food
is contaminated by bacteria, fungi, parasites,
chemicals or foreign bodies, it can cause a range of
illnesses, from mild food poisoning to serious
illnesses that can lead to death. Foodborne illnesses
(EDDs) arising from the consumpti on of such
contaminated food are substantially relevant to
public health. Its occurrence systematically triggers
damages to various spheres of society, including the
economic sector, due to absenteeism, compromise
of trade and depletion of industrial activities. Thus,
food hygiene, in recent years, has been the subject
of increasing interest. Objective: To review the
literature regarding the microbiological profile of
foods marketed in the state of Pernambuco.
Literature Review: Regarding the bacterial profile,
the studies included in this review identified
contamination in the samples in the following
proportions: fecal coliforms (20%), Salmonella
(55%), Escherichia coli (72%), Staphylococcus
genus (71%), Listeria monocytogenes (25%).
Regarding the mycolog ical profile, contamination
by Aspergillus flavus (70%), Penicillium (60%),
Fusarium (80%), Aspergillus parasitic us (80%) was
identified. In addition, bacterial and fungal toxins
were identified in 65% of the samples. Final
considerations: The presence of different bacteria
and fungi with pathogenic potential, in addition to
their toxins, in foods marketed in Pernambuco
reflect the importance of promoting good food
handling practices as a preventive strategy for DTA.
Keywords: Food contamination, food
microbiology, Pernambuco.
1 INTRODUCTION
Food security is essential because it is directly related to people's health and well-being. When
food is contaminated by bacteria, fungi, parasites, chemicals or foreign bodies, they can cause a range
Connecting Expertise Multidisciplinary Development for the Future
Microbiological profile of foods marketed in the state of Pernambuco
As far as bacterial toxins are concerned, some of the main producing microorganisms are
Salmonella, Shigella, Escherichia Coli, Staphilococus and Clostridium. Being responsible for DTA,
which occur by toxins, which can be released during the multiplica tion of organisms in food or after
ingestion, already in the digestive tract (MALACRIDA AM, et al., 2017). In a study conducted by
Lúcio EC, et al. (2018) in the municipality of Garanhuns -PE, the authors analyzed 93 samples of
Staphylococcus aureus isolated from milk from animals with subclinical mastitis, and of these, 21.6%
(20/93) had some gene related to the production of enterotoxins.
Kawashima LM and Soares LMV (2006) analyzed the presence of mycotoxins in 74 samples
of corn-based products from the city of Recife - PE, between 1999 and 2001 through high performance
liquid chromatography analysis with fluorescence detection and thin layer chromatography. Fumonisin
B1 was identified in 94.6% of the samples at concentrations from 20 to 8600
Abstract The Salmonella genus comprises over 1700 serotypes of pathogenic enteric bacteria. These microorganisms colonize in the intestinal tracts and mesenteric lymph nodes of man and lower vertebrates. Intra‐ and intergenus transfer of the lnfection(s) is common. Salmonellosls is highly contagious, and is frequently a cause of “food poisoning”; in man. Estimates of 100,000 to 2 million human cases with 500 deaths occur annually in the U.S. The disease in man and animals has not decreased during the last decade. Fecal contamination, by either symptomatic or occult carriers and shedders, is the primary transmission source of aalmonellosis. The salmonellae problem and its possible resolution are intimately associated with the environment: waste disposal, including water and land use; food and feed processing, transportation and storage; livestock, poultry and dairy production; freeliving and captive wildlife hosts as infection reservoirs; household pets and companion animals; various stress factors affecti...
Background: A food poisoning incident occurred on Saturday, February 24, 2024, during a religious gathering in Kecapit Hamlet, Wulungsari Village, Selomerto Sub-district, with a total of 44 cases. The objective of this investigation was to identify the source of the outbreak and the risk factors associated with the food poisoning incident.Methods: Food poisoning was defined as a condition in individuals experiencing illness with symptoms and signs of poisoning caused by consuming food suspected of containing biological or chemical contaminants. An outbreak investigation using a cross-sectional study design was conducted. Research questionnaires were used to collect data on risk factors as well as signs and symptoms. A total of 58 individuals who attended the event were included as samples. These factors were analyzed descriptively, and attack rates were calculated for each factor. Fecal samples from clinically ill cases were collected for laboratory testing.Results and Discussion: Out of the 58 individuals, 44 experienced symptoms of diarrhea >3 times (72.4%), abdominal cramps (69%), fever (62.1%), vomiting (22.4%), and nausea (58.4%). More cases were detected in males (52%) with an age range of 5-81 years (average 41.7 years). The incubation period ranged from 6-15 hours (average 11.41 hours). The investigation results indicated that individuals who consumed durian coconut syrup became ill (44/58; Attack Rate 93.6%). Stool laboratory test results showed positive for Salmonel
BibTex Citation Data : @article{jekk26833, author = {Kevin Gosari and Mateus Adi and Martini Martini and Misinem Misinem}, title = {KLB Keracunan Makanan Di Dusun Kacepit, Desa Wulungsari, Kecamatan Selomerto, Kabupaten Wonosobo, 2024}, journal = {Jurnal Epidemiologi Kesehatan Komunitas}, volume = {10}, number = {3}, year = {2025}, keywords = {Outbreak, Food Poisoning, Salmonella, Wonosobo.}, abstract = { Background: A food poisoning incident occurred on Saturday, February 24, 2024, during a religious gathering in Kecapit Hamlet, Wulungsari Village, Selomerto Sub-district, with a total of 44 cases.
The objective of this investigation was to identify the source of the outbreak and the risk factors associated with the food poisoning incident. Methods: Food poisoning was defined as a condition in individuals experiencing illness with symptoms and signs of poisoning caused by consuming food suspected of containing biological or chemical contaminants. An outbreak investigation using a cross-sectional study design was conducted. Research questionnaires were used to collect data on risk factors as well as signs and symptoms. A total of 58 individuals who attended the event were included as samples. These factors were analyzed descriptively, and attack rates were calculated for each factor.
However, laboratory testing for the durian coconut syrup was not conducted in this study due to the unavailability of samples. Conclusion: Based on the findings of the investigation, it can be concluded that the cause of the food poisoning was durian coconut syrup contaminated with Salmonella bacteria. This contamination may have occurred because the food spoiled as it was prepared at 8:00 AM and served in the afternoon (3:00 PM).
}, issn = {2615-4854}, pages = {10--18} doi = {10.14710/jekk.v10i3.26833}, url = {https://ejournal2.undip.ac.id/index.php/jekk/article/view/26833} } Refworks Citation Data
The objective of this investigation was to identify the source of the outbreak and the risk factors associated with the food poisoning incident. Methods: Food poisoning was defined as a condition in individuals experiencing illness with symptoms and signs of poisoning caused by consuming food suspected of containing biological or chemical contaminants. An outbreak investigation using a cross-sectional study design was conducted. Research questionnaires were used to collect data on risk factors as well as signs and symptoms. A total of 58 individuals who attended the event were included as samples. These factors were analyzed descriptively, and attack rates were calculated for each factor.
However, laboratory testing for the durian coconut syrup was not conducted in this study due to the unavailability of samples. Conclusion: Based on the findings of the investigation, it can be concluded that the cause of the food poisoning was durian coconut syrup contaminated with Salmonella bacteria. This contamination may have occurred because the food spoiled as it was prepared at 8:00 AM and served in the afternoon (3:00 PM). Fulltext View | Download Email colleagues Keywords : Outbreak, Food Poisoning, Salmonella, Wonosobo.
Tersedia pada: https://apps.who.int/iris/bitstream/handle/10665/259475/9789241513234-eng.pdf?sequence=1 Nuraisyah f. Food intoxication outbreak investigation in banjaroyo village. Media kesehat masy indones. 2019;15(4):418–25 Motladiile tw, tumbo jm, malumba a, adeoti b, masekwane nj, mokate omr, et al. Salmonella food-poisoning outbreak linked to the national school nutrition programme, north west province, south africa. South african j infect dis. 2019;34(1):1–6 Heriana c, supriatna u, awangga m. Kejadian luar biasa keracunan makanan pada acara perayaan ulang tahun di desa karoya kecamatan cipicung kabupaten kuningan: studi kohort retrospektif. J ilmu-ilmu kesehat bhakti husada kuningan.
2015;4(2):45–51 Shinta sumiarsih, rahman, baning rahayujati. Outbreak investigation of food poisoning at sdn cibuk lor and sdn margoluwih, in sleman district. J sci heal. 2021;1(1):44–51 Suarjana i., agung aag. Kejadian luar biasa keracunan makanan (studi kasus di sd 3 sangeh kabupaten badung). J skala husada. 2013;10(2):144–8 Maryani p, makkadafi sp, harlita td. Identifikasi salmonella sp pada jajanan sosis yang dijual di kelurahan harapan baru samarinda seberang. Mahesa malahayati heal student j. 2023;3(12):4146–53 Last update: No citation recorded. Last update: No citation recorded. under http://creativecommons.org/licenses/by-sa/4.0 .
known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well
Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes. While contaminants directly caus
Foodbo…
Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes. While contaminants directly cause some symptoms, many effects of foodborne illness result from the body's immune response to these agents, which can vary significantly between individuals and populations based on prior exposure.
Symptoms vary depending on the cause. They often include vomiting, fever, aches, and diarrhea. Bouts of vomiting can be repeated with an extended delay in between. This is 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.
For contaminants requiring an incubation period, symptoms may not manifest for hours to days, depending on the cause and on the quantity of consumption. Longer incubation periods tend to cause those affected to not associate the symptoms with the item consumed, so they may misattribute the symptoms to gastroenteritis, for example.
In low- and middle-income countries in 2010, foodborne disease were responsible for approximately 600 million illnesses and 420,000 deaths, along with an economic loss estimated at US$110 billion annually.
Foodborne disease can be caused by a number of bacteria, such as Campylobacter jejuni, and chemicals, such as pesticides, medicines, and natural toxic substances, such as vomitoxin, poisonous mushrooms, or reef fish.
Foodborne illness usually arises from improper handling, preparation, or food storage. However, many cases result from the immune system's response to unfamiliar microbes rather than from direct microbial damage, explaining why local populations often tolerate food that sickens travelers.
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.
traceability: the origin of the ingredients (farm of origin, identification of the crop or animal) and where and when it has been processed must be known in the final product; in this way, the origin of the disease can be traced and resolved (and possibly penalized), and the final products can be removed from 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 labeling, consumers would not know 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 food 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
Enterotoxins are potent compounds produced by various microorganisms that specifically target and damage the intestines, causing many of the most rapid and severe forms of food poisoning. Unlike bacterial infections that require live organisms to multiply in the gut, enterotoxins (a type of exotoxin) can cause illness even when the bacteria that produced them have been killed through cooking or other preservation methods.
Symptom onset 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 perfringens food poisoning: use of serotyping in an outbreak setting. An outbreak of Clostridium perfringens food poisoning occurred among attendees of a firehouse luncheon. The predominant symptoms of diarrhea (100%) and abdominal pain (81%) among case-patients, the mean incubation period (13.4 h), and the mean duration of illness (21.2 h) were all characteristic of C. perfringens enteritis. Roast beef, although not epidemiologically implicated, was the most likely vehicle of transmission. Fecal specimens from case-patients contained a median C. perfringens spore count of greater than 10(6) and yielded isolates that were heat sensitive and predominantly nonhemolytic, produced C. perfringens enterotoxin A, and, in the majority of specimens (four of five), were identical in serotype. Food samples were negative. This outbreak demonstrates that following enumeration of C. perfringens from a suitable number of fecal specimens from case-patients, serotyping of the isolates may be helpful in implicating C. perfringens as the cause of foodborne illness. This is especially true when implicated food items test negative or are no longer available for testing.
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