खाद्य जनित बीमारी अथवा (foodborne disease) अथवा दूषित भोजनको कारणले उब्जेको बीमारीलाई खाद्य जनित बीमारी भनिन्छ।
खाद्य दुई प्रकारले विषक्त अथवा दूषित बन्दछ १. संक्रामक घटक: सक्रमित खाद्य त्यसलाई भनिन्छ जसमा संक्रामक घटक (कीटाणु अथवा जीवाणु) हुन्छ र यसले भोजन ग्रहण गरेपछि शरीरलाई संक्रमित गर्छ। २. विषाक्त घटक:खाद्य विषाक्त त्यस बेला हुन्छ जब (विषाक्त घटक) विषालु पदार्थ सामेल हुन्छ, जसमा जीवाणु द्वारा निर्मित विष पनि हुन सक्छ, कीटाणु लामो समयसम्म नबाँचे ता पनि त्यसले बनाएको विषाक्तताले असर गरिरहन्छ। रसायनिक अथवा प्राकृतिक रूपमा विषाक्तता हुने सम्भावना धेरै नैं कम हुन्छ तर यो भन्दा बडी रोगजनक जीवाणु, भाइरस अथवा परजीवीले भोजनलाई विषाक्त बनाउँदछन्।
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 general 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 'popfood safety'. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants.
Bacteria are a common cause of foodborne illness. In the United Kingdom during २००० the individual bacteria involved were as follows: Campylobacter jejuni ७७.३%, Salmonella २०.९%, Escherichia coli O157:H7 १.४%, and all others less than ०.१%.[१] 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. Symptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until १२–७२ hours or more after eating contaminated food.
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[४][५][६]Salmonella
Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows. Exotoxins can produce illness even when the microbes that produced them have been killed. Symptoms typically appear after १–६ hours depending on the amount of toxin ingested.
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.
The term alimentary mycotoxicoses refers to the effect of poisoning by Mycotoxins through food consumption. Mycotoxins sometimes have important effects on human and animal health. For example, an outbreak which occurred in the UK in १९६० caused the death of १००,००० turkeys which had consumed aflatoxin-contaminated peanut meal. In the USSR in World War II, ५००० people died due to Alimentary Toxic Aleukia (ALA).[७] The common foodborne Mycotoxins include:
Aflatoxins – originated from Aspergillus parasiticus and Aspergillus flavus. They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds. The pronounced forms of Aflatoxins are those of B१, B२, G१, and G२, amongst which Aflatoxin B१ predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma.[८][९] In the US, the acceptable level of total aflatoxins in foods is less than २० μg/kg, except for Aflatoxin M१ in milk, which should be less than ०.५ μg/kg.[१०] The official document can be found at FDA's website.[११][१२]
Altertoxins – are those of Alternariol (AOH), Alternariol methyl ether (AME), Altenuene (ALT), Altertoxin-१ (ATX-१), Tenuazonic acid (TeA) and Radicinin (RAD), originated from Alternaria spp. Some of the toxins can be present in sorghum, ragi, wheat and tomatoes.[१३][१४][१५] Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.[१६]
Fumonisins – Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its Fumonisin B1 will cause Leukoencephalomalacia (LEM) in horses, Pulmonary edema syndrome (PES) in pigs, liver cancer in rats and Esophageal cancer in humans.[१७][१८] For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.[१९][२०]
Ochratoxins – In Australia, The Limit of Reporting (LOR) level for Ochratoxin A (OTA) analyses in २०th Australian Total Diet Survey was १µg/kg,[२१] whereas the EC restricts the content of OTA to ५µg/kg in cereal commodities, ३µg/kg in processed products and १०µg/kg in dried vine fruits.[२२]
Oosporeine
Patulin – Currently, this toxin has been advisably regulated on fruit products. The EC and the FDA have limited it to under ५०µg/kg for fruit juice and fruit nectar, while limits of २५µg/kg for solid-contained fruit products and १०µg/kg for baby foods were specified by the EC.[२२][२३]
Tremorgenic mycotoxins – Five of them have been reported to be associated with molds found in fermented meats. These are Fumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and Verruculogen.[२४]
Trichothecenes – sourced from Cephalosporium, Fusarium, Myrothecium, Stachybotrys and Trichoderma. The toxins are usually found in molded maize, wheat, corn, peanuts and rice, or animal feed of hay and straw.[२५][२६] Four trichothecenes, T-२ toxin, HT-२ toxin, diacetoxyscirpenol (DAS) and deoxynivalenol (DON) have been most commonly encountered by humans and animals. The consequences of oral intake of, or dermal exposure to, the toxins will result in Alimentary toxic aleukia, neutropenia, aplastic anemia, thrombocytopenia and/or skin irritation.[२७][२८][२९] In १९९३, the FDA issued a document for the content limits of DON in food and animal feed at an advisory level.[३०] In २००३, US published a patent that is very promising for farmers to produce a trichothecene-resistant crop.[३१]
Proper storage and refrigeration of food help in the prevention of food poisoning
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 like HACCP and the "cold chain";
power of control and of law enforcement of veterinarians.
In August २००६, 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 wouldn't 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 even if food is contaminated by cooking it sufficiently, and either eating it quickly or refrigerating it effectively[स्रोत नखुलेको]. Many toxins, however, are not destroyed by heat treatment.
Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than ५०% of cases are viral and noroviruses are the most common foodborne illness, causing ५७% of outbreaks in २००४. Foodborne viral infection are usually of intermediate (१–३ days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals, and are similar to the bacterial forms described above.
Hepatitis A is distinguished from other viral causes by its prolonged (२–६ week) incubation period and its ability to spread beyond the stomach and intestines, into the liver. It often induces jaundice, or yellowing of the skin, and rarely leads to chronic liver dysfunction. The virus has been found to cause the infection due to the consumption of fresh-cut produce which has fecal contamination.[३२][३३]
Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.
An early theory on the causes of food poisoning involved ptomaines (from Greek ptōma, "fall, fallen body, corpse"), alkaloids found in decaying animal and vegetable matter. While some alkaloids do cause poisoning, the discovery of bacteria left the ptomaine theory obsolete and the word ptomaine is no longer used scientifically.
The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of Listeriosis or Creutzfeldt-Jacob disease), depending on the agent, and on how much was consumed. If symptoms occur within १–६ hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.
The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to "stomach flu".
During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.[३४]
The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. In the case of Salmonella a relatively large inoculum of १ million to १ billion organisms is necessary to produce symptoms in healthy human volunteers , as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between १० and १००.
Every year there are an estimated ७६ million foodborne illnesses in the United States (२६,००० cases for १००,००० inhabitants), २ million in the United Kingdom (३,४०० cases for १००,००० inhabitants) and ७५०,००० in France (१,२२० cases for १००,००० inhabitants).
In the United States, using FoodNet data from १९९६–१९९८, the CDCP estimated there were ७६ million foodborne illnesses (२६,००० cases for १००,००० inhabitants):[३५]
३२५,००० were hospitalized (१११ per १००,००० inhabitants);
The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, most outbreaks (५८%) originate from commercial food facilities (२००४ FoodNet data). An outbreak is defined as occurring when two or more people experience similar illness after consuming food from a common source.
Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.
Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that १–२% of outbreaks are detected.
In modern times, rapid globalization of food production and trade has increased the potential likelihood of food contamination. Many outbreaks of foodborne diseases that were once contained within a small community may now take place on global dimensions. Food safety authorities all over the world have acknowledged that ensuring food safety must not only be tackled at the national level but also through closer linkages among food safety authorities at the international level. This is important for exchanging routine information on food safety issues and to have rapid access to information in case of food safety emergencies."
It is difficult to estimate the global incidence of foodborne disease, but it has been reported that in the year २००० about २.१ million people died from diarrhoeal diseases. Many of these cases have been attributed to contamination of food and drinking water. Additionally, diarrhoea is a major cause of malnutrition in infants and young children.
Even in industrialized countries, up to ३०% of the population of people have been reported to suffer from foodborne diseases every year. In the U.S, around ७६ million cases of foodborne diseases, which resulted in ३२५,००० hospitalizations and ५,००० deaths, are estimated to occur each year. Developing countries in particular, are worst affected by foodborne illnesses due to the presence of a wide range of diseases, including those caused by parasites. Foodborne illnesses can and did inflict serious and extensive harm on society. In १९९४, an outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated २२४,००० persons. In १९८८, an outbreak of hepatitis A, resulting from the consumption of contaminated clams, affected some ३००,००० individuals in China.
Food contamination creates an enormous social and economic strain on societies. In the U.S., diseases caused by the major pathogens alone are estimated to cost up to US $३५ billion annually (१९९७) in medical costs and lost productivity. The re-emergence of cholera in Peru in १९९१ resulted in the loss of US $५०० million in fish and fishery product exports that year.
In postwar Aberdeen (१९६४) a large scale (>४०० cases) outbreak of Typhoid occurred, this was caused by contaminated corned beef which had been imported from Argentina[३९] The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery lead to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.
In the UK serious outbreaks of food-borne illness since the १९७०s prompted key changes in UK food safety law. These included the death of १९ patients in the Stanley Royd Hospital outbreak and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the १९८०s. The death of १७ people in the १९९६ Wishaw outbreak of E. coli O१५७ अभिलेखिकरण २०१३-१०-३१ वेब्याक मेसिन was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the १९९८ white paperA Force for Change Cm ३८३० "would be powerful, open and dedicated to the interests of consumers".
The WHO provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the food safety systems in countries around the world. Food safety is currently one of WHO's top ten priorities. Food Safety is one of the major issues in our world today, and the Organization calls for more systematic and aggressive steps to be taken to significantly reduce the risk of foodborne diseases.
The Department of Food Safety, Zoonoses and Foodborne Diseases
The Department of Food Safety, Zoonoses and Foodborne Diseases is a department under the WHO. Its mission is to: to reduce the serious negative impact of foodborne diseases worldwide. According to the WHO website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately ३.८ million people annually, most of whom are children.
WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development.
The International Food Safety Authorities Network (INFOSAN)
This network is intended to complement and support the existing WHO Global Outbreak Alert and Response Network (GOARN) which includes a Chemical Alert and Response component.
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↑
David F. Smith, H. Lesley Diack, and T. Hugh Pennington: Food Poisoning, Policy and Politics: Corned Beef and Typhoid in Britain in the 1960s, Boydell Press, July 15, 2005, ISBN 1843831384
↑Eric Schlosser (जुलाई २५, २०१०), "Unsafe at Any Meal", New York Times, अन्तिम पहुँच २०१०-०७-२६, "Every day, about 200,000 Americans are sickened by contaminated food. Every year, about 325,000 are hospitalized by a food-borne illness."
Advances in Food Mycology (Advances in Experimental Medicine and Biology) (२००६) by A.D. Hocking et al., ISBN ९७८-०३८७२८३९१३ (electronic) ९७८-०३८७२८३८५२ (paper), Springer
Foodborne Infections and Intoxications (२००६) by Hans P. Riemann and Dean O. Cliver, ISBN ०१२५८८३६५X, Elsevier
Foodborne Pathogens: Microbiology And Molecular Biology (२००५) by Pina M. Fratamico et al., ISBN १९०४४५५००X ISBN ९७८-१९०४४५५००४, Caister Academic Press
