Food poisoning can have a number of origins, but the handling of food -- with few exceptions -- is the primary problem. At any stage on the way to the table, food contamination and cross-contamination can occur with organisms that lead to food poisoning. Bacteria, toxins produced by bacteria, viruses and parasites can cause poisoning when ingested and absorbed into the body. Some organisms and toxins are of greater concern than others because of the harmful effects on the nervous and respiratory systems.
Clostridium
Clostridium botulinum, a spore-forming bacillus, produces a neurotoxin that causes a rare but critical illness called botulism. Botulinum, found in the soil, enters the body through a wound or in canned or preserved food. Consuming minute amounts of toxin causes acute poisoning. Symptoms occur within 8 to 36 hours with abdominal cramping; breathing problems, which might progress to respiratory failure; inability to swallow or speak; bilateral paralysis; nausea and vomiting. Most cases are infants with contaminated honey or corn syrup the primary source. Generalized weakness and respiratory distress are common symptoms with infants. Treatment is with an antitoxin and respiratory care.
Campylobacter
Campylobacter jejuni bacteria cause infectious diarrhea, also known as traveler's diarrhea, from consuming or drinking contaminated food or water. Sources include undercooked poultry, unpasteurized milk or fresh produce, but contact with infected people or animals may also cause infection. Symptoms occur in two to four days after exposure causing abdominal cramping, fever and watery diarrhea, and lasts about a week. Some individuals develop a problem affecting the nervous system called Guillain-Barre syndrome. The syndrome's outstanding feature is paralysis, which can be ascending in progression, affecting the respiratory system and requiring hospitalization..
Salmonella
Food poisoning from the salmonella bacteria affects the mucous membrane lining of the small bowel. The infection results from unsanitary food preparation and equipment as well as contaminated water, causing nausea, vomiting, abdominal cramps and fever. Food sources include turkey, chicken and undercooked eggs. Although considered a common type of food poisoning, complications can be serious, including meningitis, or inflammation of the membranes that cover the brain and spinal cord, affecting the nervous and respiratory system.
Fish and Mushrooms
Poisonous plants and fish also cause food poisoning which, left untreated, can be fatal. Mushrooms, especially the variety Amanita phalloides, are harmful and destructive to liver tissue, the gastrointestinal tract, nervous and respiratory systems. Symptoms include delirium, visual problems, heart conditions, kidney failure. Shellfish poisoning comes from toxins produced by algae, a shellfish food source. Pufferfish, also poisonous, produce neurotoxic symptoms affecting the nerves causing paralysis, respiratory failure and death. Ciguatera, from toxins produced by grouper, snapper and mackerel, cause impaired sensations as well as joint and muscle pains.
Considerations
Other organisms can cause food poisoning, such as E. coli, Staphylococcus aureus and shigella, and might affect the respiratory system of an individual who is vulnerable to infection. Children, the elderly, those who are immune system compromised or have underlying chronic conditions are particularly susceptible to complications of food poisoning.
References
- MayoClinic.com: Food Poisoning
- MedlinePlus: Botulism
- "Current Medical Diagnosis & Treatment"; Stephen J. McPhee and Maxine A. Papadakis; 2008
- Drugs.com: Salmonella Enterocolitis
- University of Maryland Medical Center: Food Poisoning
