Other bacterial food poisoning

作者：admin  点击次数：103  发布时间：2025-05-05

1. Food poisoning caused by Clostridium perfringens
Food poisoning caused by Clostridium perfringens was once called food poisoning caused by Clostridium welchii. Clostridium per-fingens, also known as Clostridium welchii, is widely distributed in nature and can be detected in soil, sewage, garbage, livestock, insects and human feces. The fecal carrying rate of healthy people is 2.2%~22%, the detection rate of this bacterium in feces, soil and sewage of patients with intestinal diseases can reach more than 50%, and the detection rate in animal feces is 1.7%~18.4%. Clostridium perfringens is a Gram-positive bacillus, anaerobic but not strict, and can form spores; the optimal temperature for its growth and reproduction is 37~45℃. In addition to producing exotoxins during metabolism, the bacterium also produces a variety of invasive agents, and its membrane also constitutes a strong invasive force. According to the different types of exotoxins it produces, it can be divided into A, B, C, D, and E5 types. The main cause of food poisoning is type A, followed by type C. Type A Clostridium perfringens is mostly a heat-resistant anaerobic strain, and its spores can withstand heating at 100℃ for 14h. Type A Clostridium perfringens can form spores in the small intestine, and produce enterotoxins at the same time as spore formation. The toxin is not heat-resistant and is instantly destroyed at 60℃, 40min or 100℃.
Food poisoning caused by Clostridium perfringens has obvious seasonality, mostly in summer and autumn. The poisoning foods are mainly livestock meat, fish, poultry meat and plant protein foods. The foods that cause poisoning (large pieces of meat, whole chickens, whole ducks) are often pre-cooked a day or several hours before eating, placed at room temperature, and not heated or heated thoroughly before eating, causing food poisoning. The sources of food contamination with Clostridium perfringens: one is healthy carriers of humans and animals, contacting with food or contaminating food through insects; the other way is the contamination of food by the bacteria in the soil, and the contamination of livestock and poultry during slaughter.
The incubation period of Clostridium perfringens food poisoning is generally 8 to 24 hours. The main symptoms are abdominal pain and diarrhea. Nausea and vomiting are rare, and may be accompanied by headache, weakness, and fever. The course of the disease is 1 to 4 days. Except for the elderly, the young and the weak, the prognosis is generally good. Prevention methods: Strengthen the sanitary management of meat products and control the source of pollution; store cooked meat products at low temperatures and shorten the storage time as much as possible; reheat the remaining food before eating is the main measure to prevent food poisoning caused by this bacteria.
2. Yersinia enterocolitica food poisoning Yersinia enterocolitica (Yersiniae nierocol-iica) is a species of Yersinia in the family Enterobacteriaceae. It is a Gram-negative rod, aerobic or facultative anaerobic, without spores or capsules. This bacterium is resistant to low temperatures and can grow and reproduce at 0 to 5 degrees Celsius. It is a low-temperature bacterium. This bacterium is invasive and can produce heat-resistant enterotoxins. It is an important pathogen that causes human food poisoning and enterocolitis. The temperature range of its toxin production is 4 to 35 degrees Celsius.
Yersinia enterocolitica food poisoning often occurs in the cool seasons of spring and autumn. The foods that cause poisoning are mainly animal foods, such as milk, meat, tofu, etc. This bacterium can be detected in commercially available pork, beef, and mutton. Yersinia enterocolitica is a common bacterium for humans and animals, and is widely present in the intestines of humans and animals. For example, the rate of cattle carrying bacteria is 11%, the rate of pigs carrying bacteria is 4.5%~21.6%, and the rate of rats carrying bacteria is 35.2%. Bacterial feces, contaminated water sources, and rats can all contaminate food, and flies can also carry this bacterium to contaminate food. Because this bacterium can grow and reproduce at low temperatures, it can be detected in frozen and refrigerated foods, with a detection rate of 2.08%~11.1%. Yersinia enterocolitica food poisoning is caused by the invasiveness of the bacterium and the enterotoxin it produces. The incubation period of food poisoning caused by this bacterium is long, generally 3~5 days, 1~3 days as short, and 10 days as long. The symptoms are mainly digestive tract symptoms, abdominal pain, diarrhea, watery stools; fever, body temperature 38~39.5℃; followed by nausea, vomiting, headache, etc. The course of the disease is generally 2-5d, and the elderly can reach 2 weeks. The incidence rate is about 50%, and the incidence rate in children is higher than that in adults. In addition, the bacteria can also cause colitis, appendicitis, arthritis and sepsis.
Prevention method: Refer to the part of Salmonella food poisoning. In addition, it should be noted that cooked food refrigerated in the refrigerator must be heated before eating.
3. Listeria food poisoning
There are 8 species of Listeria in the genus Liseria, which are Gram-positive. The main cause of food poisoning is Listeria monocytogenes. Listeria is widely distributed in nature. It can be isolated from soil, healthy carriers and animal feces, river water, sewage and a variety of foods. Humans and a variety of animals can be its hosts. This bacterium can grow at 5~45℃. The bacteria can grow at a low temperature of 5℃, and can survive for 1 year at -20℃. It is not heat-resistant and can be killed at 58~59℃ for 10 minutes. It is alkali-resistant but not acid-resistant, and can still grow at a pH of 9.6. It is worth noting that the bacteria can tolerate general food preservatives and can survive and reproduce under refrigerated conditions. Therefore, storing food in a refrigerator cannot inhibit the reproduction of the bacteria.
Listeria food poisoning can occur in spring and increases seasonally in summer and autumn. The main causes of poisoning are milk and dairy products, meat products, aquatic products, vegetables and fruits, among which milk and products are the most common. Animals or people carrying the bacteria, especially food practitioners, can become the source of contamination of the bacteria. Cross-contamination of food or incomplete disinfection of the food sold are the main causes of food poisoning by the bacteria. The main manifestations of Listeria food poisoning: Gastroenteritis symptoms such as vomiting and diarrhea are common at the beginning. The prominent manifestations are sepsis, meningitis, meningitis, and sometimes endocarditis. Pregnant women may suffer miscarriage, stillbirth, or serious poor health of the baby. Pregnant women, newborns, and people with impaired immune systems are prone to the disease, with a mortality rate of up to 20% to 50%. Preventive measures: Food stored at low temperatures should be thoroughly heated before consumption. Other preventive measures are the same as those for Salmonella food poisoning.
4. Pseudomonas cocovenenans subsp, farine/ermentans food poisoning
Pseudomonas cocovenenans subsp, farine/ermentans is also known as farine/ermentans yellow bacillus, and the poisoning caused by it is traditionally called farine/ermentans food poisoning. This bacterium is a Gram-negative, colorless and transparent small rod, an obligate anaerobe, and has no spores; the growth temperature is 25~37℃, and the optimal pH is around 7.0