The food intoxication has impacted badly on the human health and economy. Every year, the rate of the food intoxication was very high such as in America (175/1000 rehabitant), England and New Zealand (190/1000), Australia (220/1000). In Vietnam, there are about 7,000 cases suffered the food intoxication with 46 deaths in 60/61 provinces in 1997. This paper introduced the concerns and solution for management of the food intoxication.
Poisoning ; Food ; Food Poisoning

Retrospective study on the food poisoning during 5 years (1997-2001) in Yen Bai province showed that: the morbility rate was 0.06%. The highest rate was in Van Yen distric (26%). The adults affected by the food poisoning was higher than children. The mortality rate of food poisoning during 5 years was 5.3%. The cause of microorganism was 41%; pesticide 30%; poisonous food as mushroom, toad egg 22.6%; wild vegetables and fruids 2%; unknown causes 4.2%. Food poisoning occoured in family meals were 58%, in crowed meals 24%. Food poisoning happened throughout the year, the highest found during April, May, June and July. The statistics was insufficient.
Food Poisoning ; Data Collection

findings ; Laboratories ; Food Poisoning

Aims: Salmonella is one of the most common foodborne illnesses worldwide. Poultry meat and products are the main sources of human infection. Therefore, the main objective of the current study was to assess the genetic virulence of biofilm-forming Salmonella isolated from chicken sausage and nuggets. Methodology and results: Isolation of Salmonella was carried out using XLD agar; suspected colonies were identified biochemically and then serotyped using the Kauffman-White scheme for detection of somatic (O) and flagellar (H) antigens. Congo red (CR) medium was used for the assessment of biofilm formation of the isolated strains. The invasion gene (invA), the heat-labile Salmonella enterotoxin gene (stn), plasmid-encoded fimbriae (pefA) genes, the protein effectors sopB, sopD and biofilm genes in six Salmonella isolates were investigated using mPCR, following QIAamp® DNA Mini Kit instructions and 1.5% agarose gel electrophoreses. Salmonella was detected in 12%, 8% and 4% of the examined frozen packaged raw chicken sausage, frozen packaged raw chicken nuggets and ready-to-eat sausage. The isolated strains were S. Typhimurium, S. Enteritidis, S. Essen and S. Montevideo. Moreover, mPCR indicated the presence of biofilm gene (csgD gene), stn, sopB and sopD virulence genes in all isolated strains (100%); however, pefA gene failed to be detected. Conclusion, significance and impact of study The current findings showed that every Salmonella isolate examined was capable of creating biofilm at room temperature. As a result, these isolates are more likely to persist on abiotic surfaces, which raises the danger of cross-contamination and foodborne outbreaks.
Salmonella Food Poisoning

Staphylococcus aureus ; Malaysia ; Food Poisoning

OBJECTIVETo study the relationship between foodborne diseases (FBD) and contamination of Salmonella spp. in catering foods, quantitative microbiological risk assessment (QMRA) of Salmonella spp. was used to evaluate the food material or the ready to eat food.

METHODSThe contamination data of Salmonella spp. in 10 896 food samples of 9 categories of food which were collected by National Food Contamination and Food Borne Disease Surveillance Net, combining with diet consumption data from National Food Nutrition Survey in 2002, were analyzed by the microbiological risk assessment model developed by WHO/FAO or FDA/FSIS of US to predict probability of FBD.

RESULTSThe results of MRA showed that the probability of salmonellosis by consuming ready to eat meat in summer and autumn was 0.20, much higher than the other foods. Although the contamination level in raw poultry was higher than meat, the probability of salmonellosis by raw poultry (9.11 x 10(-6)) was lower than meat (3.14 x 10(-5)) because of the low consumption volume.

CONCLUSIONProbability of FBD was significantly correlated with the volume of food consumption, the status of economy and bacteria contamination level. The level of FBD in summer season was higher than in winter and spring because of ambient temperature.

Mushroom and fish bile toxins are the most representative toxins of food origin. According to the clinical manifestations, renal injury caused by mushroom toxins can be divided into early-, late-, and delayed-onset. Fish bile toxins mainly cause acute renal tubular necrosis and food contamination related to renal injury includes chemical and biological contamination. Urinary calculus and renal failure caused by "poisonous milk powder" is a typical, food-related chemical contamination event. E.coli contaminated cucumber caused hemolytic uremic syndrome in 3 493 people. Contamination of the food chain is spreading from land to sea and to sky. It requires the efforts of the whole society to prevent human food chain contamination.
Animals ; Bile ; Child ; Fishes ; Food Chain ; Food Contamination ; Humans ; Kidney Diseases ; etiology ; Mushroom Poisoning ; complications

Mushrooms are a recognized component of the human diet, with versatile medicinal properties. Some mushrooms are popular worldwide for their nutritional and therapeutic properties. However, some species are dangerous because they cause toxicity. There are many reports explaining the medicinal and/or toxic effects of these fungal species. Cases of serious human poisoning generally caused by the improper identification of toxic mushroom species are reported every year. Different substances responsible for the fatal signs and symptoms of mushroom toxicity have been identified from various poisonous mushrooms. Toxicity studies of mushroom species have demonstrated that mushroom poisoning can cause adverse effects such as liver failure, bradycardia, chest pain, seizures, gastroenteritis, intestinal fibrosis, renal failure, erythromelalgia, and rhabdomyolysis. Correct categorization and better understanding are essential for the safe and healthy consumption of mushrooms as functional foods as well as for their medicinal use.
Agaricales* ; Bradycardia ; Chest Pain ; Diet ; Erythromelalgia ; Fibrosis ; Functional Food ; Gastroenteritis ; Humans ; Liver Failure ; Mushroom Poisoning ; Poisoning ; Renal Insufficiency ; Rhabdomyolysis ; Seizures

This study was designed to define the epidemiology of a food-borne outbreak caused by Salmonella enteritidis that affected only one squadron of a military battalion located in the vicinity of the city of Edirne in Turkey. The outbreak was analyzed by a standard surveillance form of the Centers for Disease Control and Prevention. The relationship between the eaten foods and cases was analyzed by Fisher's exact chi-square test, and odds ratios were calculated by a case-control study. The outbreak affected 60 of 168 soldiers in the squadron, 16 of whom were hospitalized. S.enteritidis was cultured in stools from 13 of the hospitalized soldiers and from 3 soldiers who had prepared the food. All strains were completely susceptible to antibiotics; their plasmid profiles were also identical. The highest attack rate detected was 55.7% in an omelet eaten 24 hours before (p < 0.001). Furthermore, it was the riskiest food according to the case-control study (OR=7.88; 95% CI=3.68-16.89). The food samples were unobtainable because they had been discarded. All of the hospitalized cases recovered, and none of the control cultures of stools yielded the pathogen after three weeks. In conclusion, although our results didn't indicate the exact source of the outbreak microbiologically, the omelet was considered to be the source based on the epidemiological proofs.
*Disease Outbreaks ; Eggs/microbiology ; Human ; Salmonella Food Poisoning/*epidemiology/etiology ; Salmonella enteritidis/*isolation & purification ; Turkey/epidemiology

Disease Outbreaks ; Epidemics ; Foodborne Diseases ; Humans ; Salmonella Food Poisoning ; Salmonella enteritidis