Foodborne Illnesses: Infections and Intoxications

Infections

• Infections involve consuming a pathogen, where even a small number of ingested microbes reproduce within the body.
• Infections of the gastrointestinal (GI) tract are characterized by a delay in the onset of symptoms.
• The delay is due to the time it takes for the microbes to multiply through binary fission.
• A fever is commonly associated with an infection.

Intoxications

• Intoxication occurs when toxins are already present in the food consumed.
• Symptoms usually appear within hours of consuming the contaminated food.
• The primary approach to managing intoxication is supportive therapy, such as drinking more water and maintaining electrolyte balance.
• Oral rehydration solutions, such as CeraLyte, are beneficial.
• The general term for these conditions is gastroenteritis.

Staphylococcal Food Poisoning

• Involves staphylococcal enterotoxin.
• * Staphylococcus* can tolerate high salt concentrations.
• It can grow on mannitol salt agar.
• Source of contamination: food containing protein that is cooked and then left at room temperature, allowing bacteria to multiply and produce toxins.

Salmonella & Sanitation

• Spread through human feces.
• Rare in the US due to good sanitation.
• Related to lifestyle and hygiene practices.