Infections cannot be taken lightly when people’s health is at stake. Foodborne illnesses are some of the most common known to mankind. It is important to know the differences between food infections and food poisoning.
Over the last century, industrialized countries have seen a change in food-related diseases. Typhoid fever and cholera which were widespread in the last century, are gradually giving way to more recent diseases.
The WHO lists over 250 foodborne illnesess brought about by bacteria, viruses, parasites as well as chimicals that affect human population. These illnesses are caused by the contamination of food either by microorganism or by their toxins in any stage between their production and consumption.
Foodborne infections are cause by the presence of pathogens microorganism in food before consumption. This microorganism stablish themselves in the human intestinal tract, releasing toxins even after ingested. Some common pathogens that cause this infection include Salmonella, Yersinia enterocolitica, Escherichia coli, Listeria monocytogenes, Campylobacter jejuni.
FOOD CONTAMINATION ORIGIN
In the intestines of healthy animals there are microorganisms that come into contact with the animal, therefore, those who eat it also do so. Fruits and vegetables can become contaminated if they are irrigated or washed with water contaminated with animal or human feces. Contamination can also occur after contact between the food and the operators during the handling phases.
The interruption of the cold chain is one of the most common causes of food contamination, since it causes an increased possibility of the development of toxic microorganisms. Many pathogenic microorganisms can also be spread through channels other than food, such as water or air.
FOOD POISONING PATHOGENS
Salmonella is one of the most common bacterial agents. Named in honor of Daniel Salmon, the doctor who identified the bacteria in 1886. There are more than 2000 variants, called serotypes: the two strains particularly widespread in humans and animal species are S. enteritidis and S. typhimurium.
Salmonella infections are divided into typhoidal forms (S. typhi / S. paratyphi), and non-typhoidal forms, caused by the so-called minor salmonellae such as (S. typhimurium / S. enteritidis).
Non-typhoidal salmonellae alone represent more than 50% of the total gastrointestinal infections and can occur in humans and in domestic and farmyard animals, in particular chickens, hens, pigs, cattle, chicks. In poultry, Salmonella can contaminate eggs after infecting the ovarian system of hens: raw or unpasteurized eggs, in fact, are the main reservoirs of infection.
The Campylobacter bacterium is a Gram-Negative bacterium responsible for the infectious disease called campyloacteriosis. About 90% of infections are caused by the species (C. jejuni / C. coli), less frequent, about 10%, are those caused by the species (C. lari, C. fetus and C. upsaliensis).
Campylobacteriosis is also one of the most common bacterial gastrointestinal diseases and with an extremely high incidence. These infections are usually associated with the consumption of contaminated water or milk, raw food, in general viscera.
VEROCYTOTOXIN PRODUCING ESCHERICHIA COLI O157 (VTEC)
Verocytotoxin (VT)-producing Escherichia coli (VTEC) is considered a zoonosis, or a disease that is transmitted from animals to humans: especially cattle, is the main reservoir of VTEC. The infection is acquired through the ingestion of contaminated food, by direct contact with animals, through contaminated water or environments, or by person-to-person transmission.
Escherichia coli infection can also occur by eating vegetables and fruits grown on land fertilized with material from infected farms. VTECs are a cause of serious concern for public health, being the main cause of acute renal failure in children. More than 200 different serotypes of VTEC have been associated with human disease.
AMIL Care FOR THE FOOD SECTOR
Since 2021 AMIL Care is also an authorized producer of biocides by PMC.
The combined action of our Teknobios micro-nebulizer and AMIL Care chemicals allows for effective disinfection results of first contact surfaces, to reduce recontamination in processed foods while maintaining their safety features at the same time. The system has a speed that is not found in other applications and without leaving residues or unpleasant odors. In full compliance with current HACCP regulations.
- Teknobios 1L guarantees a minimum size and a treatable volume from 10 to 1000 m3 (from 350 to 35,000 ft3).
- Teknobios 2L, which is on a mobile trolley, is easily transportable thanks to its design. It can cover from 10 to 2000 m3 (from 350 to 70,000 ft3). The (hub) version with room recognition is also available.
- Teknobios 5L, due to its small size can be installed on the wall without creating obstructions or “safety” obstacles in the workplace; the tank support can be positioned both on the side and below the device itself. Its treatable volume ranges from 10 to 5000 m3 (from 350 to 175,000 ft3).
AMIL Care DISINFECTANTS
SANIBIOS has Hydrogen Peroxide as an active ingredient. Among the highest-level disinfectants, H2O2 boasts the best requirements, without being toxic or harmful to humans.
LYTECARE has Hypochlorous Acid as its active ingredient. Research has clearly shown that HOCl is safe and effective for the direct disinfection of foods and contacting surfaces, as it ensures that microbial counts are kept below infectious levels.