Only some of the deadly diseases that spread through food and water are described as follows-
Botulism
➤ It is the most dangerous disease among food borne diseases.
➤ The exotoxin of bacteria is very potent. For example, a single ounce of the pure material could wipe out the entire population of several countries.
➤ The bacteria, Clostridium botulinum, is present as spores in the intestines of many fish, birds and farm animals, as well as in the intestines of cows and horses, and in the human intestine.
➤ Spores reach the soil in manure, sewage, and organic fertilizers and may be attached to harvested foods.
➤ When kept in anaerobic conditions such as improperly processed cans or jars they germinate and multiply as gram-positive rods that produce exotoxin.
Symptoms
Bacteria are of little importance as they do not move further in the body. However, it is the exotoxin that does the damage.
➤ It is a high molecular weight protein, which is activated by the trypsin enzyme in the intestine and absorbed into the bloodstream. Within a few hours, the patient starts feeling the symptoms of paralysis.
➤ Blurred vision, slurred speech, difficulty swallowing and chewing, and difficulty breathing occur.
➤ There is a slight tone in the limbs and they become loose, this condition is called flaccid paralysis.
➤ At the synaptic junction of nerves and muscles, the toxin inhibits the release of the neurotransmitter, acetylcholine.
➤ Therefore nerve stimulation to the muscle stops and the diaphragm fails to contract.
➤ The patient may also die within a day or two due to respiratory paralysis.
Antibiotics do not help with botulism, because the patient is intoxicated rather than infected. Rather large doses of botulism antitoxin are given.
There are at least eight types of Clostridium botulinum found in soil. They cause different types of botulism in different animals.
These are-
- feed disease in cattle and limberneck in birds (due to ingestion of toxins from silage and feed),
- wound botulism in humans (due to active growth in dead wound tissue)
- Sudden infant death syndrome (SIDS) (due to germination of spores in the intestines of infants).
Clostridial Food Poisoning
This is the second most common food-borne disease. Clostridial food poisoning is a type of bacterial foodborne illness caused by toxins produced by certain strains of the Clostridium bacteria. These bacteria can be found in soil, water, and the gastrointestinal tract of humans and animals. The most common species of Clostridium that cause food poisoning are C. perfringens and C. botulinum.
Symptoms
The symptoms of Clostridial food poisoning usually appear 6-24 hours after consuming contaminated food and can last for 24-48 hours. The symptoms can vary depending on the type of Clostridium bacteria involved, the amount of toxin ingested, and the individual's susceptibility.
The symptoms of Clostridial food poisoning usually appear 6-24 hours after consuming contaminated food and can last for 24-48 hours. The symptoms can vary depending on the type of Clostridium bacteria involved, the amount of toxin ingested, and the individual's susceptibility.
Common symptoms of Clostridial food poisoning may include -
➤ Abdominal cramps - The patient may have severe cramps or spasms in the stomach and intestine, causing considerable discomfort.
➤ Diarrhea - Watery or bloody diarrhea can develop, which may be accompanied by nausea or vomiting.
➤ Dehydration - Significant fluid loss can lead to dehydration, which can cause symptoms such as dry mouth, lethargy, dizziness, and headache.
➤ Fever - Low-grade fever is common in some cases.
➤ Neurological symptoms - In severe cases of C. botulinum poisoning, symptoms such as blurred vision, double vision, drooping eyelids, difficulty speaking, and muscle weakness can occur.
Clostridial food poisoning is usually self-limiting and resolves on its own within a few days. However, it is important to stay hydrated and seek medical attention if symptoms are severe or if dehydration occurs. It is also important to avoid consuming contaminated food or water in order to prevent Clostridial food poisoning. Death is rare, and severe cases treated with antitoxin and penicillins.
Typhoid Fever
It differs from botulism or other food poisoning in that the patient swallows bacteria rather than toxins and is soon infected rather than poisoned. The causative organism, Salmonella typhi, is a gram-negative rod that is very resistant to environmental conditions.
Thus it can survive for a long time in fresh water and foods.
➤ The main source of the disease is the human carrier.
➤ The recovered patient may continue to harbor the bacteria living in the stool for a long time. Typhoid Mary (1906) demonstrated this fact.
➤ Contaminated feces is another source.
➤ When it gets into drinking water due to broken sewer lines or natural disasters, epidemics may follow. Flies transmit the bacteria from sewage to food or water.
➤ Since the bacterium is acid-resistant, it passes through the stomach and enters the small intestine, where it multiplies rapidly.
➤ There it produces deep ulcers, constipation, and bloody stools indicating entry of bacteria into the blood vessels of the intestinal wall.
➤ The fever gradually rises and the skin becomes covered with bright red rose spots.
The disease was previously treated with chloramphenicol, however, resistant strains of the bacteria have developed. Currently replaced amoxicillin and sulfamethoxazole - trimethoprim, the bacterium has some preference for the gallbladder, and antibiotics are not effective in this organ, in such cases the gallbladder has to be removed.
Symptoms
It should be noted that this bacterium is a notable exception to the more caustic body fluid (bile), which otherwise inhibits many bacteria in the body.
➤ The risk of disease can be determined by testing water samples for certain indicator organisms, such as E. coli, a common intestinal inhabitant.
➤ If these indicators are located in the water (due to mixing of contaminated sewage with drinking water), this indicates that Salmonella may also be present and an epidemic may follow.
➤ The organism can also be identified by isolation from urine, blood, stool, or bone marrow cultures.
➤ In 1896, Fernand Widal devised the Widal test, an agglutination method to detect antibodies to typhoid fever by mixing patients' serum with Salmonella cells and observing for clumping.
➤ These days, instead of cells, extracts of flagella or cellular antigens of bacteria are used for this test.
Treatment - Typhoid fever vaccines use chemically killed bacteria, with each dose containing about 100,000 dead organisms.
Cholera
Cholera is a bacterial infection that affects the small intestine and causes severe diarrhea and dehydration. The symptoms of cholera can range from mild to severe and usually appear within a few days of exposure to the bacteria.
Symptoms
The most common symptoms of cholera include-
➤ Watery diarrhea- Cholera causes frequent, watery bowel movements that can quickly lead to dehydration. If immediate treatment is not provided to the patient, the patient may die within a few hours.
➤ Vomiting- Nausea and vomiting are common symptoms of cholera, and they may be accompanied by diarrhea.
➤ Dehydration- Cholera can cause severe dehydration, which can lead to dry mouth, sunken eyes, low blood pressure, and rapid heart rate. There is constant thirst but the patient is unable to hold down liquids.
➤ Muscle cramps- Dehydration can also cause muscle cramps, especially in the legs and abdomen.
➤ The blood becomes thick and the formation of urine stops. Without urine, metabolic wastes accumulate and toxic damage to tissues occurs.
➤ Slow blood flow to the brain blocks oxygen to the vital organ and the person slips into a coma and dies soon.
Some people with cholera may also experience fever or headache, but these symptoms are less common. It is important to seek medical attention if you experience any of these symptoms, especially if you have been in an area where cholera is known to be present.
The causative organism, Vibrio cholerae, a Gram-negative rod, was first cultivated in 1883 by Robert Koch. There are two recognized biotypes of the bacterium - classical - V. cholerae and EI. Tor biotype.
➤ The latter produces a hemolysin that disrupts sheep red blood cells, but the classical biotype does not.
➤ EI Tor is also present in carriers, which is not found in the classical form.
➤ The bacteria should enter the gastrointestinal system in large numbers because stomach acid kills most bacteria.
➤ Living organisms enter the intestine and move through the mucous layer.
➤ They adhere strongly to tissue and produce potent toxins. This toxins consists of three chains of proteins that stimulate the production of the enzyme, adenylyl cyclase.
➤ It increases the level of the enzyme adenosine monophosphate (AMP) which leads to the excessive secretion of fluid by the intestine.
➤ The presence of infection also slows down the absorption of water through the wall.
➤ EI Tor is also present in carriers, which is not found in the classical form.
➤ The bacteria should enter the gastrointestinal system in large numbers because stomach acid kills most bacteria.
➤ Living organisms enter the intestine and move through the mucous layer.
➤ They adhere strongly to tissue and produce potent toxins. This toxins consists of three chains of proteins that stimulate the production of the enzyme, adenylyl cyclase.
➤ It increases the level of the enzyme adenosine monophosphate (AMP) which leads to the excessive secretion of fluid by the intestine.
➤ The presence of infection also slows down the absorption of water through the wall.
Treatment - Important treatment is to restore the water balance in the body. Intravenous injections of tetracycline are useful in the control of the bacteria. Immunization with a preparation of dead bacteria provides protection for about six months. Methods of prevention include sanitation, personal hygiene, and careful food preparation.
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