The various modes of food contamination

-The various modes of food contamination

Contamination of food with microorganisms apart from its traditional flora is common; it corresponds to the direct or transmission mechanism of microorganisms from their place of life to the food, employing a specific vector (the one that transports). it's therefore doable to gift, from the person, 3 modes of contamination:
• contamination by air or airborne;
• dermal or Manu ported contamination;
• contamination through the duct with, especially, contamination by the oral and fecal routes. The origins of microorganisms square measure multiple. they will be introduced into the food by:
- contact with AN already contaminated or altered food product: it's known as cross-contamination;
- contact with materials and premises that don't correspond to the principles of hygiene outlined by the profession;
-the transmission of traditional flora or morbific flora of living organisms: we have a tendency to speak of fecal contamination and oral contamination.

-Illness

A group illness may be an illness outlined by 2 points: it should seem in a minimum of 2 folks with constant symptoms (usually intestinal) and correspond to the consumption by these folks of constant food containing the morbific microorganism inflicting the malady. For food to cause intoxication, it should are contaminated by the microorganism accountable (search for contamination situations). The bacteria should notice during this food the nutrients and therefore the conditions of development necessary and favorable to its multiplication (search for multiplication situations). The style and smell of the food aren't modified, it is consumed without problems.

-The various cases of illness
 Consumption of food heavily contaminated with microorganisms will cause 3 styles of diseases:

-Venomous infections (in the strict sense)
Infections associated with the presence of morbific microorganisms in a very food square measure illness. They involve the multiplication of the infective agent within the host organism. within the case of microorganism, it's thus invasive microorganism (salmonella for example) that square measure concerned. counting on the microorganism species accountable and therefore the health of the host, the infection can stay localized at the viscus level or on the contrary are generalized (sepsis).

-Intoxications
Foodborne intoxication is poisoning due alone to the presence of a toxin in an exceeding food eaten by someone (examples: neurolysin secreted by botulinus, cocci poison made by coccus aureus). A poison working at the extent of enteral is named cytotoxin. during this case, the symptom is predominant, probably amid reflex however, not fever.

-Collective sickness (TIAC)
Are acute poisoning accidents ensuing from the consumption of food contaminated by a bacterium or their toxins? attention of TIAC is outlined by the looks of a minimum of 2 sorted cases of the same symptomatology, typically biological process, whose cause is associated with an equivalent food origin. Collective sickness has been the topic of diverse studies, epidemiologic observance, and analysis sources (food incriminated) and agents accountable (microorganisms and/or their toxins). These follow-ups consist of assembling throughout these toxic-infections all the data as complete as doable

The food incriminated within the TIAC in Democratic and Popular Republic of Algeria, the food incriminated within the TIAC determined in Democratic and Popular Republic of Algeria area unit couscous, water, milk and dairy farm product, eggs, pastries and meat, and meat product. Couscous, the foremost consumed dish in Democratic and Popular Republic of Algeria, is graded third within the list of foods with thirteen and Bastille Day in 2010 and 2011 severally. it's conjointly related to many cases of TIAC rumored in the geographic area

The desired germs area unit those ruled by the microbiological criteria ((Official Journal of the Democratic Republic of Democratic and Popular Republic of Algeria No. 35)) and/or listed within the list of inform diseases per the offensive product.
A collective sickness (TIAC)   is outlined by the looks of a minimum of 2 similar cases of intoxication whose cause is associated with an equivalent food origin. during this context, the term food-borne infection refers to all or any accidents ensuing from the consumption of food contaminated with morbific micro-organisms and/or their toxins.
The role of the food within the transmission of infectious agents will be:

Passive, that's to mention that it's solely a straightforward vehicle during which the micro-organisms don't multiply,

Active, the food is then the seat of the multiplication of micro-organisms (the most frequent case). The factors affirmative this multiplication area unit the temperature, the delay between the preparation and also the consumption, the learning ...
The steps for identification of a TIAC area unit as follows:
-Determination of the food origin of a sickness
-Determination of the date of the suspicious meal
-Identification of the accountable food
-Identification of the pathogen:
-because of the clinical signs, the sort of food concerned ...
-by the microbiological analysis, of the food on the one hand, of the removal (stool) allotted on the patient on the opposite hand.