Food Poisoning-report

Food Poisoning

ICD-10 A02 & A05
1.16.1 Identification

It is a frequent and inaccurate term of food intoxication which is an illness acquired through consumption of contaminated food. Outbreaks due to food consumption are suspected when an illness of short incubation period occurs after the consumption of contaminated food. It could be caused by:
1. Chemical contaminants such as heavy metals and organic compounds or
2. The more frequent causes of foodborne illnesses are:
a) Toxins elaborated by bacterial growth in the food before consumption (Clostridium botulinum, Staphylococcus aureus, and Bacillus cereus; scombroid fish poisoning- associated not with a specific toxin but with elevated histamine levels) or in the intestines (Clostridium perfringes).
b) Bacterial, viral, or parasitic infections (Brucellosis, Campylobacter enteritis, diarrhea caused by Escherichia coli, hepatitis A, listeriosis, trichinosis, and infection with Vibrio).
c) Toxins produced harmful algal species or present in specific species (puffer fish poisoning, AZP