food poisoning

食中毒

WordNet

1. any substance that can be metabolized by an animal to give energy and build tissue (同)nutrient
2. anything that provides mental stimulus for thinking (同)food for thought, intellectual nourishment
3. any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink" (同)solid food
4. the physiological state produced by a poison or other toxic substance (同)toxic condition, intoxication
5. the act of giving poison to a person or animal with the intent to kill

PrepTutorEJDIC

1. 〈U〉『食物』,栄養物 / 〈U〉(飲み物に対して)食べ物 / 〈C〉(特定の種類の)固形食品 / 〈U〉(動植物に)栄養を余えるもの / 〈U〉《比喩(ひゆ)的に》(心・精神の活動を刺激・奨励する)糧(かて);(思考・反省などの)資料

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/05/10 01:17:47」(JST)

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Food safety

Terms
Foodborne illness
Hazard Analysis and Critical Control Points (HACCP)
Critical control point
Critical factors
Food, acidity, time, temperature, oxygen and moisture
pH
Water activity (aw)
Pathogens
Clostridium botulinum
E. coli
Hepatitis A
Salmonella
Listeria
Parasitic infections
Blastocystis
Cryptosporidiosis
Trichinosis

Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.

Causes

See also: Pathogen

Poorly stored food in a refrigerator

Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants.

Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish.

Bacteria

Bacteria are a common cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins for bacterial infections are delayed because the bacteria need time to multiply. Their symptoms are usually not seen until 12–72 hours or mainly the day after it is ingested and digests completely,more after eating contaminated food.

Most common bacterial foodborne pathogens are:

• Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis
• Clostridium perfringens, the "cafeteria germ"
• Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens
  Salmonella
• Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome

Other common bacterial foodborne pathogens are:

• Bacillus cereus
• Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
• Listeria monocytogenes
• Shigella spp.
• Staphylococcus aureus
• Staphylococcal enteritis
• Streptococcus
• Vibrio cholerae, including O1 and non-O1
• Vibrio parahaemolyticus
• Vibrio vulnificus
• Yersinia enterocolitica and Yersinia pseudotuberculosis

Less common bacterial agents:

• Brucella spp.
• Corynebacterium ulcerans
• Coxiella burnetii or Q fever
• Plesiomonas shigelloides

Enterotoxins

In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by a enterotoxins (an exotoxin targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom appearance varies with the toxin but may be rapid onsent, as in the case of enteroxins of Staphylococcus aureus in which symptoms appear in 1-6 hours. This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly Staphylococcal Enterotoxin A but also including Staphylococcal Enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated. It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus. The CDC has estimated about 240,000 cases per year in the United States.

• Clostridium botulinum
• Clostridium perfringens
• Bacillus cereus

The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.

Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

Mycotoxins and alimentary mycotoxicoses

The term alimentary mycotoxicoses refers to the effect of poisoning by Mycotoxins through food consumption. Mycotoxins sometimes have important effects on human and animal health. For example, an outbreak which occurred in the UK in 1960 caused the death of 100,000 turkeys which had consumed aflatoxin-contaminated peanut meal. In the USSR in World War II, 5,000 people died due to Alimentary Toxic Aleukia (ALA). The common foodborne Mycotoxins include:

• Aflatoxins – originated from Aspergillus parasiticus and Aspergillus flavus. They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds. The pronounced forms of Aflatoxins are those of B1, B2, G1, and G2, amongst which Aflatoxin B1 predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma. In the US, the acceptable level of total aflatoxins in foods is less than 20 μg/kg, except for Aflatoxin M1 in milk, which should be less than 0.5 μg/kg. The official document can be found at FDA's website.
• Altertoxins – are those of Alternariol (AOH), Alternariol methyl ether (AME), Altenuene (ALT), Altertoxin-1 (ATX-1), Tenuazonic acid (TeA) and Radicinin (RAD), originated from Alternaria spp. Some of the toxins can be present in sorghum, ragi, wheat and tomatoes. Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.
• Citrinin
• Citreoviridin
• Cyclopiazonic acid
• Cytochalasins
• Ergot alkaloids / Ergopeptine alkaloids – Ergotamine
• Fumonisins – Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its Fumonisin B1 will cause Leukoencephalomalacia (LEM) in horses, Pulmonary edema syndrome (PES) in pigs, liver cancer in rats and Esophageal cancer in humans. For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.
• Fusaric acid
• Fusarochromanone
• Kojic acid
• Lolitrem alkaloids
• Moniliformin
• 3-Nitropropionic acid
• Nivalenol
• Ochratoxins – In Australia, The Limit of Reporting (LOR) level for Ochratoxin A (OTA) analyses in 20th Australian Total Diet Survey was 1 µg/kg, whereas the EC restricts the content of OTA to 5 µg/kg in cereal commodities, 3 µg/kg in processed products and 10 µg/kg in dried vine fruits.
• Oosporeine
• Patulin – Currently, this toxin has been advisably regulated on fruit products. The EC and the FDA have limited it to under 50 µg/kg for fruit juice and fruit nectar, while limits of 25 µg/kg for solid-contained fruit products and 10 µg/kg for baby foods were specified by the EC.
• Phomopsins
• Sporidesmin A
• Sterigmatocystin
• Tremorgenic mycotoxins – Five of them have been reported to be associated with molds found in fermented meats. These are Fumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and Verruculogen.
• Trichothecenes – sourced from Cephalosporium, Fusarium, Myrothecium, Stachybotrys and Trichoderma. The toxins are usually found in molded maize, wheat, corn, peanuts and rice, or animal feed of hay and straw. Four trichothecenes, T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS) and deoxynivalenol (DON) have been most commonly encountered by humans and animals. The consequences of oral intake of, or dermal exposure to, the toxins will result in Alimentary toxic aleukia, neutropenia, aplastic anemia, thrombocytopenia and/or skin irritation. In 1993, the FDA issued a document for the content limits of DON in food and animal feed at an advisory level. In 2003, US published a patent that is very promising for farmers to produce a trichothecene-resistant crop.
• Zearalenone
• Zearalenols

Emerging foodborne pathogens

Many foodborne illnesses remain poorly understood. Approximately sixty percent of outbreaks are caused by unknown sources.^{[citation needed]}

• Aeromonas hydrophila, Aeromonas caviae, Aeromonas sobria

Preventing bacterial food poisoning

Proper storage and refrigeration of food help in the prevention of food poisoning

Prevention is mainly the role of the state, through the definition of strict rules of hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:

• traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;
• enforcement of hygiene procedures such as HACCP and the "cold chain";
• power of control and of law enforcement of veterinarians.

In August 2006, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labelling consumers would not be aware that meat and poultry products have been treated with the spray.

At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by cooking it sufficiently, and either eating it quickly or refrigerating it effectively^{[citation needed]}. Many toxins, however, are not destroyed by heat treatment.

Viruses

Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common foodborne illness, causing 57% of outbreaks in 2004. Foodborne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals; they are similar to the bacterial forms described above.

• Enterovirus
• Hepatitis A is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines into the liver. It often results in jaundice, or yellowing of the skin, but rarely leads to chronic liver dysfunction. The virus has been found to cause infection due to the consumption of fresh-cut produce which has fecal contamination.
• Hepatitis E
• Norovirus
• Rotavirus
  Rotavirus

Parasites

Most foodborne parasites are zoonoses.

• Platyhelminthes:
  • Diphyllobothrium sp.
  • Nanophyetus sp.
  • Taenia saginata
  • Taenia solium
  • Fasciola hepatica

See also: Tapeworm and Flatworm

• Nematode:
  • Anisakis sp.
  • Ascaris lumbricoides
  • Eustrongylides sp.
  • Trichinella spiralis
  • Trichuris trichiura
• Protozoa:
  • Acanthamoeba and other free-living amoebae
  • Cryptosporidium parvum
  • Cyclospora cayetanensis
  • Entamoeba histolytica
  • Giardia lamblia
    Giardia lamblia
  • Sarcocystis hominis
  • Sarcocystis suihominis
  • Toxoplasma gondii

Natural toxins

Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

• Alkaloids
• Ciguatera poisoning
• Grayanotoxin (honey intoxication)
• Mushroom toxins
• Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)
• Pyrrolizidine alkaloids
• Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning
• Scombrotoxin
• Tetrodotoxin (fugu fish poisoning)

Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.

• Foxglove contains cardiac glycosides.
• Poisonous hemlock (conium) has medicinal uses.

Other pathogenic agents

• Prions, resulting in Creutzfeldt–Jakob disease

"Ptomaine poisoning"

An early theory on the causes of food poisoning involved ptomaines (from Greek ptōma, "fall, fallen body, corpse"), alkaloids found in decaying animal and vegetable matter. While some alkaloids do cause poisoning, the discovery of bacteria left the ptomaine theory obsolete, though as recently as 1882 the ptomaine was thought of as bacteria, while cadaverine and putrescine "special alkaloids" produced by the "comma bacillus".

Mechanism

Incubation period

The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of Listeriosis or Creutzfeldt-Jacob disease), depending on the agent, and on how much was consumed. If symptoms occur within 1–6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.

The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to stomach flu.

During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.

Infectious dose

The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. In the case of Salmonella a relatively large inoculum of 1 million to 1 billion organisms is necessary to produce symptoms in healthy human volunteers [1], as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between 10 and 100.

Physical contact

According to the Centers for Disease Control and Prevention, some foodborne illnesses, such as E-Coli, can also be transmitted through physical contact with an infected person or animal. In the United States, a 6 year old girl died after contracting E.Coli by kissing her grandfather on the cheek, who was in rehabilitation after eating an E.Coli infected burger a few weeks prior.

Epidemiology

United States

In the United States, using FoodNet data from 2000–2007, the CDCP estimated there were 47.8 million foodborne illnesses per year (16,000 cases for 100,000 inhabitants) with 9.4 million of these caused by 31 known identified pathogens.

• 127,839 were hospitalized (43 per 100,000 inhabitants).
• 3,037 people died (1.0 per 100,000 inhabitants).

Causes of foodborne illness in U. S.

	Cause	Annual cases	Rate (per 100,000 inhabitants)
1	Norovirus	5,461,731 cases	X
2	Salmonella	1,027,561 cases	X
3	Clostridium perfringens	965,958 cases	X
4	Campylobacter	845,024 cases	X

Causes of death by foodborne illness in U. S.

	Cause	Annual deaths	Rate (per 100,000 inhabitants)
1	Salmonella	378 cases	0.126
2	Toxoplasma gondii	327 cases	0.109
3	Listeria	255 cases	0.085
4	Norovirus	149 cases	0.050

France

This data pertains to reported medical cases of 23 specific pathogens, as opposed to total population estimates of all food-borne illness for the United States.

In France, for 750,000 cases (1210 per 100,000 inhabitants):

• 70,000 people consulted in the emergency department of an hospital (113 per 100,000 inhabitants.);
• 113,000 people were hospitalized (182 per 100,000 inhabitants);
• 460 people died (0.75 per 100,000 inhabitants).

Causes of foodborne illness in France

	Cause	Annual hospitalizations	Rate (per 100,000 inhabitants)
1	Salmonella	~8,000 cases	13
2	Campylobacter	~3,000 cases	4.8
3	Parasites incl. Toxoplasma	~500 cases ~400 cases	0.8 0.65
4	Listeria	~300 cases	0.5
5	Hepatitis A	~60 cases	0.1

Causes of death by foodborne illness in France

	Cause	Annual	Rate (per 100,000 inhabitants)
1	Salmonella	~300 cases	0.5
2	Listeria	~80 cases	0.13
3	Parasites	~37 cases	0.06 (95% due to toxoplasma)
4	Campylobacter	~15 cases	0.02
5	Hepatitis A	~2 cases	0.003

Australia

In Australia, there are an estimated 5.4 million cases of food-borne illness every year, causing:

• 18,000 hospitalizations
• 120 deaths
• 2.1 million lost days off work
• 1.2 million doctor consultations
• 300,000 prescriptions for antibiotics

Outbreaks

Main article: Deadliest foodborne illness incidents

The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, 58% of cases originate from commercial food facilities (2004 FoodNet data). An outbreak is defined as occurring when two or more people experience similar illness after consuming food from a common source.

Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.

Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that 1–2% of outbreaks are detected.

Society and culture

Global impact

Many outbreaks of foodborne diseases that were once contained within a small community may now take place on global dimensions. Food safety authorities all over the world have acknowledged that ensuring food safety must not only be tackled at the national level but also through closer linkages among food safety authorities at the international level. This is important for exchanging routine information on food safety issues and to have rapid access to information in case of food safety emergencies.^{[citation needed]}

It is difficult to estimate the global incidence of foodborne disease, but it has been reported that in the year 2000 about 2.1 million people died from diarrhoeal diseases.^{[citation needed]} Many of these cases have been attributed to contamination of food and drinking water. Additionally, diarrhea is a major cause of malnutrition in infants and young children.

Even in industrialized countries, up to 30% of the population of people have been reported to suffer from foodborne diseases every year. In the U.S, around 76 million cases of foodborne diseases, which resulted in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year. Developing countries in particular are worst affected by foodborne illnesses due to the presence of a wide range of diseases, including those caused by parasites. Foodborne illnesses can and did inflict serious and extensive harm on society. In 1994, an outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated 224,000 persons. In 1988, an outbreak of hepatitis A, resulting from the consumption of contaminated clams, affected some 300,000 individuals in China.

Food contamination creates an enormous social and economic strain on societies. In the U.S., diseases caused by the major pathogens alone are estimated to cost up to US $35 billion annually (1997) in medical costs and lost productivity. The re-emergence of cholera in Peru in 1991 resulted in the loss of US $500 million in fish and fishery product exports that year.^{[citation needed]}

Foodborne illness may carry long-term effects.

United Kingdom

In postwar Aberdeen (1964) a large scale (>400 cases) outbreak of Typhoid occurred, this was caused by contaminated corned beef which had been imported from Argentina The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery led to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.

In the UK serious outbreaks of food-borne illness since the 1970s prompted key changes in UK food safety law. These included the death of 19 patients in the Stanley Royd Hospital outbreak [2] and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the 1980s. The death of 17 people in the 1996 Wishaw outbreak of E. coli O157 [3] was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830 "would be powerful, open and dedicated to the interests of consumers".

United States

Each year in the U.S. 31 major food borne pathogens cause 9.4 million cases of food borne illness, 55,961 hospitalizations, and 2612 deaths.

In 2001, the Center for Science in the Public Interest petitioned the United States Department of Agriculture to require meat packers to remove spinal cords before processing cattle carcasses for human consumption, a measure designed to lessen the risk of infection by variant Creutzfeldt-Jakob disease. The petition was supported by the American Public Health Association, the Consumer Federation of America, the Government Accountability Project, the National Consumers League, and Safe Tables Our Priority. This was opposed by the National Cattlemen's Beef Association, the National Renderers Association, the National Meat Association, the Pork Producers Council, sheep raisers, milk producers, the Turkey Federation, and eight other organizations from the animal-derived food industry. This was part of a larger controversy regarding the United States' violation of World Health Organization proscriptions to lessen the risk of infection by variant Creutzfeldt-Jakob disease.^{[citation needed]}

None of the US Department of Health and Human Services targets regarding incidence of foodborne infections was reached in 2007.

Organizations

The World Health Organization Food Safety Department provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the food safety systems in countries around the world. Food safety is currently one of WHO's top ten priorities.^{[citation needed]}

The Department of Food Safety, Zoonoses and Foodborne Diseases is a department under the WHO. Its mission is to reduce the serious negative impact of foodborne diseases worldwide. According to the WHO website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately 3.8 million people annually, most of whom are children.

WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development.

^{[citation needed]}

The International Food Safety Authorities Network (INFOSAN) is intended to complement and support the existing WHO Global Outbreak Alert and Response Network (GOARN) which includes a Chemical Alert and Response component.^{[citation needed]}

Regulatory steps

Food may be contaminated during all stages of food production and retailing. In order to prevent viral contamination, regulatory authorities in Europe have enacted several measures:

• European Commission Regulation (EC) No 2073/2005 of 15 November 2005
• European Committee for Standardization (CEN): Standard method for the detection of norovirus and hepatitis A virus in food products (shellfish, fruits and vegetables, surfaces and bottled water)
• CODEX Committee on Food Hygiene (CCFH): Guideline for the application of general principles of food hygiene for the control of viruses in food

See also

• 1984 Rajneeshee bioterror attack
• 2006 North American E. coli outbreak
• Alexander Litvinenko poisoning
• Attack rate
• Food allergy
• Food hygiene
• Food microbiology
• Food quality
• Food safety

• Food spoilage
• Food testing strips
• Gastroenteritis
• Juice
• List of foodborne illness outbreaks by country
• List of infectious diseases
• List of poisonings
• Minamata disease

• Munir Said Thalib
• Mycotoxicology
• Refrigerate after opening
• Risk assessment
• STOP Foodborne Illness
• United States Disease Control and Prevention
• Zoonotic pathogens

References

Further reading

Periodicals

• International Journal of Food Microbiology, ISSN: 0168-1605, Elsevier
• Foodborne Pathogens and Disease, ISSN: 1535-3141, Mary Ann Liebert, Inc.
• Mycopathologia, ISSN: 1573-0832 (electronic) 0301-486X (paper), Springer

Books

• Hocking, Ailsa D.; Pitt, John I.; Samson, Robert A.; Thrane, Ulf (2 December 2005). Advances in Food Mycology. Springer. ISBN 978-0-387-28385-2.  ISBN 978-0-387-28391-3 (electronic)
• Riemann, Hans P.; Cliver, Dean O. (2006). FoodBorne Infections and Intoxications. Academic Press. ISBN 978-0-12-588365-8. 
• Smith, James L. (2005). In Fratamico, Pina M.; Bhunia, Arun K.; Smith, James L. Foodborne Pathogens: Microbiology And Molecular Biology. Horizon Scientific Press. ISBN 978-1-904455-00-4. 
• Hobbs, Betty C. (1993). Food Poisoning and Food Hygiene. Edward Arnold. ISBN 978-0-340-53740-4. 

External links

• |*food brone outbreak investigation
• General information about Food Poisoning
• Food Poisoning in Pregnancy, May 2011
• Top 10 Food Poisoning Risks, New York Times. October 6, 2009.
• Lynch M, Painter J, Woodruff R, Braden C (November 2006). "Surveillance for foodborne-disease outbreaks—United States, 1998–2002". MMWR Surveill Summ 55 (10): 1–42. PMID 17093388. 
• Foodborne diseases, emerging, WHO, Fact sheet N°124, revised January 2002
• Foodborne illness information pages, NSW Food Authority
• Food safety and foodborne illness, WHO, Fact sheet N°237, revised January 2002
• UK Health protection Agency
• US PulseNet
• Food poisoning from NHS Direct Online
• Food Safety Network hosted at the University of Guelph, Canada.
• Food Standard Agency website
• Information On Foodborne Diseases
• Australian OzFoodnet Foodborne Diseases Surveillance Network
• Chicken, Ground Beef Top List of Riskiest Meats (CSPI, Center for Science in the Public Interest, Washington DC, April 23, 2013)

 This article incorporates public domain material from websites or documents of the Centers for Disease Control and Prevention.

UpToDate Contents

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• 1. 微生物による食中毒疾患の鑑別診断 differential diagnosis of microbial foodborne disease
• 2. 患者情報：食中毒（食物による疾患）（詳細） food poisoning food borne illness beyond the basics
• 3. セレウス菌およびその他の非炭疽菌バシラス属 bacillus cereus and other non anthracis bacillus species
• 4. 悪心および嘔吐を呈する幼児または小児に対するアプローチ approach to the infant or child with nausea and vomiting
• 5. 貝や甲殻類による中毒およびフグによる中毒の概要 overview of shellfish and pufferfish poisoning

English Journal

• Comparison of LFA with PCR and RPLA in detecting SEB from isolated clinical strains of Staphylococcus aureus and its application in food samples.

• Chiao DJ, Wey JJ, Tsui PY, Lin FG, Shyu RH.SourceInstitute of Preventive Medicine, National Defense Medical Center, P.O. Box 90048-700, Taipei, Taiwan, ROC.
• Food chemistry.Food Chem.2013 Dec 1;141(3):1789-95. doi: 10.1016/j.foodchem.2013.05.002. Epub 2013 May 13.
• Three sensitive and specific assays, the lateral flow assay (LFA), polymerase chain reaction assay (PCR) and reversed passive latex agglutination assay (RPLA), were selected for detection of staphylococcal enterotoxin B (SEB) from 77 clinical Staphylococcus aureus strains isolated from humans. Analy
• PMID 23870892

• A novel analytical probe binding to a potential carcinogenic factor of N-glycolylneuraminic acid by SELEX.

• Gong S, Ren HL, Tian RY, Lin C, Hu P, Li YS, Liu ZS, Song J, Tang F, Zhou Y, Li ZH, Zhang YY, Lu SY.SourceKey Laboratory of Zoonosis Research, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China.
• Biosensors & bioelectronics.Biosens Bioelectron.2013 Nov 15;49:547-54. doi: 10.1016/j.bios.2013.05.024. Epub 2013 May 31.
• N-glycolylneuraminic acid (Neu5Gc) is an abundant sialic acid in many mammals and is present in the glycoconjugates of most deuterostome animals. Neu5Gc also occurs in fresh samples of human tumors and fetuses. However, very little is known about the expression level and biologic functions of Neu5Gc
• PMID 23777704

• Comparison of two extraction methods for the detection of hepatitis A virus in lettuces using the murine norovirus as a process control.

• Coudray C, Merle G, Martin-Latil S, Guillier L, Perelle S.SourceANSES, Food Safety Laboratory, Food and Water Virology Unit, 23 Avenue du Général de Gaulle, 94706 Maisons-Alfort cedex, France.
• Journal of virological methods.J Virol Methods.2013 Oct;193(1):96-102. doi: 10.1016/j.jviromet.2013.05.003. Epub 2013 May 20.
• Enteric viruses are important agents of foodborne diseases. In recent years, raw fruits and vegetables have frequently been involved in foodborne transmission of enteric viruses to humans, particularly noroviruses and hepatitis A virus (HAV). Although viral contamination can occur at any stage of fo
• PMID 23702026

Japanese Journal

• 微生物制御に関わる基礎的な背景と最新の話題(5)新しい寄生虫食中毒とその制御にかかわる最新の話題

• 大西 貴弘
• 日本防菌防黴学会誌 = Journal of Antibacterial and Antifungal Agents 42(11), 625-630, 2014-11
• NAID 40020260983

• 温故知新(第2回)食中毒の今昔

• 森田 幸雄,古茂田 恵美子
• 月刊フードケミカル 30(11), 74-77, 2014-11
• NAID 40020258963

• 全国食品衛生監視員研修会優秀演題 浅漬製造施設の監視指導に関する一考察 : 浅漬による腸管出血性大腸菌O157食中毒事例より

• 中筋 ゆり,東 小太郎,溝口 翔 [他]
• 食品衛生研究 = Food
• NAID 40020253334

Related Links

• Food Poisoning | FoodSafety.gov

Food Poisoning Food poisoning (also known as foodborne illness or foodborne disease) is any illness that results from eating contaminated food. Causes Harmful bacteria are the most common cause of food poisoning, but there are ...

• Food Poisoning: Facts on Remedies for Treatment

Food poisoning causes are usually due to viruses and bacteria. Symptoms of food poisoning include nausea, vomiting, diarrhea, abdominal cramps, fever, dehydration, and bloating. Most cases of food poisoning resolve on their own ...

Related Pictures

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★リンクテーブル★

リンク元	「食中毒」
拡張検索	「staphylococcal food poisoning」「Salmonella food poisoning」「Vibrio parahaemolyticus food poisoning」

「食中毒」

　　[★]

英

food poisoning, foodborne intoxication

同

食あたり、食品中毒

関

食品衛生法

• ３大食中毒起因菌。カンピロバクター、サルモネラ、腸炎ビブリオ

定義

• 食品や水の媒介によって起こる急性胃腸炎および神経障害などの中毒症の総称

原因

毒物

• 微生物
• 植物
• 動物
• 化学物質

寄生

• 寄生虫

原因

微生物	細菌	感染型	感染型
			生体内毒素型
		毒素型
	ウイルス
	真菌
自然毒	植物性
	動物性
化学物質	食品添加物、農薬、有害物質
その他	寄生虫

細菌性食中毒

→食中毒菌

原因物質、原因食品の判明率

• 原因物質：92.4%
• 原因食品：78.9%

参考

• http://www.ikagaku.co.jp/bac/bac_top.html

「staphylococcal food poisoning」

　　[★] ブドウ球菌食中毒、ブドウ球菌性食中毒

「Salmonella food poisoning」

　　[★] サルモネラ食中毒、Salmonella食中毒

「Vibrio parahaemolyticus food poisoning」

　　[★] 腸炎ビブリオ食中毒