Epidemiology of food toxic infections

Sources of pathogens can be humans and animals (patients, carriers), as well as environmental objects (soil, water). According to the ecological and epidemiological classification, food toxic infections caused by opportunistic microflora are classified as anthroponoses (staphylococcosis, enterococcosis) and sapronoses - waterborne (aeromoniasis, plesiomonosis, NAG infection, parahemolytic and albinolytic infections, edwardsiellosis) and soilborne (cereus infection, clostridiosis, pseudomonosis, klebsiellosis, proteosis, morganellosis, enterobacteriosis, erwiniosis, hafnia and providence infections).

The mechanism of transmission of the pathogen is feco-oral; the route of transmission is food. The factors of transmission are varied. Usually the disease occurs after eating food contaminated with microorganisms brought in by dirty hands during preparation; unsterilized water; finished products (if the rules of storage and sale are violated in conditions that promote the reproduction of pathogens and the accumulation of their toxins). Proteus and clostridia are capable of active reproduction in protein products (aspic, jellied dishes), B. cereus - in vegetable soups, meat and fish products. Enterococci quickly accumulate in milk, mashed potatoes, cutlets. Halophilic and parahemolytic vibrios, surviving in marine sediment, infect many marine fish and mollusks. Staphylococcus aureus enters confectionery, dairy products, meat, vegetable and fish dishes from people suffering from pyoderma, tonsillitis, chronic tonsillitis, respiratory diseases, periodontosis, and from those working in public catering establishments. The zoonotic source of staphylococcus aureus is animals suffering from mastitis.

Practice has shown that, despite the diverse etiology of intestinal infections, the food factor is important in maintaining a high level of morbidity. Food toxic infections are diseases of "dirty food".

Outbreaks of food toxic infections are group and explosive in nature, when most people (90-100%) who have consumed the contaminated product become ill within a short period of time. Family outbreaks, group illnesses of passengers on sea vessels, tourists, members of children's and adults' organized groups are common. In water outbreaks associated with faecal contamination, pathogenic flora is present in the water, causing other acute intestinal infections; cases of mixed infection are possible. Food toxic infections are most often recorded in the warm season.

The natural susceptibility of people is high. Newborns are more susceptible; patients after surgical interventions, receiving antibiotics for a long time; patients suffering from disorders of gastric secretion.

The main preventive and anti-epidemic measure is sanitary and hygienic monitoring of epidemiologically significant objects: water supply sources, water supply and sewerage networks, treatment facilities; enterprises associated with the procurement, storage, transportation and sale of food products. It is necessary to introduce modern methods of processing and storing products; strengthen sanitary control over compliance with the technology of preparation (from processing to sale), terms and conditions of storage of perishable products, medical monitoring of the health of public catering workers. Particular attention should be paid to sanitary and veterinary control at enterprises of the meat and dairy industry.

In the center of food poisoning, in order to identify the source of infection, it is necessary to conduct bacteriological and serological studies on persons of the decreed professions.

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