The most common cause of food poisoning in Indonesia

Food poisoning is a common digestive disorder in Indonesia. Symptoms of food poisoning can begin within a few hours of eating certain foods, or a few days afterward. Food poisoning generally causes nausea, vomiting, cramps or abdominal pain, diarrhea, and fever. However, each person may feel different complaints and the intensity of symptoms. So, what are the causes of food poisoning?

List of germs that cause food poisoning

Food poisoning is a foodborne disease caused by infection with bacteria, viruses, or parasites that attack the digestive system.

Of all the types of germs that exist in the world, here are some of the most common causes of food poisoning:

1. Salmonella

Salmonella typhi are bacteria that often cause food poisoning.

Bacteria Salmonella typhi live in the intestines of livestock. You can become infected from eating food products that are contaminated with animal feces containing the salmonella bacteria.

There are many food sources that are at high risk of contamination Salmonella typhi . These include eggs, poultry, red meat, unpasteurized milk or fruit juice, cheese, spices, nuts, and raw fruit and vegetables.

Symptoms of infection usually appear about six to 72 hours after exposure Salmonella which is the cause of food poisoning. Apart from food poisoning, Salmonella is also a cause of typhus (typhoid fever).

2. Shigella

Shigella are bacteria that cause food poisoning that commonly affect young children in child care centers (daycare) or school.

Most of the infected people Shigella have mucus diarrhea (it can also be bloody), a high fever, and stomach cramps within a day or three of being exposed to the bacteria.

Food sources that are at high risk of contamination with shigella are unwashed raw vegetables, or raw vegetable salads prepared with bare hands.

3. Campylobacter

Another bacteria that can cause food poisoning is Campylobacter jejuni.

Campylobacter considered the most common food poisoning-causing bacteria in the world. The World Health Organization (WHO) noted that every year nearly 1 in 10 people in the world experience poisoning due to infection Campylobacter .

These bacteria are often present in raw or undercooked foods, uncooked or contaminated raw water, and in raw, unpasteurized milk.

Symptoms caused by Campylobacter jejuni bacteria can appear about 2-5 days after you eat contaminated food. Symptoms can include diarrhea (sometimes bleeding), fever, stomach cramps, nausea, muscle aches, and headaches.

Campylobacter infections are generally mild, but can be fatal in very young children, the elderly, and people with weakened immune systems.

4. Escherichia coli 0157

Escherichia coli (E. coli) is a group of bacteria that causes many diseases in humans, such as UTIs and pneumonia. Of the many types, E. coli O157 is the specific cause of food poisoning.

E. coli O157 is transmitted to humans primarily through consumption of contaminated food, such as raw (such as burger) or undercooked ground meat products, raw (non-pasteurized) juices and milk, and contaminated raw vegetables and sprouts.

In addition, these bacteria often exist in water sources, such as swimming pools, rivers (streams), as well as wells and water troughs. E. coli O157 can survive for months in water.

Infection E. coli O157 can cause severe stomach cramps, bloody diarrhea and occasionally low-grade fever. Symptoms usually improve within a week. However, food poisoning is due to infection E. coli can also lead to life-threatening complications, the so-called hemolytic uremic syndrome (HUS).

5. Clostridium botulinum

Clostridium botulinum is a food poisoning bacteria whose condition is called botulism.

These bacteria can be present in contaminating vegetables and foods that are preserved or stored in cans. These bacteria are also naturally present in honey.

Food poisoning due to the Clostridium bacteria can cause symptoms such as nausea, vomiting, and stomach cramps. Botulism food poisoning can also cause potentially fatal neurological disorders, which are characterized by double vision, difficulty swallowing, speaking and breathing. Botulism that occurs in byi can cause weakness, constipation, and decreased appetite.

6. Listeria

Listeria is a food poisoning-causing bacteria that can survive in cold temperatures, such as in a refrigerator or freezer. Cold foods that can be at risk of contamination with listeria are smoked fish, bacon, raw cheese made from non-pasteurized milk, and ice cream.

Pregnant women and people whose immune system is weak are more susceptible to infection with listeria bacteria.

People who have a more serious listeria infection, known as listeriosis, may not show symptoms for a week or even months after exposure. However, he is likely to experience common symptoms such as diarrhea or vomiting which could be mistaken for other illnesses.

7. Clostridium perfringens

This is the type of bacteria that is likely to cause food poisoning outbreaks in one large area, for example through catering at parties, in cafes, or in restaurants with large customers.

Symptoms of consequent food poisoning Clostridium perfringens these include cramps and diarrhea, which usually get better within a few days of being given the medicine.

8. Norovirus

Norovirus is a virus that causes food poisoning that can pass from one person to another through direct contact. People carrying the norovirus can also transfer the virus to their food, and it is from eating these foods that healthy people can catch the disease.

Symptoms of food poisoning due to norovirus infection can appear about 12 to 48 hours after eating these foods. Symptoms can include stomach cramps and watery diarrhea, which are more common in adults, while children have more frequent stomach upset and vomiting.

9. Giardia duodenalis

Giardiasis infection caused by the parasites Giardia duodenalis and Giardia lamblia can also be a cause of food poisoning. These two types of parasites live in the intestines of animals and enter the human body through food.

Symptoms of giardiasis include diarrhea, stomach cramps, bloating, nausea, and foul smelling stools. Symptoms can occur within about one to two weeks after you've been exposed.

People usually become infected with Giardia duodenalis after drinking water that is contaminated with parasites, and eating undercooked or raw animal meat.

In what ways are the germs that cause food poisoning spread?

Various types of germs that cause poisoning above can enter the human stomach through certain foods. In the stomach, germs will multiply in the small intestine and then move to infect the large intestine, causing painful symptoms.

Here are some of the most common pathways for the spread of the germs that cause food poisoning:

1. Unclean food processing locations

As explained above, food poisoning is a foodborne disease.

Foodstuffs can be contaminated with disease-causing germs wherever they are processed, prepared or stored. Locations where food poisoning outbreaks can start are a place with poor water sanitation, the environment is not sterile, and the people do not maintain cleanliness. Simultaneous food poisoning often occurs in:

• Food manufacturers that do not follow hygiene protocols.
• Restaurant
• Shops, food stalls, or places for snacks such as food courts or school canteens
• Home

Foods that are processed and prepared in dirty places can become infected with germs that cause food poisoning.

2. Food that has been contaminated

The appearance of food that has been contaminated with germs that cause poisoning is not always dirty or unsightly.

Most of the food that has been contaminated looks normal, like clean food in general.

Here are some ways that previously clean food can become contaminated:

• Through fecal contamination: This most often occurs when the person who prepares, prepares and serves the dish does not wash their hands after going to the toilet and immediately starts the cooking process. The bacteria that is on its hands can transfer to the food you eat.
• From contaminated water:You can get food poisoning if you eat food that is washed in dirty water or by drinking contaminated water. For example, when snacking on the sidewalk sidewalk. Transmission can also occur from accidentally drinking contaminated water (for example swallowing water while swimming).
• Through dirty cooking utensils:The germs that cause food poisoning can transfer to and remain in the cooking utensils you use. For example, when you cook fish whose meat is contaminated with salmonella bacteria, use a knife and cutting board to cut it. Bacteria from fish can be left on the knife and cutting board, and transferred to other foodstuffs which are then directly processed with the equipment.

3. Improper processing, serving, and storage

Certain types of food can naturally contain these germs.

So if the food ingredients are not processed in the right way, the germs that cause it can still be left in and infect your digestion after consumption.

For example, when washing fruits or vegetables, you do not use clean water and soap (especially for food), or cook meat but not until it is fully cooked. Your rinse may shed most of the germs, but not all of it. Likewise when cooked later.

High heat can kill most germs, but may still leave some of the colonies or spores in the food. The remaining germs that are still left in the undercooked food can still infect your digestive system later.

In addition, leaving food open uncovered or improperly stored can cause flies, cockroaches, lizards, and other insects to land. These animals can carry the bacteria that cause food poisoning.

4. From raw food to cooked food

There are several raw foods that have a high risk of causing food poisoning. One of them is a piece of raw chicken meat. If raw meat is stored in the refrigerator near other meat dishes that are cooked but not tightly packed, the germs from the raw chicken can transfer to cooked meat in just a few hours.

According to the Center of Disease and Control Prevention, germs that have moved to cooked food will still be in it if at the next meal it is not heated properly on the stove, or is simply heated briefly in the microwave. Cooked food that is only heated briefly can still produce new germs or spores.

5. Passing the sick to other healthy people

People who are sick and prepare new food for other people to eat can also be a cause of food poisoning. This often happens if before starting cooking they do not wash their hands thoroughly, and during cooking they may also scratch pimples, touch wounds, or pick their noses.

Dirty hands can carry the germs that cause food poisoning which can transfer to cooking utensils and food ingredients.

Prevent food poisoning by maintaining personal hygiene

You can prevent the spread of germs that cause food poisoning by keeping yourself clean, ensuring the cleanliness of food sources, and keeping the environment in your home and surroundings clean.

Remember to always wash your hands after going to the toilet before touching anything. Spread and transmission germs that cause food poisoning can be stopped by diligently washing your hands, especially after going to the toilet and before handling food.

Also make sure to wash the ingredients and cook them in clean water; and handle food with clean hands, clean cutlery.

These simple tips can help you avoid spreading the germs that cause food poisoning.

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