Harm of moldy and spoiled food;
1, bacterial food poisoning
(1) Salmonella food poisoning causes the most food poisoning. The main species are Salmonella typhimurium, Salmonella S.choleraesuis and Salmonella S.enteritidis. These bacteria are gram-positive bacteria without spores and capsules, which mainly pollute fish, eggs and dairy products, reproduce and release toxins in food. Generally, you need to eat a large number of bacteria, and the pathogenicity of the bacteria needs to reach 10 8 cells /ml or g to cause poisoning.
Food poisoning (4)(2) Staphylococcus aureus food poisoning Staphylococcus aureus can produce exotoxin and enterotoxin, so it is easy to be poisoned after eating food contaminated by it. At suitable temperature, this strain can produce a soluble protein enterotoxin with six different antigenicities: A, B, C, D, E and F. This kind of enterotoxin has strong heat resistance, and it can only be destroyed at 2 18~248℃ for 30min to eliminate its toxicity. Milk and dairy products, cured meat, eggs and foods containing starch are easily contaminated by this bacterium. It takes a certain amount of bacteria and toxins to cause food poisoning.
(3) Conditional pathogenic bacteria Escherichia coli is an important normal flora in the intestine. Conditional pathogenic bacteria refer to serotype strains with specific antigenicity in Escherichia coli. Escherichia coli has three antigens: bacterial antigen (O), flagella antigen (H) and capsular antigen (K), and those with K antigen have stronger virulence than those without K antigen. In k antigen, it can be divided into three categories: a, b and l. Conditional pathogens that can cause food poisoning include O11:b 4, O 55: B5o, 26: b 6, O 157 and other serotypes. The mechanism of food poisoning caused by it is still unclear.
(4) Vibrio parahaemolyticus food poisoning Vibrio parahaemolyticus is a halophilic, non-spore-producing, Gram-negative polymorphic cocci, which is more common in polluting seafood and meat food, and other foods can also be contaminated by contact with seafood. The pathogenicity of this bacterium is not strong, but its reproduction speed is very fast. Once it is polluted, it can reach the amount of bacteria causing poisoning in a short time. The cause of food poisoning is still controversial, or it is considered that this strain produces heat-resistant hemolytic toxin or enterotoxin similar to cholera toxin, or it is considered to be a mixed poisoning of toxin and infection.
(5) Clostridium botulinum food poisoning Clostridium botulinum is a gram-positive bacterium that can form spores, has no capsule, and has flagella, and can produce an exotoxin botulinum toxin that is highly toxic to humans and animals. It can be divided into seven serotypes: A, B, C (α, β), D, E, F and G, which have different degrees of pathogenicity to humans. Botulinum toxin can be destroyed and unstable under high temperature, alkaline conditions and direct sunlight, but it is stable under acidic conditions. The poisoning caused is toxic poisoning, and the toxin acts on the cranial nucleus of the central nervous system, inhibiting the release of choline acetate and causing muscle paralysis. It is widely found in anaerobic soil, silt deposits in rivers, lakes and seas, dust and animal manure, and easily pollutes vegetables, fish, meat, beans and other rich foods in protein.
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