Classification of food poisoning

According to the classification of pathogenic substances, it can be divided into

(1) Bacterial food poisoning: refers to the ingestion of pathogenic bacteria or other Acute or subacute illness caused by toxin-contaminated food is the most common type of food poisoning. The incidence rate is high and the fatality rate is low, with obvious seasonality.

(2) Toxic animal and plant poisoning: refers to poisoning caused by accidentally eating poisonous animals and plants or ingesting animal and plant food that has not removed toxic ingredients due to improper processing and cooking methods. The morbidity rate is high, and the fatality rate varies depending on the species of animals and plants.

(3) Chemical food poisoning: refers to poisoning caused by accidentally ingesting toxic chemicals or food contaminated by them. The morbidity and mortality rates are relatively high.

(4) Mycotoxin and mold food poisoning: acute disease caused by eating food contaminated by toxin-producing fungi and their toxins. The morbidity rate is high, and the fatality rate varies depending on the species of bacteria and their toxins.

The definition of food poisoning

Food poisoning refers to the symptoms that occur after a person ingests biological or chemical toxic and harmful substances or takes toxic and harmful substances as food. Non-infectious acute or subacute diseases fall into the category of foodborne diseases. Food poisoning does not include acute gastroenteritis, foodborne intestinal infectious diseases (such as typhoid fever) and parasitic diseases (such as cysticercosis) caused by overeating, nor does it include ingestion of a large amount at one time or a small amount for a long time. Diseases characterized by chronic toxicity (such as teratogenesis, carcinogenesis, and mutagenesis) caused by certain toxic and harmful substances.

Food poisoning caused by biological and chemical harmful substances includes the following categories: food contaminated by pathogenic bacteria or their toxins; food contaminated by toxic chemicals that have reached acute poisoning doses; appearance Substances that are similar to food and contain toxins, such as toadstools; foods that contain toxic substances that cannot be removed by improper processing and cooking methods, such as river fish and cassava; due to improper storage conditions, the production of toxic substances during storage Foods with toxic substances, such as sprouted potatoes.