Food Poisoning

Generalities
Agent	Several agents: 1) Bacteria: Bacillus cereus, Brucella, Campylobacter jejuni, Campylobacter coli, Clostridium botulinum, Clostridium perfringes, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificus, Yersinia Enterocolitica... 2) Virus: Enteric Adenovirus, Coronavirus, Rotavirus, Parvovirus, Calicivirus, Astrovirus, POliovirus, Enterovirus, Hepatitis A virus, Hepatitis E virus... 3) Parasites: Entamoeba histolytica, Giardia intestinalis, Toxoplasma gondii, Trichinella spiralis... 4) Natural toxins: Scomboid fish poisoning (histamine poisoning), Paralytic shellfish poisoning, Tetrodotoxin poisoning (puffer fish poisoning), Mushrooms toxins, Plant toxins... 5) Chemicals: Pesticides, Toxic metals, Polychlorinated biphenyls, Fluoride, Zinc, Nitrites, Sodium hydroxide, Monosodium glutamate...
Incubation period	Varies with the agent
Period of transmissibility	Varies with the agent
Reservoir	Varies with the agent
Modes of transmission	- Mainly, Consumption of contaminated food - Other: person-to-person (fecal orat route), vertical transmission...
Clinical presentation	Varies with the agent. It includes: - Gastroenteritis - Systematic infection - Neurological manifestations - Cholinergic syndrome ...
Resources
Case definition	- MOPH circular no. 81 (2001) - MOPH circular no. 36 (2007): Trichinellosis
Forms	- Investigation form - Inspection form - Trichinella investigation form - Botulism investigation form
Data	Refer to "Surveillance Data"