Classification of food poisonings

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Nozological form	Etiological factor
Microbial origin
Toxic infections	Potentially pathogenic microorganisms: Proteus mirabils and vulgaris, E.coli (enteropathogenic serotypes), Bac. cereus, Cl. Perfringens type A, Str.faecalis var.Liquefaciens and Zymogenes, Vibro parahaemoliticus, others less studied microbes (Citrobacter, Hafnia, Klebsiella, Eduradsiella, Jersinia, Pseudomonas, Aeromonas, etc.)
Toxicoses Bacterial toxicoses	Bacterial toxins produced by Staphylococcus aureus and Cl.botulinum
Mycotoxicoses	Mycotoxins produced by microscopic fungi of genus of Aspergillus, Fusarium and Claviceps purpurea, etc.
Mixed etiology	Bac. cereus and enterotoxic staphylococcus, Bac.proteus and enterotoxic staphylococcus
Non- microbial origin
Poisonings of poisonous plants and animals tissues 1.1. Plants are poisoned by their nature	Poisoned fungi (pale toadstool, fly agarics, devil fungus and others); conditionally edible fungi that under went incorrect culinary treatment (gruzd, volnushka, valuy, morel and others); plants (fad, torn apple, hemlock, belladonna, water hemlock, aconite, elderberry and so on); seeds of culture cereal weeds (sophora, trichodesma, heliotrope, etc.)
1.2. Animal tissues are poisoned by their nature	Organs of some fish (marinka, madder, whisker, sevanskaya krivulya, igolkobruch, etc.)
Poisonings from the products of the plant and animal origin which are poisoned in certain conditions 2.1. Products of plant origin	Cores stones of pit fruits (peach, apricot, cherry, migdal), that have amigdalin; nuts (beech, tungtree, ricina), growning (green potatoes), which contain solanin; bobs of raw beans that have fasin
2.2. Products of animal origin	Liver, roe and milk of some fish types in the period of spawning (min, pike, mackerel and so on); bee honey when bees collects nectar from the poisoned plants
Non- microbial origin
3. Poisonings with chemical substances	Pesticides, salts of heavy metals, food additives entered in the amounts that exceed admissible values; substances that migrate in food products from equipment, stock, containers, packing material; other chemical impurity
Non-identified origin
Alimentary paroxysmal-toxic myoglobinuria (Gaffskaia disease)	Fish grains of some areas of the world in some years

Bacteria. Bacteria are a common cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%.In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. Usually the symptoms are seen the day after the food has been ingested and digested completely. However if the intoxication involves preformed toxins as is the case with Staphylococcal food poisoning, the symptoms appear within a few hours.

Most common bacterial foodborne pathogens are:

· Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis

· Clostridium perfringens, the "cafeteria germ

· Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens

Salmonella

· Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome

Other common bacterial foodborne pathogens are:

· Bacillus cereus

· Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)

· Listeria monocytogenes

· Shigella spp.

· Staphylococcus aureus

· Staphylococcal enteritis

· Streptococcus

· Vibrio cholerae, including O1 and non-O1

· Vibrio parahaemolyticus

· Vibrio vulnificus

· Yersinia enterocolitica and Yersinia pseudotuberculosis

Less common bacterial agents:

· Brucella spp.

· Corynebacterium ulcerans

· Coxiella burnetii or Q fever

· Plesiomonas shigelloides

Enterotoxins

Botulism. In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by a enterotoxins (an exotoxin targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom appearance varies with the toxin but may be rapid on-set, as in the case of enterotoxins of Staphylococcus aureus in which symptoms appear in 1–6 hours. This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly Staphylococcal Enterotoxin A but also including Staphylococcal Enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated. It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus. The CDC has estimated about 240,000 cases per year in the United States.

· Clostridium botulinum

· Clostridium perfringens

· Bacillus cereus

The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.

Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

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