Foodborne diseases caused by pathogenic bacteria

Foodborne diseases can be caused by the following conditionally pathogenic bacteria: Escherichia and precisional sticks, Proteus, rod Morgan, Streptococcus and Cl. perfringens. Currently known enteropathogenic types of E. coli (O55In5, O111In4 and others) is the causative agent of diarrhea in children of early age and toxic-septic diseases in newborns. Affiliation culture allocated to enteropathogenic type of E. coli can be installed by examining its antigenic structure. Foodborne diseases are caused usually pathogenic types of Escherichia coli.
Identification cultures through agglutination reaction first comprehensive, and then with the model S serum. This reaction is live (antigen) and heated to 100 degrees for 1 to 2.5 hours (O-antigen) culture. Obligatory staging agglutination reaction with serum samples of the patient on 1-3-th, 7-10th, 15th-18th, 28-30 day of the disease isolated from a patient lively and heated culture. The agglutination reaction is positive at a dilution of 1 : 200.
Etiological role of E. coli and other opportunistic bacteria in P. T. it can be proven only when from food products and materials from the patients allocated identical organism in respect of which the body is ill, it is observed the increase of the titer of specific agglutinins in the blood.
Proteus is widely distributed in nature as aerobic causative agent of decay. Described outbreaks of food poisoning after eating cooked meat, which was dedicated Proteus vulgaris, and the part of the recovered after 12 days the agglutination reaction with serum was positive (1 : 400). The clinical picture P. so called Proteus, has some similarities with diseases caused by Staphylococcus: shorter incubation (up to 4 hours), vomiting, cutting pains in the abdomen. Contamination of the food Proteus indicates a gross violation of sanitary-hygienic regime in food establishment.
Wand Morgan in rare cases it may be the causative agent P. so, as evidenced by bacteriological and serological tests (presence of specific agglutinins to selected strain in the serum of patients in dynamics)and epidemiological examination of the outbreak.
In the foreign literature have reported outbreaks P. T. caused by Streptococcus spp. Possible role of the Cl. perfringens in the etiology P. T. proved by the experiments on volunteers DISHA and Aleka (F. E. Dische, S. D. Elek) and epidemiological surveillance abroad.
In the USSR described only a few cases of P. I. related to Cl. perfringens (F. A. Chertkov with labour).
Under the current situation bacteriological studies at the P. I. should include and crops materials on Cl. perfringens.
Food diseases, dysentery caused by bacteria sonnei and stick paratyphoid, are rare. Diseases occur initially in the form of acute gastroenteritis (vomiting, diarrhea, fever, headache, abdominal pain, and so on). Then some of the victims, after three days the illness ends cured, and the other continues as dysentery or paratyphoid.