Revista de Alimentos, Nutrición y Salud de la Población Acceso abierto

Abstracto

Food Poisoning of the Infantile Group, Microbiological Standpoint

Okoronkwo CU

Infantile food poisoning is the food poisoning of a child or an infant. It occurs after the child eats food containing contaminant like fungi, bacteria, virus, toxicants etc. Some microorganisms have been implicated as the cause infantile food poisoning and they are Staphylococcus aureus, Salmonella spp, Escherichia coli, clostridium perfringens, shigella spp, campylobacter spp, clostridium botulinium, etc. The symptoms of the infection ranges from stomach flu like abdominal pain, nausea, vomiting, diarrhea and fever. Prevention of the infantile food poisoning ranges from hygienic practices which are feeding infants with well processed food, keeping utensil clean, using clean water for the food preparation and pasteurizing infant food. If mothers and caregivers keep to the prescribed hygienic standard, infantile food poisoning will be drastically reduced.