KERACUNAN MAKANANDr. Darmadi SpPD, FINASIM

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Pendahuluan Ada ribuan kasus keracunan makanan setiap tahun, banyak diantaranya yang tidak dilaporkan.

Keracunan makanan bisa berasal dari makanan produksi rumah, maupun makanan produksi industri.

Hal ini mengakibatkan hilangnya pekerjaan dan penghasilan jika terjadi kejadian yang besar.*

Secara umum mikroorganisme terdapat dalam lingkungan sekitar seperti makanan; sayur, roti, buah-buahan, juga hewan, air, tanah dan udara bahkan manusia.

Kebanyakan bakteri tidak berbahaya, tetapi sebagian kecil dapat menyebabkan penyakit. Makanan yang telah terkontaminasi dengan mikroorganisme berbahaya dapat masih terlihat, terasa dan berbau normal.

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1Apakah maksud Keracunan Makanan ?

Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.Penyebab :bacteria atau toxinschemicals including metalsplants or fishvirusesmycotoxins

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Makanan beresiko tinggiTermasuk : meat and meat products; milk and dairy products; fruit.If these foods become contaminated with food-poisoning micro-organisms and conditions allow them to multiply, the risk of food-poisoning increases. *

8 Makanan beresiko rendah

Dried or pickled FoodsChemically-preserved foodsFoods with high sugar contentFood with high salt content*

Orang dengan resiko tinggiElderly people, babies and anyone who is ill or pregnant needs to be extra careful about the food they eat.

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Beberapa faktor yang memudahkan keracunan makanan : preparation of food too far in advance; storage at ambient temperature; inadequate cooling; inadequate reheating; under cooking; inadequate thawing.

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consuming raw food; improper warm holding (i.e. holding hot food below 63C) infected food handlers; contaminated processed food; poor hygiene.*

Gejala Keracunan MakananGejala keracunan makanan bisa bersifat ringan ataupun berat.

Gejala bergantung pada jenis bakteri yang menjadi penyebab.

Gejala yang paling sering : severe vomiting; diarrhoea; exhaustion; headache; fever; abdominal pain; tiredness.*

2 Bacteria :

Ada 2 tipe bakteri yang menyebabkan masalah utama pada industri makanan :

Spoilage bacteria - responsible for the decomposition of food.Pathogenic bacteria - responsible for causing illness such as dysentery, typhoid and food poisoning. *

3The Main Food Poisoning Bacteria*

Type of food poisoning

Where the bacteria come from

Onset time

Symptoms

Salmonella

Raw meat, eggs, poultry, animals

6 - 72 hours

Abdominal pains, diarrhoea, fever, vomiting, dehydration

Clostridium perfringens

Raw meat, soil, excreta, insects

8 - 72 hours

Abdominal pain, diarrhoea

Staphylococcus aureus

Skin, nose, boils, cuts, raw milk

1 - 6 hours

Vomiting, abdominal pains, lower than normal temperature

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Bacteria - Clostridium perfringensHigh risk foodsRaw meat, cooked meat dishes and poultry.

Signs and symptomsOnset 8 22 hours. Abdominal pain, diarrhoea and nausea. This usually lasts 12 48 hours.

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Bacteria - Clostridium botulinumHigh risk foodsInadequately processed canned meat, vegetables and fish (faulty canning)

Signs and symptomsOnset 24 72 hours. Voice change, double vision, drooping eyelids, severe constipation. Death within a week or a slow recovery over months.

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Intervention (quite effective)Airway/ventilationBe ready to do CPRInduce vomiting ifIngestion is recentNo seizuresNo loss of consciousnessAntitoxinAntibiotic

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Bacteria - SalmonellaHigh risk foodsRaw meat, poultry and eggs, and raw unwashed vegetables.

Signs and symptomsOnset 12 36 hours. Headache, general aching of limbs, abdominal pain and diarrhoea, vomiting and fever. This usually lasts 1 7 days, and rarely is fatal.*

Bacteria - Staphylococcus aureusHigh risk foodsMeat, dairy products and poultry.

Signs and symptomsOnset 1 6 hours. Severe vomiting, abdominal pain, weakness and lower than normal temperature. This usually lasts 6 24 hours.

Interventions (supportive)RestAnti-emetics, anti-diarrhealsFluids (possible IV therapy)

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