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Foodborne Illnesses Listed by Category Below

 

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  Summary
Background
Clinical Features (symptoms)
Diagnosis and Control
Route of transmission
Foods to avoid
Risk Groups
Treatment & Prevention
  
     
  Summary:  
  Aspergillus flavus is a fungus called a mold which grows on damp grain and which secretes a fungal toxin called aflatoxin. Aflatoxins are toxic and are known to be potent carcinogens (inducers of cancer).  
 
 
  Background:  
  Food spoilage, particularly by spoilage moulds occurs when weather is particularly damp. When grains remain damp they provide an ideal habitat for the frowth of various molds, some of which are producers of mycotoxins (fungal derived toxins). The class of toxins produced by Aspergillus flavus is known as aflatoxins . It was first described as a contaminant in turkey feed. These toxins killed outright thousands of turkeys iand as a result was dubbed ‘Turkey X disease’. Dying of subcutaneous hemorrhage, these birds showed extensive liver necrosis and bile duct hypertrophy post mortem. Similar outbreaks affected other domesticated animals including ducks, pheasants, pigs, and calves. It was not long before the active compounds of these diseases were uncovered. The question was therefore, what is the common link? As it turns out, all of these animals ingested feed made at least in part with peanut meal. The causal link thus turned out to be peanuts which served as a suitable host for aspergillus to grow upon. One can often readily identify such infected peanuts by their dark coloring. A sense of urgency regarding the overall health hazards imposed by aspergillus existed following reports that hepatoma (liver cancer) occurred to a large extent in hatchery raised trout fed diets rich in peanut meal. Human populations, especially in Sub-Saharan Africa and the Far East, suffered elevated levels of liver cancer, and not surprisingly, there existed significant levels of aflatoxin contamination.  
 
 
  Clinical features (Symptoms)  
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  Diagnosis and control  
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  Routes of transmission?  
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  Foods to avoid  
  Aspergillus best competes in warm climates on surfaces containing low water content. Aspergillus growing in colder climates does not seem to be favorable to formation of aflatoxin. Serious poisoning has associated with peanuts, brazil nuts, pistachio nuts, almonds, walnuts, pecans, filberts, copra, corn, sorghum, millet, palm, beans, wine, milk, cheese, dried fish, garlic, spaghetti, noodles, bread, flour, and figs. The best way to avoid aflatoxin poisoning is to know where your foods have come from, avoid old spoiled foods, and never eat foods if they are discolored in any way.  
 
 
  Risk groups  
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  Treatment and prevention  
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