Food intoxication is a form of foodborne illness which is caused by pathogenic microorganisms. There is different organism capable of producing the toxic compounds in the food such as Bacillus, Clostridium botulinum, and Staphylococcus. The toxins I the food is as a result of chemical contamination from cleaning products, metals, pesticides and even sanitizers. The symptoms of food intoxication include constipation, loss of sensation and respiratory or cardiac failure (Meng et al., 2002). The symptoms of food poisoning occur after ingesting the toxins which are very severe that they can lead to death if left untreated. The most appropriate mode of treatment is administering the correct antitoxin.
Food infection is when an individual consumes contaminated food that contains dangerous organisms which live in the intestines causing diseases and illnesses. Examples of these organisms include Salmonella spp, Listeria monocytogenes, Campylobacter jejuni and Vibrio parahaemolyticus. These organisms lead to severe gastrointestinal conditions which develop into bacteremia or neurological syndrome which are responsible for 15 to 25% of deaths if left untreated for an extended period of time (Dack et al., 2008). Death is as a result of a reaction between the red blood cells and the issued antibiotics since the administered antibiotics cause self-destruction of the red blood cells is a process known as hemolysis. The remains of the red blood cells cause uremia which is the increase in waste products in the blood. It can kill the patient or cause kidney failure that might require a kidney transplant or permanent dialysis.
Dack, G., & Davison, E. (2008). Salmonella food poisoning? Infection or intoxication?. Journal Of Food Science, 3(3), 347-349.http://dx.doi.org/10.1111/j.1365-2621.1938.tb17066.x
Meng, J., & Doyle, M. (2002). Introduction. Microbiological food safety. Microbes And Infection, 4(4), 395-397. http://dx.doi.org/10.1016/s1286-4579(02)01552-6