Introduction
Bacteria and viruses are the most common microorganisms associated with snacks sold in schools. They cause food spoilage and poisoning through reactions caused secretion of toxic substances (Chong, 2008). The severity of effect of microorganism on food snacks depends on type of microorganism that invades and contaminates food. Bacteria and viruses that cause food-related illnesses and complications include salmonella, Campylobacter, Escherichia coli, Listeria, clostridium perfrigens, and Norovirus (Eley, 2007).
Microorganisms in snacks
The main source of these microorganisms in snacks sold in schools is inappropriate methods of handling snacks and poor hygiene. This exposes students to risk of illnesses and food poisoning. Vendors do not adhere to standards of food safety that are required during food handling. The problem has persisted because many schools have not established policies to improve student safety and reduce risk of exposure to microorganisms.
In addition, students have not taken initiative to demand stringent food safety policies. Ways to avoid adverse effects of microorganisms include adherence to food safety standards by vendors, proper hygiene. In addition, food handlers must possess knowledge on food contamination prevention methods.
Clostridium perfrigens
Clostridium perfrigens is common in meat and poultry products such as eggs. It is found in low quantities. Other harbors for the bacterium include soil, sewage, animal manure, and animal and human intestines. Symptoms of infection with clostridium perfrigens include severe abdominal pain and diarrhea that lasts several days (Chong, 2008). In rare cases, the bacterium causes nausea, vomiting, and fever(Food Safety 2007). It produces heat-resistant spores that enhance its survival at certain temperatures (May et al 2005). Poisoning from Clostridium perfrigens can be prevented by observing good hygiene when handling and coking food (Chong, 2008).
Salmonella
Highly infective species include Salmonella enteritidis and Salmonella typhimurium (May et al 2005). Salmonella is common in food including raw eggs, unpasteurized milk, poultry, egg products, and meat. It is also found in the environment. Salmonella is transmitted from one person to another through physical contact.
Therefore, people infected with salmonella should maintain good hygienic standards to avoid infecting other people. Such hygiene standards include thorough hand washing using disinfectants. In addition, infected individuals should not be allowed to handle food (Montville & Mathews, 2008). Treatment for salmonella infections includes use of hypochlorite disinfectants, iodophors, and sanitizers.
Campylobacter
Campylobacter is a common cause of food poisoning. It is found in improperly cooked poultry and poultry products, contaminated water, and unpasteurized milk (Ridgwell, 2003). Symptoms of infection include fever, vomiting, diarrhea, and abdominal cramps. In certain cases, diarrhea may contain blood. Prevention measures include avoidance of unpasteurized milk, consumption of properly cooked poultry and poultry products, and adequate cooking of meat (Ridgwell, 2003).
Staphylococcus
Staphylococcus aureus is the most common species of staphylococcus that is associated with food poisoning (Montville & Mathews, 2008). Conditions that facilitate multiplication and subsequent infection of individuals by staphylococcus include poor hygiene, inadequate food refrigeration, inadequate cooking, poor food storage, and exposure of food to air (Ridgwell, 2003). The bacterium produces a toxin known as enterotoxin that causes gastroenteritis (Ridgwell, 2003). Symptoms of staphylococcus infection include vomiting, headache, diarrhea, abdominal cramps, and low-grade fever (Eley, 2007).
Escherichia coli
E.coli 0157: H7 also known as pathogenic E.coli is a species that causes food poisoning (Ridgwell, 2003). ). It is found in foods such as raw or improperly cooked beef, vegetables, raw milk, unpasteurized apple cider, and alfalfa sprouts (Taylor, 2001). It is also found in contaminated drinking water. The bacterium produces a toxin known as Shiga toxin that causes illnesses such as hemolytic uremic syndrome (Taylor, 2001). This infection leads to production of toxic substances that kill red blood cells and kidney damage.
Viruses associated with snacks
Unlike bacteria, viruses cannot survive in food because they require a host cell in order to replicate and multiply. However, the infective dose required to cause viral infection is lower than that of bacterial infection (Taylor, 2001). Gastroenteritis viruses cause pathological changes in the body. For example, they cause stomach and intestinal inflammation. Examples of viruses in this group include Norovirus, Rotavirus, Astrovirus, and Adenovirus (Trickett, 2001).
Norovirus causes infection of the stomach and intestines known as acute gastroenteritis (Trickett, 2001). It also causes an illness known as stomach flu or viral gastroenteritis. Rotavirus causes gastroenteritis whose symptoms include vomiting, fever, watery diarrhea, and abdominal pain (Trickett, 2001). Hepatitis A and E viruses are found in contaminated water and food. Enteroviruses cause a wide range of symptoms. They cause infections on intestinal linings and other body organs in case they migrate from the intestines.
Recommendations
Schools should ensure that snacks sold to students are healthy and safe. Policies should be established to ensure that people who sell snacks to students maintain high standards of hygiene. Staff employed in school kitchens should be highly qualified and aware of dangers of food-related microorganisms on health of students. Education of workers, students and vendors on food safety is important. in addition, vendors should buy snacks from authorised and certified companies who adhere to food safety standards.
Conclusion
Microorganisms associated with snacks sold in schools include bacteria and viruses. These microorganisms cause either food spoilage or food poisoning. Bacteria associated with snacks include Salmonella, Campylobacter, Escherichia coli, and staphylococcus. They are found in foods such as meat, poultry, and poultry products, vegetables, and contaminated water. Prevention measure for both viral and bacterial infections include proper hygiene, adequate food cooking, proper storage of food, and avoiding consumption of contaminated food and water.
References
Chong, K. (2008). Biological Hazards in Food: Viruses. Web.
Eley, A. (2007). Microbial Food poisoning. New York: Springer.
Food Safety: Food poisoning Causes. Web.
May, J., Loessner, M., & Golden, D. (2005). Modern Food Microbiology. New York: Springer.
Montville, T., and Mathews, K. (2008). Food Microbiology. New York: Amer Society for Microbiology.
Ridgwell, J. (2003). Examining Food and Nutrition. Chicago: Heinemann.
Taylor, J. (2001). Microorganisms and Biotechnology. New York: Nelson Thornes.
Trickett, J. (2001). The Prevention of Food Poisoning. New York: Nelson Thornes.