Conseils et directives

Publié dans part-hout

Advices and recomandations for the consumers



1) Clostridium botulism (botulism):

This bacterial agent, very resistant to hot sass, is responsible for the food botulism as well as botulism of the new-born baby. More precisely, the botulinic toxins produced by the bacteria are responsible for this serious food poisoning.


This kind of bacteria is in preserves, in particular the houses " made preserves " where the temperatures of sterilization are often insufficient. But these to infections can also occur in raw or etude meat section of marine mammals.

What ARE THE SYMPTOMS? The botulinic toxins cause a general weakness, danseuses, vomiting, the constipation and the migraines. When they tackle the central nervous system, they gradually involve the phenomenon of double vision, of the problems of language, the paralysis of the muscles and the respiratory difficulties .Without treatment, the individual dies into 3 to 7 days.

2) Clostridium perfringens

Clostridium perfringens is a bacterium which produces a toxin in the intestinal tract of the people who consumed food contaminated with a great number of these bacteria.


One finds this micro-organism inter alia in the tongues, the meats in bubble, the sauces, since there can be anaerobes, i.e. development of micro-organisms in the absence of air.


The symptoms appear between 8 and 24 hours after the ingestion of contaminated food (acute abdominal pains, diarrhoeas, nauseas, vomiting and fever).

3) Campylobacter


This bacterium exists in the intestines of the poultries, bovines, rodents, bird’s wild and the pets but also untreated water. One can be infected by Campylobacter when for example insufficiently cooked poultry is consumed


.The symptoms of the infection are as follows: abdominal diarrheas, nauseas, cramps, muscular pains, migraines and fever. Certain complications can take place like meningitis, the infection of the urinary tract and arthritis.

4) Escherichia coli 0157:H7

E.coli develops in the intestines of the man and the warm-blooded animals. The stock E.coli 0157:H7 can cause serious diseases transmitted by food. The bovines are the principal reservoir of this pathogenic agent. But we also find it in the insufficiently cooked poultries, non chlorinated water and the apple juice not pasteurized.E.coli produces toxins, called serotoxins or toxins of the Shiga type.


The symptoms develop into three (03) to five (05) days after ingestion of contaminated food (fever, nauseas, vomissements).Les complications often affect at young people, the old people and the individuals having a weakened immune system.

The hospitalization is then infectious and serious since mortal in 20 to 30% of the case, the listeriosis is a very widespread anthropozoonose i.e. in the animals and transmissible to. The Listeria bacterium is everywhere in the environment. The most often contaminated food is pasteurized milk, the cheeses, the poultries, the meats, the meat products, the crudeness’s, the fish and the seafood.

Gastro-intestinal symptoms can be seem as the diarrhoeas and the vomiting. The Listeria bacterium has a particular predilection for the nervous system and the placenta (severe septicaemias or cerebral attacks in particular at the new-born babies, the old men, the pregnant women and the immunodéprimés subjects).

5) Salmonella

The salmonellas is bacteria placed in the digestive tract means-statement of entérobactéries.for the man, these bacteria are responsible for two main categories of infections which are the gastroenteritis of food origin and the typhoid fever. The raw poultry meat is the food most frequently contaminated by Salmonella. Among other food likely to contain these bacteria, let us quote the raw or insufficiently cooked meats, non milk pasteurized and eggs. The fruits and the vegetables can also contain these bacteria if the ground, in which they were cultivated, were contaminated by livestock wastes.


The symptoms of the salmonellas are the abdominal migraines, diarrheas, pains, nauseas, the shivers, the fever and the vomiting.

6) the staphilococca (staphylococcus aureus)

the staphilococca are with the second rank of the bacteria responsible for food poisonings after the salmonellas. They produce entérotoxines which are origin of various symptoms.Lesaliments generally concerned are pastry makings, the cream pâtissière, and mayonnaise.


The symptoms are abdominal cramps, the vomiting and the severe diarrheas.

III - collective food To infections (TIAC)

The TIAC are defined by the appearance of at least two grouped cases of a similar symptomatology, in general digestive, whose one can bring back the cause to the same food origin. The declaration of the TIAC to the medical authority is obligatory as well as pathologies like the botulism and brucellosis. The infectious agents most often the cause of the bacteria (Salmonella, Staphylococcus, Clostridium, and Campylobacter) and certain viruses like Rotavirus. These obligatory declarations allow to the doctors inspectors Public health and to the veterinary surgeons inspectors of the Veterinary Services to carry out an epidemiologic investigation and veterinary surgeon intended to identify responsible food and the supporting factors and to thus take specific measures to prevent the repetitions. Among the declared TIAC, in fact the salmonellas are generally identified (80 % of the cases).

- Respect the chains of the cold.

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