Les toxi-infections alimentaires collectives

Abstract

Bacterial food poisoning frequently occur in developed countries, where their sanitary and economical consequences can be dreadful. They usually provide from two consecutive mechanisms: food spoilage by bacteria and their subsequent multiplication, which result either in the production of a toxin, or in the formation of an infectious inoculum. These two events can result from defaults in hygiene that occur along the production line and following process. Each bacterial food poisoning episode requires a specific investigation whose aims are the identification of the infectious agent, of the contaminated aliment, the mode of spoilage and the factors that helped the microbial proliferation. This inquiry is necessary to take emergency action and to prevent recurrence. This investigation, which is altogether clinical, microbiological and alimentary, can be difficult. Indeed, bacterial food poisoning do not always affect the digestive tract and the etiological agent is sometimes difficult to identify. It should be initiated as soon as possible. Whatever they affect collective or familial restoration, the notification of bacterial food poisoning to DDASS or to SVD is obligatory.