KERACUNAN MAKANAN

Dr. Darmadi SpPD, FINASIM

Pendahuluan
Ada ribuan kasus keracunan makanan setiap tahun, banyak
diantaranya yang tidak dilaporkan.
Keracunan makanan bisa berasal dari makanan produksi
rumah, maupun makanan produksi industri.
Hal ini mengakibatkan hilangnya pekerjaan dan penghasilan
jika terjadi kejadian yang besar.

Secara umum mikroorganisme terdapat dalam lingkungan

sekitar seperti makanan; sayur, roti, buah-buahan, juga
hewan, air, tanah dan udara bahkan manusia.
Kebanyakan bakteri tidak berbahaya, tetapi sebagian kecil
dapat menyebabkan penyakit.
Makanan yang telah terkontaminasi dengan mikroorganisme
berbahaya dapat masih terlihat, terasa dan berbau normal.

Apakah maksud Keracunan Makanan ?

Food poisoning is an acute illness, usually of

sudden onset, brought about by eating
contaminated or poisonous food. The symptoms
normally include abdominal pain, diarrhoea,
nausea, vomiting and fever.
Penyebab :
bacteria atau toxins
chemicals including metals

plants or fish
viruses
mycotoxins
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Makanan beresiko tinggi

Termasuk :
meat and meat products;
milk and dairy products;
fruit.

If these foods become contaminated with food-poisoning

micro-organisms and conditions allow them to multiply, the
risk of food-poisoning increases.

Makanan beresiko rendah

Dried or pickled Foods
Chemically-preserved foods
Foods with high sugar content
Food with high salt content

Orang dengan resiko tinggi

Elderly people, babies and anyone who is ill or pregnant
needs to be extra careful about the food they eat.

Beberapa faktor yang memudahkan keracunan

makanan :
preparation of food too far in advance;
storage at ambient temperature;
inadequate cooling;
inadequate reheating;
under cooking;

inadequate thawing.

consuming raw food;

improper warm holding (i.e. holding hot food below 63C)
infected food handlers;
contaminated processed food;
poor hygiene.

Gejala Keracunan Makanan

Gejala keracunan makanan bisa bersifat ringan ataupun
berat.
Gejala bergantung pada jenis bakteri yang menjadi
penyebab.
Gejala yang paling sering :
severe vomiting;
diarrhoea;
exhaustion;
headache;
fever;
abdominal pain;
tiredness.
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Bacteria :

Ada 2 tipe bakteri yang

menyebabkan masalah utama pada
industri makanan :
Spoilage bacteria - responsible for the
decomposition of food.
Pathogenic bacteria - responsible for
causing illness such as dysentery,
typhoid and food poisoning.
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The Main Food Poisoning Bacteria

Type of food Where the
Onset time
poisoning
bacteria come
from

Symptoms

Salmonella

Raw meat,
eggs, poultry,
animals

Abdominal pains,
diarrhoea, fever,
vomiting, dehydration

Clostridium
perfringens

Raw meat, soil, 8 - 72 hours

excreta, insects

Staphylococcu Skin, nose,

s aureus
boils, cuts, raw
milk

6 - 72 hours

1 - 6 hours

Abdominal pain,
diarrhoea
Vomiting, abdominal
pains, lower than
normal temperature

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Bacteria - Clostridium perfringens

High risk foods

Raw meat, cooked meat dishes and poultry.

Signs and symptoms

Onset 8 22 hours. Abdominal pain, diarrhoea and
nausea. This usually lasts 12 48 hours.

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Bacteria - Clostridium botulinum

High risk foods

Inadequately processed canned meat, vegetables and
fish (faulty canning)

Signs and symptoms

Onset 24 72 hours. Voice change, double vision,
drooping eyelids, severe constipation.
Death within a week or a slow recovery over months.

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Intervention (quite effective)

Airway/ventilation
Be ready to do CPR
Induce vomiting if
Ingestion is recent
No seizures
No loss of consciousness
Antitoxin
Antibiotic

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Bacteria - Salmonella

High risk foods

Raw meat, poultry and eggs, and raw unwashed
vegetables.

Signs and symptoms

Onset 12 36 hours. Headache, general aching of
limbs, abdominal pain and diarrhoea, vomiting and fever.
This usually lasts 1 7 days, and rarely is fatal.

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Bacteria - Staphylococcus aureus

High risk foods

Meat, dairy products and poultry.

Signs and symptoms

Onset 1 6 hours. Severe vomiting, abdominal pain,
weakness and lower than normal temperature. This
usually lasts 6 24 hours.

Interventions (supportive)
Rest
Anti-emetics, anti-diarrheals
Fluids (possible IV therapy)
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