Fingertip Scallop

Risk Analysis in Food

Introduction

Food is a source of energy and other nutrients to sustain human life. But food can also become a vehicle for human health from harmful elements, which are a natural element that is now part of the food, and entered the food somehow. In general, the danger arising from the food is often called food poisoning. Hazards can occur through the elements of micro-organisms, chemical or natural. The disease is caused by the three elements above are classified into three types, namely:

1. Foodborne illness caused by germs contaminate food and entering the body, can live and multiply, and cause an infection of the digestive tract (food infection).
2. Foodborne diseases caused by food poison / toxin produced by bacteria in food (food poisoning). Genesis poisoning is not always accompanied by the entry microbes in the body.
3. Diseases caused by food are not microbes, but the chemicals and natural elements.

Risks microbiological

Germs are everywhere, both in soil, dust, water or air. Most of these microbes are harmless, but many can also cause infection in humans and animals. In certain circumstances, the microbes can multiply and infect the tissues of the body and can spread between humans for humans, animals or animals with contagious from animal to human or otherwise, directly or through food. Food becomes toxic because it was contaminated by microbes, and microbes that produce toxins that can harm consumers enough

Bacterial Infections

Food is usually the source of infection and poisoning Food bacteria are classified as low acidity, such as meat, eggs, milk and their products. Which includes bacteria that cause foodborne include Salmonella, Clostridium perfringens, Vibrio parahaemolyticus, Escherichia coli, Bacillus cereus, and Vibrio cholerae.

Salmonella

Salmonella can be found in food due to contamination. Some sources of contamination include animal waste during cutting, the materials fecal or water polluted wastewater containing salmonella. Contamination can also occur indirectly, such as contamination of food by Salmonella by human hands or tools used.

Salmonella in poultry and eggs, flies, mice and cockroaches. Turkeys, ducks and geese can be infected by different kinds of Salmonella can be found in feces, eggs and so on. Products such as whole egg powder eggs and liquid eggs, need special attention because of the potential as a source of Salmonella. Other Food Salmonella is often contaminated by the flesh of fish and milk and processed products such as sausage, ham, smoked fish, fresh milk, ice cream, milk chocolate.

Salmonella poisoning symptoms include fever, headache, diarrhea and vomiting. The incubation period of 5-72 hours, usually 12-36 hours after eating foods containing salmonella.

Clostridium perfringens

Diseases caused by these bacteria is gastroenteritis (intestinal disorder), with symptoms such as abdominal pain, diarrhea and formation of toxic gases released from the digestive tract. The bacteria are relatively sensitive to heat and can off at 60 ° C for 10 minutes. Symptoms appear within 8-24 hours after eating foods that contain these microbes.

Clostridium perfringens are dispersed in the chicken and beef. Other foods can be contaminated are fish, poultry, dairy products, dry foods, soups, sauces, spices, gelatin, spaghetti, pasta, flour and soy protein.

Vibrio parahaemolyticus

Outbreaks of gastro-enteritis Vibrio parahaemolyticus common in Japan because of the consumption patterns of the fish population and other contaminated seafood raw. Seafood as fish, shellfish, crabs, and shrimp are common food infected with Vibrio parahaemolyticus.

The incubation period of 2-48 hours, usually 12 hours. The symptoms are abdominal pain, diarrhea (loose stools and contain blood), nausea and vomiting, mild fever, headaches. The patients recover after 2-5 days.

Escherichia coli

These bacteria normally (komensal) present in the intestinal tract / small children and healthy adults and the number could reach 109 CFU / g. Bacteria are known as microbial indicators of fecal contamination and are divided into two groups, namely non-pathogenic and pathogenic. There are four groups of causes pathogens of diarrhea, namely, EPEC (Escherichia coli Enterophatogenic), ETEC (Enterotoksigenic Escherichia coli), EIEC (enteroinvasive Escherichia coli) and VTEC (Escherichia coli producing verotoksin).

A disease caused by EPEC group is watery diarrhea accompanied by vomiting and fever. Diarrhea is often itself cured, but can cause chronic enteritis protracted EPEC that interfere with growth. EPEC is usually associated with babies and children under 3 years.

Disease caused by ETEC is watery diarrhea with abdominal cramps, fever, malaise and vomiting. In very severe of infection by ETEC strains may produce a clinical picture that resembles diarrhea caused by V. cholerae, stool water rice. ETEC is a cause Most of diarrhea in infants in developing countries and diarrhea in people traveling in winter climates hygiene standards in tropical hygiene standards are lower.

EIEC group causes diarrhea often caused similar clinical basile Shigella. Initially acute watery diarrhea and, accompanied by fever and stomach cramps, continues until the phase of the colon (large intestine) with bloody stools and mukoid. Not all EIEC infection phase continues until the colon, so the blood is not always detected in stool. colonic mucosa EIEC attack and multiply in the spread from cell to cell to neighboring cells after the cells are infected by lysis.

VTEC causes hemorrhagic colitis (HC) and hemolytic uremik (HUS). HC Symptoms often start with abdominal pain and watery diarrhea followed of bloody diarrhea without fever in general. Well bloody diarrhea or no, followed by the onset of HUS. HUS occurs in all groups age, but most common in children. VTEC is the tool of the intestines of cows and other animals.

Contamination of food from manager food or an employee of a contact with water containing human waste. The infection of healthy adults need a dose at least 108 cells, either through food or water contaminated.

Bacillus cereus

Bacillus cereus causes gastroenteritis humans. The symptoms of nausea, abdominal cramps, watery diarrhea and vomiting for a day or less. The food is often contaminated serelia, flour, spices, starch, puddings, sauces, and fried rice.

Vibrio cholerae

Vibrio cholerae epidemic cholera cases, while the van ELTOR Vibrio cholerae causes cholera eltor. The way it works is by attacking the intestinal lining and causes diarrhea and vomiting. The transmission of these bacteria in the water, fish and seafood

food poisoning bacteria

Type of bacteria that cause food poisoning is Clostridium botulinum, Staphylococcus aureus and Pseudomonas cocovenenans. Toxins produced by bacteria more resistant to heat than the bacteria itself.

Clostridium botulinum

Poisoning is caused by a bacteria called botulinum. The toxins can cause death. Symptoms begin with an acute indigestion, nausea, vomiting, diarrhea, weakness and mental, dizziness and headaches, vision turned into two, difficulty swallowing and speaking, muscle become paralyzed and death is usually due to difficulty in breathing. In fatal cases, death may occur 3 to 6 days.

Intoxication usually occurs in a low-acid canned foods. Canned that causes botulism is often sweet corn, beets, asparagus and spinach. Botulism can also occur in smoked fish.

Staphylococcus aureus

Symptoms of poisoning Staphylococcus aureus is a lot of saliva, nausea, vomiting, abdominal cramps, bloody diarrhea and mucus, headaches, muscle cramps, cold sweats, weakness, shortness of body temperature below normal. These symptoms lasted 1-2 days, death is rare.

Mostly the human nasal cavity contains many sinusitis sufferers staphylococci, as well as ulcers and sores are a potential source. mastitis Patients dairy cow (udder infection) to transmit staphylococci in milk.

Bacterium S. aureus was found in food can be deactivated by heating the cooking time, but the toxins they produce can not be undone when the heat for several hours, or heated at a temperature of 115 ° C for 30 minutes. The food is heated to this temperature will change the course of texture and nutrient content damage is relatively large.

Pseudomonas cocovenenans

Bongkrekic poisoning is an illness of this type of poisoning by this bacterium. Pseudomonas cocovenenans bongkrekic often contaminate Tempe. Tempe bongkrekic is made from coconut paste and fermented fungus Rhizopus oligosporus. At Tempe failed and fragile, and more Rhizopus oligosporus usually grow well the type of bacteria called Pseudomonas cocovenenans. The bacteria is what causes the formation of toxins and harmful Tempe bongkrekic if consumed by humans.

bongkrekic poisoning patients characterized by hypoglycemia, spasms / seizures, and unconsciousness. Patients with hypoglycemia usually died four days after consuming toxic bongkrekic Tempe.

Chemical Hazards

Food poisoning caused by natural materials

Food poisoning caused by micro-organisms other than those from soil, water, air, animals and humans can also be obtained from ingredients natural with animals, plants and chemicals. Toxins are in a natural food because it is toxic components of foods, such as mushrooms toxic, poisonous cassava, poison fish, jengkol, and so on.

Poison Mushroom

Mushrooms poison is sometimes difficult to distinguish edible mushrooms, so those who do not know the characteristics of plants often taken the wrong mushrooms poisonous mushrooms that cause food poisoning and can cause death.

Several types of poisonous mushrooms that look like mushrooms Amanita muscaria that produce toxins muskarin and Amanita phalloides mushrooms phallin producing toxins. The incubation period is relatively quick 15 minutes to 15 hours. Symptoms of poisoning by fungi are abdominal pain, thirst arises, nausea, vomiting, diarrhea, the body becomes weak, sometimes accompanied by tears and may lead to death.

Jengkol

Jengkol lobatum from plant origin Pithecolobium usually consumed as emping jengkol, as a side dish and lalap first jengkol become one. Jengkol can cause illness if consumed too much. Jengkol have characteristic odor that is not delicious. The cause of the poisoning is jengkolat acid. Jengkolat acid crystal form Roset needles, easily soluble in acid or alkaline, soluble in hot water, hardly soluble in water, which can cause blockage in the urinary tract and disruption of renal function.

Symptoms of poisoning is jengkol flatulence, nausea, sometimes accompanied by vomiting and unable to defecate. Flowing pain (colic) in size or around the navel and sometimes accompanied by convulsions. Urine jengkol little odor, sometimes mixed with red and white rice as the wash water in the urine, because there are red blood cells and white blood cells and severe intoxication jengkol can not urinate at all because the channel is blocked by urine crystal jengkolat acid.

Poison cassava

The cause of cassava cyanide poisoning is found in both leaves and tubers of cassava. Cyanide would inhibit oxygen transport by red blood cells. poisoning symptoms such as cassava cyanide poisoning is usually nausea, vomiting, dizziness, difficulty breathing and had to draw a deep breath, rapid heartbeat, and then went out and could lead to death.

Toxic fish

Several types of sea fish and freshwater in the internal organs contain toxins that can cause death the victim of poisoning. Toxic is the famous fish packing fish. Body wrapping fish slightly rounded belly is not flat, teeth with jaw growth berendeng together and only separated by a small space in the middle, so that looks like a four teeth. The cause of poisoning in fish is toxic tetrodoksin packaging among neurotoksin (attacking the nerves) is highly toxic and contained in the ovaries and liver. Symptoms of poisoning occur 30 minutes to several hours after eating poisonous fish in the form of a tingling sensation in the mouth, thumbs, fingers and toes, and often followed by numbness in the legs, joint pain, itching, sweating, nausea, vomiting, muscle paralysis, respiratory disrupted and may terminate in death.

Coquille Saint-Jacques, shrimp toxic

Some types of oysters known to contain toxins that attack the nerve (neurotoxin) and these toxins are not destroyed by heat. Symptoms of acute poisoning occur 5-30 minutes after eating shellfish or may also occur 24-48 hours after eating shellfish or shrimp have been poisoned. Symptoms of shellfish poisoning can be seen with a tingling sensation around the mouth, nausea, vomiting, stomach torsion, muscles weaken, the body was paralyzed and could result in death due to respiratory upset.

poisoning food due to heavy metals

Heavy metals in foodstuffs because of pollution at the time of planting, maintenance, storage post-harvest and processing. Also contamination can also occur through the range that contain hazardous metals and the erosion of surface experienced.

Mercury Poisoning compounds (Hg)

Mercury poisoning can occur due to the elimination industrial wastes containing mercury in the sea or rivers and fish, pollutants like living in sea water if the river water is used as a source of drinking water without removing the transformation of mercury so that water can cause a chronic mercury poisoning. Mercury poisoning can also occur through the use of fungicides that are not in conformity with the instructions, so food contamination such as rice, meat, or the use of fungicides in error, because the label is not clear.

Symptoms of poisoning Mercury is a burning sensation in the mouth, metallic taste, lots of drool and thirst, abdominal pain, vomiting, loose stools containing blood, legs of a fast but weak pulse, pale, weak loss of vision, coma and death on the spot.

Copper Poisoning

Copper and brass used widely used in containers or kitchen utensils such as pots, kettle, and the tank to drink. If food acids in the container or processed copper carbonate, copper metal will erode and dissolve in foods that can cause poisoning. Copper as a chemical compound is also used in fungicides and insecticides such as copper and copper sulfate oksiklorida, these compounds can cause toxicity when mixed in food, because the spray is not appropriate instructions that leave much residue in food.

The incubation period is relatively quick one hour or less. Symptoms of copper poisoning are headache, cold sweat, pulse low, sweet taste and smell of metal in the mouth, vomiting, abdominal pain, diarrhea, convulsions and coma.

Arsenic Poisoning

Arsenic is widely used as an insecticide compound which is mixed with arsenic trioxide and oxides pentoksida chromium copper. Arsenic can cause illness due to storage or spraying of insecticides that are not in accordance with the instructions. Arsenic poisoning symptoms usually occur ½ - 1 hour after the arsenic poisoning. But it may also occur within hours, especially if the food poisoning. The symptoms of arsenic poisoning are vomiting, diarrhea and may end by death.

Zinc poisoning

Kitchen utensils made of steel coated with zinc or tin can cause poisoning metals due to erosion and dissolved zinc in foods. incubation period of zinc poisoning approximately one hour. Symptoms of poisoning are headache zinc, drooling, thirst, vomiting and diarrhea.

Poisoning Antimony (Antimony)

antimony poisoning can occur because the cooker is made of metal alloy containing antimony. Foods that contain acid can erode and dissolve the antimony contaminating food. The incubation period of several minutes to several hours. Symptoms resulting of antimony poisoning are headache, vomiting, cramps and fainting.

Cadmium Poisoning

Poisoning food and beverages by cadmium compounds occurs because the surface of food containers lined with cadmium eroded and dissolved in foodstuffs. The incubation period of 1 hour less. The symptoms caused by cadmium poisoning is a pale, vomiting, convulsions, fainting and may be terminated by death.

Fluoride Poisoning

fluoride poisoning can occur because of insecticide residues in food because of the spraying. Insectisida one containing fluoride Na is a mixture of boric acid, dihydrate pentoksida arsenic, sodium dichromate and sodium borate pentahidrat Tetra. The incubation period is about 1 hour or less. cause symptoms of fluoride poisoning pale, vomiting, convulsions, fainting and ends with death.

Cyanide Poisoning

Cyanide poisoning can occur because the material containing silver shine up cyanide and attached to the hand that can contaminate food causing food poisoning. The incubation period of 35 minutes to 6 hours. Symptoms caused by cyanide poisoning include fatigue, cold sweats, nausea, vomiting, diarrhea, possibly ending in death.

Lead poisoning

Lead is used in alloys of metals such as tin, solder, so that the compound widely used insecticides for fruits and vegetables. Use cooking utensils that contain lead can cause poisoning, as erosion and dissolved metals in foodstuffs. incubation period of 30 minutes. Symptoms that may be caused by lead poisoning are headache, vomiting and possible death.

Nitrite poisoning

Nitrite is used other than as preservative in meat and also gives a red color. Nitrite poisoning can occur because of past use of the maximum the use, misuse and accidentally mixed due to neglect and ignorance. Symptoms of nitrite poisoning can be seen with blood pressure suddenly drops, nausea, vomiting, chills, convulsions lips and fingertips turned blue, the collapse and death.

Pesticide residues

Pesticides are widely used to protect plants and cultures, but can cause food poisoning / contamination of food and the environment because of residue left behind. Directly or indirectly, because pesticides can contaminate inhaled through breathing or digestion of food and drinking water. Water pollution can occur because the rest or pesticide spraying swamps or rice fields.

The first symptoms of the patient appeared anxious, headaches, fatigue, muscle spasms and spasms. Could also disrupt the functioning of the brain system that is neurotoxic.

Prevention

There things that must be taken to prevent food poisoning is to use strict hygiene standards. In aesthetics, good food is when the food is prepared must be in a sanitary condition. The purpose of food hygiene is to prevent microbial contamination food causes food poisoning and prevent multiplication of germs that cause food poisoning.
Food poisoning is caused by three sources of rights, the environment, and food ingredients.

Humans

This person must be done to prevent contamination of foods is necessary to wash hands before food processing because bacteria S. aureus can be attached to the surface of the skin.
Proper hand washing can reduce the risk of transfer of Salmonella and Clostridium perfringens from of feces to food. On food companies have rules that require employees to wash their hands after smoking, coughing, sneezing, and after using a handkerchief.

Under the rules of food hygiene, hand sanitation which must be equipped laundry tub with hot water and cold water, soap, nail brush, cloth or hand dryers. In addition, workers should not use jewelry and long nails, must wear protective clothing is always washed regularly, cloth hat, and care health.

Environment

A clean environment to support health, so in addition to the kitchen to monitor cleanliness, processing equipment should always be washed regularly. Washing is best done using a bath containing detergent, water tub Cold disinfectant containing a bath and rinse water. Rinse temperature should be between 77-100 degrees Celsius.

Buildings must be designed with either the wall or floor must be easy to clean, but it must have adequate ventilation.

Food

food handling must be done with caution. Meat (beef, lamb) and poultry should be cooked perfectly to pathogenic bacteria and spores die. Cooking time should be long enough to achieve the temperatures that can damage the bacteria and spores. If food is stored in hot before serving, then the temperature must be above 63 degrees Celsius in order not to reproduce the bacteria. Meanwhile, in a cold dish, temperature is below 10 degrees Celsius until ready to serve.

If hot food will be presented later, it must be cooked quickly before it is placed in the refrigerator. Food should not be directly inserted into the refrigerator because heat moves on other foods stored and bacteria multiply.

Some foods such as canned foods, dry foods should be stored in a refrigerator Because cooling is a method for controlling microbial growth. Nearly all pathogenic bacteria can reproduce with the slow pace at temperatures below 10 oC, because the food was stored in the refrigerator safely.

Meat and fish should be stored in the coldest part of refrigerator and freezer. As for fruits and vegetables to be stored temperatures slightly above the bottom of the refrigerator. Raw foods should be separated by processed foods (which Sudak cooked) for avoid cross contamination of bacteria that cause food poisoning.
Disbursement of frozen foods (fish or meat) must be done carefully what is allowed to thaw frozen foods at low temperature, preferably in the refrigerator. Do not be dissolved in hot water because it encouraged the growth of microbes.

To conduct a thorough investigation is necessary to a survey system well supported by human resources as well as a good laboratory. A survey of willingness to provide significant results if the survey can cause poisoning and confirmed the error handling that cause accidental poisoning that can be used as a guide for improving a process or on the general policy of handling or processing of food to a similar incident does not recur.

Food Poisoning system investigation

Poisoning investigation system is needed to clear the institutions are responsible for the investigation and authority possessed by these institutions and to whom reports should be given. investigation team should be composed a group of people who come from various institutions on the head by a competent person. The team shall obtain information on the objectives, procedures and programs and the importance of investigative techniques must be perfected in order to play the role / functions and during the investigation.

In addition to the team and the institution of rights and responsibilities clear need to develop a good operating procedures and approved by all parties, a reference laboratory with known analytical skills and if necessary, the group of experts as a resource. It is important to establish that, which moves in case of poisoning are reported, which will conduct interviews, which is empowered to take samples a suspected cause of the poisoning, or even to take samples for clinical investigations. In these systems, it should advertising service to provide an appropriate explanation and no buzz on the case of food poisoning. In addition, the investigation should also be published in the form of scientific research in the scientific literature to learning the material.

Investigations in the field

Investigation of food poisoning specially designed to reduce the cause of the poisoning, food poisoning can be caused by the thousands of strains of bacteria and toxins produced by various microbial or chemical material that, intentionally or unintentionally added to a string food production from upstream processes (harvest) and downstream (processing, packaging and so on). In carrying activities of candidates to narrow down the cause of the poisoning is done either through interviews mapun objective analysis of the laboreatorium

Interviews with victims of the poisoning is a strategic step that could lead a team to investigate the cause of most poisoning likely. Therefore, in addition to observing the rules of interviewing techniques to get results effectively as possible, the substance of interviews in the investigation the poisoning should also contain questions that are relevant and can lead to a variety of epidemiological data for analysis as the dominant symptom, time of onset, and type - Types of food consumed in the last 72 hours. Epidemiological analysis and correct interpretation of symptoms of poisoning, time of onset, the type of food processing techniques to understanding which is vulnerable to poisoning a certain contaminants, after an attack rate of specific foods, as well as current knowledge on the types of contaminants are many causes of food poisoning can lead the team to investigate the type of food poisoning suspect and possible causes. In a banquet for example, generally presented a variety of dishes, appetizers or desserts. An interview results should be good 2-5 lead investigator on the type of foods most likely in accordance with symptoms, time of onset and Technology the allegedly food poisoning there.

Investigations in the laboratory

The results of the analysis Interviews good to be an important asset in the implementation of laboratory tests. In fact, the number of samples available in the poisoning Food is often very limited for the purposes of this analysis for several possible causes of the poisoning. Important note here that the cause of the poisoning in the analysis could be obtained if the analysis made against him, except for typical symptoms of poisoning with type of food poisoning known as bongkrekic Tempe, fish, bloated and others. If the analysis is only done for microbes A, for example, it would not conclude that the B-microbial poisoning was the cause. In Europe and the United States, for example, announced today that Campylobacter jejuni is the main cause of food poisoning. Given the complexity of the test bacterial quite high, these bacteria could not be tested in case of poisoning, so that, although the poisoning, but may occur due to C. jejuni in Indonesia can not appear in the results of the investigation.

Understanding cause and type of food poisoning is important, especially when it comes to various pathogens "emerging". For example, if the interview results indicate the possibility of Spore is a bacterium that causes food poisoning result in materials development mature protein, then a more detailed analysis based on the Clostridium perfringens Bacillus cereus, even if they produce spores. If vomiting occurred as main symptoms of food poisoning, with the start of the short duration (less than one hour), then the analysis of bacteria and enterotoxins Staphylococcus aureus or B. cereus is more appropriate.

In the laboratory, important to know the mode of a contaminant microbes in particular the appearance of toxicity. Is this a bacterial infection? Is this bacterium causes intoxicity? Is it necessary to many of these bacteria causing toxicity? This will allow entry only qualitative analysis is adequate or necessary quantitative analysis, and if the analysis of metabolites (toxins) is required. For laboratory analysis should be the use of standard methods of analysis and power analysis of highly qualified to obtain consistent results. Especially due to poisoning germs, it is important using analytical methods approach the nearest target. Forecast for Escherichia coli phase analysis of lactose in a broth example be able to provide the analysis to find E. coli, but this phase also invalidate certain strains of E. Escherichia coli O157: H7, so the state E. coli O157: H7 is suspected to cause toxic effects prediction step, in a broth of lactose should be modified, for example by using antibiotics.

handling samples of food poisoning

Another important thing in the investigation the poisoning is the manipulation of the sample. If the toxin is the cause of chemical poisoning, the compound is generally stable during storage. However, if the microbe is a prime candidate because of intoxication of the proper handling of samples must be performed. This to avoid the "loss" due to poisoning in the analysis because the sample storage at room temperature for example can cause bacteria to grow for another reason as to inhibit the growth of food poisoning. In other circumstances, storage temperatures of freezing can also kill bacteria such as C. jejuni fragile. Foreclosure samples by the police should consider this aspect, because the samples are at room temperature for more than 12 hours may be relevant for microbiological analysis.

Laboratory surveys will be able to give a good picture of what contaminants most likely cause of accidental poisoning. However, often it can be applied due to lack of food samples. In cases like this analysis, the laboratory of clinical samples (vomit, blood, stool victim) to be the only source of laboratory analysis. Regarding the results of interviews, analysis of clinical samples can also be a group of candidates because of "poisoning". methods of epidemiological survey and case-control cohort to be important to determine the cause of the poisoning of candidates. If a specific microbe as the cause of food poisoning suspected, the analysis can become complex because in the stool, for example, can be found in different types of microbes. In such circumstances, further analysis by eg serotyping, ribotyping resistotyping (resistance to certain antibiotics) in the options for the connection of clinical symptoms, the type of food, and type of bacteria strains most likely to cause poisoning,

Investigations on the location of the cause of the food processing poisoning

Under ideal conditions, the results can be maximum investigasiu where the relationship between clinical symptoms, types of microbes in food samples or clinical samples accordingly. The survey confirmed the results like that, needs to investigate more advanced up / power facilities of this system. Analysis of treatment is to make reconstruction on the way including food poisoning was the cause of the poisoning produced in place. Using data from laboratory tests conducted by the investigation document the process, staff and practices that happens can be done about a scenario in which stage and why hazardous materials (chemical or microbial) may be present in food. This information is important to be able to improve suatru step or procedure in the industry Food and food industry as well.

Closing

To write these lines, we know that the investigation of intoxication is not something easy job, but a complex level of work of a very high difficulty. In case of poisoning, asking the media often results in poisoning of intoxication, which of course will not receive a satisfactory answer because the survey measures to answer the question correctly. It is therefore important for the government to have a reliable team of well-resourced investigation, the system of good cooperation with the parties to give priority mail shipping and samples poisoned with the police for the treatment of poisoning can be carried out sampling and the publicist of the team that can continue to provide a transparent explanation to the public publications scientific and poisoning was learning materials for the food industry and researchers.

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