AYURVEDIC ASPECT OF BACTERIA AND BACTERIAL FOOD POISONING

Bacterial Food Poisoning’ is a common name given to predominantly gastro-intestinal infections which arise after the consumption of food or drink that is contaminated with disease-causing bacteria. Over 250 organisms are known to cause food borne illnesses. Ayurveda is an ancient medical science & has described the food poisoning indirectly in the form of Anna Vishaktata. The aims of present study are to collect, elaborate, evaluate & discuss the Bacteria and Bacterial Food Poisoning in aspect of Ayurveda. In Ayurveda there are so many words are used for bacteria like invisible krimi, Vaikaric krimi, Agantuj, Rakshasa, Bhut and Pisacha directly, indirectly. In the 19th century Acharya Gannath Sen translate the word bacteria in the form of Jeevanu which is causative factor for many diseases. The infectious food poisoning which may be due to ingestion of food/water contaminated with poisons of Agantuj (pathogens including bacteria) is also found in Ayurveda. The infectious disease is given under Aupasargik Vyadhi & Epidemiology is elaborated under the heading of Janapadadhwansa in Ayurveda. The utilization of unhygienic utensil, uncooked, semi cooked food, decomposed meats etc. are the causes of food poisoning as per Ayurveda which is similar as described in Modern Medicine. There are abundant of herbal, mineral and herbo-mineral ayurvedic drug useful for bacterial food poisoning which having significant in vitro antibacterial efficacy on enteric pathogens. The method described for the prevention in Ayurveda is equally important as Modern Medicine with some addition