Lab tests confirm traces of organophosphate and Rattex after food poisoning cases in Gauteng

Traces of organophosphate and Rattex pellets have been identified in some edible items taken for laboratory investigation after food poisoning cases in Gauteng.

Last week, the department expressed concern over a surge in the number of food poisoning cases affecting children, particularly in townships, informal settlements and hostel (TISH) communities.

According to the department, 207 food poisoning cases affecting children had been reported across Gauteng since the beginning of February, resulting in 10 deaths.

The Ekurhuleni district recorded the most incidents with 119 cases and four deaths, followed by Johannesburg with 40 cases. Tshwane had 31 cases resulting in three deaths, while the West Rand district had 14 cases and Sedibeng district three cases and three deaths.

Department spokesperson Motalatale Modiba said in most food poisoning cases when environmental health practitioners conducted investigations, they found no leftovers of suspected food at the source, especially if at home.

“However, among the few food items that were taken for laboratory investigation, traces of organophosphate were identified and in other cases, Rattex pellets were identified by the investigation team,” he said.

Modiba said most cases among children were linked to the consumption of snacks such as potato chips, biscuits and sweets.

However, he said in other cases patients fell sick after eating meals at home.

After an environmental health team conducted investigations to trace where the products came from, a few establishments were visited to assess compliance.

Dr Cathelijn Zeijlemaker, a family physician and medical director of Netcare Medicross, said young school-going children were particularly susceptible to food poisoning.

“According to the World Health Organisation (WHO), children are at a higher risk because their immune systems are still developing, making it harder for them to fight off harmful bacteria and viruses that cause foodborne illnesses. Children's bodies are not as adept at combating infections as those of adults, making them more vulnerable to food poisoning. Additionally, young children produce less stomach acid, which is less effective in killing harmful pathogens or germs that enter their digestive systems.”

Among the most common pathogens are Salmonella, E. coli, and Norovirus. These pathogens often enter dairy products, undercooked meats, and improperly washed fruits and vegetables. They can spread from person to person or through faecal-oral contact
— Dr Cathelijn Zeijlemaker

She said bacteria, viruses and parasites that contaminate food and water were the primary culprits behind food poisoning in children.

“Among the most common pathogens are Salmonella, E. coli and Norovirus. These pathogens often enter dairy products, undercooked meats and improperly washed fruits and vegetables. They can spread from person to person or through faecal-oral contact.

“When infected, they cause excessive loss of bodily fluids, which young children cannot cope with. Improper food handling and storage can also lead to contamination. For example, cross-contamination can occur when raw meat juices come into contact with ready-to-eat foods. To protect children, it’s crucial for parents and caregivers who handle food to understand these risks,” she said.

Zeijlemaker said identifying food poisoning in children can be challenging because they often cannot clearly describe their symptoms or thirst, and obtaining a reliable medical history can be difficult.

Also, symptoms often resembled those of other illnesses.

“Common symptoms, however, include loss of appetite, nausea, vomiting, diarrhoea, pain or cramps in the abdomen, decreased urination, and fever. These symptoms can appear within hours of consuming contaminated food and may last a few days. Water requirements for adequate hydration differ by age, with infants and children exhibiting a higher risk of becoming dehydrated than adults if they are not offered sufficient water.”

According to Zeijlemaker, the younger the child the higher the risk of complications from food poisoning due to their increased risk of dehydration compared to adults.

“One must be vigilant for signs of dehydration, such as dry mouth, decreased urination, and lethargy (tiredness), which can occur due to vomiting and diarrhoea. If a child exhibits symptoms of dehydration, persistent vomiting, fatigue, abnormal behaviour, high fever, blood in the stool, quick breathing, or a rash, it is essential to seek medical attention as soon as possible,” she said.

Modiba said there was a notifiable medical conditions surveillance system (online and real-time notification) to notify districts and provinces about food poisoning cases.

If a child exhibits symptoms of dehydration, persistent vomiting, fatigue, abnormal behaviour, high fever, blood in the stool, quick breathing, or a rash, it is essential to seek medical attention as soon as possible.
— Zeijlemaker

“All health facilities have treatment protocols on the management of food poisoning including organophosphate poisoning. Healthcare facilities have sufficient suppliers for the treatment of food poisoning cases,” he said.

Modiba said food poisoning was a medical emergency and if suspected, the patient should be taken to the nearest healthcare facility and drink water to reduce the risk of dehydration.

Zeijlemaker said treatment for food poisoning primarily focuses on managing symptoms and preventing dehydration.

“Oral rehydration solutions are effective in replacing lost fluids and electrolytes, especially in young children. In severe cases, intravenous fluids may be necessary.”

Zeijlemaker said prevention started at home. With proper education and due care the risk of foodborne illnesses can be reduced and children kept safe.

She said practising good hand hygiene had proved to reduce food poisoning.

“Children must be taught to wash their hands regularly from an early age. Understanding the risks and symptoms of food poisoning can help caregivers take prompt action. It is equally important to educate children about safe food practices. The role of schools in preventing foodborne illnesses is important. They should adhere to strict food safety guidelines and educate children about the importance of hygiene.”

Anyone experiencing symptoms of diarrhoea, fever, nausea or vomiting should book an appointment with a doctor or clinic and avoid working with food, Zeijlemaker said.

Modiba said factors contributing to food poisoning include food prepared in a dirty environment or where hygiene standards are compromised, expired food, fake food items and the use of chemicals for pest control at home such as organophosphate (halephirimi) or Rattex increases the risk of food contaminated with chemicals.

“The other issue that in the long-term contributes is the growing presence of illegal dumping areas which fosters an environment for pests and rodents which lead to the need for people to use pesticides, ultimately resulting in the problem we are now dealing with,” he said.

The department advised people to: