Buletin USAMV-CN, 62/2006 (231-236) ISSN 1454-2382 ENVIRONMENTAL INFLUENCE ON SOME TOXIC INFECTIONS BURST Gavrilescu Elena, Ionica Lungu, B. F. Gavrilescu University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Str., 200585 Craiova gavrilescu_elena@yahoo.com Key words: toxic infection, additives, food, polluted environment, quality, assurance, responsibility. Abstract. Alimentary toxic infection (ATI) are acute diseases with digestive manifestation in the large majority of cases as a result of consume of contaminated food with some microbial species and/or their toxins. This paper is a study elaborated by taking in observation a number of 780 cases with diagnostic alimentary toxic infection at The Clinic Hospital “Victor Babe”, Craiova – Infectious Diseases Clinic, during 01.01.2002 – 31.12.2005 as well as a study witch analysis the daily consume of additives enhanced foods by students and pupils. A quantitative and qualitative retrospective and prospective analyses of these patients was undertaken using the clinical observation papers as databases, the hospitalization register and a research study on a group of 32 students from the first year in Faculty of Medicine and Pharmacies, Craiova. All gathered data were statistical interpreted. The following conclusions were obtained: ATI are diseases witch sporadically or epidemical emerge after the consumption of contaminated aliments with some bacteria and their toxins; because it is almost impossible to avoid the consumption of products witch contain alimentary additives, there is necessary to update the Romanian laws, accordingly with the OMS standards; there must be take into account the current standards regarding the content and quantity of additives, and their keeping must be verified by the responsible organisms. INTRODUCTION Periodically we are under alert because of a new alimentary disease namely the alimentary toxic infection, a direct consequence of alimentary products witch present a risk for the health. Although, the alimentary risk are less numerous then in past times. Alimentary security of aliments must be a major problem of lucidity and responsibility. In order to regain the consummators thrust, there must be identified and classified the risks, each of the key factors in the alimentary chain becoming fully responsible of its own contribution to the public health impact. The major risks are currently regarded of having animal food source. The germs implied in ATI are in their great majority of multiple microbial species origin, as are: Sallmonella, Shigella, Eserichia, Proteus etc. The disease manifests itself because of the over uncontrolled multiplication in aliments and also as a consequence of the toxins they liberate. The toxic infections are morbid states and they appear due to toxic chemical substances witch forms in the body of food or in the human body. In risk assessment, control institutions have limited power, almost the full responsibility for health quality being in the production field and also to the blame is on the producing sector and into the distribution areas. The products and the fabrication ways are a two level check-up system: the first one is the self control mechanism of the producer or processor and the second one is the state.