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Foodborne illness
OR
Foodborne disease
OR
Food poisoning
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is any illness resulting from the
Ingestion of food or Drink.
Contaminated with
Living bacteria
or
Other toxins
or
Inorganic chemical
substances
& poisons from
Plants & animals
Types of food poisoning
A.
Bacterial Food poisoning
B. Non- Bacterial Food poisoning
A. Bacterial Food poisoning
1.
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food infection
Food infection
refers to the presence
of bacteria or other
microbes which infect
the body after
consumption.
2. food intoxication
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Food intoxication
refers to the ingestion
of toxins contained
within the food,
including bacterially
produced exotoxins
Bacteria and bacterial toxins
B.
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Non- Bacterial Food poisoning
By chemicals:E.g:Arsenic
Cu sulphate
Mercury
Cadmium
Pesticides
Sea foods
Certain plants
fertilizers
CAUSES:
 improper handling,
 preparation,
 or food storage.
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During its production
Growing , Harvesting,
Processing, Storing, Shipping or
Preparing
large variety of toxins that affect the environment
chemicals
pesticides or medicines in food and
naturally toxic substances like poisonous mushrooms.
Good hygiene practices
before,
during,
& after food preparation
can reduce the chances of contracting an illness.
Common Food borne Bacteria
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There is a general consensus in the
public health community that
Regular hand-washing is one of the
most effective defenses against the
spread of foodborne illness.
common bacterial food borne
pathogens are:
Staphylococcus
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Streptococcus
Vibrio cholerae,
Shigella spp.
Escherichia coli,
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Salmonella
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Others:-
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Campylobacter jejuni (periodontitis)
Clostridium perfringens, the "cafeteria germ
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Exotoxins
In addition to disease caused by direct bacterial
infection, some food borne illnesses are caused by
exotoxins which are excreted by the cell as the
bacterium grows. Exotoxins can produce illness
even when the microbes that produced them have
been killed.
Clostridium botulinum
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Bacillus cereus
Viruses
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Hepatitis A
Norovirus
Rotavirus
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Parasites
Protozoa:
Giardia lamblia
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Entamoeba histolytica
Global Impact
In modern times,
Rapid globalization of food production
& trade
has increased the potential likelihood of food
contamination.
Many outbreaks of food borne diseases that
were once contained within a small
community
may now take place on global dimensions.
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It is difficult to estimate the global
incidence of food borne disease,
but it has been reported that in the
year 2000
about 2.1 million people died from
diarrhoeal diseases.
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Many of these cases have been
attributed to contamination of
food and drinking water.
Additionally, diarrhea is a major
cause of malnutrition in infants
and young children.
Even in industrialized countries, up to 30%
of the population of people have been
reported to suffer from food borne diseases
every year.
Temperatures control
 Most types of pathogenic bacteria can grow in temperature
from 41ºF to 140ºF (5ºC to 60ºC) which called temperatures
danger zone (TDZ),
 To prevent bacteria from growing, we must set the
refrigerator temperature not higher than 39ºF (4ºC).
 Refrigerator must not be too full, as Cold air must circulate
to keep food safe.
High-risk food
Bacteria grow and multiply on some types of food
more easily than on others. The types of foods
which bacteria prefer include:
• meat
• poultry
• dairy products
• eggs
• seafood
• cooked rice
• cooked pasta
• prepared salads and pasta salads
• prepared fruit salads
People at high risk
Elderly People
Babies
People with Chronic diseases
Pregnant
Women
Botulism poisoning
Staphylococcal
poisoning
Everywhere in Nature
Men & Animals
skin, Nose & throats
Common agent of Boil &
pyogenic Infection
Cows (Mastitis) involving
Milk & milk products
Salmonellas
poisoning
- Nature
- Poultry
-Farm Animals
Egg, Egg products, Meat
( shami kebab, Biryani,
chicken Tikka)
Preserved Foods
Home made cheese
canned foods (Tin)
Vacuum packed food
Low acid foods
Staphylococcal
poisoning
Salmonellas
poisoning
Botulism
poisoning
( common Form )
( common Form )
( Rare )
But Most serious
1. Agent
Staphylococcal
Aureus
Relatively heat stable
Resistant- Boiling 30
minutes
2. source
Everywhere in Nature
Men & Animals
skin, hair, Nose & throats
Common agent of Boil &
pyogenic Infection
Cows (Mastitis) involving
Milk & milk products
Bakery products, Salads,
Macroni.
3. Incubation
Period
1 – 6 Hours
1.S.Typhi
2.S.Paratyphi
Others:
Typhi murium
Enteritidis
Cholera- suis
Clostridium
Botulinium
A, B, E type
Heating 1000 C for
few minutes
- Nature
- Poultry
-Farm Animals
Egg, Egg products, Meat
( shami kebab, Biryani,
chicken Tikka)
Urine & feces of Rats
Preserved Foods
Home made cheese
canned foods ( Tin)
vegetables , Fruits &
salted fishes,
Vacuum packed food
Low acid foods
12 -24 Hours
12 – 36 Hours
Staphylococcal
poisoning
Salmonellas
poisoning
Botulism
poisoning
5.
Pathogenesis /
Mechanism
Toxin performed in
Food ( Heat resistant )
Ingested after taking
Food
Act on Intestine & CNS
Causative Org:
multiply in
Intestine
Ac: Enteritis &
colitis
Exotoxin absorbed
from Gut
Via Blood—
peripheral Nerve
synapses—Block
release of
Acetylcholine
6. Cl / Findings
Acute onset of vomiting
Onset generally sudden
With chills, Fever,
Nausea, Vomiting
Profuse watery Diarrh:
(Lasts 2-3 days )
Mortality About 1%
Diplopia, Ptosis,
Blurring of vision
Muscle weakness
Dysphagia,
Quadriplegia, Paralysis
of Resp: Muscles
Abd: cramps & Diarrhea
Blood & mucus (If severe)
Fever ---
Rarely
7. Treatment
B- lactamase
Penicillin
Cephalosporin
vancomycin
Ciproflaxacin
Chloramphenicol
Co trimoxazole
Amoxycillin
Trimethoprim
Antitoxin
Guanidine Hcl
Active Immunization
Resp: support
8.Prevention
Cleanliness
Frequent Hand washing
Aseptic Management of
Lesions
Adequate Food Inspect
Adequate Food cooking
Proper sterilization
Discard swollen cans
Septic Animals condemned
Septic Food be condemned
proper cooking
Boiled properly
Chopping boards (clean)
Staphylococcus aureus
It is commonly found on the skin , hair ,
noses and throats of people and animals.
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It can multiply quickly at room
temperature and produce a toxin
that causes Food poisoning
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Source ;
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Salads, macaroni
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Bakery products, cream pies,
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Milk and dairy products,
16-Mar-16
Salmonella
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one of the most common causes of food poisoning.
Symptoms last 4-7 days without treatment.
 Salmonella is killed by cooking and pasteurization,
 But it can contaminate the food processing area and
transmitted to another food item.
Source
Raw poultry and eggs
 Undercooked poultry and meat
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27
16-Mar-16
Clostridium perfringens
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One of the most common spore forming
bacteria causing food poisoning.
When food prepared in large quantities and
kept long time before serving it cause
infection
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IP
6-24 hours
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Outbreaks usually linked to institutions
(hospitals, school cafeterias, and prisons).
Sources
28
such
as Beef and Poultry
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16-Mar-16
Bacillus cereus
It is type of bacteria that produces toxins.
(diarrheal toxin, emetic toxin)
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IP
1-6 hours
Source :
 Soil, and in raw, dried and processed foods
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Symptoms of food poisoning
General symptoms
Fever, chills, malaise , aches, swollen
lymph nodes
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Salmonella typhi,
Upper GIT signs
Nausea, vomiting, abdominal pain,
diarrhea &
 S. aureus and its toxins
 B. cereus and its toxin
31
16-Mar-16
Lower GIT signs
Lower abdominal cramps & diarrhea :
 Clostridium perfringens,
 Bacillus cereus
 Salmonella, Shigella,
Neurological signs
Visual disturbances, vertigo
& paralysis
Clostridium botulinum
32
16-Mar-16
Symptoms
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Nausea
Abdominal pain
Vomiting
Diarrhea
Gastroenteritis
Fever
Headache
Fatigue
Treatment
The main treatment for food poisoning is
putting fluids back in the body (rehydration)
through an IV and by drinking.
 Do not eat solid food while
nauseous or vomiting but
drink plenty of fluids.
 Anti-vomiting and diarrhea
medications
Antibiotics
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The WHO Golden Rules for Safe Food
Preparation
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1. Choose foods processed for safety
2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked
foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect foods from insects, rodents, and other
animals
10. Use safe water
Safe Preservation of Food
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Refrigeration
Drying
Canning (Tin)
Salting
Pickling
Smoking
Chemicals (Sugar, salts, Citric acid, Benzoic
acid)
Prevention& Control
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(A)Food Sanitation:
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5.
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(B) Refrigeration
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7. Surveillance (Lab: Analysis)
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Food/ Meat Inspection
Personal Hygiene
Medical Inspection of Food handlers.
Food handling Technique (Golden rules).
Sanitary improvements.
Health Education
Strategies to prevent food poisoning
1.
Keep hands and nails clean
We need to:
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wash hands and nails thoroughly with
warm, running water and soap
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dry hands thoroughly
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cover cuts and infections
on hands
Keeping the kitchen clean
When cleaning plates and equipment, we need to:
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scrape and rinse off surface food
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wash in clean, soapy water
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rinse in clean water
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air dry where possible
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if drying immediately, use only a clean, dry towel.
Pest control and animals
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stop pests such as cockroaches and mice coming into the area
where food is kept
discourage pests by not leaving food or dirty dishes out on the
benches
keep animals out of the kitchen.
Handling food safely
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avoid preparing food when sick or feeling unwell
keep raw meats, poultry and seafood
separated from cooked food and food to be eaten
raw
protect food in the refrigerator by placing in
covered
containers or covering with plastic wrap
use clean equipment, plates or containers to prevent
contamination of cooked food
use clean equipment, rather than hands, to pick up
food
wear clean clothes or a clean apron
wash fruit and vegetables to be
eaten raw under running water.
FOOD POISONING PRECAUTIONS (same as in Urdu)
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Always wash your hands with an antibacterial soap before eating
something because food poisoning is mostly caused by germs.
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Especially wash your hands after using the wash room. This will not
only help you prevent liver disorders but you also remain safe from
skin infections.
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Drink mineral water.
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If drinking mineral water isn’t possible, boil the water before you
drink it because one reason of food poisoning is polluted water.
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Avoid stale food; always eat fresh and hygienic food because stale and
unhygienic food can be a cause of liver disorders.
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Eat fresh fruits and vegetables: always wash the fruit and vegetables
before eating because the fruits brought from the market are kept
open in polluted areas and they contain a lot of germs.
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Always use home frozen ice; avoid using ice brought from the market
as this ice is not frozen by filtered water.
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Spicy and unhygienic bites can ruin your stomach! Avoid them!
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Do not freeze meat for more than two days. The meat frozen for more
than two days not only loses its proteins but is also hazardous for
health.
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Food poisoning and other stomach disorders are caused due to
unhygienic food.