Food borne
Illnesses
Biochem 2300 Presentation
Terisha Thackeray
Definition
 A disease that has been carried or
transmitted to humans through a
contaminated food source!
 The food can be contaminated by many
different microorganisms.
 Parasites
 Bacterium
 Virus
 Pathogens
Who is at Risk?
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Pregnant women
Very young
Very old
Sick or malnourished
People with weakened immune systems
Types of Illnesses!
Food borne Infections:
 Salmonella
 E.Coli
 Hepatitis A
 Shigellosis
 Perfringens food Poisoning
Types of Illnesses cont.
Food Intoxications:
 Botulism
 Staphylococcal food
poisoning
Food Safety Levels!
Frequently Unsafe Foods
 Raw Milk and Milk Products
 Raw or undercooked meat,
poultry, seafood and eggs
Food Safety Levels cont.
Occasionally Unsafe Foods:
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Soft Cheeses
Salad Bar Items
Unwashed berries or grapes
Sandwiches
Hamburgers
Airline Food
Food Safety Levels cont.
Rarely Unsafe Foods:
 Peeled Fruit
 High-sugar Foods
 Steaming Hot Foods
Now lets look at a few
of the different food
borne illnesses!
Salmonella
Where is it found?
 In the intestines of animals. Therefore it
makes the food and environments
contaminated with animal waste
susceptible as growing ground for this
bacteria.
Salmonella cont.
Symptoms
 Nausea
 Vomiting
 Abdominal cramps
 Headache
 Diarrhea
Show up 8-72 hours after being infected.
Can last up to 8 days!
Staphylococcal Food
Poisoning
Where is it Found?
 Bacteria is most commonly found on our
skin, in infected cuts or pimples, and in
our nose and throats.
 Hand contact, improper food handling
and coughing or sneezing usually help
spread the bacteria. Most common
mode of transmission is from boils or
abscesses on the skin.
Staphylococcal cont.
Symptoms are restricted to the intestinal tract
so they include:
 Abdominal cramps
 Nausea
 Diarrhea
 Vomiting
 Prostration
Staphylococcal cont.
~Facts~
 It is caused by an enterotoxin excreted in
foods!
 Staphylococci grow over the broad temp. range
of 8-45 degrees C.
 Ham is particularly susceptible because the
staphylococci can tolerate high salt levels.
 Bacteria does not normally grow in human
intestines because of the competition by other
organisms.
 Investigators must use other means to test for
staph. Rather than the regular stool samples.
Botulism
Scary Facts!!!
 Botulism is the most dangerous food borne
intoxication in humans.
 Clostridium botulinum produces a toxin so
powerful that one pint of the pure material
could eliminate the entire world population.
 One ounce would be able to kill the entire
population of the United States.
Botulism cont.
Where is it found?
 The spores are found in the intestines of
humans, fish, birds and barnyard
animals.
 The enterotoxin is most commonly found
in the environment of jars and cans. This
is where the toxin is produced from its
germination to vegetative bacilli.
Botulism cont.
Symptoms:
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Blurred vision
Slurred speech
Difficulty swallowing and chewing
Labored breathing
Flaccid paralysis of limbs and muscles
Botulism cont.
Symptoms cont.
 The toxin penetrates nerve endings and
inhibits the release of the neurotransmitter
acetylcholine between the muscle and nerves.
 There is a failure of the diaphragm and rib
muscles, leading to respiratory paralysis
 Leads to death within a day or two!
Botulism cont.
~Facts~
 Treatment consists of having to administer large doses
of specific antibodies called antitoxins.
 Food linked to botulism include, mushrooms, olives,
salami and sausages.
 The botulism toxin is also used by scientists on a more
practical level. In minute doses it can relieve a number
of movement disorders! Botox as the toxin is called,
can be used to treat misalignment of the eyes. Also it
can be used to relieve stuttering, uncontrolled blinking
and spastic closure of the anal and urinary sphincter.
These are a few of the
many different food
borne illnesses!
Now, lets take a look
at how we can protect
ourselves from them!
How to keep yourself safe!
There are four simple rules that need to be
followed when trying to prevent food
borne illnesses!
 Keep a clean and safe kitchen
 Avoid cross-contamination
 Keep hot foods hot
 Keep cold foods cold
In The News!
~Calgary Herald June 11/04~
 Cilantro, the spice used in making salsa
and other spicy dishes, contains a potent
compound that kills the bacteria most
commonly responsible for food
poisoning.
 Researchers say this tasteless antibiotic
could eventually be used as a
preventative food additive to many
strains of salmonella.
Be careful and be safe,
or you could be as sick
as a …
Is there anything I have
missed and you have
questions about??