 Foodborne illness

OR

 Foodborne disease
OR

 Food poisoning
 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. food infection 2. food intoxication

 Food infection  Food intoxication

refers to the presence refers to the ingestion

of bacteria or other of toxins contained
microbes which infect within the food,
the body after including bacterially
consumption. produced exotoxins
 B. 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.

 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.
 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
 Streptococcus
 Vibrio cholerae,
 Shigella spp.
 Escherichia coli,
 Salmonella

 Others:-
 Campylobacter jejuni (periodontitis)
 Clostridium perfringens, the "cafeteria germ
 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

 Bacillus cereus

Viruses
 Viral infections

 Enterovirus
 Hepatitis A
 Hepatitis E
 Norovirus
 Rotavirus
 Parasites
 Most foodborne parasites are  Protozoa:
zoonoses.  Giardia lamblia
 Platy helminthes: other free-living
 Diphyllobothrium sp. amoebae
 Tenia solium
 saginata  Entamoeba histolytica

 See also: Tapeworm and

Flatworm
 Nematode:

 Ascaris lumbricoides
 Global Impact
In modern times,
Rapid globalization of food production
& trade

has increased the potential likelihood of food

contamination.

Many outbreaks of foodborne diseases that

were once contained within a small
community
may now take place on global dimensions.
 It is difficult to estimate the global
incidence of foodborne disease,

 but it has been reported that in the

year 2000

about 2.1 million people died from

diarrhoeal diseases.


 Many of these cases have been
attributed to contamination of
food and drinking water.

 Additionally, diarrhoea 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.
 Botulism poisoning
Staphylococcal Salmonellas
poisoning poisoning

Boil Mastitis

shami kebab
canned foods
Biryani
Milk & milk products

Home made cheese

Everywhere in Nature Meat

Men & Animals
skin, Nose & throats
Common agent of Boil & - Nature Preserved Foods
pyogenic Infection - Poultry
-Farm Animals Preserved Foods
Cows (Mastitis) involving Egg, Egg products, Meat Home made cheese
Milk & milk products ( shami kebab, Biryani, canned foods (Tin)
chicken Tikka) Vacuum packed food
Low acid foods
 Staphylococcal Salmonellas Botulism
poisoning poisoning poisoning
( common Form ) ( common Form ) ( Rare )
But Most serious

1. Agent Staphylococcal 1.S.Typhi Clostridium

Aureus Botulinium
2.S.Paratyphi
A, B, E type
Others:
Typhi murium
Relatively heat stable Enteritidis
Cholera- suis Heating 100 C for
Resistant- Boiling 30 few minutes
minutes

2. source Everywhere in Nature - Nature Preserved Foods

Men & Animals - Poultry Home made cheese
skin, Nose & throats -Farm Animals canned foods ( Tin)
Common agent of Boil & Egg, Egg products, Meat Vacuum packed food
pyogenic Infection
( shami kebab, Biryani, Low acid foods
Cows (Mastitis) involving
chicken Tikka)
Milk & milk products
Urine & faeces of Rats

3. Incubation 1 – 6 Hours 12 -24 Hours 12 – 36 Hours

Period
 Staphylococcal Salmonellas Botulism
poisoning poisoning poisoning

5. Toxin performed in Causative Org: Exotoxin absorbed

Food ( Heat resistant ) multiply in from Gut
Pathogenesis Ingested after taking Intestine Via Blood—
Food
/ Mechanism Ac: Enteritis & peripheral Nerve
Act on Intestine & CNS colitis synapses—Block
release of
Acetylcholine
Acute onset of vomiting Onset generally sudden Diplopia, Ptosis,
6. Cl / Findings With chills, Fever, Blurring of vision
Abd: cramps & Diarrhea Nausea, Vomiting Muscle weakness
Profuse watery Diarrh: Dysphagia,
Blood & mucus (If severe)
(Lasts 2-3 days ) Quadriplegia, Paralysis
of Resp: Muscles
Fever --- Rarely Mortality About 1%

7. Treatment B- lactamase Ciproflaxacin Antitoxin

Penicillin Chloramphenicol Guanidine Hcl
Cephalosporin Active Immunization
Co trimoxazole
vancomycin Resp: support
Amoxycillin
Trimethoprim
Adequate Food Inspect Adequate Food cooking
8.Prevention Cleanliness
Septic Animals condemned Proper sterilization
Frequent Hand washing Septic Food be condemned
Discard swollen cans
Aseptic Management of proper cooking
Boiled properly
Lesions

Chopping boards (clean)

 Symptoms
 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
 Prevention
 Proper handling, preparation
and food storage
 Practice good hygiene like washing hands
before eating and preparing food or properly
wash the knife or cooking utensils before
and after using them
 Do not expose the food-cover them properly
 Eat well-cooked food (salmonella can be
killed in high temperature)
DR: NAJEEB MEMON