Post on 14-Dec-2015
Foodborne illnessFoodborne illness
OROR
Foodborne diseaseFoodborne disease
OROR
Food poisoningFood poisoning
is any is any illness resulting from the resulting from the Ingestion of food or Drink.Ingestion of food or Drink.
Contaminated withContaminated with Living bacteria orLiving bacteria or Other toxins or Other toxins or Inorganic chemical Inorganic chemical
substancessubstances & poisons from& poisons from
Plants & animalsPlants & animals
Types of food poisoningTypes of food poisoning
A. Bacterial Food poisoningA. Bacterial Food poisoning
B. Non- Bacterial Food poisoningB. Non- Bacterial Food poisoning
A. A. Bacterial Food poisoningBacterial Food poisoning
Food infectionFood infection
refers to the presence refers to the presence of bacteria or other of bacteria or other microbes which infect microbes which infect the body after the body after consumption.consumption.
Food intoxicationFood intoxication
refers to the ingestion refers to the ingestion of toxins contained of toxins contained within the food, within the food, including bacterially including bacterially produced exotoxinsproduced exotoxins
1. food infection1. food infection 2. food intoxication2. food intoxication
Bacteria and bacterial toxins
B. B. Non- Bacterial Food poisoningNon- Bacterial Food poisoning
By chemicals:-By chemicals:- E.g:- E.g:- ArsenicArsenic Cu sulphateCu sulphate MercuryMercury Cadmium Cadmium PesticidesPesticides Sea foodsSea foods Certain plantsCertain plants fertilizersfertilizers
CAUSES: CAUSES: improper handling, improper handling, preparation, preparation, or food storage. or food storage.
largelarge variety of toxins variety of toxins that affect the environmentthat affect the environment chemicalschemicals
pesticides or medicines in food pesticides or medicines in food and and naturally toxic substances like poisonous mushrooms.naturally toxic substances like poisonous mushrooms.
Good Good hygiene practices practices before,before, during, during, & after food preparation& after food preparation can reduce the chances of contracting an illness.can reduce the chances of contracting an illness.
During its productionGrowing , Harvesting, Processing, Storing, Shipping or Preparing
Common Food borne BacteriaCommon Food borne Bacteria
There is a general consensus in the There is a general consensus in the public health community that public health community that
Regular hand-washingRegular hand-washing is one of the is one of the most effective defenses against the most effective defenses against the spread of foodborne illness.spread of foodborne illness.
commoncommon bacterial food borne bacterial food borne pathogens are:pathogens are:
Staphylococcus Staphylococcus Streptococcus Vibrio cholerae, , Shigella spp.spp. Escherichia coli, ,
SalmonellaSalmonella
Others:-Others:- Campylobacter jejuni ( (periodontitis))
Clostridium perfringens, the "cafeteria germ, the "cafeteria germ
ExotoxinsExotoxins In addition to disease caused by direct bacterial In addition to disease caused by direct bacterial
infection, some food borne illnesses are caused by infection, some food borne illnesses are caused by exotoxins which are which are excreted by the cell as the by the cell as the bacterium grows. Exotoxins can produce illness bacterium grows. Exotoxins can produce illness even when the microbes that produced them have even when the microbes that produced them have been killed.been killed.
Clostridium botulinumClostridium botulinum
Bacillus cereus
VirusesViruses
Hepatitis A Norovirus Rotavirus
ParasitesParasites Protozoa::
Giardia lambliaGiardia lamblia
Entamoeba histolyticaEntamoeba histolytica
Global ImpactGlobal Impact
has increased the potential likelihood of has increased the potential likelihood of food contaminationfood contamination. .
Many outbreaks of food borne diseases that Many outbreaks of food borne diseases that were once contained within a small were once contained within a small communitycommunity
may now take place on global dimensions.may now take place on global dimensions.
Rapid globalization of food production Rapid globalization of food production & trade& trade
In modern times,In modern times,
It is difficult to estimate the global It is difficult to estimate the global incidence of food borne diseaseincidence of food borne disease,,
but it has been reported that in the but it has been reported that in the year 2000 year 2000
about 2.1 million people died from about 2.1 million people died from diarrhoeal diseasesdiarrhoeal diseases. .
Many of these cases have been Many of these cases have been attributed to attributed to contamination of contamination of food and drinking waterfood and drinking water..
Additionally, diarrhea is a major Additionally, diarrhea is a major cause of malnutrition in infants cause of malnutrition in infants and young children.and young children.
Even in industrialized countries, up to Even in industrialized countries, up to 30%30% of the population of people have been of the population of people have been reported to reported to suffer from food borne diseases suffer from food borne diseases every year.every year.
Temperatures controlTemperatures 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 foodHigh-risk foodBacteria grow and multiply on some types of food Bacteria grow and multiply on some types of food
more easily than on others. The types of foods more easily than on others. The types of foods which bacteria prefer include: which bacteria prefer include:
• • meat meat
• • poultry poultry
• • dairy products dairy products
• • eggs eggs
• • seafood seafood
• • cooked rice cooked rice
• • cooked pasta cooked pasta
• • prepared salads and pasta salads prepared salads and pasta salads
• • prepared fruit salads prepared fruit salads
People at high riskPeople at high risk
Elderly People
Babies
Pregnant Women
People with Chronic diseases
Staphylococcal Staphylococcal poisoningpoisoning
Salmonellas Salmonellas poisoningpoisoning
Botulism poisoningBotulism poisoning
Everywhere in NatureEverywhere in Nature
Men & Men & AnimalsAnimals skin, Nose & throatsskin, Nose & throatsCommon agent of Boil & Common agent of Boil & pyogenic Infectionpyogenic InfectionCows (Mastitis) involving Cows (Mastitis) involving Milk & milk productsMilk & milk products
- Nature- Nature - Poultry- Poultry -Farm Animals-Farm AnimalsEgg, Egg products, Meat Egg, Egg products, Meat ( shami kebab, Biryani, ( shami kebab, Biryani, chicken Tikka)chicken Tikka)
Preserved FoodsPreserved FoodsHome made cheeseHome made cheesecanned foods (Tin)canned foods (Tin)Vacuum packed foodVacuum packed foodLow acid foodsLow acid foods
Staphylococcal Staphylococcal poisoningpoisoning( common Form )( common Form )
Salmonellas Salmonellas poisoningpoisoning( common Form )( common Form )
Botulism Botulism poisoningpoisoning( Rare )( Rare )
But Most serious But Most serious
1. Agent1. Agent Staphylococcal Staphylococcal AureusAureus
Relatively heat stableRelatively heat stable
Resistant- Boiling 30 Resistant- Boiling 30 minutesminutes
1.S.Typhi1.S.Typhi
2.S.Paratyphi 2.S.Paratyphi
Others:Others:Typhi muriumTyphi murium
EnteritidisEnteritidis
Cholera- suisCholera- suis
Clostridium Clostridium BotuliniumBotulinium
A, B, E typeA, B, E type
Heating 100Heating 10000 C for C for few minutesfew minutes
2. source2. source Everywhere in NatureEverywhere in Nature
Men & Animals Men & Animals skin, hair, Nose & skin, hair, Nose & throatsthroats
Common agent of Boil & Common agent of Boil & pyogenic Infectionpyogenic Infection
Cows (Mastitis) involving Cows (Mastitis) involving
Milk & milk productsMilk & milk products
Bakery products, Salads, Bakery products, Salads, Macroni.Macroni.
- - NatureNature
- Poultry- Poultry
-Farm Animals-Farm Animals
Egg, Egg products, Meat Egg, Egg products, Meat ( shami kebab, Biryani, ( shami kebab, Biryani, chicken Tikka)chicken Tikka)
Urine & feces of RatsUrine & feces of Rats
Preserved FoodsPreserved Foods
Home made cheeseHome made cheese
canned foods ( Tin) canned foods ( Tin) vegetables , Fruits & vegetables , Fruits & salted fishes, salted fishes, Vacuum packed foodVacuum packed food
Low acid foodsLow acid foods
3. Incubation 3. Incubation PeriodPeriod
1 – 6 Hours1 – 6 Hours 12 -24 Hours12 -24 Hours 12 – 36 Hours12 – 36 Hours
5.5.
Pathogenesis / Pathogenesis / MechanismMechanism
Toxin performed in Toxin performed in Food ( Heat resistant ) Food ( Heat resistant ) Ingested after taking Ingested after taking FoodFood
Act on Intestine & CNSAct on Intestine & CNS
Causative Org: Causative Org: multiply in multiply in IntestineIntestine
Ac: Enteritis & Ac: Enteritis & colitiscolitis
Exotoxin absorbed Exotoxin absorbed from Gutfrom Gut
Via Blood—Via Blood—peripheral Nerve peripheral Nerve synapses—Block synapses—Block release of release of AcetylcholineAcetylcholine
6. Cl / 6. Cl / FindingsFindings Acute onset of vomitingAcute onset of vomiting
Abd: cramps & DiarrheaAbd: cramps & Diarrhea
Blood & mucus (If severe)Blood & mucus (If severe)
Fever --- RarelyFever --- Rarely
Onset generally Onset generally suddensudden
With chills, Fever, With chills, Fever, Nausea, VomitingNausea, Vomiting
Profuse watery Diarrh:Profuse watery Diarrh:
(Lasts 2-3 days )(Lasts 2-3 days )
Mortality About 1%Mortality About 1%
Diplopia, Ptosis, Diplopia, Ptosis, Blurring of visionBlurring of vision
Muscle weakness Muscle weakness Dysphagia, Dysphagia, Quadriplegia, Paralysis Quadriplegia, Paralysis of Resp: Musclesof Resp: Muscles
7. Treatment7. Treatment B- lactamaseB- lactamase
PenicillinPenicillin
CephalosporinCephalosporin
vancomycinvancomycin
CiproflaxacinCiproflaxacin
ChloramphenicolChloramphenicol
Co trimoxazoleCo trimoxazole
AmoxycillinAmoxycillin
TrimethoprimTrimethoprim
AntitoxinAntitoxin
Guanidine HclGuanidine Hcl
Active ImmunizationActive Immunization
Resp: supportResp: support
8.Prevention8.Prevention CleanlinessCleanliness
Frequent Hand washingFrequent Hand washing
Aseptic Management of Aseptic Management of LesionsLesions
Adequate Food InspectAdequate Food InspectSeptic Animals condemned Septic Animals condemned Septic Food be condemned Septic Food be condemned proper cookingproper cooking
Boiled properlyBoiled properly
Chopping boards (clean)Chopping boards (clean)
Adequate Food cookingAdequate Food cooking
Proper sterilizationProper sterilization
Discard swollen cansDiscard swollen cans
Staphylococcal Staphylococcal Salmonellas Salmonellas BotulismBotulism poisoningpoisoning poisoning poisoning poisoningpoisoning
Staphylococcus aureusStaphylococcus aureus
It is commonly found on the It is commonly found on the skin , hair ,skin , hair ,
noses and throats of people and animalsnoses and throats of people and animals.. It can multiply quickly at roomIt can multiply quickly at room
temperature and produce temperature and produce a toxina toxin
that that causes Food poisoningcauses Food poisoning
Source ;Source ; Salads, macaroni Salads, macaroni Bakery products, cream pies,Bakery products, cream pies,
Milk and dairy products, Milk and dairy products,
Apr 18, 202326
SalmonellaSalmonella one of the most common causes of food poisoning. one of the most common causes of food poisoning. Symptoms last 4-7 days Symptoms last 4-7 days without treatment.without treatment. SalmonellaSalmonella is is killed by cooking and pasteurization, killed by cooking and pasteurization, But it can But it can contaminate the food processing area contaminate the food processing area and and
transmitted to another food item.transmitted to another food item.
SourceSource Raw poultry and eggsRaw poultry and eggs Undercooked poultry and meat Undercooked poultry and meat
Apr 18, 202327
Clostridium perfringensClostridium perfringens One of the most common One of the most common spore forming spore forming
bacteria bacteria causing food poisoning.causing food poisoning.
When food prepared in large quantities and When food prepared in large quantities and kept long time before serving it cause kept long time before serving it cause infectioninfection
IPIP 6-24 hours 6-24 hours
Outbreaks usually linked to institutions Outbreaks usually linked to institutions (hospitals, school cafeterias, and prisons). (hospitals, school cafeterias, and prisons).
SourcesSources such as such as Beef Beef andand Poultry Poultry Apr 18, 202328
Bacillus cereusBacillus cereusIt is type of bacteria that produces toxins. It is type of bacteria that produces toxins.
(diarrheal toxin, emetic toxin)(diarrheal toxin, emetic toxin)
IP 1-6 hoursIP 1-6 hours
Source :Source : Soil, and in raw, dried and processed foodsSoil, and in raw, dried and processed foods
29
Symptoms of food poisoningSymptoms of food poisoning
General symptomsGeneral symptomsFever, chills, malaise , aches, swollen Fever, chills, malaise , aches, swollen
lymph nodeslymph nodes SalmonellaSalmonella typhi, typhi,
Upper GIT signsUpper GIT signsNausea, vomiting, abdominal pain, Nausea, vomiting, abdominal pain,
diarrhea &diarrhea & S. aureus S. aureus and its toxinsand its toxins B. cereusB. cereus and its toxin and its toxin
Apr 18, 202331
Lower GIT signsLower GIT signsLower abdominal cramps & diarrhea :Lower abdominal cramps & diarrhea : Clostridium perfringens,Clostridium perfringens, Bacillus cereusBacillus cereus Salmonella, ShigellaSalmonella, Shigella, ,
Neurological signsNeurological signsVisual disturbances, vertigoVisual disturbances, vertigo
& paralysis & paralysis
Clostridium botulinumClostridium botulinumApr 18, 202332
SymptomsSymptoms
NauseaNausea Abdominal painAbdominal pain VomitingVomiting DiarrheaDiarrhea GastroenteritisGastroenteritis FeverFever Headache Headache FatigueFatigue
TreatmentTreatment The main treatment for food poisoning is The main treatment for food poisoning is
putting fluids back in the body putting fluids back in the body (rehydration) (rehydration) through an IV and by drinking. through an IV and by drinking.
Do not eat solid food Do not eat solid food while while nauseous or vomiting but nauseous or vomiting but drink plenty of fluids.drink plenty of fluids. Anti-vomiting and diarrhea Anti-vomiting and diarrhea medications medications AntibioticsAntibiotics
The WHO Golden Rules for Safe Food The WHO Golden Rules for Safe Food PreparationPreparation
1. Choose foods 1. Choose foods processed for safetyprocessed for safety 2. 2. Cook Cook food thoroughlyfood thoroughly 3. 3. Eat Eat cooked foods cooked foods immediatelyimmediately 44. . Store Store cooked foods cooked foods carefullycarefully 5. 5. Reheat Reheat cooked foods cooked foods thoroughlythoroughly 6. 6. Avoid contact between Avoid contact between raw foods and cooked raw foods and cooked
foodsfoods 7. 7. Wash hands Wash hands repeatedlyrepeatedly 8. Keep all kitchen surfaces meticulously 8. Keep all kitchen surfaces meticulously cleanclean 9. 9. Protect foods Protect foods from insects, rodents, and other from insects, rodents, and other
animalsanimals 10. Use 10. Use safe watersafe water
Safe Preservation of FoodSafe Preservation of Food
RefrigerationRefrigeration DryingDrying Canning (Tin)Canning (Tin) Salting Salting PicklingPickling SmokingSmoking Chemicals Chemicals (Sugar, salts, Citric acid, Benzoic (Sugar, salts, Citric acid, Benzoic
acid)acid)
Prevention& ControlPrevention& Control (A)Food Sanitation:(A)Food Sanitation:
1. Food/ Meat Inspection1. Food/ Meat Inspection 2. Personal Hygiene2. Personal Hygiene 3. Medical Inspection of Food handlers.3. Medical Inspection of Food handlers. 4. Food handling Technique (Golden rules).4. Food handling Technique (Golden rules). 5. Sanitary improvements.5. Sanitary improvements. 6. Health Education6. Health Education
(B) Refrigeration(B) Refrigeration
7. Surveillance (Lab: Analysis)7. Surveillance (Lab: Analysis)
1.1. KeepKeep hands and nails clean hands and nails clean
We need to:We need to:
wash hands and nails wash hands and nails
thoroughly with warm, thoroughly with warm,
running water and soaprunning water and soap
dry hands thoroughlydry hands thoroughly
cover cuts and infections cover cuts and infections
on handson hands
Strategies to prevent food Strategies to prevent food poisoningpoisoning
When cleaning plates and equipment, we need to:When cleaning plates and equipment, we need to: scrape and rinse off surface foodscrape and rinse off surface food wash in clean, soapy waterwash in clean, soapy water rinse in clean waterrinse in clean water air dry where possibleair dry where possible if drying immediately, use only a clean, dry towel.if drying immediately, use only a clean, dry towel.
Pest control and animalsPest control and animals stop pests such as cockroaches and mice coming into the area stop pests such as cockroaches and mice coming into the area
where food is keptwhere food is kept discourage pests by not leaving food or dirty dishes out on the discourage pests by not leaving food or dirty dishes out on the
benchesbenches keep animals out of the kitchen.keep animals out of the kitchen.
Keeping the kitchen Keeping the kitchen cleanclean
avoid preparing food when sick or feeling unwellavoid preparing food when sick or feeling unwell keep raw meats, poultry and seafood keep raw meats, poultry and seafood
separated from cooked food and food to be eaten rawseparated from cooked food and food to be eaten raw protect food in the refrigerator by placing in covered protect food in the refrigerator by placing in covered
containers or covering with plastic wrapcontainers or covering with plastic wrap use clean equipment, plates or containers to prevent use clean equipment, plates or containers to prevent
contamination of cooked food contamination of cooked food use clean equipment, rather than hands, to pick up fooduse clean equipment, rather than hands, to pick up food wear clean clothes or a clean apronwear clean clothes or a clean apron wash fruit and vegetables to be wash fruit and vegetables to be
eaten raw under running water.eaten raw under running water.
Handling food Handling food safelysafely
FOOD POISONING PRECAUTIONS (same as in Urdu)FOOD POISONING PRECAUTIONS (same as in Urdu) Always wash your hands with an antibacterial soap before eating Always wash your hands with an antibacterial soap before eating
something because food poisoning is mostly caused by germs.something because food poisoning is mostly caused by germs. Especially wash your hands after using the wash room. This will not Especially wash your hands after using the wash room. This will not
only help you prevent liver disorders but you also remain safe from only help you prevent liver disorders but you also remain safe from skin infections.skin infections.
Drink mineral water.Drink mineral water. If drinking mineral water isn’t possible, boil the water before you If drinking mineral water isn’t possible, boil the water before you
drink it because one reason of food poisoning is polluted water.drink it because one reason of food poisoning is polluted water. Avoid stale food; always eat fresh and hygienic food because stale and Avoid stale food; always eat fresh and hygienic food because stale and
unhygienic food can be a cause of liver disorders.unhygienic food can be a cause of liver disorders. Eat fresh fruits and vegetables: always wash the fruit and vegetables Eat fresh fruits and vegetables: always wash the fruit and vegetables
before eating because the fruits brought from the market are kept before eating because the fruits brought from the market are kept open in polluted areas and they contain a lot of germs.open in polluted areas and they contain a lot of germs.
Always use home frozen ice; avoid using ice brought from the market Always use home frozen ice; avoid using ice brought from the market as this ice is not frozen by filtered water.as this ice is not frozen by filtered water.
Spicy and unhygienic bites can ruin your stomach! Avoid them!Spicy and unhygienic bites can ruin your stomach! Avoid them! Do not freeze meat for more than two days. The meat frozen for more 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 than two days not only loses its proteins but is also hazardous for health.health.
Food poisoning and other stomach disorders are caused due to Food poisoning and other stomach disorders are caused due to unhygienic food. unhygienic food.