PowerPoint Presentation

Food Borne Disease

Prepared BySHARJIL MAHMOODChittagong Veterinary & Animal Science UniversityKhulshi, Chittagong, Bangladesh REPRESENTED BY: NABILA AKTER NUSRAT JAHAN KAFIL UDDIN NURUN NAHAR S M F JINNAH SHARJIL MAHMOOD

CONTENTS:ObjectivesWhat is food borne diseasesClassification of food borne diseaseCauses of food borne diseaseContaminants & their consequenceEpidemiology & transmissionPeople at riskPrevention & control

Objectives Be able to:Explain what food borne illness isClassify food borne illnessExplain the dangers of food borne illnessExplain why young children are at risk for food borne illnessesIdentify some of the most important causes of food borne illnessIdentify key practices for preventing food hazards from contaminating food

Food borne diseases:

Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. The etiology of Food-borne diseases:

Food-borne diseases are those diseases that are the result of exposure to pathogenic microorganisms, such as bacteria, viruses and parasites, which tend to have acute effects on human health. However chronic, and in some cases acute, food-borne illness may also be caused by the presence of various chemical substances including residues of pesticides and veterinary drugs, unlawful food additives, mycotoxins, bio toxins and radionuclides that enter the food intentionally or unintentionally. The problems :Due to consumption of contaminated food and its detrimental effect on human health .

6Observations of FBD

WHO estimates that one in three people worldwide suffer from a food-borne disease every year, 1.8 million die from severe food and waterborne diarrhea ,related illness Most of these illnesses are due to microorganisms and chemical contaminants, which may occur naturally or be introduced at some point along the food chain. Campylobacter and Salmonella species account for over 90% of all reported cases of bacteria related to food poisoning worldwide.As most cases of food borne disease are not reported, the true dimension of the problem is unknown. Today food safety is one of WHOs top eleven priorities

7Dangers of food borne disease Individual :Loss of family income Medical expenses Cost of special dietary needs Death or funeral expense Establishment :Loss of customers and salesIncrease insurance premiumsLowered employee moraleIncrease employee turn overFood safety and security

The World Food Summit, organized by FAO in 1996, recognized that access to safe food is in itself an element of food security, The World Health Assembly Resolution on Food safety from May 2000 stated that : 1. Everyone should have the right to an adequate supply of safe, nutritious food , 2. Encourages WHO member states to implement and keep national and, when appropriate, regional mechanisms for food borne disease surveillance 3. Governments should take the necessary steps to ensure the availability of safe food for all in order to sustain the health and economic development of their people.

9CLASSIFICATION of FOOD BORNE DISEASEFood borne infection: caused due to the-Entrance of pathogenic microorganisms contaminating food into the body.Body reacts by raising temperature e.g.- feverLonger incubation period.Food borne intoxications: Caused by consumption of food containing bio-toxicants, metabolic products, poisonous substance

10Reservoir of PathogenContamination of foodViral or Parasitic infection

Growth of pathogenic bacteria

InfectionIntoxicationToxicoinfectionFood+ Live cellsFood +ToxinInvasive InfectionEVENTS OF FOOD BORNE DISEASESMycotoxin11Main causes of food borne disease

Cross Contamination - occurs when microorganisms are transferred from one surface or food to another.

Time temperature abuse Happens when the food is exposed to Temperature Danger Zone (41F - 140F) for more than 4 hrs.

Poor personnel hygiene Food handlers are carriers of disease causing bacteria. Food service personnel can contaminate food

Types of Food Contaminants

Biological Contaminants: A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins ,Mushroom toxins Chemical Contaminant :A chemical substance that can cause food borne illness. Substances normally found in restaurant Examples: Toxic metals, Pesticides Physical Contaminants: Any foreign object that accidentally find its way into food Examples: Hair, Staple wire, Dust

BIOLOGICAL CONTAMINANTSBacterialViralFungalParasiticBotulismE-coli infectionSalmonellosisShigellosisListeriosisStaphylococcal IllnessHepatitis-ANorwalk virusRota virusYeastMoldGiardiasisCyclosporiasisTrichonosis

DISEASES CAUSED BY BACTERIA

Botulism (*spore forming)

Bacteria : Clostridium Botulinum Anaerobic bacteria Organism produce a neurotoxin, Type of illness: Bacterial intoxication Onset time : 12-36 hrs. Symptoms : Dizziness , double vision, difficulty in breathing and swallowing Food Sources : Improperly canned foods, vacuum packed, Refrigerated foods

E- Coli Infection Bacteria : Escherichia coli Produce Shiga Toxin , a poisonous substance Facultative anaerobic bacteria Type of Illness : Bacterial Infection Onset time : 3-8 days Symptoms : Bloody diarrhea followed by kidney failure Food Sources : undercooked ground beef, unpasteurized apple juiceundercooked fruits and vegetables, raw milk, dairy products

Listeriosis Bacteria : Listeria Monocytogenes Facultative anaerobic bacteriaAbility to survive in high salt foods, and can grow at refrigerated temperature. Type of Illness : Bacterial Infection Onset time : 3- 70 days Symptoms : headache, stiff neck, confusion, loss of balance, dangerous for pregnantFood Sources: Raw milk, meat, refrigerated ready to eat foods ,soft cheeses

Salmonellosis Bacteria : Salmonella bacteria Facultative anaerobic bacteria Fecal contamination Type of Illness : Bacterial infection Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting Food Sources: soil, insects, raw meat, fish, eggs, raw salad dressing, sliced fruits & vegetables

Shigellosis Bacteria : Shigella bacteria Facultative anaerobic bacteria Comes from human intestines, polluted water, spread by flies and food handlers Type of Illness : Bacterial infection Symptoms : Diarrhea, fever, abdominal cramps, dehydration Food Sources : foods that are prepared by human contacts, salads,ready to eat meats pasta salads, lettuce etc. Staphylococcal illnessBacteria : Staphylococcus aureus Facultative anaerobic bacteria. Can grow in cooked or safe foods that are re-contaminated Commonly found in human skin, hands, hair, nose and throat. Can grow in high salt or high sugar, and lower water activity Type of Illness : Bacterial intoxication Symptoms : nausea, vomiting, abdominal cramps, headaches Food Sources: Foods that are prepared by human contacts Left over, meat,eggs, egg products, potato salad, salad dressings

DISEASEs CAUSED BY VIRUS

Hepatitis A Virus : Hepto Virus or a Hepatitis A virus Found in human intestinal and urinary tract and contaminated water Symptoms : Fever, fatigue, headache, nausea, stomach pain, vomiting, jaundice Incubation time: 2-10 months after contaminated food and water is consumed Food sources : Oyster, raw vegetables

Norwalk Virus Virus : Norwalk virus Symptoms : Nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever Food Sources : Contaminated water, shellfish from contaminated water, contaminated fruits and vegetables

Rota Virus Virus : Cause diseases like rota virus gastroenteritis It is the leading cause of severe diarrhea among infants and children. Symptoms : vomiting, low grade fever, watery diarrhea Transmission : person to person spread through contaminated hands

DISEASE CAUSED BY FUNGI

Molds Individual mold cells are microscopic, they grew quickly and they become visible Molds spoil foods, causing discoloration, and unpleasant smell Mold produce toxins, some of which relate to cancer and cause allergies Aflatoxin can cause liver disease Although the cells and spores can be killed by heating to 140F for 10 minutes, the toxins are heat stable and are not destroyed

Yeast Like molds, yeast can cause food spoilage Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the presence of yeast Discard any foods that has the evidence of yeast

DISEASE CAUSED BY PARRASITES

Cyclosporiasis Parasite : Cyclospora cayetanisis Symptoms : infections that infect the small intestines, Watery diarrhea, Loss of appetite , Bloating, Stomach cramps , Nausea , Vomiting , Low grade fever Food Sources : Berries, lettuce, fresh herbs

Giardiasis Parasite: Giardia doudenalis A single cell microorganism called protozoa

Symptoms: diarrhea, stomach cramps, nausea

Food Sources: undercooked pork

Trichonosis Parasite : Trichiniella spiralis This parasite looks like a small, hairy round worm Symptoms :Nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues around the eyes, muscle stiffness, death Food Sources: Undercooked pork and sausages, Ground meats contaminated through meat grinders

32DISEASE CAUSED BY TOXIN

Depending on originBacterial toxins MycotoxinsZootoxinsPhytotoxinsDefinition :Toxin are toxicants or poisonous substance or produced by living organism and generally not well defined chemically

34Some organisms & their toxins OrganismToxinBacteriaBotulinum toxin, Staphylococcus toxin

FungiAfalatoxin, Mycotoxin, Ochratoxin, Patulin

Toxic algae

Okadaic acidNatural toxinsHistamine, GlycoalcoloidsToxin can not be destroyed by cookingToxin characteristicsNon replicative (Most are proteinaceous)Non transmittable (human to human)NonvolatileColorlessOdorlessTastelessMost are stable at standard conditions

Agent: Aspergillus flavusAfalatoxin B1, B2, G1, G2 (B1 is the most common)Toxicity: 0.5-10 mg/kg Diseases: Liver cancer, chronic hepatitis, jaundice, cirrhosis Cause acute toxicity, and potentially death Food sources: Peanuts and peanut butter, tree nuts such as pecans corn, wheat oil seeds such as cottonseed

AflatoxinAgent: Aspergillus ochraceusTolerable weekly intake 120ng/kg (EFSA)Has genotoxic and teratogenic effectsToxicity: No documented acute toxicity in humansFood sources: Soy beans, coffee beans, grapes, peanuts, cereals

OchratoxinAgent: Aspergillus clavatus, Penicillium expansumProvisional maximum tolerable daily intake 0.4g/kgRelatively heat stable and not destroyed by pasteurizationToxicity: No documented acute toxicityFood sources : Apple and apple juice, Pears, grapes, bilberries may affect, Sweet cider

PatulinPHYSICAL CONTAMINANT Definition: A physical contaminant is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product.Example: Glass, metal, wood, stone, plastic, bone, bullet, jewelry, string, wire clip, hair,insects, gums, rodent droppingSymptoms: Nausea and vomiting, Diarrhea, Headache, fever and dizziness, Chest painSources : Raw materials, processing equipment, employee practice

CHEMICAL CONTAMINANTSDefinition: Toxic substances and any other compounds that may render a food unsafe for consumption.Types: Three typesNaturally occurring: Pyrrolizidine Alkaloids, Phytohemagglutinin, polychlorinated biphenylIntentionally added: Preservatives (nitrite, sulfating agent), color additivesUnintentionally added:Secondary direct and indirect E.g. lubricants, sanitizers, paint Agricultural chemicals E.g., pesticides, fungicides, fertilizers, Toxic elements and compounds E.g. lead, zinc, mercury*, cyanide

Epidemiology & transmission

42EpidemiologyMany foodborne illnesses are not recognized or go unreported for a variety of reasons:First, routine surveillance may not detect a mild foodborne illness.second, some of the same pathogens that cause foodborne illness can also be transmitted in water or from person to person.Lastly, some pathogens are emerging and are not yet identifiable or able to be diagnosed. Considering these factors, the above listed number of illnesses, hospitalizations and death may be obsolete.43TransmissionTransmission of foodborne pathogens occurs via the oral route. How those pathogens contaminate food can vary based on the organism, its reservoir, food handling/processing, and cross-contamination prior to serving.Some organisms rely on a human reservoir, such as Norwalk-like virus, Shigella, Campylobacter. Others have an animal reservoir such as Campylobacter, Salmonella, E. coli , Listeria, andToxoplasma.

44TransmissionContamination can occur at several points along the food chainOn the farm or in the fieldAt the slaughter plantDuring processingAt the point of saleAt home

45Figure 1: Significant ingredients associated with bacterial agents implicated in FBD outbreak

Figure 2: Significant ingredients associated with chemical agents implicated in FBD outbreak

Figure 3: Significant ingredients associated with viral & parasitic agents implicated in FBD outbreak

Figure 4: Significant ingredients associated with unknown agents implicated in FBD outbreak

1. Infants02. Pregnant womenPeople with a higher risk forfood borne illness include...

03.Young children04.Older adult

05. Immuno-compromised individuals are usually at the greatest risk for these illnesses.

Morbidity and Mortality Due to Food Borne DiseaseIn the United States there are as many as 33 million cases of food borne illness which are responsible for an estimated 9 thousand deaths annually. In 2012, the Food Net program identified 19,500 infections, including 4,500 hospitalizations and 68 deaths Continue It frequently occurs in children or young people than adults.

Diarrheal disease is one of the major public health problems in Bangladesh.

Around 70 percent of cases are considered either food borne or water borne. 52Key recommendationsfor food safety The 2005 USDA Dietary Guidelines give fiveKey Recommendations for food safety.

Clean hands, food-contact surfaces,fruits and vegetables. RECOMMENDATION 1: CLEAN

Wash your hands! Hand washing is the most effective way to stop the spread of illness.How to wash handsWet hands with warm water.Soap and scrub for 20 seconds.Rinse under clean, running water.Dry completely using a clean cloth or paper towel.

Wash hands after Using bathroom orchanging diapersSneezing, blowing nose & coughingTouching a cut or open soreHandling foodHandling petsAND before ...

Clean during food preparationWash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.

Avoid spreading bacteriaUse paper towels or clean cloths to wipe up kitchen surfaces or spills.

Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.

Recommendation 2: SEPARATESeparate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

Use different cutting boards Use one cutting boardfor fresh produce and a separate one for raw meat, poultry and seafood.Use clean platesNEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

Recommendation 3: COOKCook foods to a safe temperature to kill microorganisms.

Cook chicken and turkey (whole birds, legs, thighs & wings) to 165 F.

Cook beef, lamb and veal steaks and roasts to 160F for medium doneness (145 for medium rare).

Recommendation 4: CHILLChill perishable foods promptly and defrost foods properly.

The Two-hour ruleRefrigerate perishable foods within two hours at a refrigerator temperature of 40F or lower. Foods include: Meat, poultry, fish, eggs, tofuDairy productsPasta, rice, cooked vegetablesFresh, peeled/cut fruits and vegetables

DANGER ZONEOn a hot day (90F or higher), food should not left out for more than one hour.Bacteria multiply rapidly between 5-60C

Recommended refrigerator & freezer temperatures Set refrigerator at 40 F or below.

Set freezer at 0 F.

Recommendation 5: AVOID...Raw (unpasteurized) milk or milk products

Raw or partially cooked eggs and foods containing raw eggs

Raw and undercooked meat and poultry

Unpasteurized juices

Raw sprouts

Overall case-fatality ratio for Hep-A is 1.8% among adultsSalmonella causes 2-4 million illnesses per year.

6.5-33 million FBI cases each year.

E. coli causes about 21,000 cases each year

Campylobacter cause 1-6 million cases per yearAflatoxin causes liver failure & death up to 40% .

71THANK YOU72