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8/4/2019 Food Borne Disease Presentation Final
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SUBMITTED BYDIPTI SUGANDH
AND
NARINDER KAUR
(M.TECH FBT)
03/09/2010Semester I
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Food Borne Diseases
FOOD INTOXICATION FOODINFECTION
Chemical or natural toxinproduced by micro organism (also
called as exotoxin)causes disease
Incubation period is shorter
Most prevelant symptoms: nausea
and vomiting
Staphylococcus aureus,
Clostridium perfringens, and
Clostridium botulinum
Micro organism itself grow insidethe body and causes disease
Incubation period is longer
Most prevelant symptoms:
diarrhea, stomach cramps, fever
and chills
Salmonella, Enteropathogenic
E.coli, Listeria monocytogenes,
Shigella, Vibrio parahaemolyticus,
Norwalk Viruses, and Hepatitis A
It is the illness caused due to ingestion of food contaminated with
pathogens.
There are two types of food borne diseases:
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--Reference from Modern Microbiology by Jay 7thedition, Springer 2005
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FOOD BORNE INFECTION Illness caused when the pathogenic organism is
ingested and it grow in body thus causing damage.
They are caused by viable, multiplyingmicroorganisms that invade the Gastrointestinal Tract.
Submitted byDIPTI SUGANDH
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ORGANISM CHARACTERISTIC SOURCE OFCONTAMINATION
DISEASE
Salmonella Present in fecal matter inhuman and animalsGram negative bacteriaFacultative anaerobe Optimum growth conditions:pH 4 and 37 degree Celsius.
Drinking water andfood contaminated
with feces. Also,
Poultry, eggs,unpasteurized milk.
Vegetables grown infields exposed tosewage, pollutedcontaminated
irrigation water
Enteric fever,gastroenteritis,septicemia
Escherichiacoli
Generally Present in Gut Florabut enteropathogenic strains
enter through food Gram Negative rodsProduce endotoxinsOptimal temperature forgrowth- 37 degree celsiusand pH 4.5-8
Travelers
diarrhoea, acute
gastroenteritis inchildren
Shigella Gram negative rodFacultative anaerobeProduce enterotoxins (shigatoxin), a neurotoxinCannot penetrate the
intestinal wallOptimum temperature for
Shigellosis(bacillarydysentery)Diarrheacontaining blood,
pus, mucus
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SALMONELLA Genus: Enterobactericeae
Species: Salmonella
Have 2500 serotypes
Grouped based on on antigenic patters of Somaticantigen (O), Flagellar antigen (H) and Capsular antigen (Vi).
Two subspecies : S.enterica and S.bongori
Infections caused by salmonella are
Enteric Fever ( typhoid and paratyphoid fever) Gastroentritis
Septicemia
Can be destroyed by ionizing radiation, pasteurization andfreezing
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Reference -Food Borne Microbial Pathogens by Arun.K.Bhunia, Foodscience text series, Springer 2008
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Invasion of Salmonella in the Host
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List of few serovars with their pathway of
invasion
SEROVAR NAME HUMAN DISEASE PATHWAY OFINVASION
S.paratyphi Enteric (paratyphoid)fever or Gastroentritis
M cells and dendriticcells
S.Typhimurium Gastroentritis,septicemia, or focalinfection
M cells, dendritic cells
S.Cholerasius Enteric fever or
Gastroentritis
M cells , dendritic cells
and membrane ruffling
S.Typhi Enteric (typhoid) fever M cells and dendriticcells
S.enteritidis Gastroentritis Membrane ruffling
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ENTERIC FEVER GASTROENTRITIS SEPTICEMIA
Incubation time 1 weekto 1 month
Incubation time 12-24hrs
Symptoms appear in 1-2
weeks:High fever, anorexia,chills,convulsions,delerium
Symptoms appear in 6-24 hrs:
Fever, bloody or non bloodydiarrhoea, abdominal pain andsometimes vomitingSymptoms persist for 2-3 days
Symptoms:
High fever, chills, rapidbreathing and heartrate, red spots on body(petechiae) .
Diagnosis:ELISA, Dot blot immunoassay ,Nucleic acid based assays such as RT-PCR can be used for detection.
Widal test for is specifically used for detection of typhi and paratyphi.
Treatment:
Flouroquinolone is mosteffective.Prevention: Liveattenutated Oral Vaccineavailable
Treatment : It is self limiting
hence no antibiotics are given. Butto prevent systemic infectionchloramphenicol can be given.
Treatment:
Ampicillin orchloramphenicol
Even after treatment canlead to secondary infection.
Disease lasts for 2-5 days withoutmedication
Recurrent infection canlead to damage of
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Recent outbreak of Salmonella enteritidis From May 1- August 25, 2010 was reportedin eggs in the U.S by the Centre of Disease Control and Prevention.
Ref : http://www.cdc.gov/salmonella/enteritidis/
OUTBREAK
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PrecautionsA few simple precautions can reduce the risk of food borne diseases:
Hands should be washed before preparing food and people suffering from diarrheal illness shouldavoid food preparation as this can spread salmonella, shigella , Ecoli.
CLEAN: Fresh fruits and vegetables should be rinsed in running tap water to remove visible dirt andgrime, Also the outermost leaves of a head of lettuce or cabbage should be discarded. This is becausebacteria can grow well on the cut surface of fruit or vegetable. Care should be taken to not
contaminate these foods while slicing and the cut produce should be avoided to be left at roomtemperature for many hours.
SEPARATE: Avoid cross-contaminating foods by washing hands, utensils, and cutting boards afterthey have been in contact with raw meat or poultry and before they touch another food. Cookedmeat should be put on a clean platter, rather back on one that held the raw meat.
COOK :meat, poultry and eggs thoroughly. Using a thermometer to measure the internaltemperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. For
example, ground beef should be cooked to an internal temperature of 160o
F. Eggs should be cookeduntil the yolk is firm.
CHILL: Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are notgoing to be eaten within 4 hours. Large volumes of food will cool more quickly if they are dividedinto several shallow containers for refrigeration.
REPORT: Suspected food borne illnesses should be reported immediately to the local healhdepartment. The local public health department is an important part of the food safety system.
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References: Text book ofFood Borne diseases by Dean.O.Oliver,
Academic Press, 1990
Food science text series,Modern Food Microbiology byJames.N.Jay, 7th edition Springer 2005
Food Science text series, Food Borne MicrobialPathogens by Arun.k.Bhuniya, Springer, 2008
Tata McGraw Hill Publishing company Limited,Textbook of Microbiology by M.Pelczar, 5th edition,2005
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FOOD BORNE INTOXICATION
Refers to ingestion of toxins contained within the food
including bacterially produced exotoxins, which can happen
even when the microbe which produced the toxin is no longer
present or is not able to cause the infection
Bacterial intoxication: exotoxins produced by bacteria are
responsible for causing illness
Non bacterial intoxication: presence of harmful chemicals like
fertilizers, pesticides etc. causes illness
Submitted by:
Narinder Kaur
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CAUSES OF FOOD INTOXICATION Presence of bacterium in the water.
The staples for the food might arrest toxins.
Food coaches may have a few infective diseases.
Some animals like dogs, rats might pollute the food.
Advisedly human blending toxins in the food. e.g. In spices etc.
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MECHANISM OF ACTION
Intake of contaminated food
Incubation period delay between intake of contaminated food and appearance of
first symptom of illness
Ranges from hours to days depending upon type and quantityof food intake
Incubation period of 1-6 hrs shows infection by a bacterialtoxin or chemical rather than by live bacteria
During the incubation period, microbes pass through thestomach into the intestine, attach to the cells lining the
intestinal walls, and begin to multiply there. Some types ofmicrobes stay in the intestine, some produce a toxin that isabsorbed into the bloodstream, and some can directly invadethe deeper body tissues. The symptoms produced depend onthe type of microbe
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MICRO ORGANISMS & THEIR SOURCE,SYMPTOMS & PREVENTION
OF FOOD INTOXICATION
Micro
organism
Char
acteri
stics
source Food
containing
micro
organism
symptoms prevention
Staphylococ
cus aureus
Heat
stable
Domestic
animals;
cuts,
scratches,
boils,
pimples of
the skin
Prefer pH
above 4.5, so
found in acid
juices like
tomatoes,
citrus juices,
pickles etc,
headache,
nausea,
vomiting,
stomach
cramps,
diarrhea
1. As it grows well
in rang e 40-
140F, so food
should be cooled
below or heated
above this range
2. Keep cuts, sorescovered and
avoid hand
contact with
cooked food
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Micro
organism
Characteris
tics
source Food
containing
microorganism
symptoms prevention
Clostridium
botulinm
Anaerobe,
heat
resistant
spore,
produces
toxins b/w
38F-118F
Soil,
water,
sewage,
intestine
s of
human
and
animals
Grow
above pH
4.6, so
meats and
most
vegetables
contain it
fatigue, dizziness,
headache,
vomiting,
diarrhea, nausea,
acute indigestion
followed by
constipation,
vision, difficulty
swallowing or
speaking. Throat
constriction and
muscle paralysis
come in
the final stages,
followed by death
due tosuffocation,
use an
approved
processing
time and
temperature
when home
canning
food.
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Staphylococcusaureus Introduction: Widespread and relatively frequent; one of the principal acutefood intoxications in North America.
About 30% of the people are believed to be the carrier of this
pathogen
bacterial growth may not cause any off color, odor, or textural
or flavor change, but the toxin is secreted into the food.
Incubation period:
30 min-8 hrs usually 4-8 hrs
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Transmission:
Able to grow in wide range of temperature, pH 4.2-9.3 &
sodium chloride concentrations, so is contained in wide range
of food varieties
Often this type of food poisoning occurs when cooked food is
allowed to cool slowly and/or sit at room temperature for some
time.
Food at higger risk are those that are prepared by hand andrequire no cooking like pasteries, pudding, sliced meat etc.
Transmitted by cuts, wound on skin. Human and animals are
the primary reservoirs
Susceptibility:
Most of the people are susceptible to staphylococcus toxins
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Diagnosis:
Recovery of large no ofS.aureus (105organisms/g of food) on
routine culture media or detection of enterotoxin from
epidemiologically implicated food item confirms the diagnosis
heat killed staphylococci in the food can be confirmed by gram
stain of the heated food
Isolation of organisms of the same type by pulsed field gelelectrophoresis from stools of two or more ill persons also
confirms the diagnosis
Control:Supportive therapy and fluid replacement may be provided
when required
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Educate food handlers in strict food hygiene, including
cleanliness of kitchens, proper temperature control, hand
washing, cleaning of fingernails and the danger of workingwith the exposed skin, nose and eye infections and the need to
cover wounds.
reduce food handling time to an absolute minimum, with not
more than 4 hrs at ambient temperatureKeep perishable foods hot (> 60C) or cold (< 4C) in shallow
containers and covered, if they are to be stored for more than 2
hrs.
Temporarily exclude people with boils, abcesses and otherpurulent lesions of hands, face or nose from food handling.
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OUTBREAK One outbreak of staph food poisoning occurred at a convention
in Chicago . A banquet meal included ham, potato salad, bakedbeans, rolls, chocolate cake and assorted drinks. Six hours after
the meal, about one-third of the conventioneers developedcases of staph food poisoning.
When the foods served were examined, the ham was found tobe highly contaminated with staph bacteria.
CAUSE:
The ham had been baked the day before and refrigeratedovernight. The next day, a cook with an infected cut on his
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finger sliced the ham The sliced ham was stacked inlayers,wrapped in aluminum foil, warmed and held for severalhours before serving.
ERRORS AND PREVENTIONS:
First, the employee with the infected cut should have cleanedand covered it with a bandaid and glove.
Second, the contaminated slices should not have been piled inlayers but spread so the heat could have penetrated and killedthe bacteria.
Third, the sliced ham should not have been heated until just
before serving, eliminating time for bacterial growth. It shouldhave been held hot, above 140 degrees F, which would haveprevented bacterial growth.
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REFERENCES Estes Reynolds, George Schuler, William Hurst & P.T. Tybor, Preventing
food poisoning and food infection, The University of Georgia College of
Agricultural & Environmental Sciences
Communicable disease management protocol, staphyloccocus food
intoxication
Text book of Food Borne diseases by Dean.O.Oliver, Academic Press,1990