Food Borne Disease Presentation

7/28/2019 Food Borne Disease Presentation

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SUBMITTED BY DIPTI SUGANDH

AND

NARINDER KAUR

(M.TECH FBT)

03/09/2010

Semester I



Food Borne Diseases

FOOD INTOXICATION FOOD INFECTION

Chemical or natural toxin produced 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:



--Reference from Modern Microbiology by J ay 7th edition, Springer 2005



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 by DIPTI SUGANDH



ORGANISM CHARACTERISTIC SOURCE OFCONTAMINATION

DISEASE

Salmonella •Present in fecal matter inhuman and animals•Gram negative bacteria•Facultative 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•Facultative anaerobe• Gram Negative rods•Produce endotoxins•Optimal temperature forgrowth- 37 degree celsiusand pH 4.5-8

Traveler’s diarrhea, acute

gastroenteritis inchildren

Shigella •Gram negative rod•Facultative anaerobe•Produce enterotoxins (shigatoxin), a neurotoxin

•Cannot penetrate theintestinal wall

Shigellosis(bacillary dysentery)Diarrhea

containing blood,pus, mucus



SALMONELLA• Genus: Enterobacteriaceae

• 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



Reference - ‘Food Borne Microbial Pathogens’ by Arun.K.Bhunia, Food

science text series, Springer 2008



Invasion of Salmonella in the Host



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



ENTERIC FEVER GASTROENTRITIS SEPTICEMIA

Incubation time – 1 weekto 1 month

Incubation time – 12-24hrs

Symptoms appear in 1-2

weeks:Continued fever, anorexia,chills,convulsions,Delerium, enlargement of spleen, intestinal ulcers.

Symptoms appear in 6-24 hrs:

Fever, bloody or non bloody diarrhoea, 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



Recent outbreak of Salmonella enteritidis From May 1- August 25, 2010 was reported

in eggs in the U.S by the Centre of Disease Control and Prevention.

Ref : http://www.cdc.gov/salmonella/enteritidis/

OUTBREAK



Precautions A 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.



References: Academic Press,Text book of Food Borne diseases by

Dean.O.Oliver, 1990

Food science text series, Modern Food Microbiology by James.N.Jay, 7th edition Springer 2005

Food Science text series, Food Borne Microbial Pathogens by Arun.k.Bhuniya, Springer, 2008

Tata McGraw Hill Publishing company Limited,Textbook of Microbiology by M.Pelczar, 5th edition,2005



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

Narindar Kaur



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.



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 of microbes 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



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-

140°F, so food

should be cooled

below or heated

above this range

2. Keep cuts, sorescovered and

avoid hand

contact with

cooked food



Micro

organism

Characteris

tics

source Food

containing

microorganism

symptoms prevention

Clostridium

botulinm

Anaerobe,

heat

resistant

spore,

produces

toxins b/w

38°F-118°F

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.



Staphylococcus aureus• Introduction:

Widespread and relatively frequent; one of the principal acute

food 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



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



Diagnosis:

Recovery of large no of S.aureus (105 organisms/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 gel

electrophoresis from stools of two or more ill persons also

confirms the diagnosis

Control:Supportive therapy and fluid replacement may be provided

when required



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 (> 60°C) or cold (< 4°C) in shallow

containers and covered, if they are to be stored for more than 2

hrs.

Temporarily exclude people with boils, abcesses and other purulent lesions of hands, face or nose from food handling.



OUTBREAK One outbreak of staph food poisoning occurred at a convention

in Chicago . A banquet meal included ham, potato salad, baked beans, 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 to be 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



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 have prevented bacterial growth.



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

Documents

Food Borne Disease Presentation