Foodborne illnessFoodborne illness

OROR

Foodborne diseaseFoodborne disease

OROR

Food poisoningFood poisoning

is any is any illnessillness 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. Bacterial Food poisoningA. Bacterial 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

B. Non- Bacterial Food poisoningB. Non- 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

CausesCauses improper handling, improper handling, preparation, preparation, or food storage. or food storage.

large variety of toxins large variety of toxins that affect the environmentthat affect the environment chemicals chemicals

pesticides or medicines in food and naturally toxicpesticides or medicines in food and naturally toxic substances like poisonous mushrooms.substances like poisonous mushrooms.

Good Good hygienehygiene 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.

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 StreptococcusStreptococcus Vibrio choleraeVibrio cholerae, , ShigellaShigella spp.spp. Escherichia coliEscherichia coli, ,

SalmonellaSalmonella

Others:-Others:- Campylobacter jejuniCampylobacter jejuni ( (periodontitisperiodontitis))

Clostridium perfringensClostridium 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 exotoxinsexotoxins which are which are excretedexcreted 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 cereusBacillus cereus

VirusesViruses ViralViral infections infections

EnterovirusEnterovirus Hepatitis AHepatitis A Hepatitis EHepatitis E NorovirusNorovirus RotavirusRotavirus

ParasitesParasites Most foodborne Most foodborne parasitesparasites are are

zoonoseszoonoses..

Platy helminthesPlaty helminthes:: DiphyllobothriumDiphyllobothrium sp. sp. Tenia soliumTenia solium

saginatasaginata

See also: See also: TapewormTapeworm and and FlatwormFlatworm

NematodeNematode::

Ascaris lumbricoidesAscaris lumbricoides

ProtozoaProtozoa:: Giardia lambliaGiardia lamblia

other free-living other free-living amoebaeamoebae

Entamoeba histolyticaEntamoeba histolytica

Global ImpactGlobal Impact

has increased the potential likelihood of has increased the potential likelihood of food contaminationfood contamination. .

Many outbreaks of foodborne diseases that Many outbreaks of foodborne 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 foodborne diseaseincidence of foodborne 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, diarrhoea is a major Additionally, diarrhoea 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.

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

MastitisBoil

Milk & milk productsMilk & milk products

shami kebabshami kebab

BiryaniBiryani

MeatMeat

canned foodscanned foods

Home made cheeseHome made cheese

Preserved FoodsPreserved 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 100 C for Heating 100 C for few minutesfew minutes

2. source2. source Everywhere in NatureEverywhere in Nature

Men & Animals Men & Animals skin, Nose & throatsskin, Nose & throats

Common agent of Boil & Common agent of Boil & pyogenic Infectionpyogenic Infection

Cows (Mastitis) involving Cows (Mastitis) involving

Milk & milk productsMilk & milk products

- - 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 & faeces of RatsUrine & faeces of Rats

Preserved FoodsPreserved Foods

Home made cheeseHome made cheese

canned foods ( Tin)canned foods ( Tin)

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

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 (rehydration) putting fluids back in the body (rehydration) through an IV and by drinking. through an IV and by drinking.

Do not eat solid food while Do not eat solid food 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

PreventionPrevention

Proper handling, preparation Proper handling, preparation

and food storageand food storage Practice good hygiene like Practice good hygiene like washing handswashing hands

before eating and preparing food or before eating and preparing food or properly wash the knife or cooking utensilsproperly wash the knife or cooking utensils before and after using thembefore and after using them

Do not expose the food-cover them Do not expose the food-cover them properlyproperly

Eat well-cooked food Eat well-cooked food (salmonella can be (salmonella can be killed in high temperature)killed in high temperature)

DR: NAJEEB MEMON