FOOD BORNE DISEASE & IT"S PREVENTION

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:

Objectives

What is food borne diseases

Classification of food borne disease

Causes of food borne disease

Contaminants & their consequence

Epidemiology & transmission

People at risk

Prevention & control

Objectives

Be able to:

Explain what food borne illness is

Classify food borne illness

Explain the dangers of food borne illness

Explain why young children are at risk for food borne illnesses

Identify some of the most important causes of food borne illness

Identify 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 .

OBSERVATIONS 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 WHO’s top eleven priorities

Dangers 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 sales

Increase insurance premiums

Lowered employee morale

Increase employee turn over

FOOD 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.

CLASSIFICATION OF FOOD BORNE DISEASE

1. Food borne infection: caused due to the-

Entrance of pathogenic microorganisms contaminating food into the body.

Body reacts by raising temperature e.g.- fever

Longer incubation period.

2. Food borne intoxications: Caused by consumption of food containing

bio-toxicants, metabolic products, poisonous substance

Reservoir of Pathogen Contamination of foodViral or Parasitic

infection

Growth of pathogenic bacteria

Infection Intoxication

Toxicoinfection

Food+ Live cells Food +Toxin

Invasive Infection

EVENTS OF FOOD BORNE DISEASES

Mycotoxin

Main 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 (41⁰F - 140⁰F) 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 CONTAMINANTS

Bacterial Viral Fungal Parasitic

•Botulism

•E-coli infection

•Salmonellosis

•Shigellosis

•Listeriosis

•Staphylococcal Illness

•Hepatitis-A

•Norwalk virus

•Rota virus

•Yeast

•Mold

•Giardiasis

•Cyclosporiasis

•Trichonosis

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 juice

undercooked fruits and vegetables, raw milk, dairy products

Listeriosis

Bacteria : Listeria Monocytogenes


Ability 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 pregnant

Food Sources: Raw milk, meat, refrigerated ready to eat foods ,soft cheeses

Salmonellosis

Bacteria : Salmonella 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


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 illness

Bacteria : 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 140°F for 10 minutes, the toxins are heatstable 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 thepresence 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 tissuesaround the eyes, muscle stiffness, death

Food Sources: Undercooked pork and sausages, Ground meats contaminatedthrough meat grinders

DISEASE CAUSED BY TOXIN

Depending on origin

Bacterial toxins Mycotoxins Zootoxins Phytotoxins

Definition :Toxin are toxicants or poisonous substance or produced by living organism and generally not well defined chemically

SOME ORGANISMS & THEIR TOXINS

Organism Toxin

Bacteria Botulinum toxin, Staphylococcus toxin

Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin

Toxic algae Okadaic acid

Natural toxins Histamine, Glycoalcoloids

Toxin can not be destroyed by cooking

TOXIN CHARACTERISTICS

Non replicative (Most are proteinaceous)

Non transmittable (human to human)

Nonvolatile

Colorless

Odorless

Tasteless

Most are stable at standard conditions

Agent: Aspergillus flavus

Afalatoxin 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

Aflatoxin

Agent: Aspergillus ochraceus

Tolerable weekly intake 120ng/kg (EFSA)

Has genotoxic and teratogenic effects

Toxicity: No documented acute toxicity in humans

Food sources: Soy beans, coffee beans, grapes, peanuts, cereals

Ochratoxin

Agent: Aspergillus clavatus, Penicillium expansum

Provisional maximum tolerable daily intake 0.4μg/kg

Relatively heat stable and not destroyed by pasteurization

Toxicity: No documented acute toxicity

Food sources : Apple and apple juice, Pears, grapes, bilberries may affect, Sweet cider

Patulin

PHYSICAL CONTAMINANT

Definition: A physical contaminant is any extraneous object or foreign matter in a food itemwhich 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 dropping

Symptoms: Nausea and vomiting, Diarrhea, Headache, fever and dizziness, Chest pain

Sources : Raw materials, processing equipment, employee practice

CHEMICAL CONTAMINANTS

Definition: Toxic substances and any other compounds that may render a foodunsafe for consumption.

Types: Three types

1. Naturally occurring: Pyrrolizidine Alkaloids, Phytohemagglutinin, polychlorinated biphenyl

2. Intentionally added: Preservatives (nitrite, sulfating agent), color additives

3. Unintentionally added:

• Secondary direct and indirect E.g. lubricants, sanitizers, paint

• Agricultural chemicalsE.g., pesticides, fungicides, fertilizers,

• Toxic elements and compounds E.g. lead, zinc, mercury*, cyanide

EPIDEMIOLOGY & TRANSMISSION

EPIDEMIOLOGY

Many 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.

TRANSMISSION

Transmission 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, and

Toxoplasma.

TRANSMISSION

Contamination can occur at several points along the food chain

On the farm or in the field

At the slaughter plant

During processing

At the point of sale

At home

Figure 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. Infants 02. Pregnant women

People with a higher risk forfood borne illness include...

03.Young children 04.Older adult

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

Morbidity and Mortality Due to Food Borne Disease

In 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.

“KEY RECOMMENDATIONS”FOR FOOD SAFETY

The 2005 USDA Dietary Guidelines give five

“Key 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 HANDS

1. Wet hands with warm water.

2. Soap and scrub for 20 seconds.

3. Rinse under clean, running water.

4. Dry completely using a clean cloth

or paper towel.

Wash hands after …

Using bathroom orchanging diapers

Sneezing, blowing nose & coughing

Touching a cut or open sore Handling food

Handling pets

AND before ...

CLEAN DURING FOOD PREPARATION

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

AVOID SPREADING BACTERIA

Use 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: SEPARATE

Separate 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 PLATES

NEVER 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: COOK

Cook 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 160°F for medium doneness (145° for medium rare).

RECOMMENDATION 4: CHILL

Chill perishable foods promptly and defrost foods properly.

THE TWO-HOUR RULE

Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.

Foods include:

• Meat, poultry, fish, eggs, tofu

• Dairy products

• Pasta, rice, cooked vegetables

• Fresh, peeled/cut fruits and vegetables

DANGER ZONE

On a hot day (90°F or higher), food should not left out for more than one hour.

Bacteria multiply rapidly between 5-60°C

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 adults

Salmonella 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 year

Aflatoxin causes liver failure & death

up to 40% .

THANK YOU