Food poisioning, infection and diseases

Dr.Mrs. Vandana Mahajani

Food borne diseases

1 Compiled by Dr.Vandana Mahajani

Disease is a negative state of health

Classification of diseases

Communicable Non communicable

Infectious Allergic

Parasitic Deficiency

Organic


Communicable diseases

Infectious diseases are communicable, transmittable and contagious

Eg. Hepatitis, typhoid and flu , chicken pox, diphtheria, common cold, swine flu.

Parasitic diseases are transmitted by parasite

Tape worm, dengue fever and typhoid


Deficiency diseases: lack of nutrient. Protein calorie malnutrition, calcium iron deficiency.

Organic diseases: they affect physiology or organs like renal or liver failure.

Allergic diseases: hypersensitivity of the body towards certain food like arhar dal, dalda, strawberry, peanuts etc.

Non communicable diseases


Transmission of diseases

Contact transmission: direct transmission by contact

Vehicle transmission: via food , milk, water

Vector transmisson: by insects and pests

Airborne transmission: by droplet infection like cough, sneezing, dust.


Food borne illnesses Agents enter the body via ingestion of food.

Causes

Poor handling of food, Poor hygienic practices

Pests, Micro organisms

Toxic chemicals, metals

Preservatives

Allergins present in food


Food poisoning Occurs when contaminated food enters the body

Reasons

Poor personal hygiene

Unclean euqipments

Raw food not poperly cleaned and stored

Untreated water

Frequent travel and

Vulnerable group like children


Symptoms

Abdominal pain

Diarrohea

Dehydration

Subnormal body temperature

Headache

Weakness

Treatment: ORH oral rehydration Solution, light liquid diet


Food infection

Is caused by the presence of organisms

Reasons:

poor food handling

Unclean utensils and poor refrigeration

Sea food salads, uncooked food-meat.

Untreated water

Vulnerable group

One travels frequently


Commonly found bacteria leading to

food poisoning

Staphylococci

Bacillus cereus

Clostridium perferinges

Clostridium botulinum

Salmonella

Shinella

Vibrio cholerae

E -coli


Virus – hepatitis

Parasitic infection - Amoebic dysentry

Naturally occurring toxins in food

Lathyrus Sativus Kesari Dal

Beta Oxalyl Steeping in hot water and then draining it

Soya bean Trypsin Inhibitors Dry roasting Steeping in warm water

Green potatoes Solanine Discard such potatoes

Mushrooms Anamita phalloids White are poisonous


Metal toxins

Metal Condition leading to toxicity

prevention

Tin Highly acidic canned food Vomiting, Vertigo Constipation, head ache

Use lacquered cans

Aluminum Affects digestive tract

Aluminum foils used to cover food, baking powder and self raising flours also contain aluminum

Using standard equipment Transferring food to other containers

Lead Gives Stomach pain, fatigue, insomnia, muscular paralysis, brain damage

Lead chromate used in food colour Lead in vehicular exhausts Lead pipes carry water Lead arsenate used as pesticide on fruit trees

Reduce the amount of processed food, Artificially colored spices and pulses must be avoided, Milk is a good antidote for lead poisoning.
