food borne disease & it"s prevention
TRANSCRIPT
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
Facultative anaerobic bacteria
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
Facultative anaerobic 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
Facultative anaerobic 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