DIFFERENTIATE OR DISTINGUISH BETWEEN FOOD POISONING AND

FOOD INFECTION

TO KNOW ABOUT FOOD INFECTION

TO KNOW ABOUT FOOD POISONING

DIFFERENCE BETWEEN FOOD INFECTION

AND FOOD POISONING

FOOD POISONING AND FOOD

INFECTION ARE DIFFERENT,

ALTHOUGH THE SYMPTOMS ARE

SIMILAR

TRUE FOOD POISONING OR FOOD

INTOXICATION IS CAUSED BY

EATING FOOD THAT CONTAINS A

TOXIN OR POISON DUE TO

BACTERIAL GROWTH IN FOOD.

FOOD INFECTION IS CAUSED BY

EATING FOOD THAT CONTAINS

CERTAIN TYPES OF LIVE BACTERIA.

ONCE THE FOOD IS CONSUMED,

THE BACTERIAL CELLS THEMSELVES

CONTINUE TO GROW AND ILLNESS

CAN RESULT.

In order for an outbreak of food borne illness to occur, whether it is food poisoning or food infection, the following conditions must exist:

The microorganisms or its toxin

must be present in the food.

The food must be suitable for the

organism's growth.

The temperature must be suitable

for the organism's growth.

Sufficient time must be given for the organism's growth.

There must be enough of the microorganisms or their toxin present to cause illness.

You must eat the food.

An acute gastrointestinal or neurologic

disorder caused by bacteria or their toxic products, by viruses or by harmful chemicals in foods.

Contaminated food and water Contaminated poultry, eggs, meat, and

dairy products Anaerobic bacteria that is found in

home, canned products and honey Contaminated raw seafood Chemical poisoning caused by

pesticides

General indications of food poisoning include :

Diarrhea Stomach pain or cramps Gurgling sounds in the stomach Fever Nausea Vomiting

Dehydration is a common

complication, since fluids and

electrolytes are lost through vomiting

and diarrhea.

Dehydration is more likely to happen

in the very young, the elderly, and

people who are taking diuretics.

Hot foods should be kept hot, and cold foods should be kept cold

Meat should be cooked to the recommended internal temperature; eggs should be cooked until no longer runny

Leftovers should be refrigerated promptly and food should never be left to stand at room temperature

Contact of utensils and surfaces with the juices of raw meats should be avoided

Fruits and vegetables should be washed before using

Unpasteurized dairy products and fruit juices should be avoided

Bulging or leaking canned foods or any food that smells spoiled should be discarded

Hands should be washed with soap before food

preparation and after using the bathroom

Food preparation surfaces should be sanitized

regularly

Infants under 12 months should not be fed honey,

which may contain spores of C. botulinum

Proper canning and adequate heating of home-

canned food before serving are essential (boiling

for three minutes is recommended)

SALMONELLA ESCHERICHIA COLI (E. COLI) CAMPYLOBACTER JEJUNI STAPHYLOCOCCUS AUREUS (STAPH) SHIGELLA CLOSTRIDIUM BOTULINUM

Mushroom Poisoning Fish Food Poisoning

It occurs when living organisms in a food product are ingested and they colonize the intestine.

The bacteria causing most food infections are Salmonella , Campylobacter and E. coli . Viruses also cause food borne infections.

In most cases the food infection is quite mild, most people only have diarrhoea. Older people, small children or people with a weak resistance are most severely affected.

Stomach pain or cramps Gurgling sounds in the stomach Fever Nausea Vomiting

Proper heating of food can prevent food borne infections. Almost all non-spore forming bacteria are killed at temperatures above 70 °C.

When in doubt, throw it away.

Is there any difference between Food Infection and Food Poisoning? Food Poisoning is caused by

bacteria or their toxic products, by viruses or by harmful chemicals in foods but Food Infection occurs when living organisms in a food product are ingested and they colonize the intestine.

Food Infection can be prevented by heating

food to temperatures above 70 °C but

Poisoned Food cannot be made safe by

thorough heating.

The symptoms of Food Poisoning appears

within a few hours of ingestion whiles that of

Food Infection usually do not appear for at

least one day after ingestion of the

contaminated food.

CONCLUSION

Food Infection almost always leads to Food Poisoning.

REFERENCES

Cerexhe, Peter, et al. Risky Food, Safer Choices: Avoiding Food Poisoning. Boulder, Co: netLibrary, 2000.

Centers for Disease Control and Prevention. 1600 Clifton Rd., NE, Atlanta, GA 30333. Web site: www.cdc.gov.

Isle, Mick. Everything You Need to Know about Food Poisoning. New York: Rosen Publishing Group, 2001.

Trickett, Jill. The Prevention of Food Poisoning. Cheltenham, UK: Nelson Thornes, 2001.

Bergdoll, M.S. (1989). Staphylococcus aureus. In: Foodborne Bacterial Pathogens (Doyle, M.P., ed.). Marcel Dekker, Inc., New York, NY, USA, pp. 463-523.

THANK YOU VERY MUCH FOR YOUR TIME