FOOD POISONING

Food – Poisoning

Food – poisoning is an acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from the plant and animals

CAUSES

BACTERIA AND

VIRUSES

PARASITES

MOLD, TOXINS AND

CONTAMINANTS

ALLERGENS

BACTERIALStaphaureus,Salmonella,Vibri

o,Yersinia,Bacillus cereus,clostridium

E-coli,shigella

VIRALHepA,calcivirus,rota

virus,others virus(astro,adeno,parvo

)

PARASITICEntamoeba,cyclospora,cryptosporidiaGiradia,toxoplasma,trichinella spiralis.

Non infectious causesArsenic,antimony,mushrooms,pesticides,shell fishes

Food borne infections

CLASSIFICATION BASED ONA Signs & symptoms ONSET ORGANISM

1. NAUSEA AND VOMITING WITHIN 6 HRS STAPH AUREUS,BACILLUS CEREUS

2. ABD CRAMPS AND DIARRHOEA 8-16HRS CL PERFRINGENSBACILLUS CEREUS

3. FEVER ABDOMINAL CRAMPS AND DIARRHOEA

16-48HRS S.TYPHI,SHIGELLA, EIEC,V.PARAHEMOLYTICUS,C.JEJUNI

4. ABD CRAMPS + WATERY DIARRHOEA 16-72 HRS ETEC,V-CHLOLERA,V.PARAHEMOLYTICUS

5. PAIN ABD,CRAMPS,DIARRHOEA,VOMITING

24-48HRS YERSINIA,ENTEROCOLITICA

6. NAUSEA+VOMITING+DIARRHOEA+PARALYSIS

12-72HRS CLOSTRIDIA BOTULINUM

7. NAUSEA+VOMITING+DIARRHOEA+MUSCLES ACHES

9-48HRS LISTERIA MONOCYTOGENS

B) PATHOGENEISIS ORGANISMS1. Food intoxications

resulting from the ingestion of preformed bacterial toxins.

Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, Clostridium perfringens

2. Food intoxications caused by noninvasive bacteria that secrete toxins while adhering to the intestinal wall

Enterotoxigenic E.coli, Vibrio cholerae, Campylobacter jejuni

3. Food intoxications that follow an intracellular invasion of the intestinal epithelial cells.

Shigella, Salmonella

4 Diseases caused by bacteria that enter the blood stream via the intestinal tract

Salmonella typhi, Listeria monocytogenes

Most common food poisoning bacteria

Staph aureusUnrefrigerated meats,eggs,creams

SalmonellaContaminated poultry,unpasteurised milkContaminated raw vegetables

Bacillus cereusInsufficiently cooked contaminated meat

Clostridia perfringensMeats,poultry,precooked foods,time or temperature abused food

Clostridia botulinumhoney,home canned foods,foods held warm for extended periods.

Other food poisoning bacteria

ETECWater or food contaminated with human feces

Undercooked beef,unpasteurised milk,contaminated water

Fresh soft cheese,ready to eat meats,unpasteurised milk

C JEJUNIRaw and under cooked poultry

V.CHOLERA-contaminated water,shell fishV.PARAHEMOLYTICUS-under cooked shell fish

MECHANISM OF ACTION:

Large inocula of bacteria (> 108) are required for severe cholera

If the vibrios survive gastric acidity-colonize in small intestine

Releases toxin A&B sub unitsB-binds to GM1 ganglioside receptorA-stimulates CAMP

Increased chloride secretion by crypt cells

Decreased absorption of Na+ & Cl-

Massive purging of electrolyte rich Isotonic fluid

The golden rules for prevention of food poisoning:

1-Choose foods processed for safety.2-Cook food thoroughly.3-Eat cooked food immediately.4-Store cooked food carefully.5- Reheat cooked food thoroughly.

6-Avoid contact between cooked and raw food.

7-Wash hands repeatedly. using lots of friction

8-Keep all kitchen surfaces always clean. Wash dishes and cutting board after contact with raw meat or eggs.

9- protect foods from insects, rodents and other animals.

10- use safe water.

Keep hot food hot cold food cold.

Thank youThat’s ALL