Foodborne illnessFoodborne illness

OROR

Foodborne diseaseFoodborne disease

OROR

Food poisoningFood poisoning

is any is any illness resulting from the resulting from the Ingestion of food or Drink.Ingestion of food or Drink.

Contaminated withContaminated with Living bacteria orLiving bacteria or Other toxins or Other toxins or Inorganic chemical Inorganic chemical

substancessubstances & poisons from& poisons from

Plants & animalsPlants & animals

Types of food poisoningTypes of food poisoning

A. Bacterial Food poisoningA. Bacterial Food poisoning

B. Non- Bacterial Food poisoningB. Non- Bacterial Food poisoning

A. A. Bacterial Food poisoningBacterial Food poisoning

Food infectionFood infection

refers to the presence refers to the presence of bacteria or other of bacteria or other microbes which infect microbes which infect the body after the body after consumption.consumption.

Food intoxicationFood intoxication

refers to the ingestion refers to the ingestion of toxins contained of toxins contained within the food, within the food, including bacterially including bacterially produced exotoxinsproduced exotoxins

1. food infection1. food infection 2. food intoxication2. food intoxication

Bacteria and bacterial toxins

B. B. Non- Bacterial Food poisoningNon- Bacterial Food poisoning

By chemicals:-By chemicals:- E.g:- E.g:- ArsenicArsenic Cu sulphateCu sulphate MercuryMercury Cadmium Cadmium PesticidesPesticides Sea foodsSea foods Certain plantsCertain plants fertilizersfertilizers

CAUSES: CAUSES: improper handling, improper handling, preparation, preparation, or food storage. or food storage.

largelarge variety of toxins variety of toxins that affect the environmentthat affect the environment chemicalschemicals

pesticides or medicines in food pesticides or medicines in food and and naturally toxic substances like poisonous mushrooms.naturally toxic substances like poisonous mushrooms.

Good Good hygiene practices practices before,before, during, during, & after food preparation& after food preparation can reduce the chances of contracting an illness.can reduce the chances of contracting an illness.

During its productionGrowing , Harvesting, Processing, Storing, Shipping or Preparing

Common Food borne BacteriaCommon Food borne Bacteria

There is a general consensus in the There is a general consensus in the public health community that public health community that

Regular hand-washingRegular hand-washing is one of the is one of the most effective defenses against the most effective defenses against the spread of foodborne illness.spread of foodborne illness.

commoncommon bacterial food borne bacterial food borne pathogens are:pathogens are:

Staphylococcus Staphylococcus Streptococcus Vibrio cholerae, , Shigella spp.spp. Escherichia coli, ,

SalmonellaSalmonella

Others:-Others:- Campylobacter jejuni ( (periodontitis))

Clostridium perfringens, the "cafeteria germ, the "cafeteria germ

ExotoxinsExotoxins In addition to disease caused by direct bacterial In addition to disease caused by direct bacterial

infection, some food borne illnesses are caused by infection, some food borne illnesses are caused by exotoxins which are which are excreted by the cell as the by the cell as the bacterium grows. Exotoxins can produce illness bacterium grows. Exotoxins can produce illness even when the microbes that produced them have even when the microbes that produced them have been killed.been killed.

Clostridium botulinumClostridium botulinum

Bacillus cereus

VirusesViruses

Hepatitis A Norovirus Rotavirus

ParasitesParasites Protozoa::

Giardia lambliaGiardia lamblia

Entamoeba histolyticaEntamoeba histolytica

Global ImpactGlobal Impact

has increased the potential likelihood of has increased the potential likelihood of food contaminationfood contamination. .

Many outbreaks of food borne diseases that Many outbreaks of food borne diseases that were once contained within a small were once contained within a small communitycommunity

may now take place on global dimensions.may now take place on global dimensions.

Rapid globalization of food production Rapid globalization of food production & trade& trade

In modern times,In modern times,

It is difficult to estimate the global It is difficult to estimate the global incidence of food borne diseaseincidence of food borne disease,,

but it has been reported that in the but it has been reported that in the year 2000 year 2000

about 2.1 million people died from about 2.1 million people died from diarrhoeal diseasesdiarrhoeal diseases. .

Many of these cases have been Many of these cases have been attributed to attributed to contamination of contamination of food and drinking waterfood and drinking water..

Additionally, diarrhea is a major Additionally, diarrhea is a major cause of malnutrition in infants cause of malnutrition in infants and young children.and young children.

Even in industrialized countries, up to Even in industrialized countries, up to 30%30% of the population of people have been of the population of people have been reported to reported to suffer from food borne diseases suffer from food borne diseases every year.every year.

Temperatures controlTemperatures control

Most types of pathogenic bacteria can grow in temperature from 41ºF to 140ºF (5ºC to 60ºC) which called temperatures danger zone (TDZ), To prevent bacteria from growing, we must set the refrigerator temperature not higher than 39ºF (4ºC). Refrigerator must not be too full, as Cold air must circulate to keep food safe.

High-risk foodHigh-risk foodBacteria grow and multiply on some types of food Bacteria grow and multiply on some types of food

more easily than on others. The types of foods more easily than on others. The types of foods which bacteria prefer include: which bacteria prefer include:

• • meat meat

• • poultry poultry

• • dairy products dairy products

• • eggs eggs

• • seafood seafood

• • cooked rice cooked rice

• • cooked pasta cooked pasta

• • prepared salads and pasta salads prepared salads and pasta salads

• • prepared fruit salads prepared fruit salads

People at high riskPeople at high risk

Elderly People

Babies

Pregnant Women

People with Chronic diseases

Staphylococcal Staphylococcal poisoningpoisoning

Salmonellas Salmonellas poisoningpoisoning

Botulism poisoningBotulism poisoning

Everywhere in NatureEverywhere in Nature

Men & Men & AnimalsAnimals skin, Nose & throatsskin, Nose & throatsCommon agent of Boil & Common agent of Boil & pyogenic Infectionpyogenic InfectionCows (Mastitis) involving Cows (Mastitis) involving Milk & milk productsMilk & milk products

- Nature- Nature - Poultry- Poultry -Farm Animals-Farm AnimalsEgg, Egg products, Meat Egg, Egg products, Meat ( shami kebab, Biryani, ( shami kebab, Biryani, chicken Tikka)chicken Tikka)

Preserved FoodsPreserved FoodsHome made cheeseHome made cheesecanned foods (Tin)canned foods (Tin)Vacuum packed foodVacuum packed foodLow acid foodsLow acid foods

Staphylococcal Staphylococcal poisoningpoisoning( common Form )( common Form )

Salmonellas Salmonellas poisoningpoisoning( common Form )( common Form )

Botulism Botulism poisoningpoisoning( Rare )( Rare )

But Most serious But Most serious

1. Agent1. Agent Staphylococcal Staphylococcal AureusAureus

Relatively heat stableRelatively heat stable

Resistant- Boiling 30 Resistant- Boiling 30 minutesminutes

1.S.Typhi1.S.Typhi

2.S.Paratyphi 2.S.Paratyphi

Others:Others:Typhi muriumTyphi murium

EnteritidisEnteritidis

Cholera- suisCholera- suis

Clostridium Clostridium BotuliniumBotulinium

A, B, E typeA, B, E type

Heating 100Heating 10000 C for C for few minutesfew minutes

2. source2. source Everywhere in NatureEverywhere in Nature

Men & Animals Men & Animals skin, hair, Nose & skin, hair, Nose & throatsthroats

Common agent of Boil & Common agent of Boil & pyogenic Infectionpyogenic Infection

Cows (Mastitis) involving Cows (Mastitis) involving

Milk & milk productsMilk & milk products

Bakery products, Salads, Bakery products, Salads, Macroni.Macroni.

- - NatureNature

- Poultry- Poultry

-Farm Animals-Farm Animals

Egg, Egg products, Meat Egg, Egg products, Meat ( shami kebab, Biryani, ( shami kebab, Biryani, chicken Tikka)chicken Tikka)

Urine & feces of RatsUrine & feces of Rats

Preserved FoodsPreserved Foods

Home made cheeseHome made cheese

canned foods ( Tin) canned foods ( Tin) vegetables , Fruits & vegetables , Fruits & salted fishes, salted fishes, Vacuum packed foodVacuum packed food

Low acid foodsLow acid foods

3. Incubation 3. Incubation PeriodPeriod

1 – 6 Hours1 – 6 Hours 12 -24 Hours12 -24 Hours 12 – 36 Hours12 – 36 Hours

5.5.

Pathogenesis / Pathogenesis / MechanismMechanism

Toxin performed in Toxin performed in Food ( Heat resistant ) Food ( Heat resistant ) Ingested after taking Ingested after taking FoodFood

Act on Intestine & CNSAct on Intestine & CNS

Causative Org: Causative Org: multiply in multiply in IntestineIntestine

Ac: Enteritis & Ac: Enteritis & colitiscolitis

Exotoxin absorbed Exotoxin absorbed from Gutfrom Gut

Via Blood—Via Blood—peripheral Nerve peripheral Nerve synapses—Block synapses—Block release of release of AcetylcholineAcetylcholine

6. Cl / 6. Cl / FindingsFindings Acute onset of vomitingAcute onset of vomiting

Abd: cramps & DiarrheaAbd: cramps & Diarrhea

Blood & mucus (If severe)Blood & mucus (If severe)

Fever --- RarelyFever --- Rarely

Onset generally Onset generally suddensudden

With chills, Fever, With chills, Fever, Nausea, VomitingNausea, Vomiting

Profuse watery Diarrh:Profuse watery Diarrh:

(Lasts 2-3 days )(Lasts 2-3 days )

Mortality About 1%Mortality About 1%

Diplopia, Ptosis, Diplopia, Ptosis, Blurring of visionBlurring of vision

Muscle weakness Muscle weakness Dysphagia, Dysphagia, Quadriplegia, Paralysis Quadriplegia, Paralysis of Resp: Musclesof Resp: Muscles

7. Treatment7. Treatment B- lactamaseB- lactamase

PenicillinPenicillin

CephalosporinCephalosporin

vancomycinvancomycin

CiproflaxacinCiproflaxacin

ChloramphenicolChloramphenicol

Co trimoxazoleCo trimoxazole

AmoxycillinAmoxycillin

TrimethoprimTrimethoprim

AntitoxinAntitoxin

Guanidine HclGuanidine Hcl

Active ImmunizationActive Immunization

Resp: supportResp: support

8.Prevention8.Prevention CleanlinessCleanliness

Frequent Hand washingFrequent Hand washing

Aseptic Management of Aseptic Management of LesionsLesions

Adequate Food InspectAdequate Food InspectSeptic Animals condemned Septic Animals condemned Septic Food be condemned Septic Food be condemned proper cookingproper cooking

Boiled properlyBoiled properly

Chopping boards (clean)Chopping boards (clean)

Adequate Food cookingAdequate Food cooking

Proper sterilizationProper sterilization

Discard swollen cansDiscard swollen cans

Staphylococcal Staphylococcal Salmonellas Salmonellas BotulismBotulism poisoningpoisoning poisoning poisoning poisoningpoisoning

Staphylococcus aureusStaphylococcus aureus

It is commonly found on the It is commonly found on the skin , hair ,skin , hair ,

noses and throats of people and animalsnoses and throats of people and animals.. It can multiply quickly at roomIt can multiply quickly at room

temperature and produce temperature and produce a toxina toxin

that that causes Food poisoningcauses Food poisoning

Source ;Source ; Salads, macaroni Salads, macaroni Bakery products, cream pies,Bakery products, cream pies,

Milk and dairy products, Milk and dairy products,

Apr 18, 202326

SalmonellaSalmonella one of the most common causes of food poisoning. one of the most common causes of food poisoning. Symptoms last 4-7 days Symptoms last 4-7 days without treatment.without treatment. SalmonellaSalmonella is  is killed by cooking and pasteurization, killed by cooking and pasteurization, But it can But it can contaminate the food processing area contaminate the food processing area and and

transmitted to another food item.transmitted to another food item.

SourceSource Raw poultry and eggsRaw poultry and eggs Undercooked poultry and meat Undercooked poultry and meat

Apr 18, 202327

Clostridium perfringensClostridium perfringens One of the most common One of the most common spore forming spore forming

bacteria bacteria causing food poisoning.causing food poisoning.

When food prepared in large quantities and When food prepared in large quantities and kept long time before serving it cause kept long time before serving it cause infectioninfection

IPIP 6-24 hours 6-24 hours

Outbreaks usually linked to institutions Outbreaks usually linked to institutions (hospitals, school cafeterias, and prisons). (hospitals, school cafeterias, and prisons).

SourcesSources such as such as Beef Beef andand Poultry Poultry Apr 18, 202328

Bacillus cereusBacillus cereusIt is type of bacteria that produces toxins. It is type of bacteria that produces toxins.

(diarrheal toxin, emetic toxin)(diarrheal toxin, emetic toxin)

IP 1-6 hoursIP 1-6 hours

Source :Source : Soil, and in raw, dried and processed foodsSoil, and in raw, dried and processed foods

29

Symptoms of food poisoningSymptoms of food poisoning

General symptomsGeneral symptomsFever, chills, malaise , aches, swollen Fever, chills, malaise , aches, swollen

lymph nodeslymph nodes SalmonellaSalmonella typhi, typhi,

Upper GIT signsUpper GIT signsNausea, vomiting, abdominal pain, Nausea, vomiting, abdominal pain,

diarrhea &diarrhea & S. aureus S. aureus and its toxinsand its toxins B. cereusB. cereus and its toxin and its toxin

Apr 18, 202331

Lower GIT signsLower GIT signsLower abdominal cramps & diarrhea :Lower abdominal cramps & diarrhea : Clostridium perfringens,Clostridium perfringens, Bacillus cereusBacillus cereus Salmonella, ShigellaSalmonella, Shigella, ,

Neurological signsNeurological signsVisual disturbances, vertigoVisual disturbances, vertigo

& paralysis & paralysis

Clostridium botulinumClostridium botulinumApr 18, 202332

SymptomsSymptoms

NauseaNausea Abdominal painAbdominal pain VomitingVomiting DiarrheaDiarrhea GastroenteritisGastroenteritis FeverFever Headache Headache FatigueFatigue

TreatmentTreatment The main treatment for food poisoning is The main treatment for food poisoning is

putting fluids back in the body putting fluids back in the body (rehydration) (rehydration) through an IV and by drinking. through an IV and by drinking.

Do not eat solid food Do not eat solid food while while nauseous or vomiting but nauseous or vomiting but drink plenty of fluids.drink plenty of fluids. Anti-vomiting and diarrhea Anti-vomiting and diarrhea medications medications AntibioticsAntibiotics

The WHO Golden Rules for Safe Food The WHO Golden Rules for Safe Food PreparationPreparation

1. Choose foods 1. Choose foods processed for safetyprocessed for safety 2. 2. Cook Cook food thoroughlyfood thoroughly 3. 3. Eat Eat cooked foods cooked foods immediatelyimmediately 44. . Store Store cooked foods cooked foods carefullycarefully 5. 5. Reheat Reheat cooked foods cooked foods thoroughlythoroughly 6. 6. Avoid contact between Avoid contact between raw foods and cooked raw foods and cooked

foodsfoods 7. 7. Wash hands Wash hands repeatedlyrepeatedly 8. Keep all kitchen surfaces meticulously 8. Keep all kitchen surfaces meticulously cleanclean 9. 9. Protect foods Protect foods from insects, rodents, and other from insects, rodents, and other

animalsanimals 10. Use 10. Use safe watersafe water

Safe Preservation of FoodSafe Preservation of Food

RefrigerationRefrigeration DryingDrying Canning (Tin)Canning (Tin) Salting Salting PicklingPickling SmokingSmoking Chemicals Chemicals (Sugar, salts, Citric acid, Benzoic (Sugar, salts, Citric acid, Benzoic

acid)acid)

Prevention& ControlPrevention& Control (A)Food Sanitation:(A)Food Sanitation:

1. Food/ Meat Inspection1. Food/ Meat Inspection 2. Personal Hygiene2. Personal Hygiene 3. Medical Inspection of Food handlers.3. Medical Inspection of Food handlers. 4. Food handling Technique (Golden rules).4. Food handling Technique (Golden rules). 5. Sanitary improvements.5. Sanitary improvements. 6. Health Education6. Health Education

(B) Refrigeration(B) Refrigeration

7. Surveillance (Lab: Analysis)7. Surveillance (Lab: Analysis)

1.1. KeepKeep hands and nails clean hands and nails clean

We need to:We need to:

wash hands and nails wash hands and nails

thoroughly with warm, thoroughly with warm,

running water and soaprunning water and soap

dry hands thoroughlydry hands thoroughly

cover cuts and infections cover cuts and infections

on handson hands

Strategies to prevent food Strategies to prevent food poisoningpoisoning

When cleaning plates and equipment, we need to:When cleaning plates and equipment, we need to: scrape and rinse off surface foodscrape and rinse off surface food wash in clean, soapy waterwash in clean, soapy water rinse in clean waterrinse in clean water air dry where possibleair dry where possible if drying immediately, use only a clean, dry towel.if drying immediately, use only a clean, dry towel.

Pest control and animalsPest control and animals stop pests such as cockroaches and mice coming into the area stop pests such as cockroaches and mice coming into the area

where food is keptwhere food is kept discourage pests by not leaving food or dirty dishes out on the discourage pests by not leaving food or dirty dishes out on the

benchesbenches keep animals out of the kitchen.keep animals out of the kitchen.

Keeping the kitchen Keeping the kitchen cleanclean

avoid preparing food when sick or feeling unwellavoid preparing food when sick or feeling unwell keep raw meats, poultry and seafood keep raw meats, poultry and seafood

separated from cooked food and food to be eaten rawseparated from cooked food and food to be eaten raw protect food in the refrigerator by placing in covered protect food in the refrigerator by placing in covered

containers or covering with plastic wrapcontainers or covering with plastic wrap use clean equipment, plates or containers to prevent use clean equipment, plates or containers to prevent

contamination of cooked food contamination of cooked food use clean equipment, rather than hands, to pick up fooduse clean equipment, rather than hands, to pick up food wear clean clothes or a clean apronwear clean clothes or a clean apron wash fruit and vegetables to be wash fruit and vegetables to be

eaten raw under running water.eaten raw under running water.

Handling food Handling food safelysafely

FOOD POISONING PRECAUTIONS (same as in Urdu)FOOD POISONING PRECAUTIONS (same as in Urdu) Always wash your hands with an antibacterial soap before eating Always wash your hands with an antibacterial soap before eating

something because food poisoning is mostly caused by germs.something because food poisoning is mostly caused by germs. Especially wash your hands after using the wash room. This will not Especially wash your hands after using the wash room. This will not

only help you prevent liver disorders but you also remain safe from only help you prevent liver disorders but you also remain safe from skin infections.skin infections.

Drink mineral water.Drink mineral water. If drinking mineral water isn’t possible, boil the water before you If drinking mineral water isn’t possible, boil the water before you

drink it because one reason of food poisoning is polluted water.drink it because one reason of food poisoning is polluted water. Avoid stale food; always eat fresh and hygienic food because stale and Avoid stale food; always eat fresh and hygienic food because stale and

unhygienic food can be a cause of liver disorders.unhygienic food can be a cause of liver disorders. Eat fresh fruits and vegetables: always wash the fruit and vegetables Eat fresh fruits and vegetables: always wash the fruit and vegetables

before eating because the fruits brought from the market are kept before eating because the fruits brought from the market are kept open in polluted areas and they contain a lot of germs.open in polluted areas and they contain a lot of germs.

Always use home frozen ice; avoid using ice brought from the market Always use home frozen ice; avoid using ice brought from the market as this ice is not frozen by filtered water.as this ice is not frozen by filtered water.

Spicy and unhygienic bites can ruin your stomach! Avoid them!Spicy and unhygienic bites can ruin your stomach! Avoid them! Do not freeze meat for more than two days. The meat frozen for more Do not freeze meat for more than two days. The meat frozen for more

than two days not only loses its proteins but is also hazardous for than two days not only loses its proteins but is also hazardous for health.health.

Food poisoning and other stomach disorders are caused due to Food poisoning and other stomach disorders are caused due to unhygienic food. unhygienic food.