Illness which results from ingestion of food containing non-bacterial and/or bacterial products

1. FOOD POISONING
Dr Hemanth S Naik, BMCRI

2. Definition
 Illness which results from ingestion of food
containing non-bacterial and/or bacterial
products.
Dr Hemanth S Naik, BMCRI

3. causes
 Bacteria and toxins
 Vegetable origin
 Animal origin
 chemicals
Dr Hemanth S Naik, BMCRI

4. Bacteria and toxins
 Infection type
1. Salmonella group
2. Proteus
3. Coli group
4. Shigella
salmonella Symptoms appear in 24 to 48 hours
of eating meal, mainly indicates
Dr Hemanth S Naik, BMCRI

5. Bacteria and toxins
Toxic type
 Due to performed toxins in prepared food
such as canned and preserved food.
 Eatables affected are meat, fish, egg.
 Symptoms appear within 24 hours
 More common in summer
1. Enterotoxin
2. Botulinum toxin
Dr Hemanth S Naik, BMCRI

6. Botulism
 Botulismfrom Latin botulus = "sausage“, as
bacterium often causes poisoning by growing in
badly handled or prepared meat products.
 Toxin destroyed at 80 degrees
 Fatal dose is 0.01mg or even less
 Blocks action of acetylcholine specific to
autonomic nervous system
Dr Hemanth S Naik, BMCRI

7. Botulism
 Incubation period –12-30 hours
 Symptoms include vomiting, constipation,
ocular paresis, muscular weakness, subnormal
temperature
 Mortality 25% to 100%
 Treatment – polyvalent serum
Dr Hemanth S Naik, BMCRI

8. .
Bon Vivant incident
On July 2, 1971 the FDA released a public
warningafter learning that a New York man had died
and his wife had become seriously ill due to botulism after
eating a can of the company’s Bon Vivant vichyssoise
soup
The FDA shut down Newark, New Jersey
plant on July 7, 1971
Dr Hemanth S Naik, BMCRI

9. Vegetable origin
 Lathyrus sativus
 Mushrooms
 Argemona mexicana
 Lolium temulentum
Dr Hemanth S Naik, BMCRI

10. Lathyrus sativus
 Grows under extreme
conditions of famine
 B-(N)oxalyl
aminoalanine BOAA,
active principle
 Causes
neurolathyrism
Dr Hemanth S Naik, BMCRI

11. Neurolathyrism
 Characterized by progressive spastic paraplegia
with preservation of sphincters, ending in
irreversible disability
 Back pain>weakness of legs>difficulty in
sitting>unable to walk>spastic gait>complete
paralysis
 Steeping the pulse in hot water and parboiling
removes 90% of toxic amino acid
Dr Hemanth S Naik, BMCRI

12. .
Dr Hemanth S Naik, BMCRI

13. .
During the Spain War of Independence against Napoleon,
grasspea served as a famine food. This was the subject of one of
Francisco de Goya's famous aquatint prints titled Gracias a la
Almorta ("Thanks to the Grasspea"), depicting poor people
surviving on a porridge made from grasspea flour, one of them lying
on the floor, alreadyDr Hemanth S it. BMCRI
crippled by Naik,

14. Death cap
 Unpleasant taste
 Grows in woody
places
 Toxins are phalloidin,
pahllon, 13 amanatin
which are
cyclopeptides
Dr Hemanth S Naik, BMCRI

15. Amanita muscaria
 Have bitter taste
 Changes color on cut
section
Dr Hemanth S Naik, BMCRI

16. Signs and symptoms
 Nausea
 Vomiting
 Diarrhoea
 Convulsions
 Collapse
 Death
Dr Hemanth S Naik, BMCRI

17. Treatment
 Antiphalloidien serum
 Atropine sulphate
 Silibin dihydrogen disaccinate sodium
Dr Hemanth S Naik, BMCRI

18. Argemona mexicana
 Species of poppy
found mainly in
Mexico
 Contains berberine,
protopine,
sanguinarine and
dihydrosanguinarine
 seeds resemble
mustard and used as
adulterant Dr Hemanth S Naik, BMCRI

19. Signs and symptoms
 Loss of appetite – diarrhoea
 Edema of legs – anasarca
 Vascular injuries
 Telangiectasis
Death due to severe damage to heart
Dr Hemanth S Naik, BMCRI

20. Lolium Temulentum
 Weed grass grown in
wheat field
 Grains similar to
wheat
 Grains attacked by
fungus containing
Temuline
 Headache, muscular
weakness, coma
Dr Hemanth S Naik, BMCRI

21. Dr Hemanth S Naik, BMCRI

22. Signs and symptoms
 Source – Gambierdiscus toxicus
 GI distress, hallucination and reverse of hot-cold
sensation
 Treatment – mannitol, amitriptylline
Dr Hemanth S Naik, BMCRI

23. Scombroid poisoning
 Associated with sea
food, stored
improperly
 Symptoms due to
histidine converting
into histamine above
60 degrees
 Allergic symptoms
Dr Hemanth S Naik, BMCRI

24. Shellfish poisoning
 GI disturbance
 Neurotoxicity
 Mutisim, memory
loss, coma
Dr Hemanth S Naik, BMCRI

25. Dr Hemanth S Naik, BMCRI