Food Poisoning (Community Medicine)

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A Community Based Presentation, Brilliantly Composed and Animated. Downloader will surely love it
By the Students Of KIMS, Kohat
Presented By:- M. Shabir & Aman Ullah
Prepared By:- Mian Saad Ahmed

Published in: Health & Medicine
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Food Poisoning (Community Medicine)

  1. 1. FOOD POISONING• Any illness resulting from the consumption of food• There are two types of food poisoning:FOOD INFECTION and FOOD INTOXICATION.1) Food infection refers to the presence of bacteria orother microbes which infect the body afterconsumption.2) Food intoxication refers to the ingestion of toxinscontained within the food, including bacteriallyproduced exotoxins, which can happen even whenthe microbe that produced the toxin is no longerpresent or able to cause infection
  2. 2. FOOD POISONINGThe Food is Contaminated with• Living bacteria• Other toxins• Inorganic chemical substances• Poisons from Plants & animalsFood Poisoning Can be :• BACTERIAL• NON- BACTERIAL
  3. 3. BACTERIAL FOODPOISONS1. Salmonella2. Staphylococcus3. Clostridium Perfringens, the "cafeteriagerm4. Vibrio Cholerae5. Escherichia Coli6. Campylobacter Jejuni (periodontitis)7. Streptococcus8. Shigella spp
  4. 4. NON BACTERIAL FOODPOISONS1. Chemical– Arsenic– Cu Sulphate– Mercury– Cadmium1. Viruses– Enterovirus– Hepatitis A– Hepatitis E3. Parasites• Tapeworm• Flatworm• Nematodes• Ascaris• Protozoa• Giardia lamblia• Entamoeba histolytica
  5. 5. Causes1. Poor Personal Hygiene2. Bad Food Storage3. Dirty Kitchen4. Food after its Expiration Date5. No Pest Control etc
  6. 6. SALMONELLA• High risk foodsRaw meat, poultry and eggs, and raw unwashedvegetables.• MOAAfter ingestion the organisms multiply in theIntestine & give rise into acute enteritis & colitis• Signs and SymptomsOnset 12 – 36 hours. Headache, general aching oflimbs, abdominal pain and diarrhoea, vomiting andfever. This usually lasts 1 – 7 days, and rarely isfatal.
  7. 7. STAPHYLOCOCCUSAUREUS• High risk foodsMeat, Dairy Products and Poultry.• MOAIngestion of preformed toxins in the food whichdirectly affects intestine & CNS• Signs and SymptomsOnset 1 – 6 hours. Severe vomiting, abdominalpain, weakness and lower than normal temperature.This usually lasts 6 – 24 hours.
  8. 8. CLOSTRIDIUMPERFRINGENS• High risk foodsRaw meat, cooked meat dishes and poultry.• MOAIngestion of spores• Signs and SymptomsOnset 8 – 22 hours. Abdominal pain, diarrhoea andnausea. This usually lasts 12 – 48 hours.
  9. 9. CLOSTRIDIUMBOTULINUM• High risk foodsInadequately processed canned meat, vegetablesand fish (faulty canning)• MOAIngestion of preformed toxins in the food whichdirectly affects Parasympathetic Nervous System• Signs and SymptomsOnset 24 – 72 hours. Voice change, double vision,drooping eyelids, severe constipation.Death within a week or a slow recovery overmonths.
  10. 10. CLOSTRIDIUM BOTULINUM
  11. 11. CAMPYLOBACTER• High risk foodsMeat and poultry.• Signs and SymptomsOnset 2 – 11 days. Fever, headache and dizzinessfor a few hours, followed by abdominal pain. Thisusually lasts 2 – 7 days and can recur over a numberof weeks.
  12. 12. E .COLI• High risk foodsRaw meat and dairy products.• Signs and SymptomsDiarrhoea, which may contain blood, can lead tokidney failure or death.
  13. 13. GENERAL SYMPTOMS1. Nausea2. Abdominal Pain3. Vomiting4. Diarrhea5. Gastroenteritis7. Headache6. Fever8. Fatigue
  14. 14. PREVENTION1. By Having Good Personal Hygiene2. Correct Food Storage3. Keep Kitchen Clean4. Check Expiry Dates and Label Foods5. Check to see if the Meat is cooked6. Correct Food Temperatures7. Pest Control
  15. 15. DETAIL:- PREVENTION &CONTROL• FOOD SANITATION:-1. Meat inspection2. Personal hygiene3. Healthy food handlers & proper techniques forhandling4. Pasteurization of milk5. Proper cooking6. Health education
  16. 16. DETAIL:- PREVENTION &CONTROL• REFRIGERATION:-Proper temp is necessary for prevention of bacterialfood poisoning i.ePrevention Of:-1. Bacterial Multiplication2. Toxin Production
  17. 17. DETAIL:- PREVENTION &CONTROL• SURVEILLANCE:-• Food samples must be obtained periodically &subjected to lab analysis if they are unsatisfactory.• Surveillance is necessary to avoid outbreaks offood borne diseases.
  18. 18. DIAGNOSIS1. Patient History2. Stool Culture3. Microscopic Examination• Leukocytes• Erythrocytes
  19. 19. TREATMENT1. The main treatment for food poisoning is puttingfluids back in the body (rehydration) through an IVand by drinking.2. Do not eat solid food while nauseous or vomitingbut drink plenty of fluids.3. Anti-vomiting and diarrhea medications .4. Antibiotocs can also be given in few cases
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