Public health education. Public health awareness. Health promotion. Nutrition education

1. FOOD POISONING
Presented by:DR BHAWNA
PANDIT
BDS,RDS,MPH

2. FOOD POISONING
• Food poisoning is an illness that occurs after eating or drinking
anything that is contamination.
• according to WHO:
• Foodborne illnesses are usually infectious or toxic in nature and
caused by bacteria, viruses, parasites or chemical substances
entering the body through contaminated food.

3. SYMPTOMS
• Symptoms vary depending on what is causing the illness. They may begin
within a few hours or a few weeks depending on the cause.
• Common symptoms are:
• Upset stomach.
• Vomiting.
• Diarrhea.
• Diarrhea with bloody stools.
• Stomach pain and cramps.
• Fever.
• Headache.

4. CAUSES OF FOOD POISONING
1) Infectious agents include;
a)Bacteria;Salmonella,v.cholera,E.coli,Botulism.
b)Parasite:trichinella spiralis.
c)Protozoan:Entamoeba histolytica,giardia lambli.
d)Virus:Rotavirus,Hepatitis A Virus.
2) Other toxic agents,which includes
a)Chemicals,pesticides,Heavy metals,gasoline.
b)Plants:Mushrooms
c)Others:Puffer fish

5. CONT:
• 3) Poor sanitation and preparation.
• 4) Improper packing and storage

7. SOURCE
• Some foods are more likely than others to contain germs that can
make you sick. These foods include: Raw and undercooked foods from
animals, including meat, chicken and other poultry, eggs, raw
(unpasteurized) milk and products made from it, and seafood.
• INCUBATION PERIOD
• The incubation period is usually 24 to 48 hours.
• Recovery is normally within 48 hours, after which a person may still be
a little weak for a day or so.

8. Etiologic Agent Incubation Period
Salmonella Typhi
3-60 days; usually
7-14 days
Shigella spp.
12 hrs-6 days;
usually 2-4 days
Staphylococcus
aureus
30 min-8 hrs;
usually 2-4 hrs
Streptococcus,
group A
1-4 days

9. HOW TO PREVENT FOOD
POISONING

10. • Clean: Wash your hands and surfaces often.
• Wash your utensils, cutting boards, and countertops with hot,
soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under running water.
• Separate: Don’t cross-contaminate.
• Raw meat, chicken and other poultry, seafood, and eggs can
spread germs to ready-to-eat food unless you keep them
separate.

11. • Cook to the right temperature
• Food is safely cooked when the internal temperature gets high
enough to kill germs that can make you sick. The only way to tell if
if food is safely cooked is to use a food thermometer. You can’t tell
tell if food is safely cooked by checking its color and texture
(except for seafood).
• Chill: Refrigerate promptly.
• Bacteria can multiply rapidly if left at room temperature or in the
“Danger Zone” between 40°F and 140°F. Never leave perishable
food out for more than 2 hours (or 1 hour if exposed to
temperatures above 90°F).

12. THE ROLE OF GOVERNMENT TO
PREVENT FOOD POISONING
• The government plays a crucial role in preventing food poisoning .
• They are;
• Regulation and Oversight: Government agencies, such as the
Food and Drug Administration (FDA) or the Food Standards
Agency (FSA) establish and enforce regulations and standards for
food safety.
• Inspection and Monitoring: Government inspectors regularly
inspect food establishments, including restaurants, processing
plants, and farms, to ensure that they are following proper food
safety practices.

13. • Food Safety Education: Governments often provide educational
programs and resources to both food businesses and the public.
This includes information on safe food handling, cooking
temperatures, and the risks associated with certain foods. This
helps raise awareness and promote safe practices.
• Research and Risk Assessment: Government agencies conduct
research to better understand foodborne illnesses, their causes, and
trends. This research informs the development of food safety
policies and regulations.

14. • Enforcement of Food Safety Laws: Governments have the
authority to enforce food safety laws and regulations. They can
impose fines, penalties, and even shut down facilities that
consistently fail to meet safety standards.
• Emergency Response: In the event of a foodborne illness outbreak
or a significant food safety incident, the government plays a
critical role in coordinating the response. This may involve
investigations, containment measures, and public communication.

15. THANKYOU