pharm D second year,microbiology.

1. FOOD POISONING
BY: MEHBOOB ILAHI

2. WHAT IS FOOD POISONING
Food poisoning is a disease that usually results in
vomiting and diarrhea after a person eats or drinks
fluids contaminated with certain bacteria, viruses,
parasites or chemicals (toxins).

3. DEATHS ATTRIBUTED TO
About 31 viral and bacterial pathogens are responsible
for almost 76 million diagnosed food poisoning illnesses
per year; about 39 million food poisoning cases are
unspecified (undiagnosed). Yearly, about 325,000 people are
hospitalized and about 5,000 die from all causes of food
poisoning.

5. SIGNS AND SYMPTOMS
Abdominal cramps
Nausea
Vomiting
Diarrhea
However, symptoms infrequently canget worse.

8. Blood in the
stool or vomit
Dehydrati
on
Headache Weakness
Bloating Kidney &
renal
disorder
SEVERE SYMPTOMS
High
Fever
Diarrhea that
lasts more
than 3 days
Blurry
Vision
Numbness
Seizures Death

9. When a group of individuals experiences
similar symptoms after eating or drinking
similar foods, food poisoning may be suspected.

10. Eggs
Meats
Unpasteurized milk or
other fluids
Nuts
Fish
FOODS ASSOCIATED WITH
FOOD POISONING
Cheese
Poultry
Raw fruits and
vegetables
Spices
Mushrooms

12. Salmonella Spp.
Shigella
Campylobacter
Clostridium perfringens
Toxoplasma gondii
Listeria
monocytogenes*
Clostridium Botulinum
Norvovirus
Helicobacter Jejuni
Rotavirus
Vibrio vulnificus
Vibrio
parahaemolyticus
Adenovirus
CAUSATIVE AGENTS
BACTERIA VIRUS

13. MODE OF TRANSMISSION
It is simple that a person eats or drinks something
that containing some organism that should not be in
that stuff, so when he or she ingests such a things
the person gets sick.
Always food is contaminated by the disease
causing agents by the handler, unconsciously or by
environment.

15. MECHANISM OF PATHOGENICITY
A bacterium produces at least two types of toxins
and even more. These include
Emetic toxin
Enterotoxin
Neurotoxin

16. Emetic toxin:
It stimulates the vagus afferent nerve through
binding to 5-HT3 receptor. The toxin triggers
the brain’s vomiting reflex center and induces
vomiting, which follows abdominal cramps and
diarrhea.

17. ENTEROTOXIN
Enterotoxins cause two types of diarrhea.
Non-inflammatory diarrhea
inflammatory diarrhea

18. Non-inflammatory diarrhea is caused by the
actions of enterotoxins on the secretory wall of the
mucosa of small intestine without invasion. This
leads to large volume of watery stools in the
absence of blood, pus or severe abdominal pain,
which may lead to dehydration.

19. Inflammatory diarrhea is caused by the actions of
cytotoxins on the mucosa leading to invasion and
destruction. The colon or distal small bowel commonly
is involved. The diarrhea usually is bloody, mucoid and
leukocytes are present. Dehydration is less likely than
with non-inflammatory diarrhea because of smaller
stool volume.

20. Sometimes the organism gets penetrate into the
mucosa and enters into systemic circulation resulting
in severe complications and even death.
Botulinum toxin: (Neurotoxin)
In some types of food poisoning the vomiting is
caused by a toxin that acts on the central nervous
system.

21. Toxin produced by botulism is called neurotoxin.
Since it is a preformed neurotoxin it shows its
symptoms within 1-6 hours.
The clinical syndrome of botulism results from the
inhibition of acetylcholine release in nerve endings by
botulinum thus causes flaccid paralysis.

22. CLINICAL USE OF
BOTULINUM TOXIN
Purified botulinum toxin, blocks the release of
chemical acetylcholine that causes muscle
contraction. By selectively interfering with the
underlying muscles ability to contract, existing
frown lines are smoothed out and in most cases
invisible in a week.

23. Also used to treat misalignment of eyes
commonly known as cross eyes and blephrospasm.
BOTOX injection is FDA approved but no
controlled studies have shown the safety and
efficacy of botox.

24. DIAGNOSIS
Patient’s
history
Immunologi
cal test( e.g
shiga toxin)
Stool
samples

25. TREATMENT
ANTIBIOTIC
ANTIPARASITE
ORAL REHYDRATION SOLUTION
LOPERAMIDE (to treat diarrhea)
PROBIOTICS
MUTTON BROTH WITH RICE
BANANA
ENEMA

27. PREVENTION
Clean your hands
Use fresh running water to wash fruits and
vegetables
Keep the goods separate (do not cross contaminate)
Cook at the right temperature
Chill (refrigerate food properly)

29. REFERENCES
 Centers for Disease Control and Prevention. "Food
Safety."<http://www.cdc.gov/foodsafety/>
Centers for Disease Control and Prevention. Be Food Safe: Protect Yourself from
Food Poisoning.
http://www.cdc.gov/features/befoodsafe/http://www.cdc.gov/features/befoodsafe/
 Centers for Disease Control and Prevention. "Estimates of foodborne illness
in the U.S.". Jan 08, 2014.
<http://www.cdc.gov/foodborneburden/
 http://www.emedicinehealth.com/food_poisoning/page6_em.htm
 Alcamo’s fundamentals of microbiology 9th edition, CH # 11, page # 348-349