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FOOD BORNE
DISEASES
Prepared By: MARYAM KHAN
(Lecturer)
Gastroenteritis, also known as infectious
diarrhea, is inflammation of the gastrointestinal
tract that involves the stomach and small
intestine. Signs and symptoms include some
combination of diarrhea, vomiting, and abdominal
pain. Fever, lack of energy, and dehydration may
also occur.
Bacillary dysentery, also known as shigellosis, is a potentially
dangerous and extremely contagious bacterial infection of the colon.
Symptoms develop after an incubation period of one to four days and
generally subside within 10 days. (Severe cases may last as long as
six weeks, but most cases are mild).
Tapeworm Infection
SEAFOOD TOXICANTS
 Shellfish Poisoning
Many shellfish become toxic to humans as a result of feeding on toxic
algae, particularly the dinoflagellates, including Gonyaulaxx catenella and
G. tamareusis.
Symptoms: Numbness of lips, fingertips and tongue shprtly after
consumption of the shellfish.
Death can result within 2 to 12 hr. as a result of eventual respiratory
paralysis.
 Scombroid Fish Poisoning
Scombroid fishes ( tuna, mackerel, skipjack, and bonito)
This Poisoning is thought to be caused by the ingestion of histamine,
formed in the fish product as a result of bacterial degradation.
Bacteria i.e. Proteus morganii and Klebsiella pneumoniae
are thought to be invo;ved.
Symptoms: Nausea, facial flushing, vomiting, oral burning sensation, and
itching of the skin.
FOOD BORNE DISEASES (PPT).pptx

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FOOD BORNE DISEASES (PPT).pptx

  • 1. FOOD BORNE DISEASES Prepared By: MARYAM KHAN (Lecturer)
  • 2.
  • 3.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 11. Gastroenteritis, also known as infectious diarrhea, is inflammation of the gastrointestinal tract that involves the stomach and small intestine. Signs and symptoms include some combination of diarrhea, vomiting, and abdominal pain. Fever, lack of energy, and dehydration may also occur.
  • 12.
  • 13.
  • 14.
  • 15. Bacillary dysentery, also known as shigellosis, is a potentially dangerous and extremely contagious bacterial infection of the colon. Symptoms develop after an incubation period of one to four days and generally subside within 10 days. (Severe cases may last as long as six weeks, but most cases are mild).
  • 16.
  • 17.
  • 18.
  • 19.
  • 20.
  • 21.
  • 22.
  • 23.
  • 24.
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 32.
  • 33. SEAFOOD TOXICANTS  Shellfish Poisoning Many shellfish become toxic to humans as a result of feeding on toxic algae, particularly the dinoflagellates, including Gonyaulaxx catenella and G. tamareusis. Symptoms: Numbness of lips, fingertips and tongue shprtly after consumption of the shellfish. Death can result within 2 to 12 hr. as a result of eventual respiratory paralysis.  Scombroid Fish Poisoning Scombroid fishes ( tuna, mackerel, skipjack, and bonito) This Poisoning is thought to be caused by the ingestion of histamine, formed in the fish product as a result of bacterial degradation. Bacteria i.e. Proteus morganii and Klebsiella pneumoniae are thought to be invo;ved. Symptoms: Nausea, facial flushing, vomiting, oral burning sensation, and itching of the skin.