Classification of food-borne diseases refers to the categorization of illnesses caused by consuming contaminated food or beverages. There are different classification systems used to categorize food-borne diseases, but most commonly, they are classified based on the causative agent. Food-borne diseases can be caused by various microorganisms such as bacteria, viruses, parasites, and toxins. Some of the common food-borne illnesses caused by bacteria include Salmonella, Campylobacter, and Escherichia coli (E. coli) infections. Viral infections such as norovirus and hepatitis A can also be transmitted through contaminated food or water. Parasitic infections such as giardiasis and cryptosporidiosis can be caused by consuming contaminated food or water. The classification of food-borne diseases is important for identifying and understanding the different types of pathogens that cause food poisoning. This knowledge can help in the prevention and management of food-borne illnesses through proper food safety practices, surveillance, and treatment.

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Department of Microbiology
SESSION 2021-2023
ASSIGNMENT ON
“CLASSIFICATION OF FOOD BORNE DISEASES”
CODE: MB402 FOOD MICROBIOLOGY
Submitted to: Submitted by:
Dr. Kiran Bhadoria Mam Shubhansh Bajpai
Assistant Professor Roll No. 211056672
Department of Microbiology M. Sc. 2nd
Year (IV SEM)

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Acknowledgment
I would like to express my sincere gratitude to all those who have supported and encouraged me
throughout my M. Sc. Microbiology program.
First and foremost, I would like to thank my supervisor Prof. Dr. Kiran Bhadoria Mam & Prof.
Dr. Sher Singh Gill Sir for providing me with valuable guidance and insights throughout my
research work. Their patience, encouragement, and expertise have been invaluable in helping me to
complete this project.
I would also like to thank Dr. R. K. Khare Sir Head of the Department of Microbiology for
providing me with an excellent learning environment and for their dedication in teaching and
mentoring me.
I would like to express my heartfelt appreciation to my family and friends for their unwavering
support and encouragement during my studies. Their love, understanding, and encouragement have
been a constant source of strength for me.
Lastly, I would like to thank all the research participants who willingly participated in my research
work. Their participation and cooperation were essential in helping me to collect data and complete
my study.
Thank you all for your contributions and support.
~ Shubhansh Bajpai
M. Sc. 2nd
Year (IV SEM)

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Introduction
 Overview of Foodborne Diseases
 Importance of studying Foodborne Diseases
 Objectives of the Assignment
I. Classification of Foodborne Diseases
I. Bacterial Foodborne Diseases
 Salmonellosis
 Campylobacteriosis
 Listeriosis
 E. coli Infection
 Clostridium perfringens infection
 Staphylococcal food poisoning
 Bacillus cereus food poisoning
 Vibrio infection
II. Viral Foodborne Diseases
 Norovirus infection
 Hepatitis A virus infection
III. Parasitic Foodborne Diseases
 Toxoplasmosis
 Cryptosporidiosis
 Giardiasis
 Cyclosporiasis
 Trichinosis
 Anisakiasis
II. Pathogenesis
 Mechanisms of infection and colonization for Bacterial Foodborne Diseases
 Mechanisms of infection and replication for Viral Foodborne Diseases
 Mechanisms of infection and development for Parasitic Foodborne Diseases
III. Epidemiology
 Incidence and Prevalence of Foodborne Diseases
 Risk factors for Foodborne Diseases

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 Outbreak Investigations and Control Measures
IV. Detection and Diagnosis
 Laboratory Techniques for Detecting Foodborne Pathogens
 Clinical Diagnosis and Treatment
V. Prevention and Control
 Food Safety Regulations and Guidelines
 Good Agricultural and Manufacturing Practices
 Food Preservation Techniques
 Personal and Environmental Hygiene
VI. Future Directions
 Emerging Issues and Challenges in Food Safety
 Potential Strategies for Improving Food Safety
VII. Conclusion
 Summary of key points
 Importance of addressing Foodborne Diseases in Public Health.

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I. Introduction
Foodborne diseases are a major public health concern worldwide. These are caused by ingestion of
contaminated food or water that contains harmful microorganisms, chemicals or toxins. The symptoms
of foodborne diseases can range from mild to severe, and can be life-threatening in some cases. The
economic burden of foodborne illnesses is also significant, including medical costs, lost productivity,
and decreased consumer confidence in the food supply.
The study of foodborne diseases is important for understanding the causative agents, modes of
transmission, and ways to prevent and control their spread. This assignment aims to provide an overview
of the different types of foodborne diseases, their classification based on the causative agents, and their
significance in public health.
II. Classification of Foodborne Diseases
Foodborne diseases can be classified into three main categories based on the causative agents:
A. Bacterial Foodborne Diseases
1. Salmonellosis: Caused by Salmonella bacteria, which can be found in raw or undercooked
poultry, eggs, meat, and dairy products.
2. Campylobacteriosis: Caused by Campylobacter bacteria, which can be found in contaminated
water, raw or undercooked poultry, and unpasteurized milk.
3. Listeriosis: Caused by Listeria bacteria, which can be found in contaminated food, especially soft
cheeses and deli meats.
4. E. coli Infection: Caused by certain strains of Escherichia coli bacteria, which can be found in
undercooked ground beef, raw milk, and contaminated water.
5. Clostridium perfringens infection: Caused by Clostridium perfringens bacteria, which can be
found in cooked meats, poultry, and gravies that have been kept warm for extended periods of
time.
6. Staphylococcal food poisoning: Caused by Staphylococcus aureus bacteria, which can be found
in cooked foods that have been contaminated with the bacteria.
7. Bacillus cereus food poisoning: Caused by Bacillus cereus bacteria, which can be found in
cooked rice and other starchy foods that have been left at room temperature for extended periods
of time.
8. Vibrio infection: Caused by Vibrio bacteria, which can be found in contaminated seafood,
especially raw or undercooked shellfish.
B. Viral Foodborne Diseases
1. Norovirus infection: Caused by Norovirus, which can be found in contaminated food, water, and
surfaces.
2. Hepatitis A virus infection: Caused by Hepatitis A virus, which can be found in contaminated
food and water.
C. Parasitic Foodborne Diseases
1. Toxoplasmosis: Caused by Toxoplasma gondii parasite, which can be found in undercooked
meat, especially pork, lamb, and venison.

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2. Cryptosporidiosis: Caused by Cryptosporidium parasite, which can be found in contaminated
water, fruits, and vegetables.
3. Giardiasis: Caused by Giardia parasite, which can be found in contaminated water and food.
4. Cyclosporiasis: Caused by Cyclospora parasite, which can be found in contaminated food,
especially fresh produce.
5. Trichinosis: Caused by Trichinella parasite, which can be found in undercooked pork, bear, and
walrus meat.
6. Anisakiasis: Caused by Anisakis parasite, which can be found in raw or undercooked seafood.
III. Pathogenesis
 Bacterial Foodborne Diseases:
The pathogenesis of bacterial foodborne diseases involves the following steps:
1. Adherence: The bacteria adhere to the intestinal lining of the host.
2. Colonization: The bacteria colonize the intestinal lining and multiply.
3. Production of Toxins: The bacteria produce toxins that cause damage to the host's intestinal
lining and other tissues.
4. Invasion: Some bacteria may invade the host's tissues and cause systemic infections.
 Viral Foodborne Diseases:
The pathogenesis of viral foodborne diseases involves the following steps:
1. Entry: The virus enters the host's body through ingestion of contaminated food or water.
2. Replication: The virus replicates within the host's cells, leading to cell death and tissue damage.
3. Production of Virions: The virus produces virions that can infect other cells and tissues.
4. Transmission: The virions are shed in the host's feces and can infect other individuals.
 Parasitic Foodborne Diseases:
The pathogenesis of parasitic foodborne diseases involves the following steps:
1. Ingestion: The parasite is ingested through contaminated food or water.
2. Excystation: The parasite excysts in the host's small intestine, releasing trophozoites.
3. Adherence and Colonization: The trophozoites adhere to the host's intestinal lining and multiply,
causing damage to the intestinal mucosa.
4. Development: The trophozoites differentiate into cysts, which are shed in the host's feces and
can infect other individuals.
5. Invasion: Some parasites may invade the host's tissues and cause systemic infections.

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Foodborne diseases are caused by different types of microorganisms including bacteria, viruses, and
parasites, which have different mechanisms of infection and pathogenesis. Understanding the
pathogenesis of these microorganisms is important in developing strategies for prevention, control, and
treatment of foodborne diseases.
IV. Epidemiology
 Incidence and Prevalence of Foodborne Diseases: Foodborne diseases are a major public health
concern worldwide, with an estimated 600 million cases and 420,000 deaths each year. The true
burden of foodborne diseases is likely much higher due to underreporting and limited
surveillance systems in many countries. Bacterial and viral infections are the most common
causes of foodborne diseases, while parasitic infections are less common but can have serious
consequences.
 Risk factors for Foodborne Diseases: There are several risk factors associated with the
development of foodborne diseases, including consumption of contaminated food or water, poor
hygiene practices, and exposure to infected animals. Certain populations, such as young children,
pregnant women, and immunocompromised individuals, are at higher risk of developing severe
complications from foodborne diseases.
 Outbreak Investigations and Control Measures: In the event of a foodborne disease outbreak,
public health authorities must investigate the source of the outbreak and implement control
measures to prevent further spread of the disease. Control measures may include recalling
contaminated food products, improving food safety practices in production and handling, and
providing education to the public on proper food handling and preparation techniques.
V. Detection and Diagnosis
1. Laboratory Techniques for Detecting Foodborne Pathogens :Several laboratory techniques
are available for detecting foodborne pathogens. Some of the commonly used techniques are:
2. Culture-based methods: These methods involve the isolation and identification of the pathogen
from a food or clinical sample. The sample is first enriched in a selective medium to increase the
number of bacteria, followed by plating onto a specific medium that supports the growth of the
target pathogen. The colonies are then identified using various biochemical and serological tests.
3. Polymerase Chain Reaction (PCR): PCR is a molecular technique used for the detection of
specific DNA sequences of the target pathogen. This technique can detect very low levels of
pathogens in a sample, making it a highly sensitive method. PCR-based methods are rapid and
can be automated, which makes them suitable for high-throughput testing.
4. Enzyme-linked immunosorbent assay (ELISA): ELISA is an immunological technique used
to detect the presence of a specific antigen or antibody in a sample. In food microbiology, ELISA
is used to detect pathogens or their toxins in food samples. This method is highly specific and
sensitive, and it can be used to test a large number of samples in a short time.

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Clinical Diagnosis and Treatment
The diagnosis of foodborne diseases is based on the clinical symptoms and laboratory analysis of the
patient's stool or blood sample. The treatment of foodborne diseases depends on the type of pathogen
and the severity of the infection. In general, treatment includes rehydration therapy to replace lost fluids
and electrolytes and the use of antimicrobial drugs if necessary. In some cases, hospitalization may be
required, especially for severe cases such as hemolytic uremic syndrome (HUS) or Guillain-Barré
syndrome.
VI. Prevention and Control
1. Food safety regulations and guidelines:
Government agencies around the world have established regulations and guidelines to ensure food
safety. These include guidelines for food production, processing, packaging, transportation, and storage.
Examples of these guidelines include the Hazard Analysis and Critical Control Points (HACCP) system,
which identifies potential food safety hazards and establishes measures to control them, and the Food
Safety Modernization Act (FSMA) in the United States, which focuses on preventing food
contamination.
2. Good Agricultural and Manufacturing Practices:
Good agricultural and manufacturing practices (GAPs and GMPs) are practices that aim to reduce the
risk of contamination in food production and processing. GAPs include practices such as using clean
water, controlling pests and rodents, and properly handling and storing animal waste. GMPs include
practices such as employee training, sanitation procedures, and proper equipment maintenance.
3. Food preservation techniques:
Food preservation techniques are methods used to extend the shelf life of food products and prevent the
growth of microorganisms that can cause foodborne illness. Examples of food preservation techniques
include canning, freezing, refrigeration, and drying.
4. Personal and environmental hygiene:
Personal and environmental hygiene practices are critical for preventing the spread of foodborne
illnesses. These include washing hands thoroughly with soap and water before handling food, properly
storing and handling food, and keeping work surfaces and equipment clean and sanitized. Additionally,
maintaining a clean and sanitary environment is important, such as ensuring proper sewage and waste
disposal, and controlling pests and rodents.
By implementing these prevention and control measures, the risk of foodborne illnesses can be
significantly reduced. It is important for all individuals involved in food production, processing, and
preparation to be knowledgeable and trained in these practices to ensure the safety of the food supply.
VII. Future Directions:
Emerging Issues and Challenges in Food Safety:
Food safety is a constantly evolving field, and new challenges are always emerging. Some of the
emerging issues and challenges in food safety include:

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1. Changes in global food supply chains: As the global food supply chains become increasingly
complex, the risks associated with foodborne diseases also increase. There is a need for better
traceability and transparency in the food supply chain to identify and address potential risks.
2. Climate change and food safety: Climate change can impact food safety by altering the
distribution and prevalence of foodborne pathogens. Extreme weather events can also lead to
contamination of food sources.
3. Antibiotic resistance: Antibiotic resistance is a growing concern in food safety as the overuse of
antibiotics in agriculture can lead to the development of antibiotic-resistant bacteria.
Potential Strategies for Improving Food Safety:
1. Improved surveillance: Improved surveillance systems can help to identify foodborne disease
outbreaks more quickly and accurately, allowing for more effective control measures.
2. Enhanced food safety regulations: Regulations governing food safety should be regularly
reviewed and updated to reflect new technologies and emerging risks.
3. Education and training: Education and training programs can help to improve the knowledge and
skills of food handlers and consumers, reducing the risk of foodborne diseases.
4. Use of new technologies: Advances in technologies such as whole genome sequencing can help
to identify the source of foodborne disease outbreaks more quickly and accurately, allowing for
more targeted control measures.
VIII. Conclusion:
In conclusion, foodborne diseases are a significant public health concern worldwide, causing illness and
even death in some cases. The classification, pathogenesis, epidemiology, detection, and prevention of
foodborne diseases are all critical areas of study in microbiology. Improving food safety regulations and
guidelines, good agricultural and manufacturing practices, and personal and environmental hygiene can
all help to prevent and control foodborne diseases. It is essential to address the emerging issues and
challenges in food safety, such as climate change, antibiotic resistance, and changes in global food
supply chains, to ensure the safety of the food supply. Overall, addressing foodborne diseases is crucial
to public health and requires ongoing efforts to improve food safety practices and regulations.