The document discusses diseases of human origin that can be transmitted through milk, known as milkborne epidemics. It details 12 diseases including typhoid fever, paratyphoid fever, dysentery, cholera, diphtheria, septic sore throat, scarlet fever, hepatitis, poliomyelitis, human tuberculosis, E. coli infection, and food poisoning. It provides information on the causative agents and modes of transmission for each disease. The document emphasizes prevention and control measures like preventing entrance of pathogenic microorganisms to milk and proper pasteurization to eliminate disease-causing organisms.

1. Dr. Zeinab I. Ali , M.V.Sc., PhD.
Department of Food Hygiene and Control
Faculty of Veterinary Medicine, CU
Email: Zeinab_ali@cu.edu.eg

2. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures.
8/31/2020Dr. Zeinab I. Ali 2

3. *
“Milk borne
epidemics”
Include the disease in which the infection comes primarily
from human sources either directly or indirectly. Most of
diseases of this group appear in an epidemic form and called
milk borne epidemics.
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4. 1. The outbreak is usually explosive in nature.
2. Investigation shows that a large number of affected persons
were obtained their milk from the same sources.
3. Most cases occur among heavy milk drinkers, women and
children being most susceptible, especially if the milk taken raw.
4. Milk-borne epidemics tend to occur in smaller towns, or in rural
areas, where raw milk is most generally sold.
5. It has been reported that the usual incubation period of milk-
borne epidemics is somewhat shortened.
8/31/2020Dr. Zeinab I. Ali 4

5. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures.
8/31/2020Dr. Zeinab I. Ali 5

6. Diseases of human origin (Milk borne epidemics) are:
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet feve
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning
8/31/2020Dr. Zeinab I. Ali 6

7. Causative organism: Salmonella typhi
Mode of infection:
Directly: through active cases of carriers or through contaminated
hand with stool.
Indirectly: through contaminated water, utensils or through flies
mechanically.
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8. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures.
8/31/2020Dr. Zeinab I. Ali 8

9. Causative organism: Salmonella paratyphi.
Mode of infection: As in case of typhoid fever.
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10. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures.
8/31/2020Dr. Zeinab I. Ali 10

11. Causative organism: Shigella dysentery
or Shigella Flexner
Mode of infection:
Transmission occurs person to person by fecal-oral route fecal
contamination of food and water. Most outbreaks result from
food, especially salads, prepared and handled by workers using
poor personal hygiene.
Symptoms:
Diarrhea containing blood and mucus, fever, abdominal cramps,
chills, vomiting; 12 to 50 hours from ingestion of bacteria; can last
a few days to 2 weeks. Sometimes, no apparent symptoms.
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12. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Septic sore throat
5- Diptheria
6- cholera
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures.
8/31/2020Dr. Zeinab I. Ali 12

13. Causative organism: Streptococcus pyogens.
Mode of infection:
Transmission occurs people to food from poor hygiene, ill food
handlers, or improper food handling; outbreaks from raw milk, ice
cream, eggs, salads, custard, and pudding allowed to stand at
room temperature for several hours between
Symptoms: sore throat, painful swallowing, tonsillitis, high fever,
headache, nausea, vomiting, and malaise; occurs 1 to 3 days after
eating, lasting a few days to about a week.
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14. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5. Scarlet fever
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 14

15. Causative organism: streptococcus
scarletina
Mode of infection:
Through cough spray of active cases, cough
spray of carries as well as contaminated
hands with saliva.
Disease in man:
The same symptoms of septic sore throat in
addition of skin rashes as the organism
produce erythrogenic toxins which destruct
the R.B.Cs.
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16. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 16

17. Causative organism: vibrio cholera
Disease in man:
Incubation period from four hours to four days. Symptoms
including diarrhea, abdominal cramps, nausea, vomiting,
headache, fever, and chills.
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18. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 18

19. Causative organism: corynebacterium diphtherae.
Mode of infection:
Through cough spray of infected persons, udder lesion (Ulcer) of
dairy animal infected from human sources.
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20. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 20

21. Causative organism: virus
Mode infection:
Active cases or carrier
Contaminated hands with feces.
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22. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 22

23. Causative organism: virus
Mode of infection:
The virus is excreted in the patient feces. Milk and dairy products
act as a vehicle for transmission of the virus.
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24. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 24

25. Causative organism: Mycobacterium tuberculosis “Human type”
Mode of infection:
Infected milker or worker (coughing, sneezing or contaminated
hands with saliva in case of pulmonary T.B.
Contaminated hands with feces in case of intestinal T.B.
N.B. the disease is not epidemics but appear in sporadic cases.
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26. Disease Causative agent Mode of infection
Typhoid fever
Paratyphoid fever
Bacillary dysentery
Septic sore throat
Scarlet fever
Cholera
Diphtheria
Poliomyelitis
Infectious hepatitis
Human tuberculosis 8/31/2020Dr. Zeinab I. Ali 26

27. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 27

28. Bacterial food poisoning was classified as follows:
Food
poisoning
Potential
food
poisoning
Food
infection
Food
intoxication
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29. Food infections are diseases caused by viable microorganisms
which have been ingested with food.
The dose required to produce an infection varies with the type
of microorganisms, even though the microorganisms will usually
multiply in the GI tract or some other organ of the body to
produce the infectious disease.
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30. Causative organism:
Bacteria responsible of food infection such as Salmonella spp.
(Salmonella typhimurium, Salmonella entritidis gartner and Salmonella
Dublin)
Mode of infection:
Milk and dairy products may be contaminated through feces of rodent
or cattle.
The symptoms of food borne infections depend upon the nature and
dose of the infecting organism, and the organs or tissue affected.
Symptoms characterized by gastro-intestinal disturbances include
diarrhea, vomiting, chills, abdominal pain and fever, headache usually
appear 6 to 48 hours after eating; may last 1 to 2 days.
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31. Intoxications are disease states caused by a hazardous dose of a
toxic chemical.
The agents are nonviable, in contrast to infections, in which
viable organisms are involved.
Symptoms:
depending on the nature and dose of the toxicants, its mechanism
of action and target organ affected.
Exposure to a food borne toxicant can be either acute or chronic.
Acute symptoms occur a few minutes to a few hours after
exposure to the toxicant, as in case of staphylococcal
enterotoxins, while chronic symptoms require long periods of
time develop 8/31/2020Dr. Zeinab I. Ali 31

32. Staphylococcal food intoxication Botulism
Causative organisms Staph. aureus Clostridium botulinum
Mode of infection 1-Infected wounds, nasal
discharges of human carrier.
2-Udder of dairy animal in case of
mastitis due to Staph. aureus.
contaminated canned food
especially meat products canned
cheese and canned milks.
Toxin heat stable exotoxin (Enterotoxin) most powerful exotoxin, which
inactivated by boiling for 15 min
(heat labile)
Symptoms onset acute symptoms appearing with in
2-5hr
Symptoms usually appear within 18
to 36 hours, but sometimes appear
4 hours or as many as 8 days after
eating.
symptoms vomiting, diarrhea, and abdominal
pain. Fever mostly absent and
mortality rate is low (1-2%).
double vision, droopy eyelids,
trouble speaking and swallowing
and difficulty breathing. Fatal in 3
to 10 days if not treated. Mortality
rate is high (50-70%). 8/31/2020Dr. Zeinab I. Ali 32

33. 1. E.coli food poisoning 2. Clostridium food
poisoning
3. Bacillus cereus food
poisoning
Caused by E.coli
(Enterophathogenic strains).
Infection occurs through
consumption of food
contaminated with the
organism.
Symptoms including diarrhea
or bloody diarrhea,
abdominal cramps, nausea,
and malaise; can begin 2 to 5
days after food is eaten,
lasting about 8 days. Some,
especially the very young,
have developed Haemolytic
Uremic Syndrome (HUS) that
cause acute kidney failure.
Caused by (clostridium
perfringens)
Symptoms incudes
diarrhea and gas pains
may appears 8 to 24 hours
after eating; usually last
about 1 day, but less
severe symptoms may
persist for 1 to 2 weeks.
the organism is
responsible for many
outbreaks result from
food left for long periods
in steam tables or at
room temperature.
Caused by Bacillus cereus.
Infection occurs due to
consumption of
contaminated food
including milk and
cheese. Incubation
period: 30 minutes to 15
hours. Symptoms include
diarrhea, abdominal
cramps, nausea, and
vomiting (emetic type).
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34. 1- Introduction
2- Diseases of Human origin.
1- Typhoid fever
2- Paratyphoid fever
3- Dysentry
4- Cholera
5- Diptheria
6- Septic sore throat
7- Scarlet fever
8- Hepatitis
9- Poliomyelitis
10- Human Tuberculosis
11- Enterohemorrhagic E. coli (EHEC) Infection
12- Food poisoning.
3- Prevention and control measures. 8/31/2020Dr. Zeinab I. Ali 34

35. I. Prevention of entrance of pathogenic microorganisms to milk
or it ̓s dairy products.
II. Prevention of multiplication of microorganisms in milk.
III. Destruction of microorganisms.
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36. 1- Health of producing animal.
2- Health of dairy men.
3- Water supply
4- Sanitary disposal of wastes.
5- Flies.
6- Dust
7- Utensils
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37. 1- Health of producing animal:
Dairy animal should be tuberculin tested Brucella free and has
no mastitis. Newly purchased animals should be examined to
prove healthy before joining to the herd. Prevent consumption of
milk from animals showing fever or mastitis or those giving
powerful drugs.
2- Health of dairy men:
Including milkers in the dairy farm or worker in the dairy plant.
They must be periodically examined and must have medical
certificates.
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38. 3- Water supply:
Water used for washing udder, utensils and hands of dairymen ̓s
should be chemically and microbiologically examined to ensure it ̓s
freedom from organic pollution and pathogenic microorganisms.
4- Sanitary disposal of wastes:
Animal and human wastes may contaminate milk through insect
and flies; therefore they should be sanitary disposed.
5- Flies:
It considered mechanical transmitters of infection to milk. So to
prevent it ̓s role the following must be adopted:-
*Rapid disposal of wastes.
*Application of wire mishes on widows.
*Using fly repellent, which must be odourless. 8/31/2020Dr. Zeinab I. Ali 38

39. 6- Dust:
Considered as a vehicle for transmission of certain pathogenic
microorganisms to milk. It is prevented by:-
*Closer of doors and windows during milking process.
*Avoid feeding dry ration during milking process.
*Avoid exposure of clean utensils to atmosphere.
7- Utensils:
Utensils including milk pails, caps or strainers. Contaminated utensils
are dangerous source of infection to milk and it ̓s products. It is
controlled by:-
*Washing and cleaning of utensils with cold water.
*Washing with a suitable hot detergent solution.
*Rinsing with hot water to remove the detergent
*Sterilization of utensils using suitable chemical sterilizer.
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40. To prevent the multiplication of
pathogenic microorganisms,
which may gain access to milk,
cooling of milk to 7.5 ̊C followed
by keeping it at low
temperature.
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41. BY heat treatment of milk using one of the following methods:
1- Pasteurization
2- Sterilization.
3-Uperization
4-Boiling
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