This document provides an outline about food borne disease. It discusses that food borne disease is caused by consuming contaminated food or drink and can be transmitted through direct contact, vehicles, vectors, or airborne means. The document outlines the causes as bacteria, viruses, parasites, and biohazards. Symptoms include abdominal cramps, nausea, vomiting, diarrhea and fever. It also discusses classifications of food borne diseases and emphasizes the importance of prevention through personal hygiene, proper cooking, sanitation, and purifying water.

1. FOOD BORNE DISEASE
PRESENTED BY:
MAHNOOR CHAUDHRY
(UNIVERSITY OF CENTRAL PUNJAB)

2. OUTLINE
 INTRODUCTION
 CAUSE
 SYMPTOMS
 TRANSMISSION
 CLASSIFICATION
 PREVENTION
 CONCLUSION

3. introduction
 It is a disease caused by consuming contaminated food or drink.
 The contamination of food may occur at any stage in the process from production to
consumption.
 Food borne diseases are harmful diseases mainly affecting the gastrointestinal tract.
 There are more then 250 known foodborne diseases.

4. Causes
Food borne
disease
bacteria
viruses
Biohazards
parasites

5. CAUSES
 Bacteria : ( E.g.., Salmonellosis, Gastroenteritis,
Shigellosis, E.coli, Bacillus cereus)
 Viruses : ( E.g.., Poliomyelitis, Infectious hepatitis,
Rota virus)
 Parasites : ( E.g.., Ameabiasis, trichinosis, tapeworm
infection)

6. Symptoms
 Abdominal cramps
 Nausea
 Vomiting
 Dehydration
 Fever
 Diarrhea

7. TRANSMISSION
 Direct contact
 Vehicle Transmission
 Vector Transmission
 Airborne (droplet infection)

8. classification
Infection
Caused by eating food that
contains;
• Microorganisms
intoxication
Caused by eating food that
contains;
• Biohazards
• Toxin
• Chemicals
Toxin mediate infection
Caused by eating food that
contains;
• Microorganism that
produce toxin once inside
the host

9. Classification of disease
Communicable disease Non-communicable disease
ParasiticInfectious Allergic Organic Deficiency

10. prevention
 Personal hygiene
 Cook food properly
 Separate raw and cooked food
 Keep food at safe temperature
 Rinse fruits and vegetables
 Clean kitchen equipment
 Purify water before consuming

11. CONCLUSION
 Food borne disease is considerable public health burden throughout the world.
 It is a global issue.
 Consume food without artificial preservatives.
 It is our responsibility to spread awareness about food borne disease as it can be a lethal
issue.