PREPARED BY: MUHAMMAD ARIFF B. MAHDZUB BACHELOR MEDICINE AND SURGERY (MBBS) UNIVERSITY COLLEGE SHAHPUTRA, KUANTAN

1. 1
EXAMPLE OF FOOD
POISONING
PROBLEM BASED LEARNING (PBL)
PREPARED BY: MUHAMMAD ARIFF B. MAHDZUB
BACHELOR MEDICINE AND SURGERY (MBBS)
UNIVERSITY COLLEGE SHAHPUTRA, KUANTAN

2. COMMON SEAFOOD RELATED TO BACTERIAL
AGENT CAUSES FOOD POISONING
• Shrimp - V. cholerae , Salmonella sp. , Listera sp.
• Eel - V. vulnificus
• Crab - V. hollisae & V. cholerae
• Salmon - Listera spp.
• Trout - Listera spp.
• Whitefish - Clostridium botulinum
• Shellfish - Shigella, V. Cholerae, V. parahaemolyticus,
Salmonella sp. ,Clostridium sp., Shigella sp.

3. • Bivalves - Salmonella sp. (eg : S. Typhi ,
Salmonella Enteritidis), Campylobacter sp.
• Eg of bivalves;
Cockles, mussels ,scallops ,oysters
(Kerang, kupang, kekapis)

4. PREVENTION OF
GASTROENTERITIS

5. PREVENTION
By prevent the spread of infection :
• Wash hands regularly
• Keep the distance
• Better education of food industry

6. PREVENTION
By practising good food hygiene :
• Make sure food is washed thoroughly before
cooking
• Make sure food is properly cooked and
refrigenated
• Regularly washed utensils with hot and soapy
water

7. COMMON SEAFOOD RELATED TO BACTERIAL
AGENT CAUSES FOOD POISONING
• Shrimp
• Crab
• Salmon
• Oyster (tiram)
• Cockles (kerang)