Public medicine Topic food poisoning

1. TOPIC- FOOD POISONING
PUBLIC MEDICINE
KAPIL KUMAR
GROUP-311

2. HYPOTHESIS
• Exposure:- Bacteria.
•
• Outcome:- Food poisoning

3. FOOD POISONING
• Food poisoning is an acute
gastroenteritis caused by ingestion of
food or drink contaminated with
either living bacteria or their toxins or
inorganic chemical substance and
poison derived from plants and
animals.
• Pain in abdomen, vomitting
diarrhoea with or without fever of
short duration.

4. METHOD OF STUDY(RCT)
• A randomised controlled trial is an
experimental form of impact
ccaluation in which the population
receive the programme or policy
intervention is chosen at random
from the eligible population and
control group is also chosen at
random from the same eligible
population.

5. COMMAN SOURCE OF FOOD POISONING

6. DATA

7. CAUSES OF FOOD POISONING
• Causes of food poing-
• Bacteria
• Parasite that can live in the intestine
• Poisons abo called toxins

8. RESULT
• Result from the research is food
poisoning is caused due to bacteria
vines and sanie parasite so to avoid
food poining we have to maintain
• Staphylococcus

9. CONCLUSION
• In conclusion, food poisoning is a serious and preventable condition that can
cause discomfort and even serious health problems.
•
• By following proper food handling storage and preparation practices, we can
reduce our risk of contracting food borne illnesses and enjoy safe and healthy
meals.

10. SOURCE OF INFORMATION
• I-park’s textbook of preventive and social medicine.
• Nice.nic.in