Food borne diseases and causing agents and prevention and control measures also include in this ppt

1. Food Borne Diseases Causing Agents
Submitted to Submitted by
Dr. Aneeta Khatk Jitender
170080839006

2. Contents
1. Objectives
2. Introduction
3. Human Gastrointestinal disorders
4. Intoxication
5. Infection
6. Toxico-infection
7. Causing agents
8. Prevention and control measures

3. 1. Objectives
• The causes of food borne diseases, the role
of microbes and several other agents in
food borne diseases
• The importance of predisposing factors in
the occurrence of a food borne disease
• To understand the epidemiology of food
borne disease
• To develop means of controlling them.

4. 2. Introduction
• Food: Any nutritious substances that people or animals
eat or drink or that plants absorb in order to maintain life
and growth.
• Food borne diseases: A disease caused by consuming
contaminated food or drink. Myriad microbes and toxic
substances can contaminate foods. There are more than
250 known food borne diseases. The majority are
infectious and are caused by bacteria, viruses, and
parasites. Other foodborne diseases are essentially
poisonings caused by toxins, chemicals contaminating the
food. All foodborne microbes and toxins enter the body
through the gastrointestinal tract and often causes the
first symptoms there. Nausea, vomiting, abdominal
cramps and diarrhea are frequently in foodborne
diseases.

5. 3. Human gastrointestinal
disorders
The causes of food borne gastrointestinal
disorders can be broadly divided into two
groups:
A. Food borne disorders due to non
microbial sources
B. Food borne disorders due to microbial
sources

6. A. Food borne disorders due to non
microbial sources
For reasons other than viable pathogens or their toxin
which include in this group are:
• Ingestion of toxin naturally present in many foods.
• Toxins formed in some foods.
• The presence of toxic chemicals such as heavy
metals & pesticides in contaminated food & water.
• Allergy to some normal components of a food.
• Genetic inability to metabolize normal food
components.
• Nutritional disorders caused by calcium deficiency
of minerals, vitamins & proteins.
• Indigestion from over eating or other reasons.

7. B. Food borne disorders due to
microbial sources (Bacterial)
Food borne microbial infection included in
group one are of three types:
1) Intoxications
2) Infection
3) Toxicoinfection

8. 4. Intoxications
• Due to ingestion of a preformed bacterial or mold
toxin because of its growth in a food
• A toxin has to be present in the contaminated
food.
• Toxins may be heat stable or heat labile.
• Symptoms differ with type of toxin
• Enterotoxins produce gastric symptoms &
neurotoxins produce neurological symptoms
• Symptoms occur as early as 30 minutes after
consumption.
• Examples; Staphylococcal intoxication & Botulism.

9. 5. Infection
• Due to consumption of food and water
contaminated with enteropathogenic
bacteria or viruses.
• Even if present in small numbers in food,
have the potential to establish & multiply
in the digestive tract to cause the illness.
• Symptoms occur after 24 hours.
• Examples; Salmonellosis, Shigellosis, E.
coli infection & Vibrio gastroenteritis.

10. 6. Toxico-infection
• Due to ingesting a large number of viable cells of
pathogenic bacteria through contaminated food &
water.
• Generally, the bacterial cells either sporulate or die
and release toxins to produce the symptoms.
• Vegetative cells of spore formers do not multiply in
digestive tract but sporulate to release toxins.
• Gram negative bacteria ingested multiply rapidly &
release toxins after the death or lysis of the cells.
• Examples; Clostridium perfringens gastroenteritis,
Bacillus cereus gastroenteritis, cholera.

11. 7. FOOD BORNE DISEASES CAUSING
AGENTS
1) Staphylococcal: Most common food intoxication resulting
from ingestion of food contaminated with enterotoxin
produced by Staphylococcus aureus.
 Symptoms start usually within 2.-6 hours of consumption
 Primary symptoms are salivation, nausea, vomiting,
abdominal cramps and diarrhea.
 Secondary symptoms are sweating, head ache, chills &
dehydration.
 Protein rich food such as meat & meat products, creams,
sausages & cheeses.

12. 2) Botulism: Botulism is an intoxication caused by ingestion of food
containing neurotoxin. Causative organism id Clostridium botulinum.
Symptoms occur with in 12-36 hours after consumption. Early digestive
disturbances followed by nausea, vomiting, diarrhea together with
dizziness and head ache. Neurological symptoms include blurred/double
vision, difficulty in swallowing, breathing, speaking and dryness in
mouth & throat. Involuntary muscles become paralyzed.
Protein rich food such as meat & meat products, creams & dairy
products, fish, low acid vegetables like beans, corn, spinach &
mushrooms etc.
3) Salmonellosis: Salmonellosis is the infection resulting from ingestion
of food contaminated with salmonella (Salmonella typhi). Salmonella
can grow well in food at room temperature at a wide range of 4.1 – 9.0.
Symptoms usually persist for 2-3 days. Incubation period is usually
between 4-36 hours from the time of intake. Generally symptoms are
abdominal cramps, diarrhea, nausea, vomiting, chills, fever, and
dehydration.
Beef, Pork, Chicken, egg, milk and their products.

13. 4) Listeriosis: Caused by Listeria monocytogenes.
Initial Symptoms are enteric: abdominal cramps, diarrhea,
nausea, vomiting along with fever and headache. In pregnant
women the pathogen enters the fetus tissue and causes diseases
like meningitis, encephalitis and endocarditis.
Many ready to eat meat. Milk products which are not properly
heated or stored after heating. Many raw foods of animals &
plant origin.
5) Escherichia coli: Caused by E. coli. E. coli is considered as
harmless bacteria but there are some pathogenic species also
prevail.
Symptoms appear as abdominal cramps, profuse diarrhea,
nausea, vomiting along fever and headache.
Food gets contaminated directly or indirectly through fecal
contamination.

14. 6) Shigellosis ( Bacterial dysentery): It is caused by Shigella
dysenteriae.
Symptoms are the results of both invasiveness and
endotoxin production. They include abdominal pain,
diarrhea often mixed with blood and mucus accompanied
with fever, chills and headache. Children are more
susceptible than adults.
Sea food & other foods like vegetables harvested from
sewage polluted waters.
7) Gastroenteritis: It is caused by Vibrio porahcemolyticus.
Symptoms appear 10-24 hours following ingestion of cells.
Symptoms include abdominal cramps, diarrhea, nausea,
vomiting, chills, fever, and dehydration.
Sea foods like fish, oysters, crabs, shrimps and lobsters.

15. 8) Clostridium perfringens Gastroenteritis: It is caused by
Clostridium perfringens. Vegetative cells are sensitive to low heat
and spores are extremely heat resistant (can survive boiling for
several hours).
Symptoms appear in 8-24 hours. Main symptoms are diarrhea,
abdominal pain, nausea, vomiting and fever. Symptoms disappear
in 24 hours.
Meat and meat products. Important factors are inadequate
cooking, contaminated equipment and improper holding time.
9) Bacillus cereus Gastroenteritis: It is caused by Bacillus cereus.
Symptoms appear between 1-5 hours of consumption. Symptoms
include abdominal pain, profuse watery diarrhea, and nausea
without vomiting & fever.
Meat and meat products. Important factors are inadequate
cooking, equipment and improper holding time.

16. 10) Cholera & E. coli Gastroenteritis: It is caused by Vibrio
cholerae.
Symptoms are expressed usually after 2 days. Symptoms include
profuse watery diarrhea, vomiting, dehydration and painful muscle
cramps.
Contaminated food or contaminated water through human faces.
Food handlers suffering from cholera.
11) Platyhekminths: It is derived from the greek word meaning ‘flat
form’. They include 2 groups of parasites: Trematoda and Cestoda.

17. 8. Prevention and control
measures
 Aseptic conditions, suitable preservation to
kill/arrest the growth
 Food should not be temperature abused.
 By heating staphylococci may be killed but toxins
remain.
 Use of approved heat processes for canned foods.
 Rejection of split canned foods.
 Avoiding improperly cooked food.
 Use of proper temperature and time during
canning,
 Food should be cooked at high temperature and
stored at refrigerated temperatures.

18.  Personal hygienic condition
 Proper sanitation to avoid cross contamination & proper
refrigeration of sea food.
 No handling by sick people
 Salmonellosis can be prevented by avoiding consumption of
contaminated food, destruction of salmonellosis by heat.
 Avoiding eating uncooked foods
 The pathogen is sensitive to Pasteurization. Proper heat
treatment of ready to eat food and refrigeration of food
eliminates the pathogen.
 Viable cell numbers can be achieved by using proper sanitation,
cooking & quick cooling.
 Rehydration and treatment with antibiotics. Proper treatment of
potable water.

19. Thank You