definition of food poisoning, causes/factors, sign and symptom, treatment, preventive measure, food borne diseases etc..

1. FOOD
POISONING
MD . SAJIB AL REZA
Lecturer
Nutritionand Dietetics
Collegeof NursingScienceDinajpur
Dinajpur 5201,Bangladesh
 sajib.ftns2010@gmail.com
©Sajib

2. Food poisoning … …
• Food poisoning is an illness caused by eating contaminated food. Food poisoning
is usually blamed on the last thing eaten. However, food poisoning can take up to
76 hours before sickness becomes apparent.
• The illness resulting from eating food or drinking water containing living micro-
organisms including bacteria, viruses, pesticides, or toxins produced by
microorganisms, poisonous chemicals. Symptoms generally begin within 2 to 6
hours and include abdominal cramping, diarrhea, fever, headache, nausea,
vomiting, and weakness.
• Acute illness due to eating food or drinking water that is contaminated with a virus,
bacterium, parasite, or chemical (gastroenteritis).
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3. Causes of food poisoning … …
The three scientific causes of food poisoning are:
1. Bacteria and bacterial Toxins: Some of the most common include Salmonella, E. coli, Shigella,
Staphylococcus, Campylobacter, and Clostridium perfringens. Many bacterial causes of food poisoning
can be found in undercooked meats, poultry, eggs, dairy, processed meats, fish, custards, cream
pies, and contaminated water.
2. Viral: Norovirus and other viruses can cause food poisoning, most commonly through
contaminated raw or uncooked produce and shellfish from contaminated water.
3. Chemical (either naturally occurring in food or introduced): There are many types of poisons
found in insecticides but the most dangerous types are the organophosphates. cadmium from
containers, lead or arsenic from fertilizers, and acids and lead from pottery.
4. Parasites: Parasites such a giardia lamblia can also cause food poisoning through contaminated
produce and water.
5. Mushrooms and toadstools: Dozens of species can cause muscarine poisoning. These poisons attack
the central nervous system, causing partial or complete paralysis in severe cases.
6. Fish and shellfish: Some fish, like the puffer fish, are naturally poisonous.
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4. Continue … …
In most cases, the causes of food poisoning are created by the poor
practice of a food handler. Such poor practices commonly include:
• Poor personal hygiene e.g. not washing hands correctly
• Working with food when sick
• Keeping food in the ‘danger zone’ (between 5˚C and 60˚C)
• Frozen or refrigerated foods that are not stored at the proper
temperature or are not reheated the right amount.
• During preparation, storage, service & transport
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5. Continue … …
• Purchasing foods from uncertain suppliers
• Bad food hygiene practice - eg: cross contamination
• Unclean food contact surfaces eg. any food prepared using cooking
utensils, cutting boards, and other tools that are not fully cleaned
• Leaving food unprotected and opent to contamination by dust, pests
etc.
• Undercooked meats or eggs, raw fish, raw fruits or vegetables that
have not been washed/blanched/pasteurized well.
• Water from a well or stream, or city or town water that has not been
treated.
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6. Types of germs that may cause food
poisoning … …Many types of germs may cause food poisoning, including:
• Campylobacter enteritis
• Cholera
• E. coli enteritis
• Fish poisoning
• Staphylococcus aureus
• Salmonella
• Shigella
• Campylobacter
• Clostridium perfringens
• Norovirus
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7. Symptoms … …
The onset of symptoms can occur anywhere from one hour to seven days
after eating contaminated food, depending on the infectious agent.
Symptoms of food poisoning include:
• Diarrhea
• Abdominal pain and cramps
• Nausea and vomiting
• Fever
• Headaches
• Weakness and fatigue
• Bloody stool
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8. Preventive steps of food poisoning … …
 Food hygiene
(1) Purchase of food
• Select fresh meat and vegetable.
• Purchase food from hygienic, reliable and reputable sources to ensure quality.
• Do not patronise unlicensed hawkers or food stalls selling cooked food.
• Read and follow the storage instructions, and pay attention to the "use by" or "best before" date on food labels when buying pre-packed
food.
(2) Handling of food
• Food should be thoroughly washed before storage or cooking.
• Clean and sanitise food preparation equipment and surfaces by:
• Scraping, soaking and rinsing
• Washing using a suitable detergent and hot water
• Sanitising using chemicals or very hot water
• Avoid cross-contamination by preparing raw and cooked foods separately
• Food should be consumed as soon as it is served. Hot food should be eaten when it is still hot and cold dishes should be stored in the
refrigerator until consumption.
• Use different sets of chopping blocks and knives for cutting raw and cooked food.
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9. Continue … …
(3) Storage of food
• Raw and cooked food should be stored separately to avoid cross contamination.
• Keep food either hot (above 60˚C) or cold (below 5˚C)
• Reheat foods to 75˚C as quickly as possible
• Divide large quantities of food into small portions to facilitate faster cooling
• Refrigerate/freeze foods within 30 minutes of preparation
• Check that refrigerators, coolrooms and cold displays operate below 5˚C and freezers below 18˚C
• Do not overload refrigerators, coolrooms, cold displays or freezers
• Thaw foods in the refrigerator, coolroom or by using the correct microwave techniques
 Personal hygiene
• Maintain good personal hygiene
• Wash hands with soap and water frequently and whenever they are a likely source of contamination (especially after using the toilet,
and handling raw foods)
• Anybody who suffers from diarrhoea or vomiting should not handle or touch any food to avoid bacteria contaminating the food.
• Bandage wounds with waterproof plasters before handling any food.
 Environmental hygiene
• Put all rubbish & food remains into a dustbin and cover it up tightly. Dustbin must be emptied frequently and regularly.
• Clean the kitchen frequently and regularly to prevent harbouringrats and insects.
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10. Treatment … …
Treatment of food poisoning
• Diarrhea may help rid the body of bacteria and toxins. For that reason, check
with doctor before taking antidiarrheal medications.
• Avoid eating solid food until the diarrhea has passed.
• Drink plenty of fluids to prevent dehydration from diarrhea.
• A drink containing electrolytes and sugar may be needed to replace minerals lost
with severe diarrhea.
• Intravenous fluids may be needed to treat severe dehydration.
• Medication to prevent vomiting (antiemetics) may be prescribed in severe cases,
although vomiting may help rid the body of toxins.
• Antibiotics may be prescribed in some cases, if certain infectious agents are
involved.
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11. Food Borne Diseases …. …
Foodborne disease is any disease usually infection or irritation of the gastrointestinal (GI) tract either
infectious or toxic in nature, resulting from the spoilage of food, contaminated food, pathogenic
bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins.
• Foodborne diseases usually arise from improper handling, preparation, or food storage. Good
hygiene practices before, during, and after food preparation can reduce the chances of contracting
an illness
 Common food borne diseases are:
 Food borne infections:
 Bacterial diseases:
• Typhoid fever
• Paratyphoid fever
• Salmonellosis
• Staphylococcal intoxication
• E. coli diarrhea
 Viral diseases:
• Viral hepatitis
• Gastroenteritis
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 Parasites:
• Taeniasis Hydatidosis
• Trichinosis
• Ascariasis
• Amoebiasis
• Oxyuriasis
 Food borne intoxications:
 Due to naturally occurring toxins in some foods
• Lathyrism
• Endemic ascitis
 Due to toxins produced by certain bacteria
• Botulism
• Staphylococcus poisons
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 Due to toxins produced by some fungi
 Aflatoxins
• Ergot
• Fusarium toxins
 Food borne chemical poisoning
• Heavy metals, e.g. Mercury (usually in fish) and lead (in canned food)
• Oils, petroleum derivatives and solvents (e.g. Trycresyn phosphate)
• Migrant chemicals from package materials
• Asbestos
• Pesticide residues (DDT, BHC)
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14. THANK YOU
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