Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.

1. FOOD BORNE
DISEASE
BY SIKANDAR ALI

2. INTRODUCTION
Many different disease-causing microbes or pathogens can contaminate foods, so there are
many different types of foodborne illnesses.
Most foodborne diseases are infections caused by a variety of bacteria, viruses, and
parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have
contaminated food.
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3. KEY FACTS (30 APRIL 2020)
 An estimated 600 million fall ill after eating contaminated food
 420 000 die every year, resulting in the loss of 33 million healthy life
years (DALYs).
 Diarrheal diseases are the most common illnesses resulting from
the consumption of contaminated food, causing 550 million people
to fall ill and 230 000 deaths every year.
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4. FOODBORNE ILLNESS
IN THE PAKISTAN
Pakistan’s major food borne issues, their sources and
various factors which enhance them yet, in this
region of world.
Pakistan are unhygienic conditions, absence of food
standards, poor sanitation, poverty and illiteracy in
addition to lack of awareness
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5. PAKISTAN
58
11 10 9
0
10
20
30
40
50
60
70
recently estimation of food borne illness was done and it was noted that
norovirus Salmonella spp Clostridium perfringens Campylobacter spp.
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Email: anum.javed@uogsialkot.edu.pk

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7. CLASSIFICATION OF
FOOD BORNE DISEASE
1: Food borne infection: caused due to the-
• Entrance of pathogenic microorganisms
contaminating food into the body.
• Body reacts by raising temperature e.g.- fever
• Longer incubation period.
2:Food borne intoxications:
• Caused by consumption of food containing
bio-toxicants, poisonous substance
(poisonous mushrooms)
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8.  Cross Contamination –
occurs when microorganisms are transferred from one surface or food
to another.
 Time temperature abuse–
Happens when the food is exposed to Temperature Danger Zone (41⁰F
- 140⁰F) for more than 4 hrs.
 Poor personnel hygiene–
Food handlers are carriers of disease causing bacteria. Food service
personnel can contaminate food
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MAIN CAUSES OF FOOD BORNE DISEASE

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Most Common Food-Borne Disease
Norovirus Contaminated individuals, surfaces, water or food, such
as: raw salads, fruit, or seafood.
12 to 48 hrs.
1-3 days until
improvement.
Diarrhea,
nausea, vomiting,
abdominal pain
Salmonella Raw or under cooked eggs, meat, or poultry.
Unpasteurized milk or juice, raw fruits, vegetables.
12 to 72 hrs.
4-7 days until
improvement.
Diarrhea, fever,
abdominal
cramps
Clostridium
perfingens
Beef or poultry (especially large roasts), gravy,
precooked foods.
6 to 24 hours.
Resolves
within 24 hrs.
Diarrhea,
stomach cramps
Campylobacter Contaminated water, raw or under cooked meat or
poultry, unpasteurized milk.
2 to 5 days.
May last for
up to a week.
Diarrhea (can be
bloody), stomach
cramps, fever
Staphyloccoccus
aureus
Foods handled by infected people and not cooked
before eaten (sliced deli meats, sandwiches)
30 mins to 6
hours.
Lasts 1 day.
Diarrhea,
nausea, stomach
cramps, vomit

10. THANKYOU
SIKANDERALISUMALANI11@GMAIL.COM