Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites or by their produced toxins
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Food borne infections and intoxicationsAdarsh Pandey
1-some type of microorganism
2-Conditions for Food Borne Illness
3- overview
4-Causes of Food-Borne Diseases
5-food-borne infection
6-food-borne intoxication
7- major food-borne infections
8-Toxin
9-Detection of food-borne pathogens
10-preventions
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
73120 Learning OutcomesAfter reading this chapter, .docxtarifarmarie
731
20
Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
Food Safety,
Technology, and
Sustainability
732 Chapter 20 | Food Safety, Technology, and Sustainability
What Causes Foodborne Illness?
LO 20.1 Distinguish between foodborne infection and foodborne intoxication
and provide an example of each.
Foodborne illness is any disorder caused by consuming contaminated food. It is a major
preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
Pathogens and Their Toxins Cause Most Foodborne Illness
The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
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Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Hemodialysis: Chapter 3, Dialysis Water Unit - Dr.Gawad
Bacterial Toxins, Algal Toxins and Mycotoxins.pptx
1. Title: Insight to Foodborne Infection and
Intoxication: A Descriptive Study on
Bacterial Toxins, Algal Toxins and
Mycotoxins
2. Introduction
• Foodborne disease (also referred to as
foodborne illness or food poisoning) is any
illness that results from the consumption of
contaminated food, contaminated with
pathogenic bacteria, viruses, or parasites or
by their produced toxins .
• Cause: Failure or inability to control
microorganisms at one or more stages of the
food chain from raw material to
consumption of the final product (Adley &
Ryan, 2016).
4. Features Food Infection Food Intoxication
Definition Food borne infection is illness that is
caused by the entrance of pathogenic
microorganisms contaminating food
into the body, and the reaction of the
body tissues to their presence
Foodborne intoxication, more
commonly known as food poisoning, is
an illness that is caused by eating food
that contains toxins that are released
by pathogens;
Causative
Agents
Bacteria, virus or parasite Toxins produced my microbes
Symptoms Diarrhea, nausea, vomiting, abdominal
cramps, fever
Vomiting, nausea, diarrhea, weakness,
respiratory failure, sensory/motor
dysfuction.
Factors
Influencing
Inadequate cooking, cross contamination,
poor personal hygiene, bare hand contact
Inadequate cooking, improper holding
temperatures
Differentiation between Infection and Intoxication
5. A toxin is a naturally occurring organic poison produced
by metabolic activities of living cells or organisms (Janik
et al., 2019).
Bacterial toxins are the soluble antigens, secreted
by a number of pathogenic bacteria (Wagner, 1989).
Algal toxins are toxic substances released by some
types of algae when they are present in large
quantities (blooms) and decay or
degrade (Carmichael, 1986).
Mycotoxins are toxic compounds that are naturally
produced by certain types of moulds (fungi)
(Semple et al., 1991).
6.
7. Bacteria
Responsible
Toxin
Types of
Foods
Symptoms Cause
Temperature Sensitivity
and Prevention
Staphylococcus
aureus
Exfoliative
toxins
Fish, Meat
and seafood
salads,
sandwich
spreads and
high salt
foods.
Nausea, vomiting
and diarrhea
within 4 to 6
hours. No fever.
Poor personal
hygiene and
subsequent
temperature abuse.
No growth below 40° F.
Bacteria are destroyed by
normal cooking but toxin is
heat-stable.
Salmonella
Salmonella
cytolethal
distending
toxin
High protein
foods – meat,
poultry, fish
and eggs.
Diarrhea nausea,
chills, vomiting
and fever within
12 to 24 hours.
Contamination of
ready-to-eat foods,
insufficient
cooking and
recontamination of
cooked foods.
No growth below 40° F.
Bacteria are destroyed by
normal cooking.
Bacterial Toxins
According to Wagner (1989), among many bacterial toxins mentioned bacterial toxins are
mainly responsible for human food borne illness-
8. Vibrio
parahaemolyticus
Thermostable
direct hemolysin
(TDH) and
TDH-related
hemolysin
(TRH)
Fish and
shellfish
Diarrhea, cramps,
vomiting,
headache and
fever within 12 to
24 hours.
Recontamination
of cooked foods
or eating raw
seafood.
No growth below 40° F.
Bacteria killed by
normal cooking.
Bacillus cereus Emetic toxin
Soil, dust
and spices.
Mild case of
diarrhea and some
nausea within 12
to 24 hours.
Improper holding
and storage
temperatures after
cooking.
No growth below 40° F.
Bacteria killed by
normal cooking, but
heat-resistant spore can
survive.
Listeria
monocytogenes
Listeriolysin O
(LLO)
Soil,
vegetation
and water.
Can survive
for long
periods in
soil and
plant
materials.
Mimics
meningitis.
Immuno-
compromised
individuals most
susceptible.
Contaminated raw
products.
Grows at refrigeration
(38-40° F) temperatures.
May survive minimum
pasturization tempertures
(161° F for 15 seconds.)
9. Yersinia
enterocolitica
Yersinia stable toxin
Poultry, beef,
swine. Isolated
only in human
pathogen.
Diarrhea,
abdominal pain,
vomiting.
Mimics
appendicitis.
Improper
cooking. Cross-
contamination.
Grows at
refrigeration
temperatures (35-40°
F) Sensitive to heat
(122° F)
Clostridium
botulinum
Botulin
Soils, plants,
marine
sediments and
fish.
Blurred vision,
respiratory
distress and
possible DEATH.
Improper
methods of
home-processing
foods.
Type E and Type B
can grow at 38° F.
Bacteria destroyed by
cooking and the toxin
is destroyed by
boiling for 5 to 10
minutes. Heat-
resistant spore can
survive.
E. coli Shiga toxin
Feces of
infected
humans.
Diarrhea,
abdominal
cramps, no fever.
Inadequate
cooking.
Recontamination
of cooked
product.
Organisms can be
controlled by heating.
Can grow at
refrigeration
temperatures.
10. Campylobacter
jejuni
Distending
cytolethal toxin
(CDT)
Animal
reservoirs and
foods of
animal origin.
Diarrhea,
abdomianl
cramps and
nausea.
Improper
pasteuriztion or
cooking. Cross-
contamination.
Sensitive to drying or
freezing. Survives in
milk and water at 39°
F for several weeks.
Clostridium
perfringens
Alpha (CPA),
beta (CPB),
epsilon (ETX)
and iota (ITX).
Meat and
poultry
dishes, sauces
and gravies.
Cramps and
diarrhea within
12 to 24 hours.
No vomiting or
fever.
Improper
temperature control
of hot foods, and
recontamination.
No growth below 40
degrees F. Bacteria are
killed by normal
cooking but a heat-
stable spore can
survive.
11. The first step in preventing food poisoning is to assume that all foods may cause food-
borne illness. Follow these steps to prevent food poisoning:
Wash hands, food preparation surfaces and utensils thoroughly before and after
handling raw foods to prevent recontamination of cooked foods.
Keep refrigerated foods below 40 degrees F.
Serve hot foods immediately or keep them heated above 140 degrees F.
Divide large volumes of food into small portions for rapid cooling in the refrigerator.
Hot, bulky foods in the refrigerator can raise the temperature of foods already cooled.
Remember the danger zone is between 40 degrees F and 140 degrees F.
Follow approved home-canning procedures. These can be obtained from the Extension
Service or from USDA bulletins.
Heat canned foods thoroughly before tasting.
When in doubt, throw it out
Prevention
According to
Schmitt et al.,
(1999) here are
some preventive
measures-
12. Genus/species Mycotoxins Toxin type Major food Toxic effects and diseases
Aspergillus flavus
A. parasiticus
A. nomius
Penicillium
Aflatoxin Hepatocarcinogen Cereals, feeds,
oilseeds and pulp,
coconut
Arcinogenicity, hepatotoxicity,
teratogenicity, suppression of immune
systems, alteration of DNA structure,
hepatitis, hemorrhage, renal lesions
Fusarium
Verticillioides
Fumonisin Carcinogenicity Cereals, corn Human encephalomalacia, pulmonary
edema, carcinogenicity, neurotoxicity,
liver damage, heart failure, and
esophageal cancer
Aspergillus
Penicillium
Ochratoxin
OTA
Hepatotoxicity Cereals, herbs,
oilseeds, figs, beef
jerky, fruits, and
wine
Kidney and liver damage, loss of
appetite, nausea and vomiting,
immune system suppression,
carcinogenic
Mycotoxins
According to Semple et al., (1991), among many mycotoxins mentioned ones are mainly
responsible for human food borne illness-
14. 2. Secondary prevention
• Stop growth of infested fungi by re-
drying the products;
• Removal of contaminated seeds;
• Inactivation or detoxification of
mycotoxins contaminated;
• Protect stored products from any
conditions which favour continuing
fungal growth.
3. Tertiary prevention
• Complete destruction of the
contaminated products;
• Detoxification or destruction of
mycotoxins to the minimal level.
1. Primary prevention
• Development of fungal resistant
varieties of growing plants;
• Control field infection by fungi of
planting crops;
• Making schedule for suitable pre-
harvest, harvest and post-harvest;
• Lowering moisture content of plant
seeds, after post harvesting and during
storage;
• Store commodities at low temperature
whenever possible;
• Using fungicides and preservatives
against fungal growth;
15. Ciguatera Fish Poisoning Neurotoxic Shellfish Poisoning
Toxins Ciguatoxins, Maitotoxin, Scaritoxin Brevetoxins
Toxin-
producing
organism
Dinoflagellates: Gambierdiscus toxicus,
possibly others
Dinoflagellates: Karenia brevis and
other Karenia species
Organisms
likely to be
contaminated
Reef fish such as barracuda, grouper, red
snapper, and amberjack
Shellfish, primarily mussels, oysters, scallops
Symptoms Nausea, vomiting, diarrhea, stomach pain,
Abnormal hot and cold sensations, pain,
weakness, low blood pressure
Nausea; vomiting; diarrhea; stomach pain;
numbness of lips, tongue, and throat;
dizziness
Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive care)
Algal Toxins
16. Paralytic Shellfish Poisoning Domoic Acid Poisoning and Amnesiac
Shellfish Poisoning
Toxins Saxitoxins Domoic acid
Toxin-producing
organism
Dinoflagellates: Gymonodinium
catenatum, Pyrodinium
bahamense, Alexandrium species
Diatoms: Pseudo-nitzchia species
Organisms
likely to be
contaminated
Shellfish, primarily scallops, mussels,
clams, oysters, and cockles; some fish and
crabs
Shellfish, primarily scallops, mussels, clams,
and oysters; possibly some fish species
Symptoms Nausea, vomiting, diarrhea, shortness of
breath, irregular heartbeat, numbness of
mouth and lips, weakness
Nausea, vomiting, diarrhea, stomach pain,
shortness of breath, irregular heartbeat,
abnormal hot and cold sensations, memory
loss, disorientation, seizures, possibly coma
Treatment Treatment of symptoms (supportive care),
possibly respiratory support
Treatment of symptoms (supportive care),
especially for older people and those with
kidney diseas
17. Diarrheic Shellfish Poisoning Azaspiracid Shellfish Poisoning
Toxins Okadaic acid Azaspiracid
Toxin-producing
organism
Dinoflagellates: Dinophysis species,
Prorocentrum lima
Dinoflagellates: Proroperidiunium
species
Organisms
likely to be
contaminated
Shellfish, primarily scallops, mussels, clams,
and oysters
Shellfish
Symptoms Nausea, vomiting, diarrhea, stomach pain,
possibly chills, headache, fever
Nausea, vomiting, diarrhea, stomach
pain
Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive
care)
18. Prevention
• Avoiding contact with water where a
harmful algal bloom may be occurring.
• Using caution when consuming fish
caught from waters where a bloom is
occurring.
• Using caution when taking algal
supplements.
• Cooking food properly
19. Epilogue
• Foodborne disease will continue to be a matter of major concern around the world
in the foreseeable future, despite some important national successes at reducing the
levels of certain pathogens in foods resulting from better farm practices, food
processing regulations, etc.
• Public education is seen as a key factor in improving food safety practices in the
home.
• The benefits of food hygiene education would include not only a reduction in the
occurrence of foodborne illness at home, but also a population better prepared to
meet the needs of the food industry and food service sectors of local and national
economies.
20. Adley, C. C., & Ryan, M. P. (2016). The nature and extent of foodborne disease. In Antimicrobial
food packaging (pp. 1-10). Academic Press.
Carmichael, W. W. (1986). Algal toxins. In Advances in botanical research (Vol. 12, pp. 47-101).
Academic Press.
Janik, E., Ceremuga, M., Saluk-Bijak, J., & Bijak, M. (2019). Biological toxins as the potential tools
for bioterrorism. International journal of molecular sciences, 20(5), 1181.
Schmitt, C. K., Meysick, K. C., & O'Brien, A. D. (1999). Bacterial toxins: friends or
foes?. Emerging infectious diseases, 5(2), 224.
Semple, R. L., Frio, A. S., Hicks, P. A., & Lozare, J. V. (1991). Mycotoxin prevention and control in
foodgrains.
Wagner Jr, A. B. (1989). Bacterial Food Poisoning. Leaflet/Texas Agricultural Extension Service;
no. 1540.
Van Dolah, F. M. (2000). Marine algal toxins: origins, health effects, and their increased
occurrence. Environmental health perspectives, 108(suppl 1), 133-141.
References