Svastha vrutta

1. Food borne
diseases ,

2.  Introduction
 Classifications
 Main causes of food borne
diseases
 Types of food borne diseases
Biological contaminants
chemical contaminants
 Controls
 High risk
 Prevention
 Conclusion
Content..

3.  Food borne illness, more commonly
referred to as food poisoning, is the
result of eating contaminated, spoiled
or toxic food.
 Most common symptoms of food
poisoning include nausea, vomiting
and diarrhoea
 According to the center’s for disease
control and prevention (CDC) 1in 6
people will contract some form of food
poisoning in every year.
Introduction

4. INFECTION
 Consumption of live cells
through food in to the
body.
 Longer incubation period.
 Body reacts by high
temperature(.eg.
 Fever.)
TOXICOINFECTION
 Consumption of both live
cells and also a toxins
were formed.
 serious one, allergic
reactions occur.
INTOXICATION
 Consumption of food
containing toxins
produced by the
microorganisms.
 Like, bio-toxicants,
metabolic products,
poisonous substrates.
Classification of food borne diseases:

5. PATHOGE
N
Contamination of foods
Viral or parasitic infection
Serious and
deadly disease
Growth where appears in long term
storage ( bacteria, mods )
INTOXICATION
INFECTION
TOXICONEFCTION

7. Main causes of food borne diseases:
CROSS CONTAMINATION:
• Microbe transfer from one surface or food to another.
• Transmitted to humans and also animals
TIME TEMPERATURE ABUSE :
• The food is expensed to temperature danger zone .
• Ex 41F- 140F for more than 4 hrs .
PERSONNEL HYGIENE:
• food preparation and handling
• Food service personnel can contaminated food.

8. Type of food contaminats
BIOLOGICAL
• Microbial
contamination.
• Example: bacteria ,
virus, parasites,
fungi
• Sea food toxins
mushroom toxins .
CHEMICAL
• Chemical
substances .
• Examples : toxins
metals , pesticides
• Normally found in
restaurants.
PHYSICAL
• Foreign object
• Examples: hairs,
staples wires , dust
• That accidentally
enter into the food.

9. Bacterial
1. Organisms:
 Botulism
 E. coli
 Salmonella
 Shigellosis
 Staphylococcus
1. According to ede estimates 100000 cases and 20000 hospitalisation by salmonella infection
PARASITES
 Giardia
 Cyclospora
 Trichinosis
Toxoplasma is the parasite
seen most often case of food
poisoning.
VIRUS
 Hepatitis-A
 Norwalk virus
 Rota virus
Noro- Virus also cause over
19 million cases of food
poisoning of each year .
Biological contaminants

10. 1. Clostridium botulinum
 Gram positive anaerobic and spore forming .
 Straight or curved rods.
 Present in soil fresh water , fish and meats and also canned food also
 Onset time: 12-36hrs
 Symptoms: double vision, dizziness, difficult to breathing and swallowing
 Produced lethal poison contain seven type of botulinum ( a,b,e,f botulism in human c,d in birds and
complicate one is e).
Diseases caused by bacteria

11. Consist as intoxication , produced a neurotoxins after injection
appear in 12-36.
After it would be act in metabolic activity (visual impairment and
acute flaccid paralysis) change were occur .
Some time it would be cause serious effects .
Neurotoxins is synthesised during cellular growth and its
subsequently released during cell lysis , 2”where proteclytic cleavage
activities in the molecules
Mechanisms

12. E. coli and clostridium botulinum

13.  Gram negative, non spore forming, rod may be motile or non motile.
 Produce shiga toxin, anaerobic bacteria.
 Type of illness; bacterial infection
 Onset time; 3-8 days based on the biological characteristics.
 Symptoms; bloody diarrhea followed by kidney failure.
 Present in unpasteurized juice, raw milk, dairy products, etc..
Escherichia coli

14.  It would be classified in to 6 groups according to the pathogenic
mechanisms.
 1) EPEC 2) EHEC 3) VTEC
 4) EAggEC 5) ETEC 6) A/EEC
 In 1982 investigation by the CDC bloody diarrhea were associate with
fast food restaurant (high amt of E.coli were found).
 STEC infection can cause severe diarrhea (5-10% into HEMOLYTIC
UREMIC SYNDROME (HUS) leads death and kidney failure

15.  The genus vibrio family, vibrionaceae, contains more than 35 species.
 Non spore forming, primarily motile, anaerobic, Gram negative straight
or curved rod. Found in temperature 30-37 grow at ph
 5.0-9.6 in sodium chloride con. In0.5%.
 Inter by the way of water source, contaminated food and raw foods.
 Symptoms: vomiting, hypoglycaemias .
 Cause: cholera
Vibrio sp

16. Life cycle of salmonella bacteria

17.  Group of enterobactericide.
 Named after the scientist Dr. Daniel Salmon who isolated the first
organism, salmonalla cholerasceis from the pig intestine.
 Contain 2 species, 1) s. enterica 2) s. bongori both are serotypes.
Cause; typhoid fever
 Type of illness; bacterial infection
 Symptoms; head ache, nausea, fever, stomach cramp, vomiting.
Source; Sony sects, meat, raw foods.
Salmonella sp

18. Diagnosis
 Based on the symptoms.
 Blood test, stool test, and other
test.
 To identify the contaminated
food.
Treatment
 Remain properly hydrated while
in diarrhea, drinks were enrich
in electrolytes.
 Imodium and pepto - bismol can
help to control diarrhea and
suppress nausea.

19. Only a few viral particles are necessary for the disease to
develop.
High number of viral particles are further transmitted via faces
of infected persons (up to 10^11 particles per gram of faces).
Viruses that infect via gastrointestinal tract are excreted in
faces and ,may also be present in vomit. Viruses are
transmitted into directly from persons to persons.
Characteristics of viral food borne
diseases

20. Q FEVER
Caused by COXIELLA BURNETTI. oIncubation period of between
2-4 weeks.
SYMPTOMS; onset fever, dry cough, chest pain due to a
pheumonitis.
Hepatic disorder which include slight jaundice occur in severe
causes also.
Rickettsia food borne diseases

21.  Serology including CFT, micro agglutination and
FAT.
Isolation of agent (in well equipped laboratory to the high risk of
infection).
NLVs (Norwalk- like viruses) cannot be cultured in laboratory
and until recently detection relied on the use of electron
microscopy.
Diagnosis

22.  Pasteurization of milk and milk products (heating at 63 c for 30 sec
or 72 c for15 sec).
Safe disposal of offal.
The most important means of controlling the growth of bacteria,
yeast and, mould are heat, cold, drying, acid, sugar, salt, smoke, air,
chemicals and radiations.
To avoid take an raw food and sewage water to drink.
High standards of personal hygiene amongst food handlers should
be maintained.
Prevention

23. Heavy metals;
e.g. antimony, mercury, arsenic, fluried, lead, cadmium, cyanide etc.
Pesticides and insecticides;
e.g. DDT, BHC, Organophosphates
Herbicides;
e.g. phosphorins,
Fungicides;
e.g. organomercurials.
› Preservatives;
Chemical contaminants

24. High risk
 Infants.
 Pregnant women.
 Young children and older adults.
 People with weakened immune
system.
Prevention
 well cooked food were eaten.
 Always wash your hand before
and after cooking.
 Avoid contaminated water to
drink.
 The fruits and vegetable were
washed before use.

25. News paper articles

59. The food borne disease were occur by our c careless of
edible things. The normal things also cannot be stored in
over time. It way of growth to enriched of
microorganisms.
It would be caused serious effects also.
According to WHO report most of the food borne disease
were occurred by a non hygenic methods of handling.
Conclusion