Food borne diseases are illnesses acquired through consumption of contaminated food, causing major global health issues. Common pathogens that cause food borne infections and intoxications include bacteria like Salmonella, E. coli and viruses like norovirus. Food poisoning occurs when toxins or pathogens in contaminated food invade the intestines. Proper cooking and food handling can prevent many food borne illnesses. Timely diagnosis and investigations tracing contaminated foods and transmission routes are important for control.

4. 1.INTRODUCTION
Food borne diseases-(intoxications and
infections) covers illnesses acquired
through consumption of contaminated
food-i.e food poisoning
Food borne disease outbreaks-occurrence of 2
or more cases of similar illness resulting
from ingestion of common food OR when
observed number of paticular disease
exceeds expected number
Most cases-sporadic but need investigations
for control

5. 1.INTRODUCTION –BURDEN
Global burden-high morbidity and mortality
Infectious diarrhoea-3 to 5 billion cases
and 1.8 million deaths annually
CDC-76 million cases of food borne
diseases in US annually with appx.5000
deaths

6. FOOD BORNE INFECTIONS VS
INTOXICATION
Infections- Intoxications-toxins
Bacterial/Viral/parasite (natural/preformed
bacterial/chemical)
Invade and or multiply in lining
of intestine No invasion or multiplication
Incubation period-hours to Incubation period-minutes to
days hours
s/s-diarrhoea,nausea,vomitting, s/s-
vomitting,nausea,diarrhea,di
abdominal cramps,fever
plopia,weaakness,resp.failur
Transmission-spreads from e,numbness,sensory/motor
person to person dysfunction
Factors-inadequate Not communicable
cooking,cross
Factors-inadequate
contamination,poor personal
cooking,improper handling
hygiene,bare hand contact
temperatures

7. SOME IMPORTANT FOOD-BORNE
PATHOGENS,TOXINS AND
CHEMICALS
1.Bacteria-Bacillus
cereus,brucella,campylobacter,clostridium
sp,e.coli,Salmonella sp,listeria,staph aureus,,vibrio
cholera and parahemolyticus
2.viruses-hepatitis a and e,rotavirus,norvovirus,
3.protozoa-
cryptosporidium,cyclospora,entamoeba,giardia,t
gondii
4.trematodes,cestodes and nematodes

8. FOOD BORNE PATHOGENS-
TOXINS AND CHEMICALS
Toxins-marine biotoxins,tetrodotoxin(pufferfish),pyrrolizidine alka,mushroom
toxins,shellfish toxins,mycotoxins,plant toxicants
Chemicals-pesticides(opp,sb),radionuclides,nitrites(food preservatives),toxic metals-
cd,cu,hg,pb,sn,fluoride,MSG

9. PATHOGENESIS AND TRANSMISSION
Infectious agent or contaminant
Inoculum/size of infective dose-can be as small
as 10-100 bacterial cysts for
shigella,EHEC,giardia,E.histolytica or 10^ 5-
10^ 8 for vibrio cholera,variable for
salmonella
Animals or humans harbouring infectionshed
in fecescontaminate
water,fruits,vegetablesinadequate
cooking/improper storageinfection
Warm temperature(10-50 degree cent.)-
multiplication of pathogens

10. SOME COMMON BACTERIAL FOOD
POISONS
Incubation cause symptoms Common
period foods
1-6 hours Staph Nausea,vo Milk n milk
aureus(ent mitting,diarr products,ha
erotoxin) hea m,poultry,s
alads,custa
rds
Bacillus Nausea,vo Fried rice
cereus(ent mitting,(em
erotoxin) etic form)

11. SOME COMMON BACTERIAL FOOD POISONS
Incubation Cause symptoms Common
period foods
8-16 Clostridium Abd.cramps, Meat,
hours perfringes diarrhea poultry,
(spores) Nausea and legumes.
vomitting-rare gravies
Bacillus Diarrhea,abd.
cereus(diarrhe pain,nausea,
al form- No
preformed n vomitting/fever
stable toxins)

12. SOME COMMON BACTERIAL FOOD
POISONS
Incubation cause symptoms Common
period foods
>16 hours Vibrio Rice watery Water and
cholera stools ice
creams,sea
food
Salmonella Inflammato Meat,milk n
spp ry diarrhea milk
products,po
ultry
Shigella sp dysentry Potato/raw
eggs-salad

13. EARLY DIAGNOSIS AND
INVESTIGATIONS
1.Initial assessment of cases-Detailed clinical
history including time of onset,duration of
illness,symptoms,h/o travel,recent
meals,cooking and refrigeration,details of
others with similar complaints
2.Detailed clinical examination-vitals and
degree of dehydration,systemic signs

14. LAB DIAGNOSIS
Main objectives-
a)To confirm clinical diagnosis by isolation of
causative agent from proper samples,eg-
stool,vomitus/gastric aspirate,food
specimens
b)Ensure proper identification of disease
c)Determine causative agent if present in food
sources with relevant epidemiological
markers-eg Biotyping,serotyping,pcr,phage
typing etc

15. THE SOLUTION!!