Food borne illnesses are caused by consuming contaminated food or water. Bacteria, viruses, parasites, and chemicals can contaminate foods and cause over 250 known food borne diseases with common symptoms like nausea, vomiting, and diarrhea. While most illnesses are mild and short-lived, some can lead to serious complications like dehydration, hemolytic uremic syndrome, and reactive arthritis. Food borne illnesses are commonly spread through undercooked meats and seafood, raw produce, and person-to-person contact. Proper food handling, cooking, cleaning, and storage can help prevent contamination and the spread of food borne pathogens.
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
Tells you about the food poisoning. How it occurs, symptoms and prevention's. Tells you about the toxins released by the various microorganisms and its species.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.
Tells you about the food poisoning. How it occurs, symptoms and prevention's. Tells you about the toxins released by the various microorganisms and its species.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.
Healthcare Associated Infections and Food Borne IllnessesMeritech
Healthcare Associated Infections (HAIs) are a sad reality of visiting a healthcare facility, and nearly 1-3 of these illnesses can be prevented. How can you prevent HAIs and Food Borne Illnesses?
Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Biological hazards
Physical hazards
Food spoilage means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Food Spoilage By
1.Microorganisms
2.Enzymes
3.Insects
This power point presentation was prepared for Grade 10 cookery student. May you find what you need . And may this presentation be an eye opener -- to make everything clean before you cook or eat foods.
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.
iGEM IIT Kharagpur's Official Guide Book on Food SpoilageiGEM IIT Kharagpur
This booklet serves as an informative guide for families, restaurants and catering services (in general) to help them adopt healthy food practices, reduce contamination and spoilage of food items and spread awareness about the various diseases which are caused due to consumption of contaminated food products.
This has been made in a reader-friendly manner which enables even the simplest households to get a clear idea of the fundamentals of food spoilage.
Food Borne Diseases are also called foodborne illness. any illness brought on by eating or drinking things that have been contaminated with certain infectious or noninfectious substances. Agents like bacteria, viruses, or parasites are to blame for the majority of cases of foodborne disease. Other harmful substances include mycotoxins (fungal toxins), marine biotoxins, and the toxins found in poisonous mushrooms. They also include metals like lead, mercury, and cadmium that can contaminate food through soil, water, or air pollution, organic pollutants like dioxin and polychlorinated biphenyls (PCBs), which are byproducts of some industrial processes, and prions (abnormal protein forms). Foodborne illness agents can result in a wide range of ailments, including gastroenteritis, reproductive or developmental problems, and neurological illnesses like bovine spongiform encephalopathy (mad cow disease). Since many cases of foodborne illness go unreported, it is challenging to determine how common they are, but the burden of illness is believed to be significant. For instance, tens of millions of individuals get diarrheal disorders each year, a frequent indicator of a foodborne illness. Outbreaks of foodborne infections frequently happen, and they have the potential to harm a lot of people. For instance, a hepatitis A epidemic in 1988 in China that was brought on by eating infected clams impacted more than 300,000 people, while a salmonellosis outbreak in 1994 in the United States that was brought on by eating contaminated ice cream affected 224,000 individuals. Food-borne infections are often fatal. Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne diseases. Eating food tainted with germs, viruses, parasites, or chemicals like heavy metals can result in over 200 ailments. Through pressure on healthcare systems, lost productivity, and detrimental effects on trade and tourism, this growing public health issue has a significant socioeconomic impact. The worldwide burden of disease and mortality is considerably increased by these illnesses.
Food Poisoning Its Cause, Effect and Prevention.pdfhealthygoofficial
In this post, you will learn about "Food poisoning" which happens when you consume food or drinks, that are contaminated with harmful bacteria, viruses, parasites, or toxins. These contaminants can cause numerous signs and symptoms, including nausea, vomiting, diarrhoea, belly ache, fever, and in intense instances, dehydration or organ damage. Common sources of meal poisoning are due to undercooked meat, fowl, seafood, unpasteurized dairy products, and infected fruits and veggies. Proper food handling, storage, and instruction strategies can assist save you from meals poisoning.
Symptoms of Food Poisoning.
Symptoms of poisoning can vary extensively depending on the type of poison and the quantity ingested. However, some common symptoms may include nausea, vomiting, diarrhea, belly pain, dizziness, confusion, respiratory, seizures, and loss of consciousness. The precise signs and symptoms also can rely on the path of exposure (e.g., ingestion, inhalation, absorption through the skin). If you think of poisoning, it's important to look for scientific attention right away or contact your nearby poison management centre for guidance. What is the reason for meal poisoning?
Factors of food poisoning.
Food poisoning can be because of various factors, together with:
1. Bacteria: Common reasons for food poisoning include Salmonella, E. Coli, Campylobacter, and Listeria, which could contaminate meals through processing, handling, or storage.
2. Viruses: Viruses like norovirus, hepatitis A, and rotavirus can contaminate food through inflamed food handlers or contaminated water resources.
3. Parasites: Parasites like Giardia and Cryptosporidium can contaminate water or meals, specifically fruits, and vegetables, if the right hygiene and sanitation practices are not followed.
4. Toxins: Toxins produced by way of microorganisms like Staphylococcus aureus or Clostridium botulinum can contaminate meals, especially while food is improperly saved or organised.
5. Chemicals: Chemical contaminants, such as insecticides, heavy metals, or cleansing dealers, can by chance input the meal delivery chain and cause poisoning if ingested in sufficient quantities.
Prevention for meal poisoning.
Preventing food poisoning includes several key practices:
1. Wash Hands: Wash hands very well with soap and water before handling food, after the use of the bathroom, and after managing raw meat, poultry, seafood, or eggs.
2. Clean Surfaces: Clean and sanitize countertops, slicing boards, utensils, and other surfaces that come into contact with food.
3. Cook Thoroughly: Cook meat, poultry, seafood, and eggs to their secure internal temperatures to kill harmful microorganisms. Use a meat or food thermometer to ensure proper cooking.
4. Separate Foods: Keep uncooked meats, roosters, seafood, and eggs separate from equipped-to-eat foods to prevent contamination.
5. Refrigerate Properly: Refrigerate perishable ingredients right away to sluggish the growth of harmful bacteria.
Food Safety Education Month- Steps to Avoid Food Poisoning EPIC Health
Food poisoning is very common but preventable if precautions are taken. Check these slides to keep yourself aware of the possible complications and how they can be avoided.
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.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
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
Title: Sense of Smell
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 primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
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
- 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
2. Food born diseases
What are food borne diseases?
Food borne illnesses are caused by organisms or harmful
chemicals in the food we eat and drink. Most of these
illnesses are caused when certain bacteria, viruses or
parasites contaminate food. Others occur when food is
contaminated by harmful chemicals or toxins. Over 250
different food borne diseases have been described. It's not
surprising that since most of these infections or chemicals
enter the body through the stomach and intestines, the most
common symptoms are nausea, vomiting, diarrhea and
abdominal discomfort.
OR
Food borne illnesses are infections or irritations of the
gastrointestinal (GI) tract caused by food or beverages that
contain harmful bacteria, parasites, viruses, or chemicals.
The GI tract is a series of hollow organs joined in a long,
twisting tube from the mouth to the anus.
3. Cont….
Most food borne illnesses are acute, meaning they happen
suddenly and last a short time, and most people recover on
their own without treatment. Rarely, food borne illnesses may
lead to more serious complications.
What causes food borne illnesses?
The majority of food borne illnesses are caused by harmful
bacteria and viruses. Some parasites and chemicals also cause
food borne illnesses.
4. Bacteria
Bacteria are tiny organisms that can cause infections of
the GI tract. Not all bacteria are harmful to humans.
Some harmful bacteria may already be present in foods
when they are purchased. Raw foods including
meat, poultry, fish and shell fish, eggs, unpasteurized
milk and dairy products, and fresh produce often contain
bacteria that cause food borne illnesses. Bacteria can
contaminate food making it harmful to eat at any time
during growth, harvesting or
slaughter, processing, storage, and shipping.
5. Cont..
Foods may also be contaminated with bacteria during food
preparation in a restaurant or home kitchen. If food preparers
do not thoroughly wash their hands, kitchen utensils, cutting
boards, and other kitchen surfaces that come into contact with
raw foods, cross contamination the spread of bacteria from
contaminated food to uncontaminated food may occur.
If hot food is not kept hot enough or cold food is not kept cold
enough, bacteria may multiply. Bacteria multiply quickly
when the temperature of food is between 40 and 140 degrees.
Cold food should be kept below 40 degrees and hot food
should be kept above 140 degrees. Bacteria multiply more
slowly when food is refrigerated, and freezing food can
further slow or even
6. Cont…
stop the spread of bacteria. However, bacteria in
refrigerated or frozen foods become active again
when food is brought to room temperature.
Thoroughly cooking food kills bacteria.
Many types of bacteria cause food borne illnesses.
Examples include Salmonella, a bacterium found in
many foods, including raw and undercooked
meat, poultry, dairy products, and seafood.
Salmonella may also be present on egg shells and
inside eggs.
7. Campylobacter jejuni (C. jejuni), found in raw or
undercooked chicken and unpasteurized milk.
Shigella, a bacterium spread from person to
person. These bacteria are present in the stools of
people who are infected. If people who are
infected do not wash their hands thoroughly after
using the bathroom, they can contaminate food
that they handle or prepare. Water contaminated
with infected stools can also contaminate produce
in the field.
Escherichia coli (E. coli), which includes several
different strains, only a few of which cause
illness in humans. E. coli O157:H7 is the strain
that causes the most severe illness. Common
sources of E. coli include raw or undercooked
hamburger, unpasteurized fruit juices and
milk, and fresh produce.
8. Cont..
Listeria monocytogenes (L. monocytogenes), which has
been found in raw and undercooked meats, unpasteurized
milk, soft cheeses, and ready-to-eat daily meats .
Vibrio, a bacterium that may contaminate fish or
shellfish.
Clostridium botulinum (C. botulinum), a bacterium that
may contaminate improperly canned foods and smoked
and salted fish.
9. Viruses
Viruses are tiny capsules, much smaller than bacteria, that contain
genetic material. Viruses cause infections that can lead to sickness.
People can pass viruses to each other. Viruses are present in the
stool or vomit of people who are infected. People who are infected
with a virus may contaminate food and drinks, especially if they do
not wash their hands thoroughly after using the bathroom.
Common sources of food borne viruses include
food prepared by a person infected with a virus
shellfish from contaminated water
produce irrigated with contaminated water
Common food borne viruses include norovirus, which causes
inflammation of the stomach and intestines
hepatitis A, which causes inflammation of the liver
10. Parasites
Parasites are tiny organisms that live inside another
organism.Cryptosporidium parvum and Giardia intestinalis
are parasites that are spread through water contaminated with
the stools of people or animals who are infected. Foods that
come into contact with contaminated water during growth or
preparation can become contaminated with these parasites.
Food preparers who are infected with these parasites can also
contaminate foods if they do not thoroughly wash their hands
after using the bathroom and before handling food. Trichinella
spiralis is a type of roundworm parasite. People may be
infected with this parasite by consuming raw or undercooked
pork or wild game.
11. Chemicals
Harmful chemicals that cause illness may contaminate foods
such as fish or shellfish, which may feed on algae that
produce toxins, leading to high concentrations of toxins in
their bodies. Some types of fish, including tuna and mahi
mahi, may be contaminated with bacteria that produce toxins
if the fish are not properly refrigerated before they are cooked
or served.
certain types of wild mushrooms.
unwashed fruits and vegetables that contain high
concentrations of pesticides.
12. Who gets food borne illnesses?
Anyone can get a food borne illness. However, some people
are more likely to develop food borne illnesses than
others, including
infants and children
pregnant women and their fetuses
older adults
people with weak immune systems
These groups also have a greater risk of developing severe
symptoms or complications of food borne illnesses.
13. What are the symptoms of food
borne illnesses?
Symptoms of food borne illnesses depend on the cause. Common
symptoms of many food borne illnesses include
vomiting
diarrhea or bloody diarrhea
abdominal pain
fever
chills
Symptoms can range from mild to serious and can last from a few
hours to several days.
C. botulinum and some chemicals affect the nervous
system, causing symptoms such as
headache
tingling or numbness of the skin
blurred vision
weakness
dizziness
paralysis
14. What are the complications of food
borne illnesses?
Food borne illnesses may lead to dehydration, hemolytic uremic
syndrome (HUS), and other complications. Acute food borne
illnesses may also lead to chronic or long lasting health problems.
Dehydration
When someone does not drink enough fluids to replace those that
are lost through vomiting and diarrhea, dehydration can result.
When dehydrated, the body lacks enough fluid and electrolytes
minerals in salts, including sodium, potassium, and chloride to
function properly. Infants, children, older adults, and people with
weak immune systems have the greatest risk of becoming
dehydrated.
Signs of dehydration are
excessive thirst
15. Cont…
infrequent urination
dark-colored urine
lethargy, dizziness, or faintness
Signs of dehydration in infants and young children are dry
mouth and tongue
lack of tears when crying
no wet diapers for 3 hours or more
high fever
unusually cranky or drowsy behavior
sunken eyes, cheeks, or soft spot in the skull
Also, when people are dehydrated, their skin does not flatten
back to normal right away after being gently pinched and
released.
16. Cont..
Severe dehydration may require intravenous fluids and
hospitalization. Untreated severe dehydration can cause
serious health problems such as organ damage, shock, or
coma—a sleeplike state in which a person is not
conscious.
HUS
Hemolytic uremic syndrome is a rare disease that mostly
affects children younger than 10 years of age. HUS
develops when E. coli bacteria lodged in the digestive
tract make toxins that enter the bloodstream. The toxins
start to destroy red blood cells, which help the blood to
clot, and the lining of the blood vessels.
17. Cont..
In the United States, E. coli O157:H7 infection is the
most common cause of HUS, but infection with other
strains of E. coli, other bacteria, and viruses may also
cause HUS. A recent study found that about 6 percent of
people with E. coli O157:H7 infections developed HUS.
Children younger than age 5 have the highest risk, but
females and people age 60 and older also have increased
risk.
Symptoms of E. coli O157:H7 infection include
diarrhea, which may be bloody, and abdominal pain, often
accompanied by nausea, vomiting, and fever.
18. Cont..
Up to a week after E. coli symptoms appear, symptoms of
HUS may develop, including irritability, paleness, and
decreased urination. HUS may lead to acute renal
failure, which is a sudden and temporary loss of kidney
function. HUS may also affect other organs and the central
nervous system. Most people who develop HUS recover with
treatment. Studies have shown that some children who recover
from HUS develop chronic complications, including kidney
problems, high blood pressure, and diabetes.
19. Other Complications
Some food borne illnesses lead to other serious complications. For
example, C. botulinum and certain chemicals in fish and seafood can
paralyze the muscles that control breathing. L. monocytogenes can
cause spontaneous abortion or stillbirth in pregnant women.
Research suggests that acute food borne illnesses may lead to chronic
disorders, including reactive arthritis, a type of joint inflammation
that usually affects the knees, ankles, or feet. Some people develop
this disorder following food borne illnesses caused by certain
bacteria, including C. jejuni and Salmonella. Reactive arthritis
usually lasts fewer than 6 months, but this condition may recur or
become chronic arthritis.
20. Cont..
irritable bowel syndrome (IBS): a disorder of unknown
cause that is associated with abdominal
pain, bloating, and diarrhea or constipation or both. Food
borne illnesses caused by bacteria increase the risk of
developing IBS.
Guillain-Barré syndrome: a disorder characterized by
muscle weakness or paralysis that begins in the lower
body and progresses to the upper body. This syndrome
may occur after food borne illnesses caused by
bacteria, most commonly C. jejuni. Most people recover
in 6 to 12 months.
21. Cont…
stools that are black and tarry
nervous system symptoms
signs of HUS
If a child has a food borne illness, parents or guardians
should not hesitate to call a health care provider for
advice.
22. When should people with food borne
illnesses see a health care provider?
People with any of the following symptoms
should see a health care provider
immediately:
signs of dehydration
prolonged vomiting that prevents keeping
liquids down
diarrhea for more than 2 days in adults or for
more than 24 hours in children
severe pain in the abdomen or rectum
a fever higher than 101 degrees
stools containing blood or pus
23. How are food borne illnesses diagnosed?
To diagnose food borne illnesses, Doctor ask about
symptoms and foods recently consumed, and medical
history. Doctor will also perform a physical examination
to look for signs of illness.
Diagnostic tests for food borne illnesses may include a
stool culture, in which a sample of stool is analyzed in a
laboratory to check for signs of infections or diseases. A
sample of vomit or a sample of the suspected food, if
available, may also be tested. A Doctor may perform
additional medical tests to rule out diseases and
disorders that cause symptoms similar to the symptoms
of food borne illnesses.
If symptoms of food borne illnesses are mild and last
only a short time, diagnostic tests are usually not
necessary.
24. How are food borne illnesses prevented?
Food borne illnesses can be prevented by properly
storing, cooking, cleaning, and handling foods.
Raw and cooked perishable foods— foods that can spoil—
should be refrigerated or frozen promptly. If perishable foods
stand at room temperature for more than 2 hours, they may
not be safe to eat. Refrigerators should be set at 40 degrees or
lower and freezers should be set at 0 degrees.
Foods should be cooked long enough and at a high
enough temperature to kill the harmful bacteria that cause
illnesses.
25. Cont..
Cold foods should be kept cold and hot foods should be kept hot.
Fruits and vegetables should be washed under running water just
before eating, cutting, or cooking. A brush can be used under
running water to clean fruits and vegetables with firm skin.
Raw meat, poultry, seafood, and their juices should be kept away
from other foods.
People should wash their hands for at least 20 seconds with
warm, soapy water before and after handling raw
meat, poultry, fish, shellfish, or eggs. People should also wash their
hands after using the bathroom, changing diapers, or touching
animals.
26. Cont..
Utensils and surfaces should be washed with hot, soapy
water before and after they are used to prepare food.
Diluted bleach—1 teaspoon of bleach to 1 quart of hot
water—can also be used to sanitize utensils and surfaces.
