Food Borne Diseases- Infections and Intoxications

1. Food Borne Diseases-
Infections and Intoxications

2. Introduction
 The food we eat and the beverages we drink
including water can become contaminated by
bacteria, viruses, parasites, toxins or chemicals that
can cause food-borne disease or food poisoning.
 “Food poisoning" is used to refer to any illness
involving a combination of intestinal symptoms such
as nausea, vomiting and diarrhoea.

3. Intoxication vs. infection
 Food-related illnesses fall generally into two
categories: intoxication and infection.
 The term "food poisoning" applies most readily to
the type of illnesses caused by toxins that may be in
the food we eat.
 In general, symptoms caused by toxins occur very
soon after eating a contaminated food and may
result in sudden and uncontrollable vomiting and/or
diarrhoea.

4. Intoxication vs. infection
 Infection from food-borne pathogens may be caused
by bacteria, parasites or viruses. Common food-
borne pathogens are Escherichia coli (E.coli),
Salmonella, Norovirus and Listeria.
 Food-related illnesses from infectious pathogens
typically take much longer to produce symptoms
than toxins do.

5. Cont..
 Who is at risk for food-borne disease?
 What are the signs and symptoms of food-
borne illness?
 Where does food-borne disease come from?
 How can I avoid food-borne illness?

6. How can I avoid food-borne illness?
 Wash!
 Separate!
 Cook!
 Chill!

7. Common food-borne diseases
Infections caused by bacteria, parasites or viruses in
food or drinking water

8. Campylobacteriosis
 Caused by Campylobacter bacteria.
 Most cases are associated with eating raw or
undercooked poultry meat or from cross-
contamination of other foods by these items.
 Outbreaks of campylobacteriosis are usually
associated with unpasteurized milk or contaminated
water.
 A very small number of Campylobacter germs can
cause illness in humans. Even one drop of juice from
raw chicken meat can infect a person.

9. Cholera
 Cholera is an acute, diarrheal illness caused by
infection of the intestine with the bacterium Vibrio
cholerae.
 The bacterium is usually found in water or food
sources, including shellfish, that have been
contaminated by feces from a person infected with
cholera.
 The disease can spread rapidly in areas with
inadequate treatment of sewage and drinking water.

10. Cholera
 Without treatment, people with severe cases of
diarrhoea and vomiting from cholera can rapidly lose
body fluids and die within hours.
 Although cholera can be life-threatening, it is easily
prevented and treated.

11. Cyclosporiasis
 Cyclosporiasis is an intestinal illness caused by a
parasite that is too small to be seen without a
microscope.
 The time between becoming infected and becoming
sick is usually about one week.
 The parasite usually causes watery diarrhea, with
frequent, sometimes explosive, bowel movements.

12. Cyclosporiasis
 Other common symptoms include loss of appetite,
weight loss, stomach cramps/pain, bloating,
increased gas, nausea and fatigue.
 Vomiting, body aches, headache, fever, and other flu-
like symptoms may be noted.
 Drink bottled or boiled water or carbonated (bubbly)
drinks in cans or bottles. Avoid tap water, fountain
drinks and ice cubes.

13. Escherichia coli (E. coli) Infection
 Escherichia coli are bacteria found in the faeces of
animals such as cattle, sheep and goats.
 Some types of E. coli bacteria such as E. coli O157:H7
can cause illness in people who consume water or
food that has come in contact with the bacteria or
who come in contact with infected animals.
 If people touch contaminated material, they can
transfer the bacteria from their hands to their
mouths, or to others.

14. How to prevent becoming ill with E. coli:
 Good hygiene, especially frequent and thorough hand
washing, is important to prevent spread of the disease,
particularly after using the rest room, after changing
diapers, after touching animals and before eating,
drinking or preparing food.
 Any child with diarrhea or bloody diarrhea may
have E.coli infection. Since STEC can be easily
transmitted, parents should not send sick children to day
care or to school. Day care centers and schools should
send sick children home to avoid person-to-person
spread, especially among diapered children.

15. Giardiasis
 Giardia is a microscopic parasite that causes a
diarrheal illness called giardiasis.
 Giardia is found on surfaces or in soil, food or water
that has been contaminated with faeces from
infected humans or animals.
 Once outside the body, Giardia can sometimes
survive for weeks or months, since it is protected by
an outer shell that also makes it tolerant to chlorine
disinfection.

16. Giardiasis
 Giardiasis can be treated with prescription
medicines. People with diarrhea
from Giardia infection, particularly infants and
pregnant women, should also drink plenty of fluids
to avoid dangerous dehydration.

17. Hepatitis A
 Hepatitis A is a vaccine-preventable, acute liver
disease caused by the Hepatitis A virus (HAV).
 Spread from person to person - "fecal-oral" route of
transmission.
 Symptoms may range from mild to severe and can
include abrupt onset of fever, fatigue, loss of
appetite, nausea, abdominal pain, dark-colored
urine, and jaundice (yellowing of the skin or white of
the eyes).

18. Hepatitis A
 Adults are more likely than children to develop
symptoms. (within 28 days of infection).
 Lasts for 15-50 days.
 Treatment : Bed rest and a healthy diet.
 Prevention : Hepatitis A vaccine.

19. Hepatitis B
 Hepatitis B is a liver disease caused by the Hepatitis B
virus (HBV).
 Infection with Hepatitis B can be life-long and cause
cirrhosis, liver cancer, liver failure, and death.
 Hepatitis B virus can be found in the blood, as well as in
the saliva, semen and other body fluids of an infected
person.
 It can also be spread from an HBV-infected mother to
her baby during childbirth.

20. Hepatitis B
 The symptoms of Hepatitis B include fatigue, poor
appetite, abdominal pain, fever, nausea, vomiting,
occasional joint pain, hives or rash. Urine may become
darker in color, and jaundice (yellowing of the skin and
the white of the eyes) may appear.
 Symptoms may appear between six weeks and six
months after exposure but usually occur within four
months.
 Chronic Hepatitis B can be successfully treated with
interferon in 25 to 50 percent of cases.

21. Hepatitis B
 Vaccine to prevent Hepatitis B infection.
 Sexually active persons not in a long-term mutually
monogamous relationship.

22. Listeriosis
 Listeriosis is a serious infection caused by eating
food contaminated with the bacterium Listeria
monocytogenes.
 Older people, pregnant women, newborns, and
adults with weakened immune systems are especially
at risk for serious illness from listeriosis.
 Unpasteurized (raw) milk and cheeses, or foods
made from unpasteurized milk may also contain the
bacterium.

23. Listeriosis
 A person with listeriosis has fever, muscle aches, and
sometimes gastrointestinal symptoms such as
nausea or diarrhea.
 If infection spreads to the nervous system,
symptoms such as headache, stiff neck, confusion,
loss of balance, or convulsions can occur.

24. Norovirus
 Noroviruses, previously called "Norwalk-like
viruses," are a group of viruses that cause acute
gastroenteritis in humans.
 The most common symptoms are diarrhea, vomiting
and stomach pain.
 While you have norovirus symptoms, do not prepare
food for others to eat while you are sick and for at
least 48 hours afterward.

25. Q Fever
 Q fever is an animal-borne (zoonotic) disease caused by
Coxiella burnetti bacteria.
 The bacteria are found in healthy cattle, sheep, goats and
other livestock, as well as in domesticated pets. While the
bacteria do not usually make the animals sick, they can
cause disease in people.
 The bacteria are excreted in infected animals' milk,
urine, feces and birth fluids. The bacteria are very
resistant to heat, cold and common disinfectants, and
can survive for long periods in the environment.

26. Q Fever
 The disease can cause high fever, severe headache,
chills and sweats, nausea, vomiting, diarrhea.
 Pregnant women, immunosuppressed persons and
patients with a pre-existing heart valve defects are at
highest risk for chronic Q fever. Q fever is usually
treated with antibiotics.

27. Salmonellosis
 Salmonellosis is an infection with bacteria called Salmonella.
 People can get Samonella infection from eating raw or
undercooked foods, particularly meat, poultry, eggs or
unpasteurized milk.
 Most people infected with Salmonella develop diarrhea, fever,
and abdominal cramps 12 to 72 hours after infection.
 The elderly, infants, and those with impaired immune systems are
more likely to have a severe illness.
 Prevention steps include thorough handwashing, especially
before and after handling food, after handling animals, and after
using the bathroom.

28. Shigellosis
 Shigellosis is an infectious disease caused by a group of
bacteria called Shigella.
 Most people with shigellosis develop diarrhea, fever, and
stomach cramps.
 The diarrhea is often bloody.
 Children, especially toddlers aged two to four, are the
most likely to get shigellosis.
 Basic hygeine can prevent spread of infection.

29. Typhoid
 Typhoid fever is a life-threatening illness caused by
Salmonella typhi bacteria in food or drinking water.
 People infected with typhoid shed the bacteria in
their faeces.
 Typhoid fever can be prevented and can usually be
treated with antibiotics.

30. Vibrio Infections
 Vibrio vulnificus, Vibrio parahaemolyticus, and other
Vibrio species are bacteria that live in brackish and salt
water.
 Vibrioinfections are often associated with eating raw or
under-cooked shellfish such as oysters, clams, shrimp
and scallops.
 Both types of Vibrio infections occur more frequently in
summer months when water temperatures are higher
and there are more bacteria living in the water.

31. Vibrio Infections
 Symptoms of Vibrio food-borne infection include the
normal foodborne illness symptoms of nausea, vomiting
and diarrhea but may also include fever, sepsis (infection
of the blood).
 Other severe or life-threatening conditions like shock
(rapid onset of dizziness, confusion, loss of blood
pressure, irregular heartbeat, loss of consciousness).
 Wound infections can cause pain, swelling, redness, rash,
ulceration and breakdown of the skin and surrounding
tissues.

32. Illnesses caused by toxins in the foods we eat

33. Botulism
 Botulism is a rare but serious paralytic illness caused
by a nerve toxin produced by a group of bacteria,
Clostridium, that normally live in soil.
 These bacteria cause several main kinds of botulism
in humans, especially food borne botulism, wound
botulism and infant botulism, inhalational botulism.
 All forms of botulism can be fatal and are considered
medical emergencies.

34. Botulism
 The symptoms of botulism include double or blurred
vision, drooping eyelids, slurred speech, difficulty
swallowing, dry mouth and muscle weakness.
 An infant with botulism may appear lethargic, feed
poorly, be constipated, and have a weak cry and poor
muscle tone; the baby may appear "floppy," like a rag
doll, unable to independently move his or her arms and
legs or to be able to hold her or his head up.
 If untreated, paralysis of the respiratory muscles, arms,
legs and trunk can occur. Prompt medical care is
essential.

35. Ciguatera
 Ciguatera fish poisoning, or ciguatera, is an illness
caused by eating ocean fish that contain toxins produced
by naturally occurring microscopic marine algae called
Gambierdiscus toxicus.
 People who have ciguatera poisoning may experience
nausea, vomiting and neurologic symptoms, such as
tingling fingers or toes.
 They also may experience temperature reversal
sensation, so that cold things feel hot and hot things feel
cold.

36. Ciguatera
 Some fish commonly associated with ciguatera
toxins include snapper, jacks, sea bass, grouper,
triggerfish and barracuda.
 These large fish accumulate the toxins when they eat
smaller fish that have been eating the toxic algae.

37. Bacillus cereus
 Bacillus cereus bacteria cause two types of food-
borne illness: diarrheal and vomiting.
 The onset of watery diarrhea, abdominal cramps and
pain occurs six to 15 hours after consumption of
contaminated food.
 Food mixtures such as sauces, puddings, soups,
casseroles, pastries and salads have frequently been
incriminated in B. cereus food poisoning outbreaks.

38. Clostridium perfringens
 Clostridium perfringens (C. perfringens) is one of
the most common causes of food borne illness.
 People infected with C. perfringens develop watery
diarrhea and abdominal cramps within six to 24
hours (typically eight to 12) after ingestion.

39. Scombroid Poisoning
 Scombroid poisoning, or histamine poisoning, is
caused by eating improperly refrigerated fish.
 Symptoms of scombroid poisoning typically include
facial flushing, sweating, rash, a burning or peppery
taste in the mouth, diarrhea and abdominal cramps.
 More severe symptoms such as respiratory distress,
swelling of the tongue and throat, and blurred vision
can occur and require medical treatment with
antihistamines.

40. Scombroid Poisoning
 Rapid chilling of fish immediately after catch is the
most effective measure to prevent scombroid fish
poisoning.

41. Shellfish-Associated Toxins
 Shellfish poisoning is a type of food poisoning people
can get when they eat shellfish that have eaten toxin-
producing algae. The 20 toxins responsible for
paralytic shellfish poisonings (PSP) are all
derivatives of saxitoxin.
 In PSP (Paralytic Shellfish Poisoning), the effects are
predominantly neurological and include tingling,
burning, numbness, drowsiness, incoherent speech
and respiratory paralysis, which requires prompt
medical intervention.

42. Shellfish-Associated Toxins
 DSP (Diarrheic Shellfish Poisoning) is usually a
generally mild gastrointestinal disorder involving
nausea, vomiting, diarrhea, and abdominal pain
accompanied by chills, headache and fever.
 NSP (Neurotoxic Shellfish Poisoning) causes both
gastrointestinal and neurological symptoms,
including tingling and numbness of lips, tongue and
throat; muscular aches; dizziness; reversal of the
sensations of hot and cold; diarrhea; and vomiting.

43. Shellfish-Associated Toxins
 ASP (Amnesic Shellfish Poisoning) causes
gastrointestinal disorders (vomiting, diarrhea,
abdominal pain) and neurological problems
(confusion, memory loss, disorientation, seizure or
coma). Elderly people are most at risk from this type
of shellfish poisoning.

44. Staphylococcus aureus
 Staphylococcus aureus is a common bacterium
found on the skin and in the noses of about one in
four healthy people and animals.
 Foods that are frequently incriminated in
staphylococcal food poisoning include meat and
meat products; poultry and egg products; salads
such as egg, tuna, chicken, potato and macaroni;
bakery products such as cream-filled pastries, cream
pies and chocolate eclairs; sandwich fillings; and
milk and dairy products.

45. Staphylococcus aureus
 Staphylococcal food poisoning is a gastrointestinal
illness that causes nausea, vomiting, stomach cramps
and diarrhea.
 The toxins produced by Staphylococcus aureus can
also cause toxic shock syndrome, a serious and
potentially fatal disease.

46. Toxic Mushrooms
 Some varieties of mushrooms are poisonous (toxic)
and can cause illness and even death if they are
eaten.
 Most mushrooms that cause human poisoning
cannot be made nontoxic by cooking, canning,
freezing or any other means of processing.

47. Toxic Mushrooms
 There are four categories of mushroom toxins:
protoplasmic poisons (poisons that result in
generalized destruction of cells, followed by organ
failure and death);
 neurotoxins (compounds that cause neurological
symptoms such as profuse sweating, coma,
convulsions, hallucinations, excitement, depression,
spastic colon);

48. Toxic Mushrooms
 Gastrointestinal irritants (compounds that produce
rapid, transient nausea, vomiting, abdominal
cramping, and diarrhea); and
 Disulfiram-like toxins Mushrooms in this last
category are generally nontoxic and produce no
symptoms unless alcohol is consumed within 72
hours after eating them

49. Thank You…