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.

1. Food Born Diseases

2. Prepared By
Md. Suzauddula
B.SC.
Nutrition and Food Engineering
Daffodil International University

3. FOOD BORNE DISEASES:
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.
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4. OBSERVATIONS OF FBD
 WHO estimates that one in three people worldwide suffer from a food-
borne disease every year,
 1.8 million die from severe food and waterborne diarrhea ,related illness
 Most of these illnesses are due to microorganisms and chemical
contaminants, which may occur naturally or be introduced at some point
along the food chain.
 Campylobacter and Salmonella species account for over 90% of all
reported cases of bacteria related to food poisoning worldwide.
 As most cases of food borne disease are not reported, the true dimension
of the problem is unknown.
 Today food safety is one of WHO’s top eleven priorities 161-34-498

5. CLASSIFICATION OF FOOD BORNE DISEASE
1. Food borne infection: caused due to the-
Entrance of pathogenic microorganisms contaminating food into the body.
Body reacts by raising temperature e.g.- fever
Longer incubation period.
2. Food borne intoxications: Caused by consumption of food
containing bio-toxicants, metabolic products, poisonous substance
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6. Types of Food Contaminants
Biological Contaminants: A microbial contaminant that may cause a
food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples: Sea food toxins ,Mushroom toxins
Chemical Contaminant : A chemical substance that can cause food
borne illness. Substances normally found in restaurant
Examples: Toxic metals, Pesticides
Physical Contaminants: Any foreign object that accidentally
find its way into food.
Examples: Hair, Staple wire, Dust 161-34-498

7. BIOLOGICAL CONTAMINANTS
Bacterial Viral Fungal Parasitic
•Botulism
•E-coli infection
•Salmonellosis
•Shigellosis
•Listeriosis
•Staphylococcal
Illness
•Hepatitis-A
•Norwalk virus
•Rota virus
•Yeast
•Mold
•Giardiasis
•Cyclosporiasis
•Trichonosis
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8. DISEASES CAUSED BY BACTERIA
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9. Botulism (*spore forming)
Bacteria : Clostridium Botulinum
 Anaerobic bacteria
 Organism produce a neurotoxin,
Type of illness: Bacterial intoxication
Onset time : 12-36 hrs.
 Symptoms : Dizziness , double vision,
difficulty in breathing and swallowing
Food Sources : Improperly canned foods, vacuum packed, Refrigerated foods
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10. E- Coli Infection
Bacteria : Escherichia coli
 Produce Shiga Toxin , a poisonous substance
 Facultative anaerobic bacteria
 Type of Illness : Bacterial Infection
 Onset time : 3-8 days
 Symptoms : Bloody diarrhea followed by
kidney failure
 Food Sources : undercooked ground beef,
unpasteurized apple juice undercooked fruits
and vegetables, raw milk, dairy products
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11. Listeriosis
Bacteria : Listeria Monocytogenes
 Facultative anaerobic bacteria
 Ability to survive in high salt foods, and can grow at
refrigerated temperature.
 Type of Illness : Bacterial Infection
 Onset time : 3- 70 days
 Symptoms : headache, stiff neck, confusion, loss of balance,
dangerous for pregnant
 Food Sources: Raw milk, meat, refrigerated ready to eat
foods ,soft cheeses
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12. Salmonellosis
Bacteria : Salmonella bacteria
Facultative anaerobic bacteria
Fecal contamination
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea, head ache, nausea, fever,
vomiting
Food Sources: soil, insects, raw meat, fish, eggs, raw salad
dressing, sliced fruits & vegetables
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13. Shigellosis
Bacteria : Shigella bacteria
 Facultative anaerobic bacteria
 Comes from human intestines, polluted water, spread by flies and food handlers
Type of Illness : Bacterial infection
Symptoms : Diarrhea, fever, abdominal cramps, dehydration
Food Sources : foods that are prepared by human contacts, salads,
ready to eat meats pasta salads, lettuce etc.
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14. Staphylococcal illness
Bacteria : Staphylococcus aureus
 Facultative anaerobic bacteria. Can grow in cooked or safe foods that are re-contaminated
 Commonly found in human skin, hands, hair, nose and throat.
 Can grow in high salt or high sugar, and lower water activity
 Type of Illness : Bacterial intoxication
 Symptoms : nausea, vomiting, abdominal cramps, headaches
 Food Sources: Foods that are prepared by human contacts Left over, meat,
eggs, egg products, potato salad, salad dressings
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15. DISEASES CAUSED BY VIRUS
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16. Hepatitis A
Virus : Hepto Virus or a Hepatitis A virus
 Found in human intestinal and urinary tract and contaminated
water
Symptoms : Fever, fatigue, headache, nausea, stomach pain,
vomiting, “jaundice”
Incubation time: 2-10 months after contaminated food and
water is consumed
 Food sources : Oyster, raw vegetables
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17. Norwalk Virus
Virus : Norwalk virus
Symptoms : Nausea, vomiting, diarrhea,
abdominal pain, headache, low grade fever
Food Sources : Contaminated water,
shellfish from contaminated water,
contaminated fruits and vegetables
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18. DISEASE CAUSED BY PARRASITES
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19. Cyclosporiasis
Parasite : Cyclospora cayetanisis
Symptoms : infections that infect the small intestines, Watery diarrhea,
Loss of appetite , Bloating, Stomach cramps , Nausea , Vomiting , Low
grade fever
Food Sources : Berries, lettuce, fresh herbs
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20. Giardiasis
Parasite: Giardia doudenalis
 A single cell microorganism called
“protozoa
Symptoms: diarrhea, stomach cramps,
nausea
Food Sources: undercooked pork
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21. Trichonosis
Parasite : Trichiniella spiralis
This parasite looks like a small, hairy round
worm
Symptoms :Nausea, vomiting,
abdominal pain, later stage are fever,
swelling of tissues
around the eyes, muscle stiffness, death
Food Sources: Undercooked
pork and sausages, Ground meats
contaminated through meat grinders
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22. DISEASE CAUSED BY TOXIN
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23. Depending on origin
Bacterial toxins Mycotoxins Zootoxins Phytotoxins
Toxin are toxicants or poisonous substance or produced by living
organism and generally not well defined chemically
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24. SOME ORGANISMS & THEIR TOXINS
Organism Toxin
Bacteria Botulinum toxin, Staphylococcus toxin (geoG+B)
Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin
Toxic algae Okadaic acid
Natural toxins Histamine, Glycoalcoloids
24
Natural toxins are chemicals that are naturally produced by living organisms.
These toxins are not harmful to the organisms themselves but they may be toxic to other

25. TOXIN CHARACTERISTICS
 Non replicative (Most are proteinaceous)
 Non transmittable (human to human)
 Nonvolatile
 Colorless
 Odorless
 Tasteless
 Most are stable at standard conditions
25

26. Agent: Aspergillus flavus
 Afalatoxin B1, B2, G1, G2 (B1 is the most common)
 Toxicity: 0.5-10 mg/kg
 Diseases: Liver cancer, chronic hepatitis, jaundice, cirrhosis
Cause acute toxicity, and potentially death
 Food sources: Peanuts and peanut butter, tree nuts such as pecans
corn, wheat oil seeds such as cottonseed
Aflatoxin
26

27. Mycotoxin
• A mycotoxin is a toxic secondary metabolite produced by organisms of the
fungus kingdom and is capable of causing disease and death in both humans and
other animals.
• Symptoms: Symptoms of exposure include dermatitis, memory loss, balance
issues, acid reflux, cough, rhinitis, nose bleeds, cold and flu-like
symptoms, headache, bleeding lungs, general malaise,
internal lesions, seizures, and fever.
• Food Source: grains such as corn, barley, oats, wheat, rice, and sorghum, but
can also travel up the food chain to grain-fed meat, eggs and dairy products,
and are even found in beer.

28. Agent: Aspergillus ochraceus
 Tolerable weekly intake 120 ng/kg
 Has geno-toxic and terato-genic effects
Toxicity: No specific documented acute toxicity in humans
Food sources: Soy beans, coffee beans, grapes, peanuts, cereals
Ochratoxin
28

29. Agent: Aspergillus clavatus, Penicillium expansum
 Tolerable: Daily intake 0.4μg/kg
 Relatively heat stable and not destroyed by
pasteurization
Toxicity: No documented acute toxicity
Food sources : Apple and apple juice, Pears,
grapes, Sweet cider
Patulin 29

30. Botulinum toxin
• Botulinum toxin (BTX) is a neurotoxic
protein produced by the bacterium
Clostridium botulinum and related species.
• Infection with the bacterium causes the
disease botulism.
• Food source: Low-acidic preserved
vegetables, such as green beans, spinach,
mushrooms, and beets; fish, including
canned tuna, fermented, salted and
smoked fish; and meat products, such as
ham and sausage.
•Difficulty swallowing or
speaking.
•Dry mouth.
•Facial weakness on both sides
of the face.
•Blurred or double vision.
•Drooping eyelids.
•Trouble breathing.
•Nausea, vomiting and
abdominal cramps.
•Paralysis.

32. Okadaic acid
•Dinophysis spp.
• Okadaic acid is a toxin produced by several species of
dino-flage-llates.
• Onset time: between 30 minutes and at most 12 hours
• Toxicity: 40 μg (adult human)

33. Common examples of natural toxins in food
 Glycoalkaloids in potatoes,
 Cyanide-generating compounds in bitter
apricot seeds
 Bamboo shoots, enzyme inhibitors
 Lectins in soya beans, green beans and other
legumes.
 Gall-bladder of grass carp which contains the
cyprinol related chemicals.

34. SO

35. Reservoir of Pathogen Contamination of food Viral or Parasitic infection
Growth of pathogenic bacteria
Infection Intoxication
Toxicoinfection
Food+ Live cells Food +Toxin
Invasive Infection
EVENTS OF FOOD BORNE DISEASES
Mycotoxin
 The state of being intoxicated, especially by
alcohol.
 Invasive disease means that germs invade parts of
the body that are normally free from germs

36. Some Recommendation
 Hand washing is the most effective way to stop the spread of
illness.
 Separate raw, cooked, and ready-to-eat foods while
shopping, preparing or storing foods.
 Cook foods to a safe temperature to kill microorganisms.
 Raw (unpasteurized) milk or milk products
 Raw or partially cooked eggs and foods containing raw eggs
 Raw and undercooked meat and poultry
 Unpasteurized juices
 Raw sprouts
AVOID.

37. 1 bacterium=2 in 15
m. This means that
within 6 h = multiply
16 million
Some Collected info about Food Born Disease
Most FBD, symptoms
occur 24 -72 hours
after the food has
been eaten.
According to WHO, globally
2.2 million people/Y, of them
1.9 million are children are
killed by FBD and WBD
Approximately 0.3 million
people were suffred Acute
Watery Diarrhoea in
Bangladesh in 2015(H-
Chittangong, L-Barishal)
Approximately 5 hundred
people are suffering
from Acute Hepatitis A (A.
Hep.) in Bangladesh in
2015 (Significantly high score-
Khulna)
Total coliform and E. coli count ranged
from <1.8 (MPN)/100ml to >1600
(MPN)/100 ml. a study found that 57.78 %
water samples were positive for coliform
and 51.11 % samples were positive for E.
coli bacteria
Most probable number