This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
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
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Comparative analysis on food infections and food intoxicationsProximaDhiman
comparing food intoxication and infection, microbiologically oriented information about various foo-borne diseases,
types of food-borne diseases and their comparison.
types of food infection
bacterial food borne infection
viral food borne infection
parasitic food borne infection
types of food intoxication-
1.chemical intoxication and their further divisions,
2.plant intoxication
3.animal intoxication
4.bacterial intoxication
5.fungal intoxication
Toxicity from naturally occurring toxins in plant foodsRABIA SHABBIR
Nature has imbued plants with variety of protective chemicals that have fruitful effects not only on the plants but also, on the consumers as well. For maintaining good health, we need to eat variety of foods. Relying on one type of food and stigmatizing other groups of foods can have devastating effects on our functioning.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. • Your Description Goes Here
INTRODUCTION
• Food intoxication is a form of food-borne illness
caused by ingesting exotoxins made by organisms
such as bacteria, fungi etc or by consuming the
foods that are naturally toxic to humans and
animals.
• Onset of illness is usually very rapid with food
intoxication and people can become very sick.
Treatment varies, depending on the toxin involved,
but can include administrating medications,
providing the patient with fluids, and offering other
supportive care to help patients recover.
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3. Continued…
• Every year around 300,000 hospitalizations are reported and
the fatality is around 2000 – 4000.
Food Poisoning Infection vs. Food Poisoning Intoxication
• Microbial food poisonings or food borne illnesses mainly fall
into one of two categories. The first is food infection, where
the microorganism itself grows inside your body and is the
source of your symptoms. The second is food intoxication,
where a chemical or natural toxin causes your symptoms or
illness. Most bacterial food poisonings are actually food
infections.
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4. Mycotoxins
• Mycotoxins are fungal metabolites. Some are highly toxic to
animals and potentially toxic to human beings.
• Recently concern is related to their carcinogenic properties
and their presence in many food items.
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5. Aflatoxin
• Aflatoxins are naturally occurring mycotoxins that are produced by
Aspergillus flavus and Aspergillus parasiticus.
• The toxin is isolated from many consumables includes corn, barley, rice,
potato , peas etc.
• In 2003, 120 people died in Kenya after eating maize with very high
aflatoxin levels
• international sources of commercial peanut butter, cooking oils (e.g. olive,
peanut and sesame oil), and cosmetics have been identified as
contaminated with aflatoxin.
• High-level aflatoxin exposure produces an acute hepatic necrosis,
resulting later in cirrhosis of the liver. Acute hepatic failure is made
manifest by hemorrhage, edema, alteration in digestion, changes to the
absorption and/or metabolism of nutrients, and mental changes and/or
coma.
Aflatoxin 5
6. Citrinin
• Citrinin is a toxin that was first isolated from Penicillium citrinum,
but has been identified in over a dozen species of Penicillium
and several species of Aspergillus.
• Some of these species are used to produce human foodstuffs
such as cheese (Penicillium camemberti), sake, miso, and soy
sauce (Aspergillus oryzae). Citrinin is associated with yellow rice
disease in Japan and acts as a nephrotoxin in all animal species
tested.
citrinin P. citrinum 6
7. Patulin
• Patulin is a toxin produced by the P. expansum.
• P. expansum is especially associated with a range of moldy
fruits and vegetables, in particular rotting apples and figs.
• It is destroyed by the fermentation process and so is not
found in apple beverages, such as cider. Although patulin
has not been shown to be carcinogenic, it has been reported
to damage the immune system in animals.
patulin
Rotten apple with P. expansum 7
8. Mushroom poisoning
• Mushroom poisoning (also known as mycetism) refers to harmful
effects from ingestion of toxic substances present in a mushroom.
• These symptoms can vary from slight gastrointestinal discomfort to death.
• Mushroom poisoning is usually the result of ingestion of wild mushrooms
after misidentification of a toxic mushroom as an edible species. The most
common reason for this misidentification is close resemblance in terms of
colour and general morphology of the toxic mushrooms species with
edible species.
• A. phalloides is one of the most poisonous of all known toadstools. It has
been involved in the majority of human deaths from mushroom poisoning.
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9. Natural toxins in foods
• Food contains natural chemicals that are essential for growth and
health, including carbohydrates, sugars, proteins and vitamins. But
some foods contain potentially harmful natural toxins.
• The reason for the presence of natural toxins is not always known.
In some foods, a toxin is present as a naturally occurring pesticide
to ward off insect attack.
Fruit seeds and pits
• Apple and pear seeds and the inner stony pit (kernel) of apricots and
peaches contain a naturally occurring substance called amygdalin.
• Amygdalin can release hydrogen cyanide in the gut causing discomfort
or illness. It can be fatal if too much is consumed in a short period of time.
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10. Continued…
• All potatoes contain natural toxins called glycoalkaloids. The levels
are usually low but higher levels are found in potato sprouts, and
the peel of potatoes that taste bitter and causes stomach aches.
• Many types of beans contain toxins called lectins. The highest
concentrations are found in kidney beans, especially red kidney
beans. As few as four or five raw beans can cause severe stomach
ache, vomiting and diarrhoea.
• Rhubarb contains naturally occurring oxalic acid. Highest
concentrations are in the leaves and these should not be eaten.
• Oxalic acid poisoning can cause muscle twitching, cramps,
decreased breathing and heart action, vomiting, pain, headache,
convulsions and coma.
• Zucchini may occasionally contain a group of natural toxins known
as cucurbitacins.
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11. Animal toxins
Puffer fish:
• .Puffer fish can be lethal if not served properly. Puffer
poisoning usually results from consumption of incorrectly
prepared puffer soup, fugu chiri, or occasionally from raw
puffer meat, sashimi fugu. While chiri is much more likely to
cause death, sashimi fugu often causes intoxication, light-
headedness, and numbness of the lips, and is often eaten
for this reason.
sashimi fugu 11