causes of food poisoning, infection and diseases related to it

1. Dr.Mrs.Vandana Mahajani
Food borne diseases
1 Compiled by Dr.Vandana Mahajani

2. Disease is a negative state of health
Classification of diseases
Communicable Non communicable
Infectious Allergic
Parasitic Deficiency
Organic
2 Compiled by Dr.Vandana Mahajani

3. Communicable diseases
 Infectious diseases are communicable, transmittable and contagious
Eg. Hepatitis, typhoid and flu , chicken pox, diphtheria, common cold,
swine flu.
 Parasitic diseases are transmitted by parasite
Tape worm, dengue fever and typhoid
3 Compiled by Dr.Vandana Mahajani

4.  Deficiency diseases: lack of nutrient. Protein calorie malnutrition,
calcium iron deficiency.
 Organic diseases: they affect physiology or organs like renal or liver
failure.
 Allergic diseases: hypersensitivity of the body towards certain food like
arhar dal, dalda, strawberry, peanuts etc.
Non communicable diseases
4 Compiled by Dr.Vandana Mahajani

5. Transmission of diseases
 Contact transmission: direct transmission by contact
 Vehicle transmission: via food , milk, water
 Vector transmisson: by insects and pests
 Airborne transmission: by droplet infection like cough, sneezing,
dust.
5 Compiled by Dr.Vandana Mahajani

6. Food borne illnesses
 Agents enter the body via ingestion of food.
 Causes
 Poor handling of food, Poor hygienic practices
 Pests, Micro organisms
 Toxic chemicals, metals
 Preservatives
 Allergins present in food
6 Compiled by Dr.Vandana Mahajani

7. Food poisoning
 Occurs when contaminated food enters the body
 Reasons
 Poor personal hygiene
 Unclean euqipments
 Raw food not poperly cleaned and stored
 Untreated water
 Frequent travel and
 Vulnerable group like children
7 Compiled by Dr.Vandana Mahajani

8. Symptoms
 Abdominal pain
 Diarrohea
 Dehydration
 Subnormal body temperature
 Headache
 Weakness
 Treatment: ORH oral rehydration Solution, light liquid diet
8 Compiled by Dr.Vandana Mahajani

9. Food infection
 Is caused by the presence of organisms
 Reasons:
 poor food handling
 Unclean utensils and poor refrigeration
 Sea food salads, uncooked food-meat.
 Untreated water
 Vulnerable group
 One travels frequently
9 Compiled by Dr.Vandana Mahajani

10. Commonly found bacteria leading to
food poisoning
 Staphylococci
 Bacillus cereus
 Clostridium perferinges
 Clostridium botulinum
 Salmonella
 Shinella
 Vibrio cholerae
 E -coli
10 Compiled by Dr.Vandana Mahajani

11.  Virus – hepatitis
 Parasitic infection - Amoebic dysentry
 Naturally occurring toxins in food
Lathyrus Sativus
Kesari Dal
Beta Oxalyl Steeping in hot
water and then
draining it
Soya bean Trypsin Inhibitors Dry roasting
Steeping in warm
water
Green potatoes Solanine Discard such potatoes
Mushrooms Anamita phalloids White are poisonous
11 Compiled by Dr.Vandana Mahajani

12. Metal toxins
Metal Condition leading to
toxicity
prevention
Tin Highly acidic canned food
Vomiting,Vertigo
Constipation, head ache
Use lacquered cans
Aluminum
Affects digestive tract
Aluminum foils used to cover
food, baking powder and self
raising flours also contain
aluminum
Using standard equipment
Transferring food to other
containers
Lead
Gives
Stomach pain, fatigue,
insomnia, muscular paralysis,
brain damage
Lead chromate used in food
colour
Lead in vehicular exhausts
Lead pipes carry water
Lead arsenate used as pesticide
on fruit trees
Reduce the amount of
processed food,
Artificially colored spices and
pulses must be avoided,
Milk is a good antidote for
lead poisoning.
12 Compiled by Dr.Vandana Mahajani