A Community Based Presentation, Brilliantly Composed and Animated. Downloader will surely love it By the Students Of KIMS, Kohat Presented By:- M. Shabir & Aman Ullah Prepared By:- Mian Saad Ahmed

3. FOOD POISONING
• Any illness resulting from the consumption of food
• There are two types of food poisoning:
FOOD INFECTION and FOOD INTOXICATION.
1) Food infection refers to the presence of bacteria or
other microbes which infect the body after
consumption.
2) Food intoxication refers to the ingestion of toxins
contained within the food, including bacterially
produced exotoxins, which can happen even when
the microbe that produced the toxin is no longer
present or able to cause infection

4. FOOD POISONING
The Food is Contaminated with
• Living bacteria
• Other toxins
• Inorganic chemical substances
• Poisons from Plants & animals
Food Poisoning Can be :
• BACTERIAL
• NON- BACTERIAL

5. BACTERIAL FOOD
POISONS
1. Salmonella
2. Staphylococcus
3. Clostridium Perfringens, the "cafeteria
germ
4. Vibrio Cholerae
5. Escherichia Coli
6. Campylobacter Jejuni (periodontitis)
7. Streptococcus
8. Shigella spp

6. NON BACTERIAL FOOD
POISONS
1. Chemical
– Arsenic
– Cu Sulphate
– Mercury
– Cadmium
1. Viruses
– Enterovirus
– Hepatitis A
– Hepatitis E
3. Parasites
• Tapeworm
• Flatworm
• Nematodes
• Ascaris
• Protozoa
• Giardia lamblia
• Entamoeba histolytica

7. Causes
1. Poor Personal Hygiene
2. Bad Food Storage
3. Dirty Kitchen
4. Food after its Expiration Date
5. No Pest Control etc

8. SALMONELLA
• High risk foods
Raw meat, poultry and eggs, and raw unwashed
vegetables.
• MOA
After ingestion the organisms multiply in the
Intestine & give rise into acute enteritis & colitis
• Signs and Symptoms
Onset 12 – 36 hours. Headache, general aching of
limbs, abdominal pain and diarrhoea, vomiting and
fever. This usually lasts 1 – 7 days, and rarely is
fatal.

9. STAPHYLOCOCCUS
AUREUS
• High risk foods
Meat, Dairy Products and Poultry.
• MOA
Ingestion of preformed toxins in the food which
directly affects intestine & CNS
• Signs and Symptoms
Onset 1 – 6 hours. Severe vomiting, abdominal
pain, weakness and lower than normal temperature.
This usually lasts 6 – 24 hours.

10. CLOSTRIDIUM
PERFRINGENS
• High risk foods
Raw meat, cooked meat dishes and poultry.
• MOA
Ingestion of spores
• Signs and Symptoms
Onset 8 – 22 hours. Abdominal pain, diarrhoea and
nausea. This usually lasts 12 – 48 hours.

11. CLOSTRIDIUM
BOTULINUM
• High risk foods
Inadequately processed canned meat, vegetables
and fish (faulty canning)
• MOA
Ingestion of preformed toxins in the food which
directly affects Parasympathetic Nervous System
• Signs and Symptoms
Onset 24 – 72 hours. Voice change, double vision,
drooping eyelids, severe constipation.
Death within a week or a slow recovery over
months.

12. CLOSTRIDIUM BOTULINUM

13. CAMPYLOBACTER
• High risk foods
Meat and poultry.
• Signs and Symptoms
Onset 2 – 11 days. Fever, headache and dizziness
for a few hours, followed by abdominal pain. This
usually lasts 2 – 7 days and can recur over a number
of weeks.

14. E .COLI
• High risk foods
Raw meat and dairy products.
• Signs and Symptoms
Diarrhoea, which may contain blood, can lead to
kidney failure or death.

15. GENERAL SYMPTOMS
1. Nausea
2. Abdominal Pain
3. Vomiting
4. Diarrhea
5. Gastroenteritis
7. Headache
6. Fever
8. Fatigue

16. PREVENTION
1. By Having Good Personal Hygiene
2. Correct Food Storage
3. Keep Kitchen Clean
4. Check Expiry Dates and Label Foods
5. Check to see if the Meat is cooked
6. Correct Food Temperatures
7. Pest Control

18. DETAIL:- PREVENTION &
CONTROL
• FOOD SANITATION:-
1. Meat inspection
2. Personal hygiene
3. Healthy food handlers & proper techniques for
handling
4. Pasteurization of milk
5. Proper cooking
6. Health education

19. DETAIL:- PREVENTION &
CONTROL
• REFRIGERATION:-
Proper temp is necessary for prevention of bacterial
food poisoning i.e
Prevention Of:-
1. Bacterial Multiplication
2. Toxin Production

20. DETAIL:- PREVENTION &
CONTROL
• SURVEILLANCE:-
• Food samples must be obtained periodically &
subjected to lab analysis if they are unsatisfactory
.
• Surveillance is necessary to avoid outbreaks of
food borne diseases.

21. DIAGNOSIS
1. Patient History
2. Stool Culture
3. Microscopic Examination
• Leukocytes
• Erythrocytes

22. TREATMENT
1. The main treatment for food poisoning is putting
fluids back in the body (rehydration) through an IV
and by drinking.
2. Do not eat solid food while nauseous or vomiting
but drink plenty of fluids.
3. Anti-vomiting and diarrhea medications .
4. Antibiotocs can also be given in few cases

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