Food poisoning

1. RELIANCE INSTITUTE OF NURSING
TOPIC
PRESENTED BY :-
MR. ROMAN BAJRANG
BASIC BS.C NURSING 2ND YEAR
RELIANCE INSTITUTE OF NURSING

2. Food poisoning is an acute illness, usually of
sudden onset, brought about by eating
contaminated or poisonous food.
The symptoms normally include abdominal
pain, diarrhoea, nausea, vomiting and fever.

3. • It may be caused by:-
Bacteria or their toxins
Chemicals like detergents, pesticides
Plants or fish
Viruses( Hepatitis from water
contamination)

4. Type of food
poisoning
Where the
bacteria come
from
Onset time Symptoms
Salmonella Raw meat,
eggs, poultry,
animals
6 - 72 hours Abdominal pains,
diarrhoea, fever,
vomiting, dehydration
Clostridium
perfringens
Raw meat, soil,
excreta, insects
8 - 72 hours Abdominal pain,
diarrhoea
Staphylococcu
s aureus
Skin, nose,
cuts, raw milk
1 - 6 hours Vomiting, abdominal
pains, lower than
normal temperature

7. 1.Food prepared too far in advance, and storedat
warm temperature.
2.Cooling food too slowly prior to refrigeration.
3.Not reheating food to high enough temperatures
to destroy food poisoning bacteria.
4.The use of cooked food contaminated with food
poisoning bacteria.
5. Under cooking.
6.Not thawing frozen poultry and meat for
sufficient length of time.

8. TenMain Reasons for Outbreak of Food
Poisoning (Cont.)
7. Cross-contamination from raw food to
cooked food.
8. Storing hot food below 63ºC.
9. Infected food handlers.
10. Use of leftovers.

9. Incubation period from an hours to 3 days
common finding, with
nausea, vomiting, abdominal cramps, and
diarrhea.
Significant fluid and electrolyte abnormalities
may occur, especially in young children or
elderly patients.
Fever, bloody stools, and fecal leukocytosis are
common with invasive bacterial infections.

10. .
Stool culture may differentiate causative
organisms like Salmonella, Shigella, infections.
Food samples should be saved for bacterial
culture and toxin analysis, primarily for use by
public health investigators.
Other useful laboratory studies include
CBC, electrolytes, glucose

11. A. Emergency and supportivemeasures
1. Replace fluid and electrolyte losses with
intravenous saline or other solutions (patients
with mild illness may tolerate oral
rehydration).
• Patients with hypotension may require large-
volume intravenous fluid resuscitation.

12. 2. Antiemetic agents are acceptable for
symptomatic treatment, but strong
antidiarrheal agents such as Lomotil
(diphenoxylate plus atropine) should not be
used in patients with suspected invasive
bacterial infection (fever and bloody stools).

13. There are no specific antidotes.
1. In patients with invasive bacterial
infection, antibiotics may be used once the
stool culture reveals the specific bacteria
responsible. Empiric treatment with
ciprofloxacin or trimethoprim-
sulfamethoxazole is commonly given while
awaiting culture results.

14. 2. Pregnant women who have eaten Listeria-
contaminated foods should be
treated empirically, even if only mildly
symptomatic, to prevent serious intrauterine
infection.
The antibiotic of choice is ampicillin, with
gentamicin added for severe infection.

15. • Cook food thoroughly
• Handle food as little as possible
• Try not to prepare food in advance
• Keep food covered at all times
• Store food at safe temperatures below 5ºC or
above 63ºC.
• Do not keep food in the temperature (5ºC to 63ºC
danger zone)
• Keep raw and cooked foods separate.
• Avoid re-heating food.

16. • Prevent dry foods from becoming moist.
• Dispose waste food and other rubbish carefully.
• Keep bins covered.
• Keep all animals and insects away from food
places.
• Keep everything as clean as possible.
• Seek advice if you feel ill, especially if youare
suffering from diarrhoea or vomiting

17. Purchase of food
Select fresh meat and vegetable.
Purchase food from hygienic, reliable and
reputable sources to ensure quality.

18. Read and follow the storage instructions, and
pay attention to the "use by" or "best before"
date on food labels when buying pre packed
food.
Do not buy any food that is abnormal in
appearance, for example: canned food in
rusty.

19. Food should be thoroughly washed before
storage or cooking. Meat and seafood must be
thoroughly cooked.
Food should be consumed as soon as it is
served. Hot food should be eaten when it is
still hot and cold dishes should be stored in
the refrigerator until consumption.
Use different sets of chopping blocks and
knives for cutting raw and cooked food.

20. Raw and cooked food should be stored
separately to avoid cross contamination. Place
cooked food in the upper compartment of
refrigerator.
 Cooked food, unless consumed at
once, should be kept below 4oC or above
63oC. Do not store food under room
temperature to avoid multiplication of
bacteria.

21. Leftover food should be stored in the
refrigerator and re-heated thoroughly before
consumption.
Refrigerator should be cleaned properly and
regularly and its temperature should be kept
below 4oC.

22. • Wash hands with soap and water after going
to the toilet and before handling food.
• Anybody who suffers from diarrhoea or
vomiting should not handle or touch any food
to avoid bacteria contaminating the food.

23. Put all rubbish & food remains into a dustbin
and cover it up tightly. Dustbin must be
emptied frequently and regularly.
Clean the kitchen frequently and regularly to
prevent harbouring rats and insects.