This ppt included all important points about food poisoning, these short and simple notes will provide you better knowledge about different types of fungal and chemical intoxications.

1. Preparedby
Arpita Chandra
DEPARTMENT OF MICROBIOLOGY

2. CONTENT
 Introduction
 Types
 Causative agents
 Fungal intoxication
 Chemical foodborne intoxication
 Recent Outbreaks
 Lab diagnosis
 Prevention
 References

3. INTRODUCTION
 Food poisoning is an acute illness, usually of sudden onset,
brought about by eating contaminated or poisonous food.
 Bacterial food poisoning is restricted to acute gastroenteritis
due to the presence of bacteria or their toxins in food.
Symptoms- abdominal pain, diarrhoea, nausea, vomiting and
fever.

4. CAUSATIVE AGENT OF FOOD POISONING
 Bacterial
 Viral
 Parasite
 Fungal
 Chemicals

5. TYPES
Types Ingested by Incubatio
n period
Causative agent
Infective
type
Multiplication of bacteria
occurs in vivo when infective
doses of microorganisms are
ingested with food.
8 to 24 hrs. Non typhoidal
Salmonella
V.
parahaemolyticus
C. jejuni
Toxic type Ingestion of food with
preformed bacterial toxin.
Incubation period is very
short.
1 to 6 hrs. Staph. aureus
B. Cereus (emetic
type)
Cl. botulinum
Infective-
toxic type
Bacteria ingested with food
release the toxin in the gut.
6 to 12 hrs. Cl. perfringens
B. cereus
(diarrhoeal type)

8. FUNGAL INTOXICATIONS
 Caused by consumption of metabolites
produced by fungi, when growing in food.
 These metabolites are called mycotoxins.
 Aflatoxicosis is caused by aflatoxins
produced by the fungi, e.g. Aspergillus
flavus.
When consumed in large doses
lethal in causing acute hemorrhagic
syndromes.

9. SOURCES OF MYCOTOXINS

10. CAUSATIVE AGENT AND THEIR SOURCE OF INFECTION
Causative agent Source of infection
1. Non- typhoidal Salmonella Milk, eggs, poultry meat
2. Vibrio parahaemolyticus Seafood
3. Campylobacter jejuni Raw milk, poultry,
contaminated water
4. Staphylococcus aureus Milk, milk products, cream,
meat
5. Bacillus cereus Fried rice from Chinese
restaurants, vegetables, meat
cereals
6. Clostridium botulinum Canned food
7. Clostridium perfringens Meat, poultry

11. CHEMICAL FOODBORNE INTOXICATION
This is a type of food borne intoxication arising from
consumption of food containing poisonous chemicals.
Chemical food borne intoxication involve the following substances:
Detection of Chemical toxins in food
Biosensor, Colorimetric chemosensors, fluorescent-based sensors

12. Food borne disease outbreaks in India - 2009 and 2019.
Most common food type causes illness- Grains & Beans
In india - Total 2688 outbreaks
In Uttar pradesh- More than 200
Outbreak peaks during- warmer months (May to September)
A. Illness B. Deaths
A
B

13. RECENT OUTBREAKS IN INDIA
30 OCT 2023
MAY 2023

15. LABORATORY DIAGNOSIS
Specimen
 Food
 Vomitus
 Faeces
 blood
Demonstration of toxin
 Toxin may be demonstrated in specimen by toxin-antitoxin neutralization test in
mice
 Electron microscopy
Direct microscopy
 Gram stain
Culture
 Blood agar
 MacConkey agar
Molecular diagnosis
 PCR

17. REFERENCES
 Essential of Med. Microbiology- Apurba S. Sastry
 Bailey & Scott's Diagnostic Microbiology
 Pictures sources- Wikipedia