Food poisoning and poisonous foods
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This document discusses food poisoning and poisonous foods. It begins by defining food poisoning as any illness resulting from contaminated food or drink. Food poisoning can be caused by bacteria, toxins, chemicals, or poisons from plants and animals. The document then separates food poisoning into bacterial and non-bacterial types. It provides examples of common types of bacterial food poisoning including Salmonella, Clostridium perfringens, and Staphylococcus aureus. It also lists some common causes and symptoms of food poisoning. Throughout, it emphasizes the importance of food safety, hygiene, storage, and preparation in preventing food poisoning.
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Food poisoning
Food poisoning, also known as foodborne illness, results from eating contaminated food or drink containing harmful bacteria, viruses, parasites or toxins. Common causes of food poisoning include Clostridium botulinum, Campylobacter, E. coli, Salmonella, and Staphylococcus aureus. Clostridium botulinum produces a powerful toxin that causes botulism poisoning. Symptoms begin within 2-6 hours and include gastrointestinal issues like abdominal pain and vomiting as well as neurological problems such as blurred vision and muscle weakness. Treatment focuses on rehydration therapy and in severe cases antitoxin antibodies are administered.
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Food poisoning
Food poisoning can be caused by foodborne infections or intoxications. Foodborne infections are due to ingestion of pathogenic microorganisms like bacteria, viruses or parasites. Symptoms include fever and diarrhea. Common bacterial causes are Salmonella, Campylobacter, E. coli, Shigella, Vibrio species and Yersinia. Viral causes include hepatitis A and norovirus. Foodborne intoxications occur when preformed toxins produced by bacteria like Staphylococcus, Bacillus, Clostridium species are ingested, causing short incubation illnesses without fever.
Food poisoning
Acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from plants and animals.
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The document discusses various types of food poisoning, including bacterial and non-bacterial causes. It describes common foodborne illnesses such as salmonella, staphylococcus, botulism, and clostridium perfringens poisoning. For each type, it covers the defining characteristics, causative agents, sources of contamination, incubation periods, mechanisms of toxicity, symptoms, and methods of diagnosis. Prevention strategies including proper food handling and cooking temperatures are also discussed.
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Food poisoning
Food poisoning, also known as foodborne illness, results from eating contaminated food or drink containing harmful bacteria, viruses, parasites or toxins. Common causes of food poisoning include Clostridium botulinum, Campylobacter, E. coli, Salmonella, and Staphylococcus aureus. Clostridium botulinum produces a powerful toxin that causes botulism poisoning. Symptoms begin within 2-6 hours and include gastrointestinal issues like abdominal pain and vomiting as well as neurological problems such as blurred vision and muscle weakness. Treatment focuses on rehydration therapy and in severe cases antitoxin antibodies are administered.
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Food poisoning
Food poisoning can be caused by foodborne infections or intoxications. Foodborne infections are due to ingestion of pathogenic microorganisms like bacteria, viruses or parasites. Symptoms include fever and diarrhea. Common bacterial causes are Salmonella, Campylobacter, E. coli, Shigella, Vibrio species and Yersinia. Viral causes include hepatitis A and norovirus. Foodborne intoxications occur when preformed toxins produced by bacteria like Staphylococcus, Bacillus, Clostridium species are ingested, causing short incubation illnesses without fever.
Food poisoning
Acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from plants and animals.
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Q fever is a disease caused by the bacteria Coxiella burnetii which can infect various animal species such as cattle, sheep, and goats. People most at risk of infection are farmers, veterinarians, and slaughterhouse workers who are exposed through inhalation of contaminated aerosols from animal birth products. Symptoms of acute Q fever include flu-like illness with fever, nausea and headaches. Chronic Q fever can develop in about 1-5% of infected individuals and causes conditions such as endocarditis. Treatment involves doxycycline or other antibiotics. Vaccination against Q fever is available but not recommended for children under 15 or pregnant women.
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The document discusses various types of food poisoning, including bacterial and non-bacterial causes. It describes common foodborne illnesses such as salmonella, staphylococcus, botulism, and clostridium perfringens poisoning. For each type, it covers the defining characteristics, causative agents, sources of contamination, incubation periods, mechanisms of toxicity, symptoms, and methods of diagnosis. Prevention strategies including proper food handling and cooking temperatures are also discussed.
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Staphylococcus aureus food-poisoning outbreak associated with the consumption...
Here are the answers to your questions:
1. Individual susceptibility to SE and the amount of SE ingested.
2. Recovery of >10^5 S. aureus/g from food remnants
3. The detection of SEs in food remnants
4. Gentamicin
5. The broth microdilution method
6. Strawberry and yoghurt-lemon
7. Humans and manufacturing process of ice cream
8. Insufficient heating of the pre-mix
9. Formation of an interdisciplinary team
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Food poisoning and poisonous foods
- 1. FOOD POISONING AND POISONOUS FOODS Presented by- Mukul S. Tambe. M. Pharm (Pharmacology) G. Pulla Reddy College of Pharmacy Hyderabad.11 12/19/2016 1
- 2. Is any illness resulting from the Ingestion of food or Drink. Contaminated with Living bacteria or Other toxins or Inorganic chemical substances & Poisons from Plants & animals 12/19/2016 2
- 3. A. Bacterial Food poisoning B. Non- Bacterial Food poisoning 12/19/2016 3
- 4. Food infection refers to the presence of bacteria or other microbes which infect the body after consumption. Food intoxication refers to the ingestion of toxins contained within the food, including bacterially produced exotoxins 1. Food infection 2. Food intoxication 12/19/2016 4
- 5. 12/19/2016 5
- 6. 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, boils, cuts, raw milk 1 - 6 hours Vomiting, abdominal pains, lower than normal temperature 12/19/2016 6
- 7. 10 1. Food prepared too far in advance and stored at 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. 12/19/2016 7
- 8. 11 7. Cross-contamination from raw food to cooked food. 8. Storing hot food below 63ºC. 9. Infected food handlers. 10. Use of leftovers. 12/19/2016 8
- 9. By chemicals:- E.g:- Arsenic Cu sulphate Mercury Cadmium Pesticides Sea foods Certain plants Fertilizers 12/19/2016 9
- 10. 12/19/2016 10
- 11. General symptoms: Fever, chills, malaise , aches, swollen lymph nodes Salmonella typhi, Upper GIT signs: Nausea, vomiting, abdominal pain, diarrhea S. aureus and its toxins B. cereus and its toxin 19-Dec-1611 12/19/2016 11
- 12. Lower GIT signs: Lower abdominal cramps & diarrhea : Clostridium perfringens Bacillus cereus Salmonella, Shigella Neurological signs: Visual disturbances, vertigo & paralysis Clostridium botulinum 19-Dec-1612 12/19/2016 12
- 13. 1. Choose foods processed for safety. 2. Cook food thoroughly. 3. Eat cooked foods immediately. 4. Store cooked foods carefully. 5. Reheat cooked foods thoroughly. 6. Avoid contact between raw foods and cooked foods. 7. Wash hands repeatedly. 8. Keep all kitchen surfaces meticulously clean. 9. Protect foods from insects, rodents, and other animals. 10. Use safe water. 12/19/2016 13
- 14. REHYDRATION. Do not eat solid food while nauseous or vomiting but drink plenty of fluids. Anti-vomiting and anti-diarrhea medications Antibiotics 12/19/2016 14
- 15. Food which contains poisonous material/content 12/19/2016 15
- 16. 1. Mushrooms 2. Tomatoes 3. Rhubarb leaves 4. Peanuts 5. Shell Fish 6. Potatoes 7. Almond 8. Cherries 9. Puffer Fish 10. Castor Oil 12/19/2016 16
- 17. 12/19/2016 17
- 18. Maintain hygienic environment. Personal hygiene. Check food quality before consumption. Store food properly. Keep kitchen clean. 12/19/2016 18
- 19. http://www.slideshare.net/AshokJaisingani/food-poisoning- 12741825?next_slideshow=1 http://www.slideshare.net/drhemanth/food-poisoning-14927710 http://www.slideshare.net/drhemanth/food-poisoning-14927710 http://www.aol.com/food/10-common-foods-can-be- poisonous/#slide=280058_next_slideshow_cta 12/19/2016 19
- 20. 12/19/2016 20
Editor's Notes
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