This document provides an outline for a presentation on food poisoning. It defines food poisoning as occurring when food or water contaminated with bacteria, parasites, viruses, or toxins is consumed. Globally, foodborne illnesses result in billions of cases and millions of deaths annually. Food poisoning symptoms usually begin 6-24 hours after exposure and include diarrhea, stomach cramps, nausea, and vomiting. Prevention methods focus on safe food handling practices. Treatment involves rehydration with fluids and medications in some cases.

1. Department : MLT –
Evening / Second
StageCourse name:
Infection Prevention and
Control
Date : 16/1/2022
Supervised by:
Dr.Ghanim
Name of student :
1- Majed Khalil
2- Ali Khalid
3- Mahmad Omar
4- Azad Rashad
Subject name : Food
Poisoning

2. What is Food Poisoning?
.
1-
.
2- Epidemiology
3-Where and when start food poisoning.
4-Transmission .
5- Prevention.
6- Symptoms.
7- Diagnosis.
8- Treatment.
9- References
Outline

3. "Food poisoning occurs when you swallow
food or water that contains bacteria,
parasites, viruses, or toxins made by these
germs. Most cases of food poisoning are from
common bacteria such as Staphylococcus or
E. coli." Food poisoning is caused when your
body receives contaminated food, bacteria's,
viruses', and parasites' toxins.
What is Food Poisoning?

4. Worldwide, food-borne diseases are a
major health burden leading to high
morbidity and mortality. V Global burden
of infectious diarrhoea involves 3-5
billion cases and nearly 1.8 million
deaths annually, mainly in young
children, caused by contaminated food
and water. V Two million deaths occur
every year from contaminated food or
drinking water
Epidemiology

5. Where and when start food poisoning:
Symptoms begin 6 to 24 hours after
exposure: Diarrhea, stomach cramps.
Usually begins suddenly and lasts for
less than 24 hours. Vomiting and fever
are not common.

6. They can transfer into your body when you eat
contaminated food, drink contaminated water,
or put anything in your mouth that's come in
contact with the feces of an infected person or
animal. You can spread this type of food
poisoning through physical contact or by
preparing food with contaminated hands
Transmission:

7. Food poisoning can be prevented by
practising food safety. The “5 Keys to Food
Safety” are five simple and effective keys for
people to follow when handling food to
prevent foodborne diseases:
Prevention

8. 1-Choose (Choose safe raw materials).
2-Clean (Keep hands and utensils
clean).
3-Separate (Separate raw and cooked
food).
4-Safe Temperature (Keep food at safe
temperature).

9. Symptoms:
1-Upset stomach.
2-Stomach cramps.
3-Nausea.
4-Vomiting.
5-Diarrhea.
6-Fever.

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

11. 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.

12. https://www.nhsinform.scot.
https://www.healthline.com
https://www.mayoclinic.org
https://www.cdc.gov
https://www.adventisthealthcare.com
References