This document discusses two common foodborne diseases: botulism and salmonellosis. Botulism is caused by a toxin produced by Clostridium botulinum bacteria found in improperly canned or preserved foods. Symptoms include double vision, difficulty swallowing, and muscle weakness. Treatment involves antitoxins and supportive care. Salmonellosis is caused by Salmonella bacteria typically transmitted through undercooked meats and cross-contamination. Symptoms are diarrhea, fever, and abdominal cramps, usually resolving without treatment within a few days. Prevention of both diseases focuses on proper food handling and hygiene.

1. Food born diseases-
Botulism, Salmonellosis
By
Akshaya Ajith
IIIrd B. Sc Clinical Nutrition and
Dieteticts

2. Food borne diseases
Food borne diseases are defined as diseases usually either
infectious. Toxic in nature, caused by agents that enter the body
through the ingestion of food.
 Mainly due to contaminated food and water.
 Diarrhoea is a major cause of malnutrition in infants and
young children.
 There are more than 250 known food born diseases mainly
caused by bacteria followed by virus and parasite.
 Some diseases are caused by toxins (poisons) from the
disease- causing organism, others by bodily reactions to the
organism itself.

3. Botulism
 Intoxication caused by extremely potent toxins in foods.
 Toxins produced by bacterium Clostridium botulinum.
 Botulinum A, B, E rarely F – human.
 Botulinum C, D, E – mammals, birds, fish.
 Seen in soil, untreated water, improperly preserved food.
 Commonly contaminated through – home canned vegetables, cured pork, raw fish, honey or corn
syrup and also through open wounds. Toxins grow within gastrointestinal tract in infants.
 Occur in stool of infected infants.
 Ingestion of toxic can be dangerous and fatal.
 Can be transmitted through wound infection or intestinal infection in infant.

4. Symptoms
 Symptoms begins 18-36 hrs after eating contaminated food or as early as 6 hrs to as late as 10
days.
 Classical symptoms – double vision, blurred vision, drooling eyelids, slurred speech, difficult in
swallowing, dry mouth, muse weakness.
 In children lethargy can be seen if fed improperly constipation can be seen. These are due to
muscle paralysis if untreated paralysis of respiratory muscle, arms, legs and trunk can be seen
Treatment
 Botulinus antitoxins can be used.
 A pipe may be inserted through nose or mouth in case of breathing difficulties.
 Intravenous fluid is recommended if swallowing is difficult.
 Feeding tube may be inserted through nose.

5. Prevention
 Exclusive breastfeeding to infants.
 Throw away bulging cans or foul smelling preserved food.
 Sterilize home-canned foods by pressure cooker at 250°F for
30 min.
 Keep food either hot or in refrigerator. Do not leave it in
room temperature.

6. Salmonellosis
 Infection of digestive system caused by bacteria Salmonella.
 The genus Salmonella belong to Enterobacteriaceae family.
 It was named after Daniel E. Salmon from first associated with pig in 1884.
 Most common food poisoning.
 It occur when you swallow water or food contaminated with salmonella bacteria.

7. Symptoms
 Symptoms occur between 6-72 hrs and last upto 2-7 days.
 Mostly recover without treatment.
 Classic symptoms – diarrhoea, stomach cramps, fever, loss of apatite, headache, nausea, vomiting.
Modes of Transmission
 It can live in the gut. This can be ingested through:
 Eating undercooked or raw meat.
 Canned food that has come to contact with Salmonella bacteria from raw food. This is called cross
contamination. Also through food comes in contact with surfaces of utensils, chopping board which have
been in contact with the bacteria.
 Infected person not washing the hands after going to the toilet.
 Not washing hands after changing nappy of infected infant.
 Not washing hands after handling animals with salmonella.

8. Treatment
 Drink plenty of water or O.R.S (Oral Rehydration Therapy)
 Infants, elderly, immune suppressed people may need antibiotics.
 Avoid anti vomiting or anti diarrheal medication unless prescribed by doctor.
 Changing diet by avoiding milk, banana, rice and fruit juice.
 Infants should be breastfed and receive electrolytes replacement solution.
 Do not go to work, prepare food, handle house hold choruses for at least 24 hrs after symptoms have
stopped.
 Keep children home from school for at least 24 hrs after symptoms have stopped.
 People in hospitals, nursing homes and other residential facilities should be nursed in their room for at
least 24 hrs after symptoms have stopped.
 Immediately remove and wash clothes contaminated with vomit using soap and hot water.
 Thoroughly clean and disinfect contaminated surfaces after an episode of illness.

9. Precaution
 Wash hands with soap and water after changing nappies, after handling animals, birds or pets, before
handling food for at least 15 seconds.
 If soap is not available use alcohol based gel.
 Keep food below 5°c and hot food above 60°c.
 Make sure foods are thoroughly cooked.
 Handle food carefully. Keep egg refrigerated. Throw away cracked or dirty eggs.
 Refrigerate any food suspected of having caused the illness as they may be needed for analysis.