This document discusses foodborne diseases. It begins with an introduction and overview of causes and types of foodborne illness. Major sections explore biological and chemical contaminants that can cause disease, as well as classifications of foodborne infections, intoxications, and toxicoinfections. Specific pathogens like Salmonella, E. coli, C. botulinum, and norovirus are examined in more detail. The document concludes with discussions of prevention, high-risk groups, and control methods to reduce foodborne disease transmission.

1. submitted by;
K. Jayalakshmi
k. Karthika. .
III – B.SC Biotechnology.

2. ⦁ Introduction
⦁ Classification
⦁ Main causes of food borne disease
⦁ Types of food borne diseases
◦ Biological contaminant
◦ Chemical contaminant
⦁ Control
⦁ High risk
⦁ Prevention
⦁ Conclusion.

3. ⦁ Food borne illness, more commonly referred
to as food poisoning, is the result of eating
contaminated, spoiled, or toxic food.
⦁ Most common symptoms of food poisoning
include nausea, vomiting and diarrhea.
⦁ According to the centers for disease control
and prevention (CDC) 1 in 6 people will
contract some form of food poisoning in
every year.

4. ⦁ Food borne diseases is resulting from the
consumption of contaminated food, pathogenic
bacteria, viruses or parasites that contaminated
food as well as chemical or natural toxins such as
poisonous mushrooms also.
⦁ Organisms that enter and it would be developed
and produced toxins. Due to consumption of
contaminated food and its detrimental effect on
human health.
⦁ And also it would be caused by chemical
substances, drugs, food additives bio toxins
pesticides also.

5. INFECTION
•Consumption of
live cells through
food in to the
body.
•Longer incubation
period.
•Body reacts by
high
temperature(.eg.
Fever.)
INTOXICATION
•Consumption of
food containing
toxins produced
by the
microorganisms.
•Like, bio-
toxicants,
metabolic
products,
poisonous
substrates.
TOXICOINFECTION
•Consumption of
both live cells and
also a toxins were
formed.
•Serious one,
allergic reactions
occur.

6. PATHOGEN
CONTAMINATION OF
FOODS
GROWTH WEREAPPEAR IN
LONG TERM STORAGE (bacteria,
molds)
Viral or parasitic infection INTOXICATION
INFECTION
TOXICOINFECTIO
N
SERIOUSAND
DEADLY DISEASE

7. Cross
contamination
• Microbes transfer from one surface or food to another.
• Transmitted to humans and also animals.
Time temperature
abuse
• The food is expensed to temperature danger zone.
• Ex, 41F-140F for more than 4 hrs.
Personnel
hygiene
• Food preparation and handling.
• Food service personnel can contaminate food.

8. Biological
• Microbial
contamination.
• Example:
bacteria, virus,
parasites, fungi
• Sea food toxins
mushroom
toxins.
Chemical
• Chemical
substances.
• Example: toxic
metals,
pesticides
• Normally found
in restaurant.
Physical
• Foreign object
• Example: hair,
staple wire,
dust.
• That accidently
enter into the
food.

9. BACTERIAL VIRUS FUNGI PARASITES
I) ORGANISMS:
 Botulism
 E. coli
 Salmonella
 Shigellosis
 Listeria
Staphylococcal
illness
 hepatitis-A
Norwalk
virus
Rota virus
Yeast
Mold
Giardia
Cyclospora
trichonosis
II) According to
cdc, estimates
1,00,000cases
and 20,000
hospitalization
by salmonalla
infection.
Noro-virus
also cause
over 19
million cases
of food
poisoning of
each year .
toxoplasma is
the parasite
seen most often
case of food
poisoning.

10. 1) Clostridium botulinum
⦁ Gram positive, anaerobic and spore forming.
⦁ Straight or curved rods.
⦁ Present in soil, fresh water, fish and meats and
also canned foods also.
⦁ Onset time: 12-36hrs.
⦁ Symptoms: double vision, dizziness, difficult to
breathing and swallowing
⦁ Produced lethal poison contain seven types of
botulinum (a, b, e, f botulism in human c, d in
birds and complicated one is e).
⦁ Disease as caused botulism.

11. MECHANISMS
 Consist as intoxication, produced a neurotoxins
after injetion appear in 12-36.
 After it would be act in metabolic activity
(visual impairment and acute flaccid
paralysis) changes were occur.
 Some time it would be cause serious effects.
 Neurotoxins is synthesized during cellular
growth and its subsequently released during
cell lysis, where proteolytic cleavage activities
in the molecules.

13. Escherichia coli
⦁ Gram negative, non spore forming, rod may
be motile or non motile.
⦁ Produce shiga toxin, anaerobic bacteria.
⦁ Type of illness; bacterial infection
⦁ Onset time; 3-8 days based on the biological
characteristics.
⦁ Symptoms; bloody diarrhea followed by
kidney failure.
⦁ Present in unpasteurized juice, raw milk,
dairy products, etc..

14. ⦁ It would be classified in to 6 groups
according to the pathogenic mechanisms.
1) EPEC 2) EHEC 3) VTEC
4) EAggEC 5) ETEC 6)A/EEC
 In 1982 investigation by the CDC bloody
diarrhea were associate with fast food restaurant
( high amt of E.coli were found).
 STEC infection can cause severe diarrhea (5-
10%) into HEMOLYTIC UREMIC SYNDROME
(HUS) leads death and kidney failure.

15. Vibrio sp
 The genus vibrio family, vibrionaceae,
contains more than 35 species.
 Non spore forming, primarily motile,
anaerobic, Gram negative straight or curved
rod. Found in temperature 30-37 grow at ph
5.0-9.6 in sodium chloride con. In0.5%.
 Inter by the way of water source, contaminated
food and raw foods.
 Symptoms: vomiting, hypoglycemia
 Cause: cholera

16. Salmonella sp.
⦁ Group of enterobactericide.
⦁ Named after the scientist Dr. Daniel Salmon who isolated
the first organism, salmonalla cholerasceis from the pig
intestine.
⦁ Contain 2 species, 1) s. enterica 2) s. bongori both are
serotypes. Cause; typhoid fever
⦁ Type of illness; bacterial infection
⦁ Symptoms; head ache, nausea, fever, stomach cramp,
vomiting.
⦁ Source; soil, insects, meat, raw foods.

17.  Based on the symptoms.
 Blood test, stool test, and other test.
 To identify the contaminated food.
Treatment
 Remain properly hydrated while in diarrhea,
drinks were enrich in electrolytes.
 Imodium and pepto - bismol can help to control
diarrhea and suppress nausea.

18. ⦁ Only a few viral particles are necessary for the
disease to develop.
⦁ High number of viral particles are further
transmitted via faces of infected persons (up
to 10^11 particles per gram of faces).
⦁ Viruses that infect via gastrointestinal tract
are excreted in faces and ,may also be
present in vomit. Viruses are transmitted into
directly from persons to persons.

19. Q FEVER
 Caused by COXIELLA BURNETTI.
 Incubation period of between 2-4 weeks.
 SYMPTOMS; onset fever, dry cough, chest
pain due to a pheumonitis.
 Hepatic disorder which include slight jaundice
occur in severe causes also.

20.  Serology including CFT , micro agglutination and
FAT.
 Isolation of agent ( in well equipped laboratory to
the high risk of infection).
 NLVs (Norwalk- like viruses) cannot be cultured in
laboratory and until recently detection relied on
the use of electron microscopy.

21. ⦁ Pasteurization of milk and milk products
(heating at 63 c for 30 sec or 72 c for15 sec).
⦁ Safe disposal of offal.
⦁ The most important means of controlling the
growth of bacteria, yeast and, mould are
heat, cold, drying, acid, sugar, salt, smoke,
air, chemicals and radiations.
⦁ To avoid take an raw food and sewage water
to drink.
⦁ High standards of personal hygiene amongst
food handlers should be maintained.

22. ⦁ Heavy metals;
e.g. antimony, mercury, arsenic, fluried, lead,
cadmium, cyanide etc.
⦁ Pesticides and insecticides;
e.g. DDT, BHC, Organophosphates
⦁ Herbicides;
e.g. phosphorins,
⦁ Fungicides;
e.g. organomercurials.
⦁ Preservatives;

23. Accidently
added
Intentional
added
(preservatives)
Leaching from
container (acid-
zinc galvanized]
usage
Maliciously
(added to cause
harm)

24. ⦁ Infants.
⦁ Pregnant women.
⦁ Young children and older adults.
⦁ People with weakened immune system.
Prevention
⦁ well cooked food were eaten.
⦁ Always wash your hand before and after cooking.
⦁ Avoid contaminated water to drink.
⦁ The fruits and vegetable were washed before use.

27. ⦁ The food borne disease were occur by our c
careless of edible things. The normal things
also cannot be stored in over time. It way of
growth to enriched of microorganisms.
⦁ It would be caused serious effects also.
According to WHO report most of the food
borne disease were occurred by a non
hygenic methods of handling.

28. ⦁ Textbook of food borne pathogens and disease,
vol,8. Author; barbara m. lund and sarah j
o’brien.
⦁ Food borne microbial pathogens (food
science text series). Author; arun k. bhunia
⦁ Food microbiology. Author; k. vijaya ramesh.