Foodborne/Waterborne Diseases Presentation

1. FOODBORNE/WATERBOR
NE Diseases
ALEXA C. ABIDIN, RN, MN, DPA (cand.)

2. Department of Science and Technology
Regional Office No. IX
What is food for you?

3. Department of Science and Technology
Regional Office No. IX

4. Department of Science and Technology
Regional Office No. IX

5. Department of Science and Technology
Regional Office No. IX
• is a public
concern

6. Department of Science and Technology
Regional Office No. IX

7. Department of Science and Technology
Regional Office No. IX

8. Department of Science and Technology
Regional Office No. IX
1. A child dies from a water-related cause every 21
seconds!
That’s 6,000 children every day!
2. Infants and young children, especially girls, are
disproportionately affected.
3. Water-borne illnesses: second leading cause of death
for children under five.

9. Department of Science and Technology
Regional Office No. IX

10. Department of Science and Technology
Regional Office No. IX

11. Department of Science and Technology
Regional Office No. IX

12. Department of Science and Technology
Regional Office No. IX

13. Department of Science and Technology
Regional Office No. IX

14. Department of Science and Technology
Regional Office No. IX

15. Department of Science and Technology
Regional Office No. IX
Food borne diseases
• Food borne diseases (FBD) are acute
illnesses associated with the recent
consumption of food
• The food involved is usually contaminated
with a disease pathogen or toxicant.
• Such food contains enough pathogens or
toxicant necessary to make a person sick.

16. Department of Science and Technology
Regional Office No. IX
Classification of food borne diseases
Food borne diseases are
classified into:
1.Food borne infections
2.Food borne intoxications

17. Department of Science and Technology
Regional Office No. IX
Food borne infections
• Food borne infections are caused by the entrance of
pathogenic microorganisms contaminating food
into the body, and the reaction of the body tissues to
their presence.
• These can either be fungal, bacterial, viral or
parasitic
• Food borne infections tend to have long incubation
periods and are usually characterized by fever

18. Department of Science and Technology
Regional Office No. IX
High Risk Groups
• The elderly
• Children
• Immunocompromised
individuals are usually at
the greatest risk for these
illnesses.

19. Stool-To-Mouth or Fecal-Oral Route of
Transmission of Infection

21. 21

27. What’s Wrong?

29. TOP 10 BARANGAYS WITH DIARRHEA CASES IN
ZAMBOANGA CITY 2017

31. HEPATITIS A
(Cases from January to July 2017)

32. HEPATITIS A

35. AMOEBIASIS/AMOEBIC DYSENTERY

41. This is what happens when a fly lands on your
food.
Flies can not eat solid food, so to soften it up they
vomit on it. Then they stamp the vomit until it’s a
liquid. When its good and runny, they suck it all
back again, probably dropping some excrement at
the same time.

42. Introduction 42

44. CHOLERA

48. TYPHOID FEVER

50. TYPHOID FEVER
(Cases from January to July 2017)

51. MORTALITY CASES FOR TYPHOID FEVER
JANUARY TO JULY 2017

57. •Use good environmental management.
•Practice good personal hygiene.
• Take food safety precautions.
• Drink properly treated water.

62. Muchisimas
Gracias!