MICROORGANISMS TRANSMITTED THROUGH FOOD.

1. MICRO-ORGANISMS TRANSMITED
THROUGH FOOD
and
FOOD POISONING
PRESENTED BY:
M.C.KNIRANDA
ASSISTANT PROFESSOR
SSNSR, SU.

2. INTRODUCTION
Microorganisms transmitted through food, such
as bacteria like E. coli, Salmonella, and Campylobacter,
as well as viruses like Norovirus and fungi, can cause
foodborne illnesses.

3. Common Microorganisms and
Foodborne Illness:
BACTERIA:
 Bacillus cereus: Can cause vomiting and
diarrhea.
 Escherichia coli (E. coli): Some strains can
cause severe illness, often linked to
undercooked meat or contaminated water.
 Salmonella: A common cause of food
poisoning, often found in poultry, eggs, and
dairy products.
 Staphylococcus aureus: Can contaminate
food through poor handling and cause illness.

4.  Campylobacter: A common cause of
foodborne illness, often found in poultry.
 Vibrio: Can cause illness when consuming
contaminated seafood.
 Listeria monocytogenes: Can cause serious
illness, especially in vulnerable populations.
 Clostridium perfringens: Can cause food
poisoning, often linked to improperly stored
cooked meat.
 Yersinia enterocolitica: A zoonotic (animals to
human transmission) pathogen that can cause
foodborne illness.
Common Microorganisms and
Foodborne Illness:

5. Viruses:
Norovirus: A leading cause of foodborne illness,
often transmitted through contaminated food or
water.
Common Microorganisms and
Foodborne Illness:

6. Fungi:
Fungi can grow on food and produce toxins,
causing foodborne illness.
Common Microorganisms and
Foodborne Illness:

7. Ways to Transmit Micro organisms
Through Food
1. Contamination:
Microorganisms can contaminate food during various
stages, from farm to table, including improper handling,
storage, and cooking.

8. 2. Poor Hygiene:
Lack of proper hand washing and sanitation can
lead to the spread of microorganisms.
Ways to Transmit Micro organisms
Through Food

9. 3. Cross-Contamination:
Microorganisms can spread from one food to another if
surfaces and utensils are not properly cleaned.
Ways to Transmit Micro organisms
Through Food

10. 4. Inadequate Cooking:
Not cooking food to a safe temperature can allow
microorganisms to survive and cause illness.
Ways to Transmit Micro organisms
Through Food

11. 5. Time and Temperature Abuse:
Allowing food to sit at unsafe temperatures (between
40°F and 140°F) allows bacteria to multiply.
Ways to Transmit Micro organisms
Through Food

12. FOOD POISONING

13. INTRODUCTION
Food poisoning is an acute illness, usually of sudden
onset, brought about by eating contaminated or
poisonous food.
Food poisoning can happen to anyone who swallows
contaminated food. Most people recover on their own,
but some can become gravely ill.

14. CAUSATIVE AGENT OF FOOD POISONI
 Bacterial
 Viral
 Fungal
 Parasite
 Chemicals

15. CAUSES OF FOOD POISONING
Food can become contaminated at any stage of
production, from harvesting to storage to cooking or
preparation.
Contamination occurs when food isn’t:
 Fresh.
 Washed well.
 Handled in a sanitary way.
 Cooked to a safe internal temperature.
 Held at proper temperatures.

16. TYPES

20. VIRAL FOOD POISONING
Viral food poisoning, also known as viral gastroenteritis or a
stomach flu, occurs when a person consume food or drink
contaminated with a virus, leading to symptoms like
diarrhea, vomiting, and stomach cramps

21. COMMON VIRUSES
Some common viruses that cause food poisoning
include norovirus, rotavirus, and astrovirus.

22. CONTAMINATION
These viruses can contaminate food and
water, often through contact with
infected individuals or contaminated
surfaces.

23. SYMPTOMS
The symptoms of viral food poisoning can
include diarrhea, vomiting, stomach
cramps, nausea, and sometimes fever.

24. DURATION
Symptoms usually start within a few hours
to a few days after consuming
contaminated food or water.

25. TREATMENT
Treatment:
Most cases of viral food poisoning resolve on their own
within a few days with rest and plenty of fluids.
When to seek medical attention:
Seek medical attention if symptoms are severe or if
experience signs of dehydration

26. FUNGAL FOOD POISONING
Fungal food poisoning, or mycotoxicosis, occurs when
a person consume food contaminated with toxins
produced by certain molds (fungi), leading to various
health issues.

27. MYCOTOXINS
Mycotoxins are toxic substances produced by fungi, also
known as molds, that can contaminate food and feed.
These toxins can be harmful to humans and animals,
causing both acute and chronic health problems.
Examples of mycotoxins include aflatoxins, ochratoxin A,
fumonisins, and trichothecenes.

28. FOODS AT RISK
Mycotoxins can be found in various foods, including:
Cereals (maize, wheat, rice, etc.)
Nuts (peanuts, soybeans, tree nuts)
Spices
Dried fruits
Apples
Coffee beans
Molds often grow on these foods under warm and
humid conditions or during improper storage.

29. PARASITIC FOOD POISONING
Parasitic food poisoning, or foodborne parasitic
diseases, occurs when a person ingest food or
water contaminated with parasites, leading to
symptoms like diarrhea, nausea, and vomiting.

30. CAUSES AND SYMPTOMS
Parasites can contaminate food and water, especially if
they are not properly cooked or if the food is handled
unsanitarily.
Common sources of parasitic contamination include raw or
undercooked meat, fish, poultry, and shellfish, as well as
contaminated water and produce.
Poor hygiene practices, such as not washing hands after
using the restroom or before preparing food, can also
contribute to the spread of parasites.

31. PARASITES CAUSING FOOD POISONING
Giardia
Cryptosporidium
Cyclospora
Toxoplasma gondii
Trichinella, and tapeworms like Taenia saginata and
Taenia solium.

32. CHEMICALS FOD POISONING
Chemical food poisoning occurs when harmful chemicals
contaminate food, potentially causing illness.
Sources include pesticides, heavy metals, naturally
occurring toxins, and chemicals formed during food
processing.

33. Sources of Chemical Contamination
Pesticides:
Residues of pesticides used on crops can contaminate
produce.
Heavy Metals:
Metals like arsenic, lead, mercury, and cadmium can
accumulate in food from environmental pollution or
industrial processes.
Natural Toxins:
Some plants and animals naturally produce toxins, such
as alkaloids, mycotoxins, and cyanogenic glycosides
eg. Foxglove

34. Chemicals from Food Processing:
Certain chemicals can form during cooking, processing, or
storage, such as acrylamide and furan.
Environmental Contaminants:
Industrial or agricultural pollution can contaminate soil,
water, and food, leading to exposure to chemicals
Food Additives:
While generally safe, some food additives can cause
problems if ingested in large amounts.
Sources of Chemical Contamination

35. SYMPTOMS
Nausea and vomiting
Diarrhea
Stomach pain and cramps
Fever
Headache
Dizziness
Weakness
In severe cases, dehydration, kidney damage, or even
death.

36. DIAGNOSIS FOR FOD POISONING
History collection
Physical examination
Stool sample
Blood tests

37. Wash hands
Wash your hands with soap and water for at least 20
seconds
Wash your hands before eating, after using the toilet, and
before and after handling food
Wash your hands after handling raw meat, chicken,
seafood, eggs, or flour
PREVENTION OF FOOD POISONING

38. Keep food at safe temperatures
Cook beef to at least 160°F (71°C), poultry to at least 165°F
(73.8°C), and fish to at least 145°F (62.7°C)
Refrigerate leftovers within 2 hours
Keep the refrigerator set to around 40°F (4.4°C) and your
freezer at or below 0°F (-18°C)
PREVENTION OF FOOD POISONING

39. Avoid cross-contamination
Keep raw meat, poultry, seafood, and eggs separate from
ready-to-eat food
Use separate cutting boards and plates for raw meat and
produce
Clean dishes and utensils with hot, soapy water after
contact with raw meat
Don't place cooked meat or fish back onto the same
plate or container that held the raw meat
PREVENTION OF FOOD POISONING