Foodborne illnesses can be caused by viruses, bacteria, parasites, and chemicals or toxins in contaminated food or water. Common foodborne viruses include norovirus and hepatitis A virus, which cause gastroenteritis and hepatitis, respectively. Foodborne protozoa include Giardia, which causes giardiasis and associated diarrhea, and Cyclospora cayetanensis, which causes cyclosporiasis with watery diarrhea. Preventing foodborne illness involves proper food handling including washing produce, cooking foods thoroughly, and maintaining clean surfaces and hands.

1. FOOD BORNE
VIRUSES AND
PROTOZOA
S U B M I T T E D T O : M A ' A M U J A L A
S U B M I T T E D B Y : A S B A H F A R O O Q , H A L E E M A K A M R A N , A R E E S H A N A V E E D ,
A Y E S H A H A I D E R , E S H A R E H M A N

2. FOOD BORNE
ILLNESS
• Foodborne illness is caused by consuming
contaminated foods or beverages. Many
different disease-causing microbes or
pathogens can contaminate foods, so there
are many different types of foodborne
illnesses. Most foodborne diseases are
infections caused by a variety of bacteria,
viruses, and parasites.

3. CAUSES OF
FOOD BORNE
ILLNESS
• Foodborne illnesses can be caused by
any of:
• Contaminants
• Improper food handling practices
• Food allergies.

4. FOOD
CONTAMINANTS • Food contaminants can be:
• Chemical, such as cleaning agents or
pesticides
• Physical, such as hair, bandages, or glass
• Biological, such as pathogens and microbes
introduced from infected workers, unsanitary
work surfaces, or contaminated water

5. IMPROPER
FOOD
HANDLING
PRACTICES
The causes of foodborne illness are the
following:
• Improper cooling
• Advance preparation
• Infected person
• Inadequate reheating for hot holding
• Improper hot holding
• Contaminated raw food or ingredient
• Unsafe source
• Use of leftovers
• Cross-contamination
• Inadequate cooking

6. FOOD
ALLERGIES • Food allergies are specific to individuals,
but can be life threatening, and can be
prevented by a thorough understanding
of the allergy issue, knowledge of
ingredients used in the preparation of
foods, including pre-prepared foods, and
care in ensuring separate cooking
utensils, cookware, and food preparation
surfaces.

7. FOOD BORNE
VIRUSES
• As the name suggests, foodborne viruses are
those transmitted through the consumption of
food and beverages.
• They are typically highly resistant to
environmental factors, such as low pH (acidity)
and heat. This makes them highly persistent so
that they can remain infective for over a month in
food and water.
• As they originate within the intestines of humans
and animals, these viruses are predominantly
spread through feces and other body fluids.
• The contamination of food stuff with pathogenic
viruses is often caused by poor hygienic practices
in the production line or contact of the food with
animal waste or sewage.

8. TYPES OF
FOOD BORNE
VIRUSES
• Gastroenteritis and hepatitis are the most
commonly reported syndromes of foodborne
viruses.
• Although many different types of
gastrointestinal viruses can be found in
humans, gastroenteritis caused by the human
norovirus and hepatitis A virus (HAV) are
predominantly reported with foodborne
viruses.
• Other viruses including enterovirus,
sapovirus, rotavirus, astrovirus, adenovirus
and Hepatitis E virus have also been
associated with the transmissions through
food and water..

9. GASTROENTERITIS
When you have diarrhea and vomiting, you may
say you have the "stomach flu." These
symptoms often are due to a condition
called gastroenteritis.
Symptoms:
• With gastroenteritis, the main symptoms you
probably have are
watery diarrhea and vomiting. You might also
have stomach pain, cramping, fever, nausea,
and a headache.
• Because of diarrhea and vomiting, you also
can become dehydrated. Watch for signs of
dehydration, such as dry skin and a dry
mouth, feeling lightheaded, and being really
thirsty. Call your doctor if you have any of
these symptom.

10. GASTROENTERITIS
Causes:
There are many ways gastroenteritis can be spread:
• Contact with someone who has the virus
• Contaminated food or water
• Unwashed hands after going to the bathroom or changing a diaper.
The most common cause of gastroenteritis is a virus. The main types are rotavirus and norovirus.
Rotavirus is the world's most common cause of diarrhea in infants and young children. Norovirus is the
most common cause of serious gastroenteritis and also foodborne disease outbreaks .

11. GASTROENTERITIS
Treatment:
Prevent dehydration:
• Give a child an oral rehydrationsolution.Callyour doctor for age-appropriatedosingspecifics.
• Give an adult as muchclear fluid as possible.
• The personshould drink fluids slowly in frequent,smallamounts.Drinkingtoo much too fast can
make nauseaworse.
As symptoms starttoease:
• Gradually ease foodback into the person's diet.
• Start withbland, easy-to-digest foodsuchas crackers,bananas,toast,rice,and chicken.
• Avoid dairy, caffeine,and alcohol until recovery is complete.

12. HEPATITIS A • Hepatitis A, sometimes called Hep A or HAV,
is a viral infection that attacks the liver.
• The virus is spread by eating or drinking food
and water that is contaminated with the
faeces of an infected person.
• It’s more common in places with poor
sanitation and hygiene conditions and a lack
of clean water. But, it can also be passed on
through unprotected sex and via sharing
needles.

13. HEPATITIS A • Causes:
• Hepatitis A is most commonly passed on
by:
• eating food prepared by someone with
the virus who has not washed their
hands properly
• drinking dirty water (including ice
cubes)
• eating raw or undercooked shellfish
from dirty water
• injecting drugs using
contaminated equipment
• being in close contact with someone
who has hepatitis A

14. HEPATITIS A
• Symptoms:
Many people with hepatitis A don’t have any symptoms.If symptomsdo develop,you’ll usually notice
them aroundtwo to seven weeks after infection.Thesesymptomswill usually pass within two
months,althoughsome people can experienceillness for up to 6 months.
If symptoms develop,they can include:
• flu-likesymptoms,includingtiredness,a fever and aches and pains
• loss of appetite
• diarrhoea
• pain in the upper right part of your tummy (abdomen)
• dark urine and pale faeces (poo)
• yellowingof the skinand eyes (jaundice)
• itchy skin.

15. HEPATITIS A
• Treatment:
There is currently no cure for hepatitis A.
Painkillers and/or medication to help with
itchiness, nausea or vomiting may be
prescribed. Most people will recover fully
within one to two months. Your healthcare
professional will usually recommend rest, good
nutrition and plenty of fluids

16. FOOD BORNE
PROTOZOA • Pathogenic protozoa are commonly transmitted to
food in developing countries, but food-borne
outbreaks of infection are relatively rare in
developed countries
• The protozoan parasites Cryptosporidium,
Giardia, and Cyclospora have proven potential to
cause waterborne and foodborne disease.
Toxoplasma gondii has been considered a risk in
specific cases, but humans are not its primary
host.

17. GIARDIA
• Giardia duodenalis is a flagellated protozoan that
causes giardiasis, the most common parasitic
diarrhea in the United States. Transmission
occurs through the fecal-oral route, leading to
symptoms like watery diarrhea, abdominal
cramps, nausea, and vomiting. Treatment
typically involves a course of antibiotics.

18. GIARDIA Epidemiology:
Giardiasis is the leading parasitic cause of
diarrhea in the United States.
An estimated 2 million cases occur annually.
Children, travelers, and immunocompromised
individuals are at higher risk.

19. GIARDIA
Transmission:
•Giardia transmissionoccurs throughthe fecal-oralroute.
•Ingestionof contaminatedfood or water harboringGiardia cysts is the
primary mode.
Person-to-person transmission can occur through inadequate
hygiene or sexual activity.

20. GIARDIA Symptoms:
• The most common symptom is diarrhea, ranging
from watery to explosive.
• Accompanying symptoms may include
abdominal cramps, nausea, vomiting, bloating,
fatigue, and weight loss.
Diagnosis:
Giardia diagnosis relies on stool testing methods,
including microscopic examination, EIA, DFA, and
PCR.

21. GIARDIA Treatment:
Treatment typically involves antibiotics like
metronidazole, tinidazole, or albendazole for
5-7 days.
Prevention:
• Rigorous hand hygiene after using the
bathroom and before eating is crucial.
• Avoiding untreated water, especially from
natural sources, is essential.
• Safe food handling and cooking practices are
paramount.

22. CYCLOSPORA
CAYETANENSIS
• is an important foodborne protozoan parasite
that causes cyclosporiasis, an intestinal
illness characterized by watery diarrhea,
fatigue, anorexia, weight loss, abdominal
cramps, bloating, and flatulence. Outbreaks
are often associated with the consumption of
contaminated fresh produce, such as
raspberries, basil, lettuce, and cilantro

23. CYCLOSPORA C
AYETANENSIS • Transmission:Cyclospora is transmitted
through the fecal-oral route, meaning that the
parasite oocysts (eggs) are ingested through
contaminated food or water. These oocysts
need time to mature (sporulate) in the
environment before they become infectious.
• Prevalence:Cyclospora is found worldwide,
but it is more common in tropical and
subtropical regions.

24. CYCLOSPORA
CAYETANENSIS
• Symptoms:Symptoms of cyclosporiasis
typically begin 7-11 days after ingesting the
oocysts. The most common symptom is
watery diarrhea, which can last for several
weeks. Other symptoms include fatigue,
abdominal cramps, bloating, anorexia, and
weight loss.
• Diagnosis: Cyclosporiasis is diagnosed by
microscopic examination of stool samples for
the presence of Cyclospora oocysts. PCR-
based tests are also available and are more
sensitive than microscopy.

25. CYCLOSPORA
CAYETANENSIS
• Treatment:The first-line treatment for
cyclosporiasis is the antibiotic trimethoprim-
sulfamethoxazole (TMP-SMX). However,
some strains of Cyclospora are resistant to
TMP-SMX
• Prevention: The best way to prevent
cyclosporiasis is to wash all fruits and
vegetables thoroughly before eating them. It
is also important to avoid drinking
contaminated water.

26. TIPS FOR
PREVENTING
FOOD BORNE
INFECTIONS
Some tips for preventing foodborne protozoa
infections include:
• Wash your hands thoroughly with soap and
water after using the bathroom and before
eating.
• Cook food to an internal temperature of 165
degrees Fahrenheit or 74 degrees Celsius.
• Avoid drinking untreated water from natural
sources, such as lakes and streams.
• Wash fruits and vegetables thoroughly under
running water.
• Keep raw meat, poultry, and seafood
separate from other foods in the refrigerator.
• Clean up spills immediately.

27. THANK YOU