Water and food borne bacterial diseases

1. Water and food borne bacterial
diseases
Submitted by : nahima ANHUM
Msc microbiology 2nd semester
Submitted to Dr. Asma
UNIVERSITY OF HARIPUR

2. Waterborne bacterial disease
• An illness due to infection with bacteria
contaminating the water supply.
• Waterborne diseases are caused
by pathogenic microorganisms that most
commonly are transmitted in
contaminated fresh water.

3. Causes and Symptoms of Waterborne
bacterial diseases
• Waterborne disease is easily transmitted when
contaminated water is used for any of the following
purposes:
• drinking, making ice cubes, washing uncooked
fruits and vegetables, making baby formula,
brushing teeth and washing dentures or contact
lenses.
• Many waterborne pathogens can also be acquired by
consuming contaminated food or beverages, from
contact with animals or their environment, or
through person-to-person spread.

4. Symptoms of Waterborne bacterial
diseases
• Waterborne illnesses can cause a variety of
symptoms. While diarrhea and vomiting are the
most commonly reported symptoms of
waterborne illness, other symptoms can include
skin, ear, respiratory, or eye problems.

5. Water borne bacterial diseases
• Dysentery
• Cholera
• Cryptosporidiosis (Cryptosporidium spp.)
• Botulism
• Typhoid Fever

6. Dysentery
• Description severe, often bloody diarrhea,
vomitting, fever; life-threatening if untreated
• Responsible pathogen Shigella dysenteriae
bacteria or Entamoeba histolytica amoeba
• Route of exposure gastro-intestinal
• Mode of transmission food/water borne

7. Cholera
• Description causes diarrhea, dehydration; life-
threatening if untreated
• Responsible pathogen Vibrio cholerae
bacteria
• Route of exposure gastro-intestinal
• Mode of transmission often waterborne

8. Cryptosporidiosis
• Description severe diarrhea; life-threatening if
immune system is impaired.
• Responsible pathogen Cryptosporidium
parvum protozoa
• Route of exposure gastro-intestinal
• Mode of transmission waterborne

9. Botulism
• Description causes paralysis; life-threatening
if untreated
• Responsible pathogen Clostridium
botulinum bacteria
• Route of exposure gastro-intestinal
• Mode of transmission food/water borne;
grows in food

10. Typhoid Fever
• Description extreme fatigue, headache, joint
pain, and a rash across the abdomen.
• Responsible pathogen Salmonella Typhi
• Route of exposure gastro-intestinal
• Mode of transmission food/water borne

11. Food borne bacterial diseases
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12. Food borne bacterial diseases
• Disease caused by consuming contaminated
food or drink.Microbes and toxic substance can
contaminate foods.There are more than 250
known food borne disease.
• There are more than 250 known foodborne
diseases.the majority of infections are caused by
toxin,chemical containing the food.

13. Continue…
• All foodborne microbe enter the body through
gastrointestinal tract and cause first symptom
thre nausea,vomiting,abdominal cramp and
diarrhea
• How bacteria get in food
• Bacteria may be present when we purchase them
e.g, raw meat,seafood,and eggs are not sterile.

14. Which bacteria responsible for
foodborne illness
• 1_Campylobactor jejuni
• 2_Clostridium botulium
• 3_Clostridium perfringens
• 4_Escherichi coli O157.H7
• 5_Salmonella
• 6_Streptococus
• 7_Listeria monocyte
• 8_Staphylococus aureus

15. 1_Campylobactor jejuni
• Found: intestinal tract of human and birds,raw
milk,sewege sludge
• Transmission: contaminated water,raw
milk,under cooked meat or shell fish.
• Symptoms:fever,headache,musclepain,abdomi
nal pain and nausea appear in 2_5 days after
eating.

16. 2_Clostridium botulium
• Found: soil,water,plants,intestinal tract of
animal and fish.
• Transmission: bacteria produce toxin that
cause illness.improperly canned food, and
vaccum packaged.
• Symptoms:toxin effect the nervous system
appear 18 to 36 hours double vision,dropping
eyelid,trouble in speaking,swolling,breathing.

17. 3_Clostridium perfringens
• Found: soil,dust,sewege and intestinal tract of
human and animals
• Transmission: called the cafeteria germ
because many outbreak through food at room
temp.
• Symptoms: diarrhea and gas pains may appear
9 to 24 hours

18. 4_Escherichi coli O157.H7
• Found: in intestinal tract of animals,raw milk
and rare ground unclorinated water.
• Transmission: contaminated water,raw milk,
raw beef,unpasusterized apple juices,uncooked
vegetables
• Symptoms: diarrhea,abdominal cramp,nausea
2 to 5 day after eating.

19. 5_Salmonella(over 1600 type)
• Found: intestinal tract and feaces of
animals,salmonella entertids in raw eggs.
• Transmission: raw or undercooked
egg,poultry and meat,raw milk and dairy
products seafood.
• Symptoms: stomach
pain,diarrehea,nausea,chills,fever and headache
appear 6 to 48 hrs after eating.

20. 6_Streptococus
• Found: nose,throats,sputum,blood and stols of
human.
• Transmission: people to food from poor
hygiene,improper food handling,ra
milk,icecream,eggs
• Symptoms: sore throat,painful
swelling,tonsillitis,high
fever,headache,nausea,vomiting.

21. 7_Listeria monocyte
• Found: human and animal intestinal tract,milk
soil,improperly processed icecream,leafy
vegetables
• Transmission: unprocess food
• Symptoms: fever,diarrhea ,chills,backache,
serious illness such as meningitus.

22. 8_Staphylococus aureus
• Found: human skin,cuts,throat
• Transmission: people to food through
improper handling,produce toxin.
• Symptoms:nausea,abdominal
cramps,vomiting,diarrhea,1 to 6 hours
after eating.