1. BACTERIAL FOOD POISONING By MSC STUDENT DR Z.B.M AL-MUSTANSIRIYA UNIVERSITY COLLEGE OF MEDICINE DEP. OF MICROBIOLOGY HIGHER STUDIES
2. FOOD POISONING any illness resulting from ingestion of water and wide variety of food contaminated with pathogenic microorganisms (bacteria, viruses, protozoa, fungi), their toxins and chemicals. Food poisoning must be suspected when an acute illness with gastrointestinal or neurological manifestation affect two or more persons, who have shared a meal during the previous 72 hours.
11. Bacillus Cereus Found in soil, vegetation, cereals and spices Staphylococcus Aureus Found in human nose and throat (also skin) Clostridium Perfingens Found in animals and birds Salmonella Found in animals, raw poultry and birds Clostridium Botulinum Found in the soil and associated with vegetables and meats
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22. Bacillus cereus Incubation period < 6 hours Severe vomiting Lasts 8-10 hours Incubation period > 6 hours Diarrhea Lasts 20-36 hours EMETIC FORM DIARRHEAL FORM
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
Editor's Notes
Do any of you eat poisonous plants? ( ask for show of hands ). No one would intentionall y eat a poisonous plant. Now, raise your hand if you eat apples, peaches, or apricots ( show of hands ). Believe it or not, all of these are poisonous plants. What part of them do you avoid eating? The pits or seeds. And does anyone know what poison is the seeds? Cyanide. If you grind up a lot of them, enough cyanide could be produced to cause illness. People have been poisoned by mistaking hemlock roots for turnips or carrots, mistaking lily bulbs for onions, by eating fruits like ackee before they’re ripe, or by not preparing food properly (pokeweed has to be boiled well before eating).
You’re probably familiar with the ways to get a food borne illness. Keep in mind that food borne illness occurs is because the bacteria do not make the food look, smell, or taste bad. Here is a good rule to follow: When in doubt, throw it out!
You know the importance of good hand washing, but your challenge is to teach this to others. The steps listed above are the most effective ways to reduce food borne illness. A fast food chain taught their employees by using the acronym W.A.S.H. “Warm and soapy Happy birthday.” They should wash as long as it takes to sing “Happy Birthday” twice. Use lots of friction when rubbing hands together. Use this rule when storing food. If raw or cooked food has been in the refrigerator for more than 3 days, it’s not safe to eat. And, don’t eat food that has been sitting at room temperature for more than 2 hours. That’s when bacteria begins to grow.
