GENERAL INFORMATION ABOUT FOOD BORNE PATHOGENS. COLLECT FROM DIFFERENT SOURCES

1. FOOD BORNE PATHOGENS
Essential of Food Science & Tecnology
BBAA # 422

3. Presented By
Zeeshan Sarwar

4. What is Pathogens?
Anything that can produce disease. A pathogen may also be referred to as
an infectious agent, or simply a germ.

5. Food Borne Pathogens
Any Type of micro organism that are present in the food
matter and cause
food tamination is known as Food Borne Pathogens.

6. Food Borne Disease
Food borne disease resulting
from the consumption of
Contaminated Food,
Pathogenic, Bacteria and
Viruses that contaminate
food as well as chemical or
natural toxin such as
poisonous Mushrooms.

7. Classification of Food Borne Disease
Food Borne Infection caused due to the
• Entrance of Food contaminating microorganism in to the body.
• Body React By Raising Temperture. For Example Fever.
• Long Incubation Period
Food Borne Intoxication
Caused by the consumption of Food Containing
• Metabolates
• Bio-toxicants
• Poisounous Substances

8. Main Cause Of Food Borne Disease
Cross Contamination occurs when micro organisms are transferred
from one surface or food to Other.
Time Temperature food become borne or contaminated when
exposed to temperature danger Zone (41 °F - 140 °F) for more than
4Hours.
Poor Personnel Hygiene Mostly food handlers becomes the carrier of
disease causing bacteria. Food Handler Can Contaminate Food.

9. Types of Food Contaminants
(1)-Biological Contamints:
Any micro Organism That Cause food borne illness (bacteria, viruses,
funji, Parasites and Biological toxins)
For Example
 Sea Food Toxins
 Salmonella
 Hepatitis
 Funji

10. Type of Contaminants
(2)-Chemical Contaminants
A chemicall substances that can cause Food borne Illness. Substances
normally found in restaurant.
For Examples
Toxins
Pestisides
Arsenic
Mercury

11. Type of Contaminants
(3)-Physcal Contaminants
Any foreign substance that are accidently or attentionally added to the food.
For Example
Hair
Plastic
Wire
Dust
Metal
GLASS

12. Following are Biological Contaminant
Bacterial Viral Fungal Parasitic
 Botulism
 E-Coli Infection
 Salmonellosis
 Shigellosis
 Hepatitis-A
 Rota Virus
 Yeast
 Mold
 Trichonosis
 Cyclosporiasis

13. Botulism ( Spore Forming)
Bacteria: Colstridium Botolinum
Anaerobic Bacteria
Organism produce neuro toxin
Type of Disease: Bacterial Intoxication
Symptoms: Dizziness, Double Vision, Difficulty in breathing.
Food Source: Improper canned Food, Vaccum packed, Refrigerated
food.

14. E-Coli Infection
Bacteria: Esherchiachia Coli
Type of Illness: Bacterial Infection
Symptoms: Bloody Diarrhea followed to kidney failure
Food Source:
 Under Cooked Beef
 Raw milk & Dairy Product
 under cooked fruits and vegetable
 Un-pasteurized apple juice

15. LISTERIOSIS
Bacteria: Listeria Monocytogenes
Listeriosis have ability to survive in high salt food and can grow at refrigerated .
Type of Illness: Bacterial Infection
Symptoms: headache, stiff neck, loss of balance,
Food Source:
Raw Milk
Meat
Refrigerated ready to eat food
 Softy Cheese

16. Hepatistis A
Virus Name: Hepto Virus
Virus found in human urinary tract and contaminated water
Symptoms: Fever, Headache, Nausea, Stomach Pain,
Vomiting
Incubation Time: 2-10 month after the consumption of
contaminated water or food.
Food Source:
• Oyster
• Raw Vegetables.

17. Rota Virus
Bacteria Family: Reoviridae
It is the leading cause of Diarhea in infants or children.
Symptoms
 Vomiting
 Fever
 Water Diarhea.
Source of Transmition: Person to Person spread
by contaminated hands and utensils

18. MOLD
• Individuals mold cell is micro scopic they grew faster and become
visible.
• Mold spoiled Food and cause unpleasant Smell
• Aflatoxin can cause Liver disease
• Mold produce toxins some of them cause
Cancer and Allergies.
YEAST
Like Mold yeast also spoiled the Food . Evidence of bubbles and
alcoholic smell are the signs of yeast..

19. Trichonosis
Parasite: Triciniella Spirals
 This parasites looks like small, hairy round worms.
Symptoms
Nausea, Vomiting, Abdominal Pain, swallowing of eyes tissues
Food Source:
 Under cooked sausages
 Contaminated meat.

20. ALFA-TOXIN
Causative Agent: Aspergillus Flavous
Aflatoxin B1, B2, G1 , G2 (B1 is the most common)
Toxicity:0.5-10mg/kg
Disease: Liver Cancer, Chronic Hepatitis, Potentially Death.
Food Source
 Corn
 Wheat
 Oil Seed
 Cotton Seed

21. PHYSICAL CONTAMINANTS
Any foreign particle which is added accidently or attentionally
to the food which may cause illness or injury to human being.
Symptoms;
Nausea, Vomiting, Diarhea, Headache, Fever and Chest pain.
Source of Contamination
 Raw material
 Processing Equipments
 Wrong Processing Practices.

22. Chemical Contamination
Toxic compound and an other compound that may render a food unsafe for
consumption.
Attentionally Added chemical contaminant:
Preservative( Nitriles, Sulfating Agent), Colour Additives.
Un-attentionally Added.
• Secondary Direct And Indirect: For example Sanitizers, Paints
• Agriculture Chemicals: For Example Pesticides, funjicides and Fertilizers.
• Toxic Element and Compounds: For Examples Lead, Zinc, Mercury and Cyanide.