Food borne disease

It describes about the food borne diseases and its effects such as food intoxication and food poisoning

1. submitted by; K. Jayalakshmi k. Karthika. . III – B.SC Biotechnology. Food borne diseases:

2. Introduction Classification Main causes of food borne disease Types of food borne diseases Biological contaminant Chemical contaminant Control High risk Prevention Conclusion . Content…

3. Food borne illness, more commonly referred to as food poisoning, is the result of eating contaminated, spoiled, or toxic food. Most common symptoms of food poisoning include nausea, vomiting and diarrhea. According to the centers for disease control and prevention (CDC) 1 in 6 people will contract some form of food poisoning in every year. INTRODUCTION

4. Food borne diseases is resulting from the consumption of contaminated food, pathogenic bacteria, viruses or parasites that contaminated food as well as chemical or natural toxins such as poisonous mushrooms also. Organisms that enter and it would be developed and produced toxins. Due to consumption of contaminated food and its detrimental effect on human health. And also it would be caused by chemical substances, drugs, food additives bio toxins pesticides also. Food borne diseases

5. Classification of food borne disease

6. PATHOGEN CONTAMINATION OF FOODS GROWTH WERE APPEAR IN LONG TERM STORAGE (bacteria, molds) Viral or parasitic infection INTOXICATION INFECTION TOXICOINFECTION SERIOUS AND DEADLY DISEASE

7. MAIN CAUSE OF FOOD BORNE DISEASE

8. TYPES OF FOOD CONTAMINATS

9. BACTERIAL VIRUS FUNGI PARASITES I) ORGANISMS: Botulism E. coli Salmonella Shigellosis Listeria Staphylococcal illness hepatitis-A Norwalk virus Rota virus Yeast Mold Giardia Cyclospora trichonosis II) According to cdc , estimates 1,00,000cases and 20,000 hospitalization by salmonalla infection. Noro-virus also cause over 19 million cases of food poisoning of each year . toxoplasma is the parasite seen most often case of food poisoning. Biological contaminants

10. 1) Clostridium botulinum Gram positive, anaerobic and spore forming. Straight or curved rods. Present in soil, fresh water, fish and meats and also canned foods also. Onset time : 12-36hrs. Symptoms : double vision, dizziness, difficult to breathing and swallowing Produced lethal poison contain seven types of botulinum (a, b, e, f botulism in human c, d in birds and complicated one is e). Disease as caused botulism. Disease caused by bacteria

11. MECHANISMS C onsist as intoxication, produced a neurotoxins after injetion appear in 12-36. After it would be act in metabolic activity (visual impairment and acute flaccid paralysis) changes were occur. Some time it would be cause serious effects. Neurotoxins is synthesized during cellular growth and its subsequently released during cell lysis, where proteolytic cleavage activities in the molecules.

12. E. coli and Clostridium botulinum ( Botulism)

13. E scherichia coli Gram negative, non spore forming, rod may be motile or non motile. Produce shiga toxin, anaerobic bacteria. Type of illness; bacterial infection Onset time; 3-8 days based on the biological characteristics. Symptoms; bloody diarrhea followed by kidney failure. Present in unpasteurized juice, raw milk, dairy products, etc..

14. It would be classified in to 6 groups according to the pathogenic mechanisms. 1) EPEC 2) EHEC 3) VTEC 4) EAggEC 5) ETEC 6) A/EEC In 1982 investigation by the CDC bloody diarrhea were associate with fast food restaurant ( high amt of E.coli were found). STEC infection can cause severe diarrhea (5-10%) into HEMOLYTIC UREMIC SYNDROME (HUS) leads death and kidney failure.

15. Vibrio sp The genus vibrio family, vibrionaceae, contains more than 35 species. Non spore forming, primarily motile, anaerobic, Gram negative straight or curved rod. Found in temperature 30-37 grow at ph 5.0-9.6 in sodium chloride con. In0.5%. Inter by the way of water source , contaminated food and raw foods. Symptoms: vomiting, hypoglycemia Cause: cholera

16. Salmonella sp. Group of enterobactericide. Named after the scientist Dr. Daniel Salmon who isolated the first organism, salmonalla cholerasceis from the pig intestine. Contain 2 species, 1) s. enterica 2) s . bongori both are serotypes. Cause; typhoid fever Type of illness; bacterial infection Symptoms; head ache, nausea, fever, stomach cramp, vomiting. Source; soil, insects, meat, raw foods.

17. Based on the symptoms. Blood test, stool test, and other test. To identify the contaminated food. Treatment Remain properly hydrated while in diarrhea, drinks were enrich in electrolytes. Imodium and pepto - bismol can help to control diarrhea and suppress nausea. Diagnosis

18. Only a few viral particles are necessary for the disease to develop. High number of viral particles are further transmitted via faces of infected persons (up to 10^11 particles per gram of faces). Viruses that infect via gastrointestinal tract are excreted in faces and ,may also be present in vomit. Viruses are transmitted into directly from persons to persons. Characteristics of viral food borne disease

19. Rickettsia food borne disease Q FEVER Caused by COXIELLA BURNETTI. Incubation period of between 2-4 weeks. SYMPTOMS; onset fever, dry cough, chest pain due to a pheumonitis . Hepatic disorder which include slight jaundice occur in severe causes also.

20. Serology including CFT , micro agglutination and FAT. Isolation of agent ( in well equipped laboratory to the high risk of infection). NLVs (Norwalk- like viruses) cannot be cultured in laboratory and until recently detection relied on the use of electron microscopy. DIAGNOSIS

21. Pasteurization of milk and milk products (heating at 63 c for 30 sec or 72 c for15 sec). Safe disposal of offal. The most important means of controlling the growth of bacteria, yeast and, mould are heat, cold, drying, acid, sugar, salt, smoke, air, chemicals and radiations. To avoid take an raw food and sewage water to drink. High standards of personal hygiene amongst food handlers should be maintained. prevention

22. Heavy metals; e.g. antimony, mercury, arsenic, fluried, lead, cadmium, cyanide etc. Pesticides and insecticides; e.g. DDT, BHC, Organophosphates Herbicides; e.g. phosphorins, Fungicides; e.g. organomercurials. Preservatives; Chemical contaminant

23. Chemicals enter into food

24. Infants. Pregnant women. Young children and older adults. People with weakened immune system. Prevention well cooked food were eaten. Always wash your hand before and after cooking. Avoid contaminated water to drink. The fruits and vegetable were washed before use. High risk

25. News paper articles

26. The food borne disease were occur by our c careless of edible things. The normal things also cannot be stored in over time. It way of growth to enriched of microorganisms . It would be caused serious effects also. According to WHO report most of the food borne disease were occurred by a non hygenic methods of handling. Conclusion

27. Textbook of food borne pathogens and disease, vol,8. Author; barbara m. lund and sarah j o’brien. Food borne microbial pathogens (food science text series). Author; arun k. bhunia Food microbiology . Author; k. vijaya ramesh. Reference

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