Food poisoning

food poisoning major types

1. FOOD POISONING
Saleem Sayed,
Final yearpart–I,
Preventivesocial medicine,
NIMRA INSTISTUTE OF MEDICAL SCIENCES.

2. What is food poisoning ?
•It is an acute gastroenteritis caused by
ingestion of food or drink contaminated
with either living bacteria or their toxins or
inorganic chemical substances & poisons
derived from plants and animals.

3. It can be characterized by :
•History of ingestion of a common food,
•Attack of many persons at the same time,
•Similarity of signs and symptoms in the
majority of cases.

4. Types of food poisoning
•It can be mainly divided into 2 types..
•1.Non-bacterial: Caused by chemicals
such as arsenic, fertilizers, pesticides
certain plant and sea foods.
•2. Bacterial : Caused by the ingestion of
food contaminated by living bacteria or
their toxins.

5. Bacterial food
poisoning may be of the following
types..

6. 1.Staphylococcal food
Poisoning
Organism: Staphylococcus aureus.
Source:Staphylococciareubiquitousinnature,
andarefoundontheskinandinthenoseand
throatofmenandanimals.
Incubationperiod:1-8hourscommonly.
Cause of Illness:This form of food poisoning
is caused by a toxin produced by the bacteria.

7. 2.Salmonella food Poisoning
Organism: : Salmonella typhimurium
Source:Salmonellosis is primarily a disease
of animals. Man gets the infection from farm
animals and poultry.
Incubationperiod:12-24hourscommonly.
Cause of Illness:Salmonella bacteria are
surrounded by pili that permit the bacteria to
adhere to the intestinal lining. (endotoxin
produced)
•.

8. 3.Botulism
Organism: : clostridium botulinum
Source:Soil, dust and the intestinal tract of
animal and enters food as spores.
Incubationperiod:18to36hourscommonly.
Cause of Illness:neurotoxinsproduced by the
bacteria.(types A-E toxins depending on the strain
of organism)

9. 4.Clostridium perfringens
food poisoning
Organism: : clostridium perfringens
Source:Found in faecesof humans and
animals, and in soil, water and air.
Incubationperiod:6to24hourscommonly.
Cause of Illness:The spores are able to
survive cooking, and if the cooked meat and
poultry are not cooled enough, they will
germinate.

10. 5.Bacillus food Poisoning
Organism: : bacillus cereus
Source: ubiquitous in soil, and in raw, dried and
processed foods.
Incubation period :
Emetic form-(1-6 hours)
Diarrhoeal form-(12-24 hours)
Cause of illness:spores can survive cooking and
germinate and multiply rapidly when the food is
held at favourable temperatures.

11. THANK YOU