Food poisoning causes and prevention pptx

diarrheal diseases are community health problem where there is poor water supply and sanitation system. the acute onset of illness caused by pathogenic organism are common due to unhealth food consumption. As change is lifestyle is shifting towards fast food and outdoor eating habits, so the diseases caused by food consumption are increasing. Food poisoning is an acute gastroenteritis caused by
ingestion of food or drink contaminated with either living
bacteria or their toxins or inorganic chemical substances and
poisons derived from plants and animals. The condition is
characterized by: (a) history of ingestion of a common food
(b)
attack of many persons at the same time, and
(c) similarity of signs and symptoms in the majority of cases.Food poisoning may be of two types : non-bacterial and
bacterial. (a) Non-bacterial : Caused by chemicals such as
arsenic, certain plant and sea foods. In recent years, there
has been a growing concern about contamination of food by
chemicals, e.g., fertilizers, pesticides, cadmium, mercury etc.
Bacterial : Caused by the ingestion of foods
contaminated by living bacteria or their toxins. The
conventional classification of bacterial food poisoning into
toxic and infective types is becoming increasingly blurred
with the knowledge that in some types, both multiplication
and toxin production are involved (1). Bacterial food
poisoning may be of the following types : salmonella, staphylococcus, botulism. Secure complete list of people involved and their
history : All the people who have shared part of the food
should be interviewed. They may be supplied questionnaires
concerning the foods eaten during the previous 2 days, and
place of consumption; time of onset of symptoms; symptoms
of illness (e.g., nausea, vomiting, diarrhoea, abdominal pain,
headache, fever, prostration, etc.) in order of occurrence;
personal data such as age, sex, residence, occupation, and
any other helpful information. Questionnaires may be
administered to kitchen employees and those working in the
dining halls. (b) Laboratory investigations: An important part
of the investigation. The object is not only to incriminate the
causative agent from stool, vomit or remnants of food by
inoculating into appropriate media, but also to determine the
total number of bacteria and the relative numbers of each
kind involved. This will give a better indication of the
organism involved. Stool samples of the kitchen employees
and food handlers should also be investigated. SURVEILLANCE : Food samples must be obtained from
the food establishments periodically and subjected to
laboratory analysis if they were unsatisfactory. Continuing
surveillance is necessary to avoid outbreaks of food-borne
diseases. Sanitary improvements :
Sanitization of all work surfaces, utensils and equipments
must be ensured. Food premises should be kept free from
rats, mice, flies and dust. Health education regarding food handling and consumption.

1. Dr HALA BASHIR HASHMI COMMUNITY MEDICINE & PUBLIC HEALTH

2. Foodborne illness OR Foodborne disease OR Food poisoning

3. Any illness resulting from the Ingestion of food or Drink. Contaminated with Living bacteria or toxins or Inorganic chemical substances & poisons from Plants & animals Food Poisoning

4. Types of food poisoning A. Bacterial Food poisoning B. Non- Bacterial Food poisoning

5. A. Bacterial Food poisoning Food infection refers to the presence of bacteria or other microbes which infect the body after consumption. Food intoxication refers to the ingestion of toxins contained within the food, including bacterially produced exotoxins 1. food infection 2. food intoxication Bacteria and bacterial toxins

6. B. Non- Bacterial Food poisoning By chemicals:- Arsenic Cu sulphate Mercury Cadmium Pesticides Sea foods Certain plants fertilizers

7. CAUSES: Improper food handling, preparation or food storage. large variety of toxins affect the environment chemicals pesticides or medicines in food and naturally toxic substances like poisonous mushrooms. Good hygiene practices before, during, & after food preparation can reduce the chances of contracting an illness.

8. Common Food borne Bacteria

9. There is a general consensus in the public health community that Regular hand-washing is one of the most effective defenses against the spread of foodborne illness.

10. common bacterial food borne pathogens are: Staphylococcus Streptococcus Vibrio cholerae , Shigella spp. Escherichia coli , Salmonella Others:- Campylobacter jejuni ( periodontitis ) Clostridium perfringens , the "cafeteria germ

11. Exotoxins In addition to disease caused by direct bacterial infection, some food borne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows. Exotoxins can produce illness even when the microbes that produced them have been killed. Clostridium botulinum Bacillus cereus

12. Viruses Hepatitis A Norovirus Rotavirus

13. Parasites Protozoa : Giardia lamblia Entamoeba histolytica

14. Salmonella food poisoning An extremely common form of food poisoning. Five reasons have been given for its increase in recent years : an increase in community feeding increase in international trade in human food a higher incidence of salmonellosis in farm animals widespread use of household detergents interfering with sewage treatment, and wide distribution of "prepared foods"

15. AGENT(S) : The species most often incriminated in human outbreaks are S. typhimurium, S. cholera-suis and S. enteritidis, besides many others. SOURCE : Salmonellosis is primarily a disease of animals. Man gets the infection from farm animals and poultry – through contaminated meat, milk and milk products, sausages, custards, egg and egg products. Rats and mice are another source; they are often heavily infected and contaminate foodstuffs by their urine and faeces . Temporary human carriers can also · contribute to the problem.

16. Global Impact has increased the potential likelihood of food contamination. Many outbreaks of food borne diseases that were once contained within a small community may now take place on global dimensions. Rapid globalization of food production & trade In modern times,

17. It is difficult to estimate the global incidence of food borne disease, but it has been reported that in the year 2000 about 2.1 million people died from diarrheal diseases.

18. Many of these cases have been attributed to contamination of food and drinking water. Additionally, diarrhea is a major cause of malnutrition in infants and young children. Even in industrialized countries, up to 30% of the population of people have been reported to suffer from food borne diseases every year.

19. Temperatures control Most types of pathogenic bacteria can grow in temperature from 41ºF to 140ºF ( 5ºC to 60ºC ) which called temperatures danger zone (TDZ), To prevent bacteria from growing, we must set the refrigerator temperature not higher than 39ºF (4ºC). Refrigerator must not be too full , as Cold air must circulate to keep food safe .

20. High-risk food Bacteria grow and multiply on some types of food more easily than on others. The types of foods which bacteria prefer include: • meat • poultry • dairy products • eggs • seafood • cooked rice • cooked pasta • prepared salads and pasta salads • prepared fruit salads

21. People at high risk Elderly People Babies Pregnant Women People with Chronic diseases

22. Staphylococcal poisoning Salmonellas poisoning Botulism poisoning Everywhere in Nature Men & Animals skin, Nose & throats Common agent of Boil & pyogenic Infection Cows (Mastitis) involving Milk & milk products - Nature - Poultry -Farm Animals Egg, Egg products, Meat ( shami kebab, Biryani, chicken Tikka) Preserved Foods Home made cheese canned foods (Tin) Vacuum packed food Low acid foods

23. Staphylococcal poisoning ( common Form ) Salmonellas poisoning ( common Form ) Botulism poisoning ( Rare ) But Most serious 1. Agent Staphylococcal Aureus Relatively heat stable Resistant- Boiling 30 minutes 1.S.Typhi 2.S.Paratyphi Others: Typhi murium Enteritidis Cholera- suis Clostridium Botulinium A, B, E type Heating 100 C for few minutes 2. source Everywhere in Nature Men & Animals skin, hair, Nose & throats Common agent of Boil & pyogenic Infection Cows (Mastitis) involving Milk & milk products Bakery products, Salads, Macroni. - Nature - Poultry -Farm Animals Egg, Egg products, Meat ( shami kebab, Biryani, chicken Tikka) Urine & feces of Rats Preserved Foods Home made cheese canned foods ( Tin) vegetables , Fruits & salted fishes, Vacuum packed food Low acid foods 3. Incubation Period 1 – 6 Hours 12 -24 Hours 12 – 36 Hours

24. 5. Pathogenesis / Mechanism Toxin performed in Food ( Heat resistant ) Ingested after taking Food Act on Intestine & CNS Causative Org: multiply in Intestine Ac: Enteritis & colitis Exotoxin absorbed from Gut Via Blood—peripheral Nerve synapses—Block release of Acetylcholine 6. Cl / Findings Acute onset of vomiting Abd: cramps & Diarrhea Blood & mucus (If severe) Fever --- Rarely Onset generally sudden With chills, Fever, Nausea, Vomiting Profuse watery Diarrh: (Lasts 2-3 days ) Mortality About 1% Diplopia, Ptosis, Blurring of vision Muscle weakness Dysphagia, Quadriplegia, Paralysis of Resp: Muscles 7. Treatment B- lactamase Penicillin Cephalosporin vancomycin Ciproflaxacin Chloramphenicol Co trimoxazole Amoxycillin Trimethoprim Antitoxin Guanidine Hcl Active Immunization Resp: support 8.Prevention Cleanliness Frequent Hand washing Aseptic Management of Lesions Adequate Food Inspect Septic Animals condemned Septic Food be condemned proper cooking Boiled properly Chopping boards (clean) Adequate Food cooking Proper sterilization Discard swollen cans Staphylococcal Salmonellas Botulism poisoning poisoning poisoning

25. Staphylococcus aureus It is commonly found on the skin , hair , noses and throats of people and animals. It can multiply quickly at room temperature and produce a toxin that causes Food poisoning Source ; Salads, macaroni Bakery products, cream pies, Milk and dairy products, 3-Oct-24 27

26. Salmonella one of the most common causes of food poisoning. Symptoms last 4-7 days without treatment. Salmonella  is killed by cooking and pasteurization, But it can contaminate the food processing area and transmitted to another food item. Source Raw poultry and eggs Undercooked poultry and meat 3-Oct-24 28

27. Clostridium perfringens One of the most common spore forming bacteria causing food poisoning. When food prepared in large quantities and kept long time before serving it cause infection IP 6-24 hours Outbreaks usually linked to institutions (hospitals, school cafeterias, and prisons). Sources such as Beef and Poultry 3-Oct-24 29

28. Bacillus cereus It is type of bacteria that produces toxins. (diarrheal toxin, emetic toxin) IP 1-6 hours Source : Soil, and in raw, dried and processed foods 30

29. Symptoms of food poisoning

30. General symptoms Fever, chills, malaise , aches, swollen lymph nodes Salmonella typhi, Upper GIT signs Nausea, vomiting, abdominal pain, diarrhea & S. aureus and its toxins B. cereus and its toxin 3-Oct-24 32

31. Lower GIT signs Lower abdominal cramps & diarrhea : Clostridium perfringens, Bacillus cereus Salmonella, Shigella, Neurological signs Visual disturbances, vertigo & paralysis Clostridium botulinum 3-Oct-24 33

32. Symptoms Nausea Abdominal pain Vomiting Diarrhea Gastroenteritis Fever Headache Fatigue

33. Treatment The main treatment for food poisoning is putting fluids back in the body (rehydration) through an IV and by drinking. Do not eat solid food while nauseous or vomiting but drink plenty of fluids. Anti-vomiting and diarrhea medications Antibiotics

34. The WHO Golden Rules for Safe Food Preparation 1. Choose foods processed for safety 2. Cook food thoroughly 3. Eat cooked foods immediately 4. Store cooked foods carefully 5. Reheat cooked foods thoroughly 6. Avoid contact between raw foods and cooked foods 7. Wash hands repeatedly 8. Keep all kitchen surfaces meticulously clean 9. Protect foods from insects, rodents, and other animals 10. Use safe water

35. Safe Preservation of Food Refrigeration Drying Canning (Tin) Salting Pickling Smoking Chemicals (Sugar, salts, Citric acid, Benzoic acid)

36. Prevention& Control (A)Food Sanitation: 1. Food/ Meat Inspection 2. Personal Hygiene 3. Medical Inspection of Food handlers. 4. Food handling Technique (Golden rules). 5. Sanitary improvements. 6. Health Education (B) Refrigeration 7. Surveillance (Lab: Analysis)

37. Strategies to prevent food poisoning Keep hands and nails clean We need to: wash hands and nails thoroughly with warm, running water and soap dry hands thoroughly cover cuts and infections on hands

38. Keeping the kitchen clean When cleaning plates and equipment, we need to: scrape and rinse off surface food wash in clean, soapy water rinse in clean water air dry where possible if drying immediately, use only a clean, dry towel. Pest control and animals stop pests such as cockroaches and mice coming into the area where food is kept discourage pests by not leaving food or dirty dishes out on the benches keep animals out of the kitchen.

39. Handling food safely avoid preparing food when sick or feeling unwell keep raw meats, poultry and seafood separated from cooked food and food to be eaten raw protect food in the refrigerator by placing in covered containers or covering with plastic wrap use clean equipment, plates or containers to prevent contamination of cooked food use clean equipment, rather than hands, to pick up food wear clean clothes or a clean apron wash fruit and vegetables to be eaten raw under running water.