Food Poisoning Lecture cum Discussion ppt

It includes causes, symptions, prevention and cure

1. SEMINAR
ON
FOOD POISONING
Shashi Prakash
M. Sc. Nursing II Year

4. 1
FOODPOISONING
•Food poisoning is an acute illness, usually of
sudden onset, brought about by eating
contaminated or poisonous food. The
symptoms normally include abdominal pain,
diarrhea, nausea, vomiting and fever.

6. 2
Type of Bacteria :
There are two type of bacteria
that cause major problems in the
food
Spoilage bacteria -responsible for
the decomposition of food.
Pathogenic bacteria -responsible for
causing illness such as dysentery,
typhoid and food poisoning.

9. Cycle of food poisoning

11. Causative agents
Bacteria and bacterial toxins:Many
bacteria can cause food poisoning, either
directly or by the toxins they produce.
Salmonella
E. coli
Shigella
Staphylococcus
Campylobacter and
Clostridium perfringens.
Many bacterial causes of food poisoning can
be found in different food products.

13. Type of food
poisoning
Where the
bacteria come
from
Onset time Symptoms
Salmonella Raw meat,
eggs, poultry,
animals
6 - 72 hours Abdominal pains,
diarrhoea, fever,
vomiting, dehydration
Clostridium
perfringens
Raw meat, soil,
excreta, insects
8 - 72 hours Abdominal pain,
diarrhoea
Staphylococcu
s aureus
Skin, nose,
boils, cuts, raw
milk
1 - 6 hours Vomiting, abdominal
pains, lower than
normal temperature

The Main Food Poisoning Bacteria

14. Causes cont..
Viruses:Norovirusand other viruses
Most commonly through contaminated raw
or uncooked products and shellfish from
contaminated water.
Parasites:Parasites such agiardia
lambliacan also cause food poisoning
through contaminated produce and water.
Mushrooms and toadstools:Dozens of
species can causemuscarinepoisoning.
These poisons attack the central nervous
system, causing partial or complete
paralysis in severe cases

15. Causes cont..
Fish:Somefish,likethepufferfish,are
naturallypoisonous.
Apoisonsimilartothatnaturallyfoundinthe
pufferfishcanalsooccurinmanyedible
Caribbeanand Pacificspecies.It's
calledciguaterapoison,andit'sproducedbya
tinyseaparasitecalledadinoflagellate.
Thispoisonattacksthenervoussystem.
Anotherkindoffishpoison,calledscombroid
poison,isaconcentratedhistamine.Fish
containingtoxiclevelsofhistamineoftentaste
unusuallybitterorspicy.

17. Causes
•Shellfish:Clams, mussels, oysters, and
scallops can cause poisoning when they ingest
certain poisonous dinoflagellates that produce
the toxin saxitoxin.
•This is more likely to occur in North America
between June and October. Shellfish eaten
during those months are potentially dangerous

18. •Insecticides:There are many types of poisons
found in insecticides but the most dangerous
types are theorganophosphates, which are
basically nerve gas for insects.
•Such insecticides are deliberately formulated to
be less harmful to humans than insects, but
these chemicals can be very dangerous to
people if the insecticides are not used properly.
•There are many other causes of food
poisoning.These include wild nuts, leaves,
flowers and berries, underripetubers, botulism,
cadmium from containers, lead or arsenic from
fertilizers, acids and lead from pottery.

19. Staph Food Poisoning
•Staph food poisoning is a gastrointestinal illness caused by
eating foods contaminated with toxins produced by the
bacteriumStaphylococcus aureus(Staph) bacteria.
•About 25% of people and animals have Staph on their skin
and in their nose. It usually does not cause illness in
healthy people, but Staph has the ability to make toxins
that can cause food poisoning.
•People who carry Staph can contaminate food if they don’t
wash their hands before touching it. If food is
contaminated with Staph, the bacteria can multiply in the
food and produce toxins that can make people ill. Staph
bacteria are killed by cooking, but the toxins are not
destroyed and will still be able to cause illness.

20. 7
High-Risk Foods
–Cooked poultry
–Cooked meats
–Dairy produce (milk, cream, etc.)
–Soups, sauces and stocks
–Shellfish, sea food
–Dishes containing eggs.

21. Low-Risk Foods
–Dried or pickled Foods
–Chemically-preserved foods
–Foods with high sugar content
–Food with high salt content

22. Environmental Sources
-Water-Food-borne diseases are also carried by
contaminated water.
-Soil-Dustiseasilyblownontofoodafterbeing
carriedintothekitchenonclothesandshoes,soil
containsthefoodpoisoningbacteriumclostridium
perfringensaswellasmanyothers.
-Insects-Insects carry bacteria on their bodies.
Crawling insects such as cockroaches,
beetles and flies.
-Kitchen surfaces& Utensils

24. Sign and symptoms

25. Symptoms
•Almost all forms of food poisoning produce
nausea, vomiting, abdominal cramps, and
diarrhea.
•Symptoms can start within hours to days
after eating the contaminated food and last
from a day to a week.
•Many non-infectious (not caused by
bacteria and their toxins, viruses, etc) food
poisoning affects the central nervous
system and cause symptoms typical of
nerve poisons.

26. •Eating shellfish contaminated with
saxitoxin,for example, will produce
weakness or paralysis around the mouth in
a few minutes, which slowly spreads to the
rest of the body.
•Signs of ciguatera poisoning include face
pain, headache, itching, and odd
sensations of alternating hot and cold.
•Scombroid(histamine) fish poisoning
causes the symptoms of excess histamine.
Flushing, skin rash, and pain from
overstimulation of affected organs, namely
the stomach and intestines, appear within
a few minutes.

27. •Mushroom poisoning also attacks the
nervous system. Shrunken eye pupils,
tears, salivation or frothing at the mouth,
sweating, vertigo, confusion, coma, and
sometimes seizures appear within 2 hours
of eating a poisonous mushroom.
•Insecticides based on organophosphates
cause very similar symptoms. They're likely
to be milder, since it is extremely rare for
really large doses of insecticide to be eaten
accidentally.

28. Ten Main Reasons for Outbreak of Food
Poisoning
1.Food prepared too far in advance, and stored at
warm temperature.
2. Cooling food too slowly prior to refrigeration.
3. Not reheating food to high enough temperatures
to destroy food poisoning bacteria.
4. The use of cooked food contaminated with food
poisoning bacteria.
5. Under cooking.
6. Not thawing frozen poultry and meat for sufficient
length of time.

29. 11
Ten Main Reasons for Outbreak of Food
Poisoning (Cont.)
7. Cross-contamination from raw food to cooked
food.
8. Storing hot food below 63ºC.
9. Infected food handlers.
10. Use of leftovers.

31. Treatment
•Mild diarrhea lasting less than 24 hours,
treatment should consist of oral replacement
solutions.
•Strict personal hygiene should be practiced
during the illness.
•Intravenous solutions are indicated in patients
who are severely dehydrated or who have
intractable vomiting.
•Absorbents (eg, Kaopectate, aluminum
hydroxide) help patients have more control over
the timing of defecation. However, they do not
alter the course of the disease or reduce fluid
loss.

32. •Antisecretoryagents, such as bismuth
subsalicylate (Pepto-Bismol), may be useful. The
dose is 30 mLevery 30 minutes, not to exceed
8-10 doses.
•Antiperistaltics(opiate derivatives) should not
be used in patients with fever, systemic toxicity,
or bloody diarrhea or in patients whose
condition either shows no improvement or
deteriorates.
•Diphenoxylatewith atropine (Lomotil) is
available in tablets (2.5 mg of diphenoxylate)
and liquid (2.5 mg of diphenoxylate/5 mL). The
initial dose for adults is 2 tablets 4 times a day
(ie, 20 mg/d). The dose is tapered as diarrhea
improves.

33. Treatment cont….
•Loperamide (Imodium) is available over
the counter as 2-mg capsules and as a
liquid (1 mg/5 mL). It increases the
intestinal absorption of electrolytes and
water and decreases intestinal motility
and secretion.
•The dose in adults is 4 mg initially,
followed by 2 mg after each diarrhea
stool, not to exceed 16 mg in a 24-hour
period.

34. •For food poisonings that cause nervous
system effects, there may be other
medications or antidotes that can be used.
•For example, in mushroom (muscarine)
poisoning, a medication calledatropinecan
be used to counterattack toxic effects.
•Poisonings with mushrooms and pesticides
may also require gastric lavage.

35. Control Measures:-
Cook food thoroughly
Handle food as little as possible
Try not to prepare food in advance
Keep food covered at all times
Store food at safe temperatures below 5ºC or
above 63ºC.
Do not keep food in the temperature (5ºC to
63ºC danger zone)
Keep raw and cooked foods separate.
Avoid re-heating food.

36. Control Measures (cont.)
Prevent dry foods from becoming moist.
Dispose waste food and other rubbish
carefully.
Keep bins covered.
Keep all animals and insects away from food
places.
Keep everything as clean as possible.
Seek advice if you feel ill, especially if you
are suffering from diarrhoeaor vomiting.

40. •When reheating food, cook it thoroughly enough
that the core reaches at least 75°C (170°F).
•Be aware that some foods are more prone to
causing food poisoning than others, which
means you have to handle them more carefully.
Green vegetables and carrots, for example,
are less likely to be toxic than fish, meat,
poultry, eggs, and dairy.
•Pay special attention to thoroughly cook meat
and poultry, ensuring that recommended
internal temperatures are reached.

41. •If you're keeping leftovers, refrigerate them
as soon as possible. Do not let them sit out
for longer than one hour or cool to room
temperature.
•Do not thaw foods at room temperature -
put in the refrigerator for thawing.
•Throw out foods that could be
contaminated.
•2 days is usually the maximum that
prepared foods should be stored in the
refrigerator. Otherwise, it should be frozen.

42. Nursing Care Plan
•Acute pain related to stomach cramping
and inflammation of stomach lining .
•Diarrhea related to Bacterial, viral or
parasitic infections as evidenced by
Abdominalpain, Abdominal cramping
,Frequency of stools .
•Risk for Fluid Volume Deficit:At risk for
experiencing vascular, cellular, or
intracellulardehydration.

43. •Imbalance Nutrition Less Than Body Requirements
related to Nausea/Vomiting
•Risk for septic and hypovolemic shock
•Deficit knowledge related to causative agents
,prevention, Lack of recall of previously learning
information and treatment.

44. Summary

45. Finally, Never Forget:
•Good Food Handling Practices
are the Most Important Aspect of
Food Hygiene.
•Get the Practices Right, Keep
them Right, and you should
Achieve Food Safety.

46. THANK
YOU