FOOD POISONING.pptx

This presentation covers the bacteriological component of food poisoning.

1. FOOD POISONING Dr Jaydeep Ghevariya Resident Doctor Community Medicine dept, BJ Medical College, Ahmedabad.

2. 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 .

3. Characteristics of food poisoning History of ingestion of common food, Attack of many people at same time, Similarity of sign and symptoms in majority of cases.

4. Bacterial food poisoning

5. Salmonella food poisoning, Staphylococcal food poisoning, Botulism food poisoning, Cl. Perfringens food poisoning, and B. cereus food poisoning.

6. 1. Salmonella food poisoning

7. 1. Salmonella food poisoning There is increasing incidences of this type of the food poisoning because of: An increase in communal feeding, An increase in international trade in human food, A higher incidences of the salmonellosis in farm animals, Wide distribution of the prepared food.

8. 1. Salmonella food poisoning Causative agents: S – typhimurium, S - cholera –suis, S – enteritidis Source: It is disease of animal, men gets the infection by contaminated meat, milk, milk product, sausage, custard, egg, and egg products. Contaminated urine and faeces of rats and mice. Incubation periods: 12-24 hrs Mechanism: Ingestion followed by multiplication in intestine causes acute enteritis and colitis. Sudden onset with chills, fever, nausea, vomiting and profuse watery diarrhoea. Last for 2-3 days. Mortality about 1%.

9. 2. Staphylococcal food poisoning

10. 2. Staphylococcal food poisoning Causative agents: Enterotoxin of Staph. Aureus, it form at 35 to 37 deg. C, heat stable. Source: Ubiquitous- skin, nose, throat of human and animals. Cow suffering from mastitis. Contaminated salad, custards, milk, and milk products. Incubation periods: 1-8 hrs (Preformed toxin) Mechanism: Ingestion of food containing pre formed toxins (Intradietetic toxin), act on Intestine and CNS. Sudden onset vomiting, abdominal cramps, and diarrhoea. Blood and mucus may appear in severe cases. Fever is rare.

11. 3. Botulism food poisoning

12. 3. Botulism food poisoning Causative agents: Exotoxin of Clostridium botulinum, generally type A, B, and E. (Thermolabile) Source: Widely distributed in dust, soil and intestine of animals. Enter in food as a spores. Home preserved food like canned vegetables, smoked or pickled fish, home made cheese, and similar low acid food. Incubation periods: 18-36 hrs. Mechanism: Act on PNS, GI symptoms are very rare. Prominent symptoms are dysphagia, diplopia, ptosis, dysarthria. Fever is rare. Death in 2/3 cases, usually in 4-8 days. As toxin is thermolabile heating at 100 dig. C makes food safer.

13. 3. Botulism food poisoning Infantile botulism: In vivo infection of gut. Tx: Antitoxin as prophylaxis – 50,000 to 1,00,000 units IV. Guanidine hydrochloride, orally, 15-40 mg/kg.

14. 4. Cl. Perfringens food poisoning

15. 4. Cl. Perfringens food poisoning Causative agents: Cl. Perfringens Source: Organism found in faeces of human and animals, and in Soil, water, and in Air. Majority of outbreak in ingestion of meat, meat dishes and poultry. Usual history is, food prepared 24 hr or more before, and cooled slowly at room temperature and heated immediately just prior to consumption. Incubation periods: 6-24 hrs Symptoms : Diarrhoea, abdominal cramps, little or no fever. Short duration illness, 1day or less. Rapid recovery and no deaths.

16. 5. B. cereus food poisoning

17. 5. B. cereus food poisoning Causative agents: Bacillus cereus Source: Ubiquitous in soil, and in raw, dried and processed foods. Spores survive cooking, and germinate and multiply in favourable temperature. Two toxins- cause two form of food poisoning: Emetic- upper GI symptoms, Shorter incubation period (1-6 hrs) Diarrhoeal- lower GI symptoms, longer incubation periods (12-24 hrs) Toxins are preformed and stable.

18. Investigation of food poisoning

19. Secure complete list of people involved and their history.- type of food eaten, place of consumption, time of onset of symptoms, symptoms of illness, also collect demographic data like age, sex, residence, occupation, and other helpful info. Laboratory investigation- of cases and stool samples of kitchen employee and food handlers. Animal experiments Blood for antibodies Environmental studies: inspection of kitchen, eating place, questionaries to food handlers. Data analysis- food specific attack rate.

20. Prevention and control

21. Food Sanitation Meat inspection: by veterinary staff, both before and after slaughter. Personal hygiene: preparing and handling food. Food handler: disease free, regular medical examination. Food handling techniques: bare hand contact with food avoided, short time between preparation and consumption, rapid cooling and cold storage, pasteurisation, use of penetrative heat instead of surface heat. Sanitary improvements: of work surfaces, utensils, equipment. Premises kept free from rates and mice, flies and dust. Heath education.

22. B. Refrigeration It prevent bacterial growth, Cold is bacteriostatic below 4 dig. C. (danger zone for bacterial growth – 10 to 49 dig. C.)

23. Surveillance Periodically laboratory examination of food.

24. Thank you Golden rule “COOK AND EAT ON SAME DAY.”