Understanding food poisoning causes ,consequences and controls .pptx

Understanding food poisoning causes ,consequences and controls

1. Understanding Food Poisoning: Causes, Symptoms and Prevention — Priti Chauhan

2. CONTENTS INTRODUCTION DIAGNOSIS AND TREATMENT COMMON SYMPTOMS OF FOOD POISONING 1 2 5 COMMON CAUSES OF FOOD POISONING PREVENTION STRATEGIES PATHWAYS OF CONTAMINATION 3 4 6 POPULATION AT RISK FOOD SAFETY REGULATIONS 8 7

3. CAUSES OF FOOD POISONING

4. Types of Contamination

5. A doctor can diagnose food poisoning based on a review of symptoms, a physical exam, stool tests, blood test and other information. Most common doctor performs rectal examination to directly visualize the stool, test occult blood and palpate the rectal mucosa for any lesions. Physical exam During physical examination doctor will check for blood pressure, dehydration and listens to sounds in abdomen. Laboratory tests CBC Serum electrolyte assessment BUN and creatinine levels Stool gram staining and Loeffler methylene blue staining for WBC Diagnosis Imagining tests Flat and upright abdominal radiographs represent bloating,severe pain and can also suggest perforation 3. 1 . 2.

6. It's essential to practice good food safety measures to prevent food poisoning in the future, such as proper food handling, storage, and cooking techniques.

7. TREATMENT If food poisoning is caused by bacteria or parasites, doctor may prescribe antibiotics, medicines that target parasites (antiparasitics), or anti-vomiting medicines (antiemetics). Antibiotics- are needed when we are very sick or have a high risk of complications, such as blood clots in kidneys, meningitis, or sepsis. Some antibiotics includes- Azithromycin,Ciprofloxacin ,Rifamycin,Rifaximin Antiparasitics - Metronidazole ,Tinidazole ,Furazolidone,Albendazole

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9. Food regulation plays a critical role in preventing food poisoning by ensuring that food products are safe for consumption. This is achieved through a combination of policies, guidelines, inspections, and enforcement actions at both national and international levels. Here's an overview of how food regulation helps in preventing foodborne illnesses: Key Elements of Food Regulation: 1. Establishment of Standards and Guidelines 2. Inspection and Monitoring 3. Traceability Systems 4. Hazard Analysis and Critical Control Points (HACCP) 5. Enforcement and Recalls 6. Education and Training FOOD SAFETY REGULATIONS A public health priority

10. Major Regulatory Bodies: - The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) - The Centers for Disease Control and Prevention (CDC) monitors foodborne disease outbreaks. - The European Food Safety Authority (EFSA) provides scientific advice and risk assessments. - China Food and Drug Administration (CFDA) - The Food Safety and Standards Authority of India (FSSAI) Global : - The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) Food handlers and consumers need to understand how to safely handle food and practicing the WHO Five keys to safer food at home, or when selling at restaurants or at local markets. .

11. Thanks