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Food poisoning
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- 2. Definition : Food poisoningis a general term for health problems arising from eating contaminated food. Food toxicology deals with substances found in food that might be harmful to those who consume sufficient quantities of the food containing such substances.
- 3. Epidemiology Worldwide, food-bornediseases are a major health burden leading to high morbidity and mortality. Global burden of infectious diarrhoea involves 3-5 billion cases and nearly 1.8 million deaths annually, mainly in young children, caused by contaminated food and water. Two million deaths occur every year from contaminated food or drinking water
- 4. CLASSIFICATION OF FOOD-BORNEILLNESSES 1. Food-borne infections - caused by consuming foods or liquids contaminated with bacteria, viruses, or parasites. These pathogens cause infection by: o Invading and multiplying in the lining of the intestines and/or other tissues o Invading and multiplying in the intestinal tract and releasing a toxin (bacteria only) 2. Food-borne intoxications - caused by consuming foods or beverages already contaminated with a toxin. Sources of toxins are as follows: o Certain bacteria (pre-formed toxins) o Poisonous chemicals o Natural toxins
- 5. Causes of FoodPoisoning : o Transmitted through food. o Unknown agents causes 68% of all food borne illness and related hospitalisations. o Many cases of food poisoning are not reported. o Main causes- 1) Infectious agents include viruses, bacteria and parasites. a. Viruses : Rotavirus, Hepatitis A virus b. Bacteria : Salmonella, V. cholerae, E.coli, Botulism
- 6. c. Parasites :Trichinella spiralis d. Protozoan : Entamoeba histolytica, Giardia lambli 2) Other toxic agents, which includes a). Chemicals: Pesticides , heavy metals, gasoline b). Plants : Mushrooms (Amanita muscaria) c). Others : Puffer fish(Fugu rubripes), Ciguatera 3) Poor sanitation and preparation. 4) Improper packing and storage
- 7. BACTERIA • A rod-shaped,gram negative, non-motile bacteria, that does not form spores. • S. enteritidis are considered facilitative anaerobes. Salmonella enteriditis – Incubation: 12- 36 hours – Symptoms: abdominal cramps, headache, fever, nausea, diarrhea – Foods: poultry, meat, eggs and egg products, sliced melons – Sources: water, soil, insects, animals, and humans
- 8. BACTERIA • A Gram-positive,rod-shaped • C. botulinum is an anaerobic spore-former, which produces oval, subterminal endospores. • Produces several exotoxins. Clostridium botulinum – Incubation: 4 hours to 8 days – Symptoms: vomiting; constipation; difficulty with vision, speaking; paralysis, death – Foods: baked potatoes, garlic/ oil mixtures, low-acid canned foods – Sources: present on almost all foods, soil, water
- 9. BACTERIA • E. Coliis a common kind of bacteria that lives in the intestines of animals and humans and most are harmless. • The most dangerous strain of E. Coli is called 0157:H7 because it produces a very powerful poison in foods or drinks. • Eating unwashed greens such as spinach, or green onions or undercooked beef can cause the infection. Escherichia coli – Incubation: 3-4 days – Symptoms: diarrhea, vomiting, mild fever – Foods: undercooked ground beef, unpasteurized cider – Source: Human and bovine intestinal tract
- 10. BACTERIA • Clostridium perfringensis a rod-shaped Gram-positive • Has an optimal growing temperature of 37 C. • Non-motile pathogen that produces endospore. • Is a pathogen responsible for many gastrointestinal illnesses with severity ranging from mild enterotoxaemia to fatal gas gangrene. Clostridium perfringens – Incubation: 10- 12 hours – Symptoms: abdominal pain, nausea, diarrhea • Fever, headache, vomiting usually absent – Foods: Stews, gravies, beans – Sources: soil, animal and human intestinal tracts
- 11. BACTERIA • Found inthe human respiratory tract and on the skin. • It is a common cause of skin infections (e.g. boils), respiratory disease (e.g. sinusitis), and food poisoning. • Often produce potent protein toxins, and expressing cell-surface proteins that bind and inactivate antibodies. Staphylococcus aureus – Incubation: 1 to 7 hours – Symptoms: nausea, retching, abdominal cramps, diarrhea – Foods: reheated foods, dairy products, protein foods – Source: skin, hair, nose, throat, infected sores, animals
- 12. BACTERIA • A Gram-positive,rod-shaped, facultative anaerobes, beta hemolytic bacterium. • Some strains are harmful to humans and cause food borne illness. • Bacillus can produce protective endospores. • Its virulence factors include cereolysin and phospholipase C. Bacillus cereus – Incubation: 30 min. to 6 hours – Symptoms: nausea, vomiting, watery diarrhea – Foods: rice products, starchy foods, casseroles, puddings, soups – Source: soil and dust, cereal crops
- 13. VIRUSES • A formof viral hepatitis transmitted in food. • HAV is present in the feces of infected persons and is most often transmitted through consumption of contaminated water or food. Hepatitis A – Incubation: 10-50 days – Symptoms: sudden fever, vomiting, jaundice – Foods: water (ice), shellfish, fruit juices, vegetables – Source: human intestinal/ urinary tracts
- 14. VIRUSES • It isa genus of double- stranded RNA virus in the family Reoviridae. • Is the most common cause of severe diarrhea among infants and young children. Rotavirus – Incubation: 1-3 days – Symptoms: vomiting, diarrhea, mild fever – Foods: ready-to-eat, water and ice – Sources: human intestinal tract, water
- 15. FUNGI – Usually spoilfoods, sometimes illness – Sweet, acidic foods – Some produce aflatoxins (peanuts) – Gorgonzola, Brie, Camembert cheeses, mushrooms Molds
- 16. FUNGI –Spoil food –Produce CO2and alcohol –Prefer sweet, acidicfoods – jellies, syrup, honey, fruit juice Yeasts
- 17. PARASITES – A nematodeparasite – Responsible for the disease trichinosis. – It is sometimes referred to as the "pork worm" due to it being found commonly in undercooked pork products. Trichinella spiralis – Incubation: 2-28 days – Symptoms: flu-like, swelling around eyes, extreme sweating, hemorrhaging – Foods: undercooked pork – Source: domestic pigs, bear, walrus
- 18. PROTOZOAN – A flagellatedprotozoan parasite – Colonizes and reproduces in the small intestine – Causing giardiasis. – Remains to the lumen of the small intestine. – Anaerobes. Giardia lamblia – Incubation: 3-25 days – Symptoms: fatigue, nausea, gas, weight loss, abdominal cramps – Foods: water, ice, raw vegetables – Source: beavers, bears, dogs, cats, humans
- 19. Symptoms of FoodPoisoning • Abdominal Cramps • Diarrhea (may be Bloody) • Fever and Chills • Headache • Nausea and vomiting • Weakness • Dizziness • Sweating • Tearing of eyes • Excessive Salivation • Mental confusion • Stomach pain • Partial Loss of speech and vision • Muscle weakness • Dry mouth and difficulty in swallowing • Muscle paralysis from head down to the body
- 20. The main objectiveis adequate rehydration and electrolyte supplementation. This can be achieved with either an oral rehydration solution (ORS) or intravenous solutions (eg, isotonic sodium chloride solution, lactated Ringer solution). General Principles of Treatment Oral Rehydration Therapy Oral rehydration is achieved by administering clear liquids and sodium-containing and glucose-containing solutions. A simple ORS may be composed of 1 level teaspoon of salt and 4 heaping teaspoons of sugar added to 1 liter of water.
- 21. Non Specific AntidiarrhoealAgents • Botulinum antitoxin to neutralize toxins from C. botulinum (only given within the first 72 hours). • Amitriptyline to control the numbness and tingling from ciguatera poisoning. • Apomorphine or ipecac syrup to cause vomiting and help rid the body of toxins. • Atropine for mushroom poisoning. • Diphenhydramine and cimetidine for fish poisoning
- 22. • Mannitol fornerve-related symptoms of ciguatera poisoning • Antisecretory agents, such as bismuth subsalicylate (Pepto-Bismol), may be useful. The dose is 30 mL every 30 minutes, not to exceed 8-10 doses. • Diphenoxylate with atropine (Lomotil) the initial dose for adults is 2 tablets 4 times a day (i.e, 20 mg/d). The dose is tapered as diarrhea improves. • 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.
- 23. Prevention of FOOD POISONING •Wash hands frequently after using restroom, shaking hands, and before eating. • Eat only pasteurized dairy products and eggs. • Avoid tap water and ice if uncertain about quality. • Recognize high-risk foods: creams, custards, eggs, berries, lettuce (salads), undercooked fish and shellfish.
- 24. • Prevent foodhandlers from working while ill • Avoid salads and all raw fruits that you do not Peel • Do not eat solid foods during vomiting and diarrhea. • Tea with lemon and ginger to treat symptoms. • Wash and sanitize all surfaces and equipment used for food preparation • Protect kitchen areas and food from insects, pests and other animals
- 25. • Separate rawmeat, poultry and seafood from other foods • Use separate utensils such as knives and cutting boards for handling raw foods • Choose foods processed for safety, such as pasteurized milk • Wash fruits and vegetables, especially if eaten raw • Do not use food beyond its expiry date
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