dr. h. gh. safaei 12/18/2015. over eating nutritional deficiency allergy chemical poisioning ...

Dr. H. Gh. Safaei 04/21/23

Over eating Nutritional deficiency Allergy Chemical poisioning Bacterial contamination

Dr. H. Gh. Safaei 04/21/23

two primary types◦ food-borne infections◦ food intoxications

Dr. H. Gh. Safaei 04/21/23

•Food infections (microbes are transferred to consumer)•Food poisoning (results from the toxin consumption)

Dr. H. Gh. Safaei 04/21/23

• Ingestion of toxins in foods in which microbes have grown

• Exotoxin • Neurotoxin• Enterotoxin• Metabolite • Staphylococcal food poisoning,• botulism, • Clostridium perfringens food poisoning,• Bacillus cereus food poisoning

Dr. H. Gh. Safaei 04/21/23

ergotism◦ toxic condition caused by growth of a fungus in

grains aflatoxins

◦ carcinogens produced in fungus-infected grains and nut products

fumonisins◦ carcinogens produced in fungus-infected corn

Dr. H. Gh. Safaei 04/21/23

Neurtoxin ( Bacteriophage ) A-G Heat labile Nutrient content ( Glucose , Maltose ) Aw, PH, O-R, NaCl, Temp, Time IP 12-36 h Canned food

Dr. H. Gh. Safaei 04/21/23

Neurological signsVisual disturbances, vertigo, tingling

sensation & paralysis

Clostridium botulinum

Dr. H. Gh. Safaei 04/21/23

Enterotoxin S.aureus , heat stable 4-46 C PH 4.8- 8 Aw 0.86-0.9 IP 2-4 hour

Dr. H. Gh. Safaei 04/21/23

Upper GIT signsNausea, retching, vomiting, abdominal

pain, diarrhoea S. aureus and its toxins B. cereus and its toxin

Dr. H. Gh. Safaei 04/21/23

• C. botulinum, C. perfringens - Soil, hide, faecal material

• Staphylococcus aureus toxin - Human (nostrils and hands)

• Listeria monocytogenes- Soil, hide, faecal material

• Campylobacter spp. - GIT (esp. poultry)

• E. coli O157:H7 - GIT

• Salmonella spp. - GIT / Hide

• Yersinia enterocolitica - GIT

Dr. H. Gh. Safaei 04/21/23

Dr. H. Gh. Safaei 04/21/23

Upper GIT – nausea & vomiting

Lower GIT – cramps & diarrhoea

Neurological signs

General symptoms

Dr. H. Gh. Safaei 04/21/23

Lower GIT signsLower abdominal cramps & diarrhoea

Clostridium perfringens, Bacillus cereus Salmonella, Shigella, ET E. coli, Yersinia

enterocolitica, Campylobacter jejuni, Vibrio cholera

Dr. H. Gh. Safaei 04/21/23

Lower GIT signs, continuedLower abdominal cramps &

diarrhoea

Giardia intestinalis Cryptosporidium parvum

Dr. H. Gh. Safaei 04/21/23

General symptomsFever, chills, malaise, prostration, aches,

swollen lymph nodes

• S. typhi, L. monocytogenes, C. jejuni• Hepatitis A

Dr. H. Gh. Safaei 04/21/23

Dr. H. Gh. Safaei 04/21/23

Cause enteritis Occasionally systemic infection

C. jejuni & C. coli infections indistinguishable

2 million case / year in USA

Dr. H. Gh. Safaei 04/21/23

• Gram negative Gram negative • Curved or spiral , comma, S , gull wing Curved or spiral , comma, S , gull wing • Motile single polar flagellum Motile single polar flagellum • Thermophile Thermophile

Dr. H. Gh. Safaei 04/21/23

1. Temperatures > 55 deg. C destroy

2. Sensitive to desiccation3. Salt, ascorbic acid4. Disinfectants, chlorinated water5. UV radiation

Dr. H. Gh. Safaei 04/21/23

EndotoxinCytopathic extracellular toxin

Enter toxin

Dr. H. Gh. Safaei 04/21/23

Oral route , food , drink , contact infected animals, sexual activity

Sensitive to gastric acid 104 organism should ingested Multiply in small intestine ----invade

epithelial ----inflammation ----white & red blood cell in stool

Occasionally blood stream is invaded Enteritis

Dr. H. Gh. Safaei 04/21/23

Sources - human – faecal-oral person-to-person - animal – cats, dogs, flies,chickenschickens, ,

cattle, cattle, sheepsheep

Transmitted milk meat productsPublic health control

Dr. H. Gh. Safaei 04/21/23

Dr. H. Gh. Safaei 04/21/23

consumption of undercooked meat products, unpasteurized

milk, water contaminated by the bacteria. Usually, someone with an infection caused

by Yersinia bacteria recovers within a few days without medical treatment (in some cases, doctors prescribe antibiotics

Dr. H. Gh. Safaei 04/21/23

4 to 7 days after exposure and can last up to 3 weeks

fever, stomach pain, nausea, vomiting, and bloody diarrhea. Sometimes, older kids also get pain in the lower right side of the abdomen, which can mimic appendicitis.

Dr. H. Gh. Safaei 04/21/23

1. Avoid eating raw or undercooked pork. 2. Consume only pasteurized milk 3. Wash hands with soap and water 4. Prevent cross-contamination in the

kitchen: -Use separate cutting boards for meat and other foods. -Carefully clean all cutting boards, counter-tops, and utensils with soap and hot water after preparing raw meat.

5. Dispose of animal feces in a sanitary manner.

Dr. H. Gh. Safaei 04/21/23

is a bacterium in the same family as those that cause cholera.

gastrointestinal illness in humans. V. parahaemolyticus naturally inhabits

coastal waters is present in higher concentrations during summer;

it is a halophilic, or salt-requiring organism.

Dr. H. Gh. Safaei 04/21/23

watery diarrhea often with abdominal cramping, nausea, vomiting, fever and chills. Usually these symptoms occur within 24 hours of ingestion. Illness is usually self-limited and lasts 3 days.

Dr. H. Gh. Safaei 04/21/23

Most people become infected by eating raw or undercooked shellfish, particularly oysters. Less commonly, this organism can cause an infection in the skin when an open wound is exposed to warm seawater.

Dr. H. Gh. Safaei 04/21/23

Most people become infected by eating raw or undercooked shellfish, particularly oysters. Less commonly, this organism can cause an infection in the skin when an open wound is exposed to warm seawater.

Dr. H. Gh. Safaei 04/21/23

•incubation 2 to 5 days •Abdominal painAbdominal pain• DiarrheaDiarrhea• Malaise, fever, headacheMalaise, fever, headache•Usually self-limiting 5-8 days 5-8 days • Antibiotics erythromycin

SymptomsSymptoms

Dr. H. Gh. Safaei 04/21/23

Micro-organisms – part of nature Chemicals – many are man-made Micro-organisms change numbers Uneven distribution in food Clinical symptoms – acute Variable consumer susceptibility

Dr. H. Gh. Safaei 04/21/23

Contamination with undesirable micro-organisms

Unacceptable levels of micro-organisms

Treatment did not result in inactivation

Dr. H. Gh. Safaei 04/21/23

Preventing/limiting contamination Preventing/limiting spread Preventing growth Preventing survival of organisms &

persistence of metabolites

Dr. H. Gh. Safaei 04/21/23

No contact between raw & cooked Wash hands Keep food preparation surfaces

clean Protect from pests Use potable water

Dr. H. Gh. Safaei 04/21/23

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