food poisoning and food infection
TRANSCRIPT
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DIFFERENTIATE OR DISTINGUISH BETWEEN FOOD POISONING AND
FOOD INFECTION
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TO KNOW ABOUT FOOD INFECTION
TO KNOW ABOUT FOOD POISONING
DIFFERENCE BETWEEN FOOD INFECTION
AND FOOD POISONING
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FOOD POISONING AND FOOD
INFECTION ARE DIFFERENT,
ALTHOUGH THE SYMPTOMS ARE
SIMILAR
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TRUE FOOD POISONING OR FOOD
INTOXICATION IS CAUSED BY
EATING FOOD THAT CONTAINS A
TOXIN OR POISON DUE TO
BACTERIAL GROWTH IN FOOD.
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FOOD INFECTION IS CAUSED BY
EATING FOOD THAT CONTAINS
CERTAIN TYPES OF LIVE BACTERIA.
ONCE THE FOOD IS CONSUMED,
THE BACTERIAL CELLS THEMSELVES
CONTINUE TO GROW AND ILLNESS
CAN RESULT.
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In order for an outbreak of food borne illness to occur, whether it is food poisoning or food infection, the following conditions must exist:
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The microorganisms or its toxin
must be present in the food.
The food must be suitable for the
organism's growth.
The temperature must be suitable
for the organism's growth.
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Sufficient time must be given for the organism's growth.
There must be enough of the microorganisms or their toxin present to cause illness.
You must eat the food.
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An acute gastrointestinal or neurologic
disorder caused by bacteria or their toxic products, by viruses or by harmful chemicals in foods.
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Contaminated food and water Contaminated poultry, eggs, meat, and
dairy products Anaerobic bacteria that is found in
home, canned products and honey Contaminated raw seafood Chemical poisoning caused by
pesticides
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General indications of food poisoning include :
Diarrhea Stomach pain or cramps Gurgling sounds in the stomach Fever Nausea Vomiting
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Dehydration is a common
complication, since fluids and
electrolytes are lost through vomiting
and diarrhea.
Dehydration is more likely to happen
in the very young, the elderly, and
people who are taking diuretics.
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Hot foods should be kept hot, and cold foods should be kept cold
Meat should be cooked to the recommended internal temperature; eggs should be cooked until no longer runny
Leftovers should be refrigerated promptly and food should never be left to stand at room temperature
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Contact of utensils and surfaces with the juices of raw meats should be avoided
Fruits and vegetables should be washed before using
Unpasteurized dairy products and fruit juices should be avoided
Bulging or leaking canned foods or any food that smells spoiled should be discarded
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Hands should be washed with soap before food
preparation and after using the bathroom
Food preparation surfaces should be sanitized
regularly
Infants under 12 months should not be fed honey,
which may contain spores of C. botulinum
Proper canning and adequate heating of home-
canned food before serving are essential (boiling
for three minutes is recommended)
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SALMONELLA ESCHERICHIA COLI (E. COLI) CAMPYLOBACTER JEJUNI STAPHYLOCOCCUS AUREUS (STAPH) SHIGELLA CLOSTRIDIUM BOTULINUM
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Mushroom Poisoning Fish Food Poisoning
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It occurs when living organisms in a food product are ingested and they colonize the intestine.
The bacteria causing most food infections are Salmonella , Campylobacter and E. coli . Viruses also cause food borne infections.
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In most cases the food infection is quite mild, most people only have diarrhoea. Older people, small children or people with a weak resistance are most severely affected.
Stomach pain or cramps Gurgling sounds in the stomach Fever Nausea Vomiting
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Proper heating of food can prevent food borne infections. Almost all non-spore forming bacteria are killed at temperatures above 70 °C.
When in doubt, throw it away.
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Is there any difference between Food Infection and Food Poisoning? Food Poisoning is caused by
bacteria or their toxic products, by viruses or by harmful chemicals in foods but Food Infection occurs when living organisms in a food product are ingested and they colonize the intestine.
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Food Infection can be prevented by heating
food to temperatures above 70 °C but
Poisoned Food cannot be made safe by
thorough heating.
The symptoms of Food Poisoning appears
within a few hours of ingestion whiles that of
Food Infection usually do not appear for at
least one day after ingestion of the
contaminated food.
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CONCLUSION
Food Infection almost always leads to Food Poisoning.
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REFERENCES
Cerexhe, Peter, et al. Risky Food, Safer Choices: Avoiding Food Poisoning. Boulder, Co: netLibrary, 2000.
Centers for Disease Control and Prevention. 1600 Clifton Rd., NE, Atlanta, GA 30333. Web site: www.cdc.gov.
Isle, Mick. Everything You Need to Know about Food Poisoning. New York: Rosen Publishing Group, 2001.
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Trickett, Jill. The Prevention of Food Poisoning. Cheltenham, UK: Nelson Thornes, 2001.
Bergdoll, M.S. (1989). Staphylococcus aureus. In: Foodborne Bacterial Pathogens (Doyle, M.P., ed.). Marcel Dekker, Inc., New York, NY, USA, pp. 463-523.
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THANK YOU VERY MUCH FOR YOUR TIME