FOOD POISONING

AND

POISONOUS FOODS

Presented by-

Mukul S. Tambe.

M. Pharm (Pharmacology)

G. Pulla Reddy College of Pharmacy

Hyderabad.11

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Is any illness resulting from the Ingestion of food or Drink.

Contaminated with

Living bacteria or

Other toxins or

Inorganic chemical

substances &

Poisons from

Plants & animals

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A. Bacterial Food poisoning

B. Non- Bacterial Food poisoning

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Food infection

refers to the presence of bacteria or other microbes which infect the body after consumption.

Food intoxication

refers to the ingestion of toxins contained within the food, including bacterially produced exotoxins

1. Food infection 2. Food intoxication

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Type of food

poisoning

Where the

bacteria come

from

Onset time Symptoms

Salmonella Raw meat,

eggs, poultry,

animals

6 - 72 hours Abdominal pains,

diarrhoea, fever,

vomiting, dehydration

Clostridium

perfringens

Raw meat, soil,

excreta, insects

8 - 72 hours Abdominal pain,

diarrhoea

Staphylococcu

s aureus

Skin, nose,

boils, cuts, raw

milk

1 - 6 hours Vomiting, abdominal

pains, lower than

normal temperature

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10

1. Food prepared too far in advance and stored at warm temperature.

2. Cooling food too slowly prior to refrigeration.

3. Not reheating food to high enough temperatures to destroy food

poisoning bacteria.

4. The use of cooked food contaminated with food poisoning bacteria.

5. Under cooking.

6. Not thawing frozen poultry and meat for sufficient length of time.

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7. Cross-contamination from raw food to cooked food.

8. Storing hot food below 63ºC.

9. Infected food handlers.

10. Use of leftovers.

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By chemicals:-E.g:- Arsenic

Cu sulphateMercuryCadmium PesticidesSea foodsCertain plantsFertilizers

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General symptoms:Fever, chills, malaise , aches, swollen lymph nodes

Salmonella typhi,

Upper GIT signs:Nausea, vomiting, abdominal pain, diarrhea

S. aureus and its toxins

B. cereus and its toxin

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Lower GIT signs:

Lower abdominal cramps & diarrhea :

Clostridium perfringens

Bacillus cereus

Salmonella, Shigella

Neurological signs:

Visual disturbances, vertigo & paralysis

Clostridium botulinum

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1. Choose foods processed for safety.

2. Cook food thoroughly.

3. Eat cooked foods immediately.

4. Store cooked foods carefully.

5. Reheat cooked foods thoroughly.

6. Avoid contact between raw foods and cooked foods.

7. Wash hands repeatedly.

8. Keep all kitchen surfaces meticulously clean.

9. Protect foods from insects, rodents, and other animals.

10. Use safe water.

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REHYDRATION.

Do not eat solid food while nauseous or vomiting but

drink plenty of fluids.

Anti-vomiting and anti-diarrhea medications

Antibiotics

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Food which contains poisonous material/content

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1. Mushrooms

2. Tomatoes

3. Rhubarb leaves

4. Peanuts

5. Shell Fish

6. Potatoes

7. Almond

8. Cherries

9. Puffer Fish

10. Castor Oil

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Maintain hygienic environment.

Personal hygiene.

Check food quality before consumption.

Store food properly.

Keep kitchen clean.

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http://www.slideshare.net/AshokJaisingani/food-poisoning-

12741825?next_slideshow=1

http://www.slideshare.net/drhemanth/food-poisoning-14927710

http://www.slideshare.net/drhemanth/food-poisoning-14927710

http://www.aol.com/food/10-common-foods-can-be-

poisonous/#slide=280058_next_slideshow_cta

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