food poisoning anuupam
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FOOD POISONING
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Food – Poisoning
Food – poisoning is an acute gastro-enteritis caused by the ingestion of the food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from the plant and animals
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CAUSES
BACTERIA AND
VIRUSES
PARASITES
MOLD, TOXINS AND
CONTAMINANTS
ALLERGENS
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BACTERIALStaphaureus,Salmonella,Vibri
o,Yersinia,Bacillus cereus,clostridium
E-coli,shigella
VIRALHepA,calcivirus,rota
virus,others virus(astro,adeno,parvo
)
PARASITICEntamoeba,cyclospora,cryptosporidiaGiradia,toxoplasma,trichinella spiralis.
Non infectious causesArsenic,antimony,mushrooms,pesticides,shell fishes
Food borne infections
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CLASSIFICATION BASED ONA Signs & symptoms ONSET ORGANISM
1. NAUSEA AND VOMITING WITHIN 6 HRS STAPH AUREUS,BACILLUS CEREUS
2. ABD CRAMPS AND DIARRHOEA 8-16HRS CL PERFRINGENSBACILLUS CEREUS
3. FEVER ABDOMINAL CRAMPS AND DIARRHOEA
16-48HRS S.TYPHI,SHIGELLA, EIEC,V.PARAHEMOLYTICUS,C.JEJUNI
4. ABD CRAMPS + WATERY DIARRHOEA 16-72 HRS ETEC,V-CHLOLERA,V.PARAHEMOLYTICUS
5. PAIN ABD,CRAMPS,DIARRHOEA,VOMITING
24-48HRS YERSINIA,ENTEROCOLITICA
6. NAUSEA+VOMITING+DIARRHOEA+PARALYSIS
12-72HRS CLOSTRIDIA BOTULINUM
7. NAUSEA+VOMITING+DIARRHOEA+MUSCLES ACHES
9-48HRS LISTERIA MONOCYTOGENS
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B) PATHOGENEISIS ORGANISMS1. Food intoxications
resulting from the ingestion of preformed bacterial toxins.
Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, Clostridium perfringens
2. Food intoxications caused by noninvasive bacteria that secrete toxins while adhering to the intestinal wall
Enterotoxigenic E.coli, Vibrio cholerae, Campylobacter jejuni
3. Food intoxications that follow an intracellular invasion of the intestinal epithelial cells.
Shigella, Salmonella
4 Diseases caused by bacteria that enter the blood stream via the intestinal tract
Salmonella typhi, Listeria monocytogenes
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Most common food poisoning bacteria
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Staph aureusUnrefrigerated meats,eggs,creams
SalmonellaContaminated poultry,unpasteurised milkContaminated raw vegetables
Bacillus cereusInsufficiently cooked contaminated meat
Clostridia perfringensMeats,poultry,precooked foods,time or temperature abused food
Clostridia botulinumhoney,home canned foods,foods held warm for extended periods.
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Other food poisoning bacteria
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ETECWater or food contaminated with human feces
Undercooked beef,unpasteurised milk,contaminated water
Fresh soft cheese,ready to eat meats,unpasteurised milk
C JEJUNIRaw and under cooked poultry
V.CHOLERA-contaminated water,shell fishV.PARAHEMOLYTICUS-under cooked shell fish
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MECHANISM OF ACTION:
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Large inocula of bacteria (> 108) are required for severe cholera
If the vibrios survive gastric acidity-colonize in small intestine
Releases toxin A&B sub unitsB-binds to GM1 ganglioside receptorA-stimulates CAMP
Increased chloride secretion by crypt cells
Decreased absorption of Na+ & Cl-
Massive purging of electrolyte rich Isotonic fluid
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The golden rules for prevention of food poisoning:
1-Choose foods processed for safety.2-Cook food thoroughly.3-Eat cooked food immediately.4-Store cooked food carefully.5- Reheat cooked food thoroughly.
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6-Avoid contact between cooked and raw food.
7-Wash hands repeatedly. using lots of friction
8-Keep all kitchen surfaces always clean. Wash dishes and cutting board after contact with raw meat or eggs.
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9- protect foods from insects, rodents and other animals.
10- use safe water.
Keep hot food hot cold food cold.
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Thank youThat’s ALL