3. DEFINITION 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. 4/4/2019 3BRIG HEMANT KUMAR
4. TYPES OF THE FOOD POISONING 4/4/2019 BRIG HEMANT KUMAR 4
5. A. Non bacterial type of the food poisoning A. Bacterial Type of the food poisoning 4/4/2019 5BRIG HEMANT KUMAR
6. 4/4/2019 6BRIG HEMANT KUMAR
7. CHARACTERISTICS 1. There is history of the ingestion of the common food. 1. Attack of the many persons at the same time. 1. Similarity of the sign and symptoms in the majority of the cases 4/4/2019 7BRIG HEMANT KUMAR
8. A. NON BACTERIAL TYPE OF THE FOOD POISONING It is caused by the chemicals such as A. Arsenic B. Certain plants & sea foods A. Fertilizer B. Pesticides C. Cadmium D. Mercury 4/4/2019 8BRIG HEMANT KUMAR
9. BACTERIAL TYPE OF FOOD POISONING 4/4/2019 BRIG HEMANT KUMAR 9
10. It is caused by the ingestion of the food contaminated by the:- 1. Living bacteria or their toxins 2. Some times both-Multiplication and toxins production . 4/4/2019 10BRIG HEMANT KUMAR
12. There is increasing incidences of this type of the food poisoning because of: An increase in communal feeding An increase in international trade in humane food A higher incidences of the salmonellosis in farm animals Wide distribution of the prepared food 4/4/2019 12BRIG HEMANT KUMAR
13. CAUSATIVE AGENTS The species most often incriminated in humane outbreaks are S typhimurium S cholera suis S enteritidis 4/4/2019 13BRIG HEMANT KUMAR
15. SOURCE Salmonellosis is primarily a disease of the animals. Man get infection from the farm animal & poultry through: 1. Contaminated Meat 2. Milk & Milk Products 3. Sausages 4. Custards 5. Eggs & Eggs Products 6. Rat & mice are another source, they are often heavily infected and contaminate the foodstuffs by their urine & faces 4/4/2019 15BRIG HEMANT KUMAR
16. INCUBATION PERIOD The incubation period is 12 24 hours commonly 4/4/2019 16BRIG HEMANT KUMAR
17. PATHO-PHYSIOLOGY The causative agents on ingestion multiply in the intestine and give rise acute enteritis & colitis The onset is generally sudden with:- a. Chills /Fever b. Nausea/Vomiting c. Profuse Watery Diarrhoea (Last 2 3 days) d. Convalescent carrier state may lasting for the several weeks e. THE MORTALITY RATE IS 1% 4/4/2019 17BRIG HEMANT KUMAR
19. It is also as common as salmonella food poisoning 4/4/2019 19BRIG HEMANT KUMAR
20. AGENT Staphylococcus aureus Gram positive anaerobic coccal bacteria that appears in clusters. At least five different enterotoxins have been Identified. Toxins can be formed at optimum temperature of 35 C to 37 C. These toxins are relatively heat stable and resist a boiling of 30 minutes or more. 4/4/2019 20BRIG HEMANT KUMAR
21. SOURCE Staphylococci are ubiquitous in nature Found on the Skin, Nose, Throat They are common agents of the boil and pyogenic infection in man and animals. Cow suffering from the mastitis have been responsible for the outbreaks of the food poisoning involving the milk and milk products. 4/4/2019 21BRIG HEMANT KUMAR
22. INCUBATION PERIOD 1. Very short 1-6 hrs, 2. Short because of preformed toxins. 4/4/2019 22BRIG HEMANT KUMAR
23. MECHANISM OF ACTION Food poisoning resulting from the ingestion of the preformed toxins in the food. In food bacteria have grown (Intra-dietetic toxins). Toxins remain in the food after the organism have been destroyed by heating . Action of The toxins: The toxin act directly on the intestine and CNS 4/4/2019 23BRIG HEMANT KUMAR
24. SIGNS & SYMPTOMS Sudden onset of vomiting ,Diarrhoea & Abdominal Cramps In severe cases blood & mucus may appear. Unlike salmonella food poisoning the staphylococci food poisoning rarely cause the fever. Death is uncommon . 4/4/2019 24BRIG HEMANT KUMAR
25. DIAGNOSIS Stool culture A stool culture is used to detect the presence of disease causing bacteria (pathogenic) and help diagnose an infection of the digestive tract. In the case of Staphylococcal enteritis it is conducted to see if the stool is + ve for a pathogenic bacterium. 4/4/2019 25BRIG HEMANT KUMAR
26. BOTULISM 4/4/2019 26BRIG HEMANT KUMAR
27. Botulism derived its name from Latin word (Sausage = Botulus). Most serious type but occurs rarely. It kills about 2/3rd of the victims. 4/4/2019 27BRIG HEMANT KUMAR
28. AGENT Botulinum toxin (BTX) is a neurotoxic protein In produced by the bacterium Clostridium botulinum. Botulinum toxin is broken into 8 neurotoxins A, B, C, D, E, F, G and H which are antigenically and serologically distinct but structurally similar. Discovery of H toxin- Oct 2013 Exotoxin of the clostridium botulinum generally type A, B or E cause toxicity in man. Cl. Botulinum C and D cause toxicity in animals. 4/4/2019 28BRIG HEMANT KUMAR
29. SOURCE The bacteria is widely distributed in soil, dust and intestinal tract of the animals. The organism enters into the food as spores. Food Responsible For The Botulism: a. These are preserved home food such as b. Home canned vegetables c. Smoked or pickled fish d. Home made cheese e. Other low acid foods 4/4/2019 29BRIG HEMANT KUMAR
30. INCUBATION PERIOD 12 36 hours 4/4/2019 30BRIG HEMANT KUMAR
31. MECHANISM OF ACTION Under suitable anaerobic condition the toxins will be preformed into the foods. It act on the parasympathetic nervous system. Its action on the GI Tract is very slight. Botulinum toxin is one of the MOST POWERFUL KNOWN toxins: about one microgram is lethal to humans when inhaled. It acts by blocking nerve function through inhibition of the excitatory neurotransmitter acetyl choline's release from the pre-synaptic membrane of neuromuscular junctions in the SNS. 4/4/2019 31BRIG HEMANT KUMAR
32. SIGNS & SYMPTOMS Dysphagia , Diplopia, Ptosis , Dysarthria , Blurring of the vision Muscle weakness & even quadriplegia Fever is generally absent. Consciousness is generally retained. The condition is generally fatal. Death occurs 4 8 days later due to respiratory or cardiac failure. 4/4/2019 32BRIG HEMANT KUMAR
33. CHARACTERISICS OF BOTULISM TOXINS Botulism toxin is thermo-labile. Foods contaminated with the botulism toxins heated for 100 C for a few minutes are safe for consumption. 4/4/2019 33BRIG HEMANT KUMAR
34. BOTULISM ANTITOXINS When a case of the botulism has occurred, heptavalent antitoxins should be given to all individuals partaking of the food. The dose varies from the 50,000 100,000 unit IV. The antitoxin is of no value if the toxin is already fixed to the nervous tissues. Guanidine hydrochloride given orally in doses of the 15 40 mg/kg of the body weight have been shown to reverse the neuromuscular block of the botulism. Active immunization with botulism toxoid is available 4/4/2019 34BRIG HEMANT KUMAR
35. PREVENTION A recommended prevention measure for infant botulism is to avoid giving honey to infants less than 12 months of age, as botulinum spores are often present. In older children and adults the normal intestinal bacteria suppress development of C. botulinum. Commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes. 4/4/2019 35BRIG HEMANT KUMAR
36. CL PERFRINGENS POISONING It is less common type of the food poisoning There is rapid recovery no any death due to this type of the poisoning 4/4/2019 36BRIG HEMANT KUMAR
37. Anaerobic Gm + spore forming rod. Several strains exist. Forms heat resistant spores that when deposited on food. Survive normal cooking/heating temperature (100 °C) Spores germinate during preparation between 12°C - 60°C 4/4/2019 BRIG HEMANT KUMAR 37
38. Contd Proliferates very rapidly between 30°C - 50°C Symptoms start 6-24 hours after ingestion Once ingested, forms several toxins in the intestine No defined food vehicle but usually meat, poultry, gravy Also responsible for gas gangrene 4/4/2019 BRIG HEMANT KUMAR 38
39. 4/4/2019 39BRIG HEMANT KUMAR
40. SOURCES The organism have been found in to the faces of the humane and animals, soil, water and air. The majority of the outbreak have been associated with the ingestion of the Meat, meal dishes and poultry. The usual story is that food has been stored and cooked 24 hour or more before the consumption and allow to cool slowly at room temperature and then heated immediately prior to serving 4/4/2019 40BRIG HEMANT KUMAR
41. INCUBATION PERIOD Incubation Period is between the 6 24 hours , with peak time between the 10 14 hours 4/4/2019 41BRIG HEMANT KUMAR
42. MECHANISM OF THE FOOD POISONING The spores are able to survive the cooking If the cooked meat and poultry are not cooled enough, they will germinate The organism multiply between the 30o C 50oC and produce a variety of the toxins such as Alpha toxin, theta toxins 4/4/2019 BRIG HEMANT KUMAR 42
43. CLINICAL SYMPTOMS The most common symptoms are Diarrhoea, Abdominal Cramps Little or no fever These symptoms occurring 8 24 hours after the consumption of the food Nausea & vomiting are rare Illness is usually of the short duration (1 day or less) Recovery is rapid and no death have been reported 4/4/2019 BRIG HEMANT KUMAR 43
44. B CEREUS FOOD POISONING Bacillus cereus is an aerobic, spore bearing, motile gram positive rod It is ubiquitous in soil and in raw, dried and possessed foods The spore can survive cooking and germinate and multiply rapidly when the food is held at favorable temperature B cereus has been recognized as a cause of the food poisoning with increasing in frequency in recent years 4/4/2019 BRIG HEMANT KUMAR 44
45. B CEREUS ENTEROTOXINS B cereus produce at least two distinct enterotoxins causing two distinct form of the food poisoning 1) Emetic For of the food poisoning 2) Diarrheal Form Of The Food Poisoning 4/4/2019 BRIG HEMANT KUMAR 45
46. DIAGNOSIS Diagnosis can be confirmed by the isolation of the organism Treatment: Treatment is symptomatic 4/4/2019 BRIG HEMANT KUMAR 46
47. 4/4/2019 BRIG HEMANT KUMAR 47
48. INVESTIGATION OF THE FOOD POISONING 1) Secure complete list of the people involved and their history 2) Laboratory Investigation 3) Animal Experiments 4) Blood for the antibodies 5) Environmental Study 6) Analysis of the data according to descriptive method of time, place and person 7) A case control study may be undertaken to establish the epidemiologic association between illness and the intake of the particular foods 4/4/2019 BRIG HEMANT KUMAR 48
49. TEN GOLDEN RULES - WORLD HEALTH ORGANISATION (WHO) 1. Cook raw food thoroughly. 2. Eat cooked food immediately 3. Prepare food for only one meal 4. Avoid contact between raw foods and cooked foods 5. Choose foods processed for safety. 6. Wash hands repeatedly 7. Keep all food preparation premises meticulously clean 8. Use safe water 9. Be cautious with foods purchased outside 10.Breast-feed infants and young children 4/4/2019 BRIG HEMANT KUMAR 49
50. 4/4/2019 BRIG HEMANT KUMAR 50
Share Clipboard Name* Description Others can see my Clipboard CancelSave
