Tells you about the food poisoning. How it occurs, symptoms and prevention's. Tells you about the toxins released by the various microorganisms and its species.

1. FOOD Poisoning
By Kawaljeet Kaur

2. Contents
Introduction
Food Poisoning
Different Organisms Causing Food Poisoning
Salmonella
Life Cycle
Infections
Causes
Symptoms
Treatment
Preventions
References

3. INTRODUCTION
 Food Poisoning is a common, yet
distressing and sometimes life-
threatening problem for millions of
people throughout the world. Depending
on the type of infection, people can even
die as a result of food poisoning .

4. More than 250 different microorganism
can cause Food Poisoning. Some of the
most common diseases or infections are
caused by bacteria, such as Campylobacter
, Salmonella , Shigella , E. coli , Listeria ,
Clostridium botulinum , and Norovirus.

5. Food Poisoning
 Food poisoning, also
called food borne
illness, is illness caused
by eating contaminated
food.
 Infectious organisms —
including bacteria,
viruses and parasites
— or their toxins are
the most common

6. Infectious organisms or their toxins can
contaminate food at any point of processing
or production. Contamination can also occur
at home if food is incorrectly handled or
cooked.

7. Food poisoning symptoms, which can start
within hours of eating contaminated food,
often include nausea, vomiting or diarrhea.
Most often, food poisoning is mild and
resolves without treatment. But some people
need to go to the hospital.

9. SALMONELLA
 Salmonella is a genus of rod-shaped (bacillus)
bacteria of the Enterobacteriaceae family.
 There are two species of Salmonella, Salmonella
bongori and Salmonella enterica.

10.  Salmonella enterica is further divided into
six subspecies and over 2500 serovars.

11. SIX SUBSPECIES OF SALMONELLA ENTERICA
enterica
salamae
arizonae
diarizonae
houtenase
indica

12. Kingdom – Bacteria
Phylum – Proteobacteria
Class – Gamma Proteobacteria
Order – Enterobacteriales
Family – Enterobacteriaceae
Genus – Salmonella

13. Most colonize the lower
Gastrointestinal tract. Many are
components of the normal colonic
flora e.g. E.coli.
Shigella and Salmonella are not the
part of the normal flora (friendly
bacteria) and are strictly human
pathogens.

14. Salmonella, Shigella and some E.coli
produce virulence factors such as
Cytotoxins and Enterotoxins.

15. Cytotoxin and Enterotoxin
A enterotoxin is a protein exotoxin
released by a microorganism that targets
the intestines.
Its target site is indicated within its
name.
They are often heat stable and are of
low molecular weight and water soluble.

16. They kill cells by altering the apical
membrane permeability of the mucosal
cells of the intestinal wall.
They are mostly pore-forming toxins,
secreted by bacteria, that assemble to
form pores in cell membranes.
This causes the cell to die.

20. Infection
Bacteria infects the intestine, causing
inflammation and problems with normal
absorption of food and water.
They produce toxins that are poisonous to the
human body system.
When ingested these chemicals can lead to
nausea and vomiting, Kidney failure and even
death.

21. Salmonellosis Symptoms
Most of the people get infected with
Salmonella develop diarrhea, fever, vomiting
and abdominal cramps 12 to 72 hours after
infection.
 In most cases, the illness lasts for four to
seven days and most people get recover
without treatment.

22. Nausea
Abdominal Pain
Vomiting
Diarrhea
Gastroenteritis
Fever
Headache
Fatigue

24. Treatment
The symptoms of Food Poisoning go away in 2
to 3 days you do not need treatment. You feel
normal again.
Try to stay with your normal diet as much as
possible. Doctors believe that eating a normal
diet will also help you feel better faster.

25. The goal of treatment is to replace fluids and
electrolytes lost through vomiting and
Diarrhea. If dehydration is severe and cannot
be managed at home, you may need
treatment in the hospitals, where fluids and
electrolytes may be given to you by inserting a
needle into your vein.

26. Preventions
To reduce the chance of food-borne
salmonellosis, food must be cooked to 68-72˚C
(145-160˚F), and liquids such as soups or gravies
must be boiled.
Freezing kills some Salmonella, but it is not
sufficient to reliably reduce them below
infectious levels.

27. While Salmonella is usually heat-sensitive, it
does acquire heat resistance in high-fat
environments such as peanut butter.

28. Quick Preventions
Cook poultry, ground beef, and eggs
thoroughly. Do not eat or drink foods
containing raw eggs, or raw (unpasteurized)
milk.
Wash hands, kitchen work surfaces, and
utensils with soap and water immediately after
they have been in contact with raw meat or
poultry.

29. Be particularly careful with
foods prepared for infants,
the elderly, and the
immunocompromised.
If you are served
undercooked meat, poultry
or eggs in a restaurant,
don't hesitate to send it
back to the kitchen for
further cooking.

30. Mother's milk is the safest food for young
infants. Breastfeeding prevents salmonellosis
and many other health problems.

31. Facts
In most cases, no specific treatment is needed
other than adequate hydration.
People at risk for complications or those with
particularly severe illness may need antibiotic
therapy.
There is no vaccine to prevent Salmonella
infection.

32. In some cases, people who are infected with
Salmonellasis develop Reiter's syndrome, a
disease that can last for months or years and
can lead to chronic arthritis.