It is an over view on food borne illness (food poisoning)

1. Food PoisoningFood Poisoning
Prepared by: Mahmoud Kh. Mahmoud
Shoresh S. Yasin
Food Poisoning Presentation
Medical Bacteriology
Soran University, Microbiology department
05 May 2014 Monday
F o o d b o r n e i l l n e s s

2. Food PoisoningFood Poisoning
Food poisoning is an illness caused by eating
contaminated food.
In most cases, food that causes food
poisoning is contaminated by bacteria, such
as salmonella or Escherichia coli (E. coli), or a
virus, such as the norovirus. Some toxins can
cause food poisoning within a much shorter
time. In these cases, vomiting is the main
symptom.

3. Contamination Factors
Biological factors
Bacteria, fungi, viruses, parasites
Chemical factors
Cleansers, metal leaching (copper, lead,
cadmium), pesticides

4. Types of Contamination
Food infection
Bacteria are consumed
Body reacts by raising temperature- fever
Longer incubation
Food intoxication
Toxin contaminated food is eaten
Shorter incubation

5. PATHWAYS OF CONTAMINATION
FOOD HANDLERS
WATER
PACKAGIN
G
INGREDIENT
S
FOOD
CONTACT
SURFACES
VERMI
N
SOIL
AIR

6. Biological FactorsBiological Factors

7. Environmental factors of microbial growth
• Time
• Temperature
• Moisture (Aw>0.85)
• pH
• Nutrients

8. Centers for Disease Control
Top 3 emerging pathogens
Campylobacter jejuni
Salmonella enteriditis
E.coli 0157:H7

9. CDC estimates
6.5-33 million Food borne illness cases each year6.5-33 million Food borne illness cases each year
Campylobacter cause 1-6 million cases/yearCampylobacter cause 1-6 million cases/year
Salmonella causes 2-4 million illnesses/yearSalmonella causes 2-4 million illnesses/year
E.coli causes about 21,000 cases each yearE.coli causes about 21,000 cases each year

10. The symptomsThe symptoms
The symptoms will be different depending on
what type of Contamination is responsible,
common symptoms include:
• Severe vomiting
• Diarrhoea
• Headache
• Fever
• Abdominal pain
• Tiredness

11. BACTERIABACTERIA
Curved s-shaped gram (-) rods, motile with a singleCurved s-shaped gram (-) rods, motile with a single
polar flagellum at one or both ends.polar flagellum at one or both ends.
Grow with 10% CO2 / 5% O2 . Some species / strainsGrow with 10% CO2 / 5% O2 . Some species / strains
require additional H2 in the atmosphererequire additional H2 in the atmosphere
C. jejuni will grow at 42o C and this is used as aC. jejuni will grow at 42o C and this is used as a
selection criterion.selection criterion.
The organism is unusually thin (0.2 - 0.9The organism is unusually thin (0.2 - 0.9 µµ))
Campylobacter jejuni

12. Infection
Incubation: 2-5 days
Symptoms: diarrhea, vomiting, headache, fever,
muscle pain
Foods: poultry, dairy products, water
Sources: intestinal tracts of wild/ domestic
animals

13. BACTERIABACTERIA
A rod-shaped, gram negative, non-motile
bacteria, that does not form spores.
S. enteritidis are considered facilitative
anaerobes.
Salmonella enteriditis

14. Infection
Incubation: 12- 36 hours
Symptoms: abdominal cramps, headache,
fever, nausea, diarrhea
Foods: poultry, meat, eggs and egg products,
sliced melons
Sources: water, soil, insects, animals, and
humans

15. BACTERIABACTERIA
E. Coli is a common kind of bacteria that lives in the
intestines of animals and humans and most are harmless.
The most dangerous strain of E. Coli is called 0157:H7
because it produces a very powerful poison in foods or
drinks.
Eating unwashed greens such as spinach, or green onions
or undercooked beef can cause the infection.
Escherichia coli

16. Infection
Incubation: 3-4 days
Symptoms: diarrhea, vomiting, mild fever
Foods: undercooked ground beef,
unpasteurized cider
Source: Human and bovine intestinal tract

17. BACTERIABACTERIA
A Gram-positive rod-shaped bacterium. It is the
agent of listeriosis, a serious infection caused by
eating food contaminated with the bacteria.
The disease affects primarily pregnant women,
newborns, and adults with weakened immune
systems.
Listeria monocytogenes

18. Infection
Incubation: 3 to 70 days
Symptoms: flu-like, meningitis, encephalitis,
spontaneous abortion
Foods: unpasteurized milk, ice cream, ready-
to-eat, lunchmeats
Sources: soil, water, damp environments,
domestic/ wild animals.

19. BACTERIABACTERIA
Clostridium perfringens is a rod-shaped Gram-
positive
Has an optimal growing temperature of 37 C.
Non-motile pathogen that produces endospore.
Is a pathogen responsible for many gastrointestinal
illnesses with severity ranging from mild
enterotoxaemia to fatal gas gangrene.
Clostridium perfringens

20. Infection
Incubation: 10- 12 hours
Symptoms: abdominal pain, nausea, diarrhea
Fever, headache, vomiting usually absent
Foods: Stews, gravies, beans
Sources: soil, animal and human intestinal
tracts

21. BACTERIABACTERIA
A Gram-positive, rod-shaped
C. botulinum is an anaerobic spore-former,
which produces oval, subterminal endospores.
Produces several exotoxins.
The best known are its neurotoxins, subdivided
in types A-H
Clostridium botulinum

22. Intoxication
Incubation: 4 hours to 8 days
Symptoms: vomiting; constipation; difficulty
with vision, swallowing, speaking; paralysis,
death
Foods: baked potatoes, sous vide, garlic/ oil
mixtures, low-acid canned foods
Sources: present on almost all foods, soil,
water

23. BACTERIABACTERIA
Found in the human respiratory tract and on the
skin.
It is a common cause of skin infections
(e.g. boils), respiratory disease (e.g. sinusitis),
and food poisoning.
Often produce potent protein toxins, and
expressing cell-surface proteins that bind and
inactivate antibodies.
Staphylococcus aureus

24. Intoxication
Incubation: 1 to 7 hours
Symptoms: nausea, retching, abdominal
cramps, diarrhea
Foods: ready-to-eat, reheated foods, dairy
products, protein foods
Source: skin, hair, nose, throat, infected sores,
animals

25. BACTERIABACTERIA
A Gram-positive, rod-shaped, facultative
anaerobes, beta hemolytic bacterium.
Some strains are harmful to humans and
cause food borne illness.
Bacillus can produce protective endospores.
Its virulence factors include cereolysin
and phospholipase C.
Bacillus cereus

26. Intoxication
Incubation: 30 min. to 6 hours or 6 to 15 hours
(diarrheal)
Symptoms: nausea, vomiting, watery diarrhea
Foods: rice products, starchy foods, casseroles,
puddings, soups
Source: soil and dust, cereal crops

27. VIRUSES
A form of viral hepatitis transmitted in food.
HAV is present in the faeces of infected persons
and is most often transmitted through
consumption of contaminated water or food.
Hepatitis A

28. Infection
Incubation: 10-50 days
Symptoms: sudden fever, vomiting, jaundice
Foods: water (ice), shellfish, ready-to-eat, fruit juices,
vegetables
Source: human intestinal/ urinary tracts

29. VIRUSES
A genus of genetically diverse single-stranded RNA
Non-enveloped viruses in the Caliciviridae family.
Norwalk virus

30. Infection
Incubation: 10-50 hours
Symptoms: nausea, diarrhea, headache, mild
fever
Foods: water, shellfish, raw vegetables and
fruits
Source: human intestinal tract, water

31. VIRUSES
It is a genus of double-stranded RNA virus in the
family Reoviridae.
Is the most common cause of severe diarrhea
among infants and young children.
Rotavirus

32. Infection
Incubation: 1-3 days
Symptoms: vomiting, diarrhea, mild fever
Foods: ready-to-eat, water and ice
Sources: human intestinal tract, water

33. FUNGI
Usually spoil foods, sometimes illness
Sweet, acidic, low Awfoods
Some produce aflatoxins (peanuts)
Gorgonzola, bleu, Brie, Camembert
cheeses, mushrooms
Molds

34. FUNGI
Spoil food
Produce CO2 and alcohol
Prefer sweet, acidic, Awfoods

jellies,syrup,honey,fruitjuice
Yeasts

35. PARASITES
A nematode parasite
Responsible for the disease trichinosis.
It is sometimes referred to as the "pork
worm" due to it being found commonly
in undercooked pork products.
Trichinella spiralis

36. Incubation: 2-28 days
Symptoms: flu-like, swelling around
eyes, extreme sweating, hemorrhaging
Foods: undercooked pork, game
Source: domestic pigs, bear, walrus
Roundworm

37. PARASITES
A genus of parasitic nematodes
People who produce immunoglobulin
E in response to this parasite may
subsequently have an allergic reaction
Including anaphylaxis, after eating fish
that have been infected
with Anisakis species.
Anisakis simplex

38. Roundworm
Incubation: hours to 2 weeks
Symptoms: tickle in throat, coughing up
worms
Foods: undercooked, improperly frozen
seafood
Source: marine fish- bottom feeders

39. PARASITES
A flagellated protozoan parasite
Colonizes and reproduces in the small
intestine
Causing giardiasis.
Remains to the lumen of the small
intestine.
Anaerobes.
Giardia lamblia

40. Protozoan
Incubation: 3-25 days
Symptoms: fatigue, nausea, gas, weight
loss, abdominal cramps
Foods: water, ice, raw vegetables
Source: beavers, bears, dogs, cats,
humans

41. PARASITES
One of several protozoal species that
cause cryptosporidiosis
A parasitic disease of
the mammalian intestinal tract.
Cryptosporidium parvum

42. Incubation: 1-12 days
Symptoms: severe diarrhea, may have no
symptoms
Foods: water, raw foods, unpasteurized
cider, ready-to-eat
Source: humans, cattle, barn-wash
Protozoan

43. PARASITES
One of several protozoal species that
cause cryptosporidiosis
A parasitic disease of
the mammalian intestinal tract.
Cyclospora cayetanensis

44. Incubation: days to weeks
Symptoms: watery diarrhea, weight loss,
bloating, cramps, vomiting, muscle aches
Foods: water, marine fish, raw milk, raw
produce
Source: humans, water
Protozoan

45. Treatment
The symptoms of food poisoning go away in 2 to 3 days,
and you do not need treatment, you feel normal again.
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 hospital, where fluids
and electrolytes may be given to you by inserting a
needle into your vein.
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.

46. Prevention
You can prevent food poisoning by being
careful when preparing and storing food. Wash
your hands and working surfaces while
preparing food, cook foods to safe
temperatures, and refrigerate foods promptly.
You should also take extra care if you are
pregnant, have an impaired immune system.

47. ReferencesReferences

48. Thank You For Listening!
Prepared by: Mahmoud Kh. MahmoudPrepared by: Mahmoud Kh. Mahmoud
Shoresh S. YasinShoresh S. Yasin
Soran University
Microbiology Dept.
Medical Bacteriology