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What is Food Poisoning?

     By: Aishu Anand
What is Food Poisoning?
• “Food poisoning occurs when you swallow
  food or water that contains bacteria,
  parasites, viruses, or toxins made by these
  germs. Most cases of food poisoning are from
  common bacteria such as Staphylococcus or E.
  coli.”
• Food poisoning is caused when your body
  receives contaminated food, bacteria's,
  viruses’, and parasites’ toxins.
Causes
• Bacteria infect the intestines,    • Some examples of bacteria are:
  causing inflammation and              – Campylobacter
  problems with normal absorption       – Staphylococcus aureus
  of food and water.
• They produce toxins that are          – Eschericia coli (E. coli)
  poisonous to the human body           – Shigella
  system.                               – Clostridium botulinum
• “When ingested, these chemicals       – Clostridium perfringens
  can lead to nausea and vomiting,      – Giardia lamblia
  kidney failure, and even death.”      – Hepatitis A
                                        – Listeria
                                        – Noroviruses
                                        – Rotavirus
                                        – Salmonella
                                        – Vibrio vulnificus
Transmission
• “Campylobacter is the world's        • “Eschericia coli (E. coli) causes
  most commonly identified food–          large amounts of watery diarrhea
  borne bacterial infection. It is        and then turns into bloody diarrhea.
  transmitted by water                    There are many different types of
                                          this bacterium but the worst strain
  contaminated by animal feces
                                          can cause kidney failure and death.
  raw poultry, and raw milk.”
                                          It is transmitted by eating raw or
• “Staphylococcus aureus is               undercooked
  transmitted in foods such as            hamburger, unpasteurized
  cream–filled cakes and                  milk/juices, contaminated well
  pies, salads                            water/produce.”
  (potato, macaroni, egg, and tuna     • “Shigella which is know as
  salads, for example) and dairy          traveler’s diarrhea, can cause
  products. Contaminated potato           diarrhea containing blood or mucus
  salad at a picnic is a classic and      or both, and the constant urge to
  occurs when the food is not             have bowel movements. It is
  chilled properly.”                      transmitted in water polluted with
• “Hepatitis A can be spread from         human wastes”
  an infected food handeler
  working with raw/ready-to-eat
Bacteria                     Start of Disease   Means of Transmission
Campylobacter                2-5 days           Meat, poultry, contaminated
                                                water, unpasteurized milk, etc.
Clostridium botulinum        12-72 hours        Canned food and food kept at
                                                warm temperatures for too
                                                long.
Clostridium perfringens      8-16 hours         Meats, stews, gravies, or when
                                                food is chilled too slowly.
Escherichia coli (E. Coli)   1-8 days           Undercooked beef,
                                                unpasteurized liquids, etc.
Giardia lamblia              1-2 weeks          Raw food, or contaminated
                                                water.
Hepatitis A                  28 days            Raw food and shellfish from
                                                contaminated water.
Listeria                     9-48 hours         Luncheon meats,
                                                unpasteurized liquids.
Norovirus                    12-48 hours        See Giardia lamblia
Rotavirus                    1-3 days           See above
Bacteria                Start of Disease   Means of Transmission
Shigella                24-48 hours        See Giardia lamblia

Staphylococcus aureus   1-6 hours          Cream sauces and cream filled
                                           pastries. Spread by contact

Vibro Vulnoficus        1-7 days           Raw/undercooked sea
                                           food/water.
Symptoms
• Symptoms usually start         • Consult your doctor is you
  within a few hours of eating     experience the following:
  the food or drinking the          – Often vomiting (blood
  fluid. The time duration            sometimes)
  varies, depending on the          – Diarrhea for a few days
  type of food poisoning.           – Blood in your bowel
                                      movements
• Some symptoms include
                                    – Abdominal cramps/pain
  having abdominal cramps,
                                    – Dehydration (little
  diarrhea (sometimes may             urination/dizziness/weakness
  be bloody), fever, chills,          /etc.)
  headache, nausea,                 – Double vision
  vomiting, weakness (may be        – Muscle weakness that gets
  very serious)                       worse.
Treatment
• Make sure you replace your             • Resort to hospitalization should
  body’s fluids and minerals, such         occur if there is vomiting blood,
  as sodium, potassium, and                yellow eyes or skin, problems
  calcium that maintain your body’s        breathing, a swollen abdomen,
  fluid balance.                           swollen joints, or a sharp
• You doctor may prescribe you             abdominal pain that lasts for
  medicine. Make sure you take             more than 15 minutes.
  these, even if you feel well after a
  couple of days.
• Stop eating and drinking for a few
  hours to let your stomach settle
  down.
• Take small sips of water. Infected
  adults should try to drink up to
  16 glasses of water per day.
• Avoid certain foods/drinks until
  you’re well enough.
Preventing Food Poisoning
•   Make sure that food from animal         •   Be careful to keep juices or drippings
    sources (meat, dairy, eggs) is cooked       from raw meat, poultry, shellfish, or
    thoroughly or pasteurized. Using a          eggs from contaminating other foods.
    thermometer is recommended.             •   Do not leave
•   Avoid eating raw or undercooked             eggs, meats, poultry, seafood, or milk
    meats and eggs. Check expiration            for extended periods of time at room
    dates on meats before purchasing            temperature. Promptly refrigerate
    and again before preparing.                 leftovers and food prepared in
•   Don’t defrost food in room                  advance.
    temperature! Instead, use the           •   Wash your hands, cutting boards, and
    ‘defrost’ option on your microwave.         knives with antibacterial soap and
•   Make sure that your food is cooked at       warm to hot water after handling raw
    a safe temperature. When cooking to         meat, poultry, seafood, or eggs.
    the right temperature, you kill most        Wooden cutting boards are not
    of the harmful organisms living on          recommended since they can be
    the substance.                              harder to clean completely.
Examples

                         Most Common Food
                         Poisoning Symptoms
Campylobacter Bacteria
The Bacteria’s Cycle
• Most prokaryotes reproduce asexually through a process
  called binary fission. During binary fission, the single DNA
  molecule replicates and the original cell is divided into two
  identical cells. Binary fission begins with the single DNA
  molecule replicating and both copies attaching to the cell
  membrane.

• Next, the cell membrane begins to grow between the two
  DNA molecules. Once the bacterium just about doubles its
  original size, the cell membrane begins to pinch inward.


• A cell wall then forms between the two DNA molecules
  dividing the original cell into two identical daughter cells.
Bibliography
• http://www.mayoclinic.com
• http://www.aboutfoodpoisoning.com/how-long-does-
  food-poisoning-last.html
• http://health.nytimes.com/health/guides/disease/food
  -poisoning/overview.html
• http://www.medical-library.net/content/view/526/41
• http://pediatrics.about.com/od/safety/a/food_poisoni
  ng.htm
• http://biology.about.com/od/cellanatomy/ss/prokaryot
  es_2.htm

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What is food poisoning

  • 1. What is Food Poisoning? By: Aishu Anand
  • 2. What is Food Poisoning? • “Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli.” • Food poisoning is caused when your body receives contaminated food, bacteria's, viruses’, and parasites’ toxins.
  • 3. Causes • Bacteria infect the intestines, • Some examples of bacteria are: causing inflammation and – Campylobacter problems with normal absorption – Staphylococcus aureus of food and water. • They produce toxins that are – Eschericia coli (E. coli) poisonous to the human body – Shigella system. – Clostridium botulinum • “When ingested, these chemicals – Clostridium perfringens can lead to nausea and vomiting, – Giardia lamblia kidney failure, and even death.” – Hepatitis A – Listeria – Noroviruses – Rotavirus – Salmonella – Vibrio vulnificus
  • 4. Transmission • “Campylobacter is the world's • “Eschericia coli (E. coli) causes most commonly identified food– large amounts of watery diarrhea borne bacterial infection. It is and then turns into bloody diarrhea. transmitted by water There are many different types of this bacterium but the worst strain contaminated by animal feces can cause kidney failure and death. raw poultry, and raw milk.” It is transmitted by eating raw or • “Staphylococcus aureus is undercooked transmitted in foods such as hamburger, unpasteurized cream–filled cakes and milk/juices, contaminated well pies, salads water/produce.” (potato, macaroni, egg, and tuna • “Shigella which is know as salads, for example) and dairy traveler’s diarrhea, can cause products. Contaminated potato diarrhea containing blood or mucus salad at a picnic is a classic and or both, and the constant urge to occurs when the food is not have bowel movements. It is chilled properly.” transmitted in water polluted with • “Hepatitis A can be spread from human wastes” an infected food handeler working with raw/ready-to-eat
  • 5. Bacteria Start of Disease Means of Transmission Campylobacter 2-5 days Meat, poultry, contaminated water, unpasteurized milk, etc. Clostridium botulinum 12-72 hours Canned food and food kept at warm temperatures for too long. Clostridium perfringens 8-16 hours Meats, stews, gravies, or when food is chilled too slowly. Escherichia coli (E. Coli) 1-8 days Undercooked beef, unpasteurized liquids, etc. Giardia lamblia 1-2 weeks Raw food, or contaminated water. Hepatitis A 28 days Raw food and shellfish from contaminated water. Listeria 9-48 hours Luncheon meats, unpasteurized liquids. Norovirus 12-48 hours See Giardia lamblia Rotavirus 1-3 days See above
  • 6. Bacteria Start of Disease Means of Transmission Shigella 24-48 hours See Giardia lamblia Staphylococcus aureus 1-6 hours Cream sauces and cream filled pastries. Spread by contact Vibro Vulnoficus 1-7 days Raw/undercooked sea food/water.
  • 7. Symptoms • Symptoms usually start • Consult your doctor is you within a few hours of eating experience the following: the food or drinking the – Often vomiting (blood fluid. The time duration sometimes) varies, depending on the – Diarrhea for a few days type of food poisoning. – Blood in your bowel movements • Some symptoms include – Abdominal cramps/pain having abdominal cramps, – Dehydration (little diarrhea (sometimes may urination/dizziness/weakness be bloody), fever, chills, /etc.) headache, nausea, – Double vision vomiting, weakness (may be – Muscle weakness that gets very serious) worse.
  • 8. Treatment • Make sure you replace your • Resort to hospitalization should body’s fluids and minerals, such occur if there is vomiting blood, as sodium, potassium, and yellow eyes or skin, problems calcium that maintain your body’s breathing, a swollen abdomen, fluid balance. swollen joints, or a sharp • You doctor may prescribe you abdominal pain that lasts for medicine. Make sure you take more than 15 minutes. these, even if you feel well after a couple of days. • Stop eating and drinking for a few hours to let your stomach settle down. • Take small sips of water. Infected adults should try to drink up to 16 glasses of water per day. • Avoid certain foods/drinks until you’re well enough.
  • 9. Preventing Food Poisoning • Make sure that food from animal • Be careful to keep juices or drippings sources (meat, dairy, eggs) is cooked from raw meat, poultry, shellfish, or thoroughly or pasteurized. Using a eggs from contaminating other foods. thermometer is recommended. • Do not leave • Avoid eating raw or undercooked eggs, meats, poultry, seafood, or milk meats and eggs. Check expiration for extended periods of time at room dates on meats before purchasing temperature. Promptly refrigerate and again before preparing. leftovers and food prepared in • Don’t defrost food in room advance. temperature! Instead, use the • Wash your hands, cutting boards, and ‘defrost’ option on your microwave. knives with antibacterial soap and • Make sure that your food is cooked at warm to hot water after handling raw a safe temperature. When cooking to meat, poultry, seafood, or eggs. the right temperature, you kill most Wooden cutting boards are not of the harmful organisms living on recommended since they can be the substance. harder to clean completely.
  • 10. Examples Most Common Food Poisoning Symptoms Campylobacter Bacteria
  • 11. The Bacteria’s Cycle • Most prokaryotes reproduce asexually through a process called binary fission. During binary fission, the single DNA molecule replicates and the original cell is divided into two identical cells. Binary fission begins with the single DNA molecule replicating and both copies attaching to the cell membrane. • Next, the cell membrane begins to grow between the two DNA molecules. Once the bacterium just about doubles its original size, the cell membrane begins to pinch inward. • A cell wall then forms between the two DNA molecules dividing the original cell into two identical daughter cells.
  • 12. Bibliography • http://www.mayoclinic.com • http://www.aboutfoodpoisoning.com/how-long-does- food-poisoning-last.html • http://health.nytimes.com/health/guides/disease/food -poisoning/overview.html • http://www.medical-library.net/content/view/526/41 • http://pediatrics.about.com/od/safety/a/food_poisoni ng.htm • http://biology.about.com/od/cellanatomy/ss/prokaryot es_2.htm