about disease causing micro organisms and its symptoms and preventive measures

1. DONE BY,
A.SHIVANI
2014011050
B.S.(ABM)

3. FOOD BORNE INFECTION :
 A food borne disease is when a person eats
food containing harmful microorganisms,
which then grow in the intestinal tract and
cause illness.
 Some bacteria, all viruses, and all parasites
cause food borne illness via infection.

4.  The food borne bacteria that cause infection
are: Salmonella spp., Listeria
monocytogenes, Campylobacter jejuni,
Vibrio parahaemolyticus, Vibrio vulnificus,
and Yersinia enterocolitica.

5.  The most common viral agents that cause
food borne disease are: Hepatitis A,
norovirus, and rotavirus.
 The most common food borne parasites
are: Trichinella spiralis, Anisakis simplex,
Giaria duodenalis, Toxoplasma gondii,
Cryptosporidium parvum.

6. SYMPTOMS:
 Common symptoms of food borne illness
are diarrhoea and/or vomiting, typically
lasting 1 to 7 days.

7.  Other symptoms might include abdominal
cramps, nausea, fever, joint / back aches and
fatigue.
 The incubation period (the time between
exposure to the pathogen and onset of
symptoms) can range from several hours to
one week.

8. EXAMPLES:
 Campylobacter jejuni :
Found
Intestinal tracts of animals, birds, raw milk, untreated
water, and sewage sludge.
Transmission
Contaminated water, raw milk, and raw or
undercooked meat, poultry, or shellfish.
Symptoms
Fever, headache, and muscle pain followed by
diarrhoea (sometimes bloody), abdominal pain, and
nausea that appear two to five days after eating; may last
seven to 10 days.

9. PREVENTION:
 Keep clean
 Separate raw and cooked
 Cook thoroughly
 Keep food at safe temperatures
 Use safe water and raw materials

10. FOOD BORNE INTOXICATION:
 An intoxication results when a person eats
food containing toxins that cause illness.
 Toxins are produced by harmful
microorganisms, the result of a chemical
contamination, or are naturally part of a
plant or seafood.

11.  Viruses and parasites do not cause
foodborne intoxication.
 Chemicals that can cause an intoxication
include cleaning products, sanitizers,
pesticides and metals (lead, copper, brass,
zinc, antimony, and cadmium).

12.  The food borne bacteria that cause intoxication
are: Clostridium botulinum, Staphylococcus
aureus, Clostridium perfringens, and Bacillus
cereus.

13.  Seafood toxins include ciguatera toxin(reef
fish), scombroid toxin(decayed fish),
shellfish toxins.
 Plants and mushrooms can also cause an
intoxication.
 Toxins may not alter the appearance, odour
or flavour of food.

14.  Onset of illness is usually very rapid with
food intoxication and people can become
very sick.
 Treatment varies, depending on the toxin
involved, but can include administrating
medications, providing the patient with
fluids, and offering other supportive care to
help patients recover

15. SYMPTOMS:
• Nausea, vomiting, and diarrhoea.
 Numbness and tingling around the lips can
also be observed in some cases.
 The symptoms usually appear quickly
because the toxins act quickly on the body.

16. EXAMPLES:
 Bacillus cereus:
Found
Widely distributed in nature; can be isolated from meats, milk,
vegetables, and fish.
Transmission
Bacteria produce a toxin that causes illness. Vomiting-type
outbreaks have usually been associated with rice products and other
starchy foods such as potatoes, pasta, and cheese products. Sauces,
puddings, soups, casseroles, pastries, and salads have also been
implicated in outbreaks.
Symptoms
Food poisoning is characterized by nausea and vomiting 0.5 to six
hours after the ingestion of a contaminated food product. In more
severe cases, abdominal cramps and diarrhoea might occur with
symptoms lasting up to 24 hours.

17. PREVENTION:
 Wash your hands
 Wash worktops
 Wash dishcloths
 Use separate chopping boards
 Keep raw meat separate
 Store meat on the bottom shelf
 Cook food thoroughly
 Keep your fridge below 5°c

18.  Cool leftovers quickly
 Respect ‘use-by’ dates.