Food poisoning
This presentation is the property of its rightful owner.
Sponsored Links
1 / 18

FOOD POISONING PowerPoint PPT Presentation


  • 225 Views
  • Uploaded on
  • Presentation posted in: General

FOOD POISONING. F ood poisoning is an acute gastro - enteritis caused by ingestion of food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poisons derived from plants and animals. Clinical features: *Abdominal pain

Download Presentation

FOOD POISONING

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Food poisoning

FOOD POISONING


Food poisoning

Food poisoning is an acute gastro - enteritis caused by ingestion of food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poisons derived from plants and animals.

Clinical features:

*Abdominal pain

* Vomitting & or diarrhoea

* With or without fever


Food poisoning

Epidemiological features:

Features of food poisoning outbreaks:

* Sudden occurrences of an illness in a group of people

* History of ingestion of common food

* Similar signs and symptoms

* Short incubation period

* Absence of secondary cases


Causes of food poisoning

Causes of food poisoning


Salmonella food poisoning inflammatory diarrhoea

Salmonella Food Poisoning:

Inflammatory diarrhoea


Clostridium food poisoning

Clostridium Food Poisoning:


Staphyllococcal food poisoning

Staphyllococcal Food Poisoning:


Bacillus cereus food poisoning

Bacillus cereus Food Poisoning:


Food poisoning

Botulinum Food Poisoning:

Condition very fatal; death 4 – 8 days, due to resp / cardiac failure

Guanidine hydrochloride - to reverse neuromuscular blockade.


Vibrio parahemolyticus food poisoning

Vibrioparahemolyticus Food Poisoning:


Food poisoning

Campylobacter food poisoning:

* They are known to cause epidemics of food poisoning in nurseries, paediatric wards, and communities in developing countries.

* Disease is usually self - limiting with complete recovery in 5 -

7 days.


Food poisoning

E coli O157 food poisoning:

* While most food poisoning events are short lived and resolve spontaneously, 2 - 7% of individuals develop Haemolytic uraemic syndrome about a week after onset of diarrhoea


Food poisoning

Prevention and Control of Food Poisoning

* To Eat Freshly cooked and hot food

* Strict supervision on the whole cycle of meat processing

* Milk should be pasteurized or boiled

* Protection of Foods:

- In storage & processing

- Food items should not be left overnight in warm pantries

- Not eaten items should be kept immediately in cold storage to prevent bacterial multiplication and toxin production


Food poisoning

* Food Handlers:

- Periodical examination

- Suffering from boils, ulcers throat or eye

infections – Not allowed

- Suffered from enteric fever or diarrhoea in recent

past – Not allowed

- Personal hygiene & clean habit.

* Environmental care:

- Clean & dry kitchen & dining hall

- Utensils & equipment: wash @ soap & hot water

- Rodent & insect control

- Periodic surveillance of food establishments


Food poisoning

Investigation of food poisoning:

* Verification of diagnosis – clinical & laboratory

* Confirmation of existence of an epidemic

* Collection of data: location, place, no. of people affected

* Secure complete list: Nature of food eaten in last few days, time of onset, symptoms, personal data (age, occupation etc.), no. of deaths.


Food poisoning

* Assessment of environmental factors: kitchen, dining hall & their sanitations, storage of food grains & cooked food, presence of rodents.

* Interrogation & examination of food handlers, hygiene, habits

* Lab report: Vomitus, stool of patients for culture, sample of suspected food, serological test of blood for antibody titre, urine & stool culture of food handlers & kitchen employees.

* Data analysis, * Formulation of etiolo…. Testing ……* Report writing.


Food poisoning

THANK YOU


  • Login