FOODBORNE ILLNESS 2022 (1)

1. FOODBORNE ILLNESS

2. FOODBORNE ILLNESS • Commonly referred to as food poisoning • Occurs when a pathogen ,or a toxin which is produced by a pathogen, is consumed in a food product.

3. Classification of foodborne diseases/ Illness Food borne diseases are classified into: • Food borne intoxications and • Food borne infections

4. FOODBORNE INTOXICATION • Foodborne intoxication is an illness that results from the consumption of an exotoxin produced by a microorganism growing in a food product. When such a food product is ingested it is the toxin that causes illness, NOT the living organism. • The symptoms of the illness appear within a few hours of the ingestion of food

5. Food borne intoxications…… Food borne intoxications have short incubationperiods (minutes to hours) and are characterized by lack of fever. Food borne intoxications can be classified into: • Bacterial intoxications • Fungal intoxications • Chemical intoxication • Plant toxicants

6. FOODBORNE INTOXICATION EXAMPLES OF BACTERIA THAT CAUSES FOODBORNE INTOXICATION • Staphylococcus aureus • Clostridium botulinum

7. FOODBORNE INFECTION • Unlike foodborne intoxication, foodborne infection requires the consumption of living organisms .

8. Food borne infections • Food borne infections are caused by the entrance of pathogenic microorganisms contaminating food into the body, and the reaction of the body tissues to their presence. • These can either be bacterial, viral or fungal

9. Food borne infections tend to have • long incubation periods and • usually characterized by fever

10. Food Borne Infections cont. Bacterial food borne infections include Salmonellosis, typhoid fever, shigellosis, Cholera, Escherichia coli infection , and Listeriosis Viral food borne infections include hepatitis A , Rota virus, Norwak virus and poliomyelitis virus Mycotic food borne infections include Aspergillus Parasitic food borne infections include Cryptosporidium, Giardia, Diphylobothrium and Taenia