food related illness and allergies

8/2/2019 Food Related Illness and Allergies

1/27


2/27

y The most nutritious food can cause illness if it is

contaminated with pathogens or certainchemicals.

y Some of the pathogens that can causefoodborne illness include certain

bacteria,viruses,molds,worms, and protozoa.y There are always microorganisms in the

environment. Some are useful, such as thebacteria used to make yogurt and certain

cheeses.


3/27

y Food is a particularly good breeding place for

pathogens because it provides nutrients,moisture and often warmth.

y Food poisoning is a general term for foodborne

illness.

y When food poisoning develops as a result of apathogens infecting someone, it is called foodinfection


4/27

y When it is caused by toxins caused produced bythe pathogen, it is called food intoxication.

y Enterotoxins affect mucous membrane in the

digestive tract.

y Neurotoxins affect the nervous system.


5/27


6/27

Campylocter jejuniy One of the most prevalent causes of diarrhea.

y Common found in the intestinal tracts of cattle, pigs,

sheep, chickens, turkeys, dogs and cats.y It can take from 2 to 5 days to develop after infection

and may last up to 10 days.


7/27

y Symptoms include diarrhea(sometimes bloody),fever, headache, muscle and abdominal pain

and nausea.

y It can be transmitted to humans viaunpasteurized milk, contaminated water and

raw or undercooked meats, poultry and shellfish.


8/27

Clostridium botulinumy Found in soil and water or plants and in intestinal

tracts of animals and fish.

y The spores of these bacteria can divide andproduce toxin in the absence of oxygen.

y This means that toxin can be produced insealed containers such as cans, jars and

vacuum-packaged foods.


9/27

y Spores are extremely heat resistant and must beboiled for 6 hours before they will be destroyed.

y Such a lengthy time will , of course, destroy thefood they have infected. The toxin can be

destroyed by boiling for 20 minutes.y This toxin causes botulism, which is the rarest but

most deadly of all food poisonings.

y Symptoms usually appear within 4 to 36 hours

after eating.


10/27

y Signs and symptoms include double vision,speech difficulties, inability to swallow andrespiratory paralysis.

yPrevention:> Avoid bulging cans.

> Boil home-canned green beans for 10minutes.


11/27

Clostridium Perfringes

y Often called the cafeteria or bullet germ

because it tends to infect those who eat foodthat has been standing on buffets or steam

tables for long periods.

y Bacteria is found in soil dust, sewage, and the

intestinal tracts of animals.y It is transmitted by eating heavily contaminated

food.


12/27

y Symptoms include nausea, diarrhea, andinflammation of the stomach and intestine.

y Symptoms may appear within 6 to 24 hours ofingestion and last approximately 24 hours of

ingestion and last approximately 24 hours.y Keep hot food hot(at or above 140 F) and cold

food (at or below 40 F). Leftovers should beheated at least 165 F before serving.Wash all

soil from vegetables.


13/27

Cyctospora cayentanensisy Aparasite that causes gastroenteritis

y Commonly found in the feces of an infected person

and can be transmitted by poor hygiene.y Symptoms are watery diarrhea, abdominal cramps,

decreased appetite and a low-grade fever.

y Those with compromised immuned systems, children

and the elderly are t greatest risk of complications.


14/27

Prevention

y Thorough hand washing.

y Washing fruit before eating.

y Using and drinking only clean water


15/27

Escherichia coli (E. coli)y Can be found in the intestines of some

mammals (including humans and animals usedfor food), in raw milk and in water

contaminated by animal or human feces.y Can be transmitted to humans through

contaminated water , unpasteurized milk orapple juice, raw or rare ground beef products,

unwashed fruits and vegetables and directlyfrom person to person.


16/27

y Symptoms include severe abdominal cramps,diarrhea that may be watery or bloody andnausea.

y Sometimes, E. coli can cause hemorrhagiccolitis. This in turn can result in hemolytic uremicsyndrome in children which can damage the

kidneys.


17/27

Prevention

y Cook ground meat to 160F

y Eat no raw ground meat

y Wash all fruits and vegetables before eating


18/27

Listeria monocytogenesy Bacteria often found in human and animal

intestines and in milk, leafy vegetables, and soil.

yCan be transmitted to humans by unpasteurizeddairy foods such as milk, soft cheeses, and icecreams and via raw leafy vegetables andprocessed meats.


19/27

y It can affect a person from 12 hours to 8 daysafter ingestion.

y Symptoms include fatigue, chills , headache ,

backache, abdominal pain and diarrhea.y It can develop into a serious condition and can

cause respiratory distress, spontaneous abortion

or meningitis.


20/27

Prevention

y Avoid unpasteurized milk and dairy products.

y Cook ground meats to 160F, ground poultry to

165F.y Hot foods should be kept hot and cold foods

cold.

y Wash produce thoroughly.


21/27

Salmonellosisy Commonly called salmonella is an infection caused by

the Salmonella bacteria.

y

Can be found in raw meats, poultry, fish, milk, andeggs.

y It is transmitted by eating contaminated food or bycontact with a carrier.

y Symptoms generally begin from 6 to 48 hours aftereating. In severe cases it can result to death.

y Symptoms are headache, vomiting, diarrhea,abdominal cramps and fever.


22/27

Prevention

y Avoid cross-contamination of raw and cookedfoods.

yDo not eat raw eggs.

y Cook ground beef to 160F

y Keep hot foods hot and cold foods cold

y Do not eat unpasteurized raw or undercooked

food of animal origin.


23/27

Shigellay Found in the intestinal tracts and thus the feces of

infected individuals.

y

The disease is called shigellosis.y This is transmitted on by an infected food handler who

did not wash his or her hands properly after using thetoilet.


24/27

y Shigellosis can occur from 1 day to a weekfollowing infection.

ySymptoms include diarrhea(sometimes withblood and mucus), fever, chills, headache,nausea, and abdominal cramps and can leadto dehydration.


25/27

Prevention

y Good hygiene of food handlers and sanitaryfood preparation.

yKeep hot foods hot and cold foods cold

y Always wash hands in hot soapy water going tothe bathroom and before preparing or eatingfood.


26/27

Staphylococcus aureusy Found on human skin. In infected cuts and

pimples and in noses and throats.

y These bacteria grow in meats, poultry, fish, eggdishes, salads, and cream filled pastries.

y It is transmitted by carriers and by eating foodsthat contain the toxin the bacteria creates.

y Symptoms include vomiting, diarrhea andabdominal cramps.


27/27

Prevention

y Good hygiene of food handlers.

y Always wash hands thoroughly in hot soapy

water before preparing food.y Keep hot foods hot and cold foods cold

food related illness and allergies

Documents