FOOD POISONING ac Gastro entritis by ingestion of food drink contaminated with bacteria toxin inorganic chemical Substances from plants animals Salmonella food poisoning Extremely common ID: 911064
Download Presentation The PPT/PDF document "PG Lecture 21.08.2020 تسمم غذا" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
PG Lecture
21.08.2020
Slide2تسمم غذا
FOOD POISONING
Slide3- ac. Gastro-
entritis
, by ingestion of food / drink contaminated with bacteria / toxin/ inorganic chemical Substances from plants / animals
Slide4Salmonella food poisoning
Extremely common
Cause of increase - increase in community feeding - international trade - salmonellosis in farm animals
- detergent interfere with sewage
Tt
.
Use of prepared foods
Slide5Salmonella food poisoning
Agent – S.
typhinurium, S. cholera suis, S. entriditisSource – disease of animals, man from animals / poultry – through contaminated meat, milk, milk products, sausages, custard, egg, egg products. Rats / mice, Temp. human carriers
IP – 12-24 hrs
Mechanism-cause ac. Enteritis / colitis, fever, nausea, vomiting, watery
diarrhoea
Slide6Staphylococcal food poisoning
Agent-toxin of staphylococcus
aureus, 5 toxin identified, formed at 35-37 degree CSources – skin, on nose, throat of man & animals, common agent of boil & pyogenic infections in man & animals, Cow- suffering from mastitis – poisoning of milk, salad, custard, milk & its products
IP – 1-6 hrs
Mechanism – ingestion of toxin, toxin act on intestine & CNS - vomiting,
abd
. Cramps,
diarrhoea
, blood & mucus in stool in severe cases
Slide7Botulism (susage
)
Agent – Clostridium botulinumSource-soil, dust, intestinal tract, home preserved food, veg., fish, cheeseIP-12-36 hrs
Mechanism-toxin act Para Nervous system, gastrointestinal symptom – slight,
d
ysphagia
,
diplopia
,
ptosis
, blurring of vision, muscle weakness, quadriplegia, fever-X, condition-fatal, death 4-8 days after poisoning due to resp. & Cardiac failure
Infant botulism
Tt
- Guanidine hydrochloride 15-40 mg / kg
Slide8Cl. Perfringes
poisoning
Agent-Cl. Perfringes (welchii)Source-faeces
of human & animals, soil, water, air, outbreak – ingestion of meat
Food prepared 24 hrs before serving-cool at room temp.-then heated prior to serving
IP-10-14 hrs
Mechanism-spore survive in cooking, organism multiply at 30-50 degree C, produce toxin
Prevention- cooking of food prior to serving/ stored by rapid adequate cooling
Symptoms-common-
diarrhoea
,
abd
. Cramps, X fever, nausea/vomiting rare, illness short, recovery rapid, X death
Slide9B. Cereus food poisoning
Found in soil, raw, dried & processed food, spores survive in cooking then multiply
Produce 2 toxinsEmetic form-short IP (1-6 hrs), upper GIT symptoms like staphylococcalDiarrhoeal form-longer IP-(12-24 hrs), lower GIT symptoms-like Cl.perfrenges
DD-cholera, ac. Bacillary
dysentry
& arsenic poisoning
Slide10Prevention & Control
FOOD SANITATION
-meat inspection - personnel hygiene - food handlers -food handling techniques -sanitary improvements
-health education
REFRIGRATION
- temp. control, food X in warm , germ multiply in millions, cold storage, cook & same day, food between 10-49 degree C – in danger,
bacteriostatic
–below 4 degree C,
Surveillance of food samples
Slide11THANKS