FOOD-BORNE

FOOD-BORNE
DISEASES
DISEASES

1.
2.
3.

Causes of food-borne
diseases/illnesses:
Chemical toxins (residues)
Bio toxins
Infectious agents

Food hygiene vs. Food safety

Food hygiene Microbiological safety of

food
Food safety Absence of
chemicals/residues

What influences occurrence of food-borne

diseases/illnesses?
1.
Food source
2. Food storage
3. Food preparation
4. Food handlers

Types of Diseases/ Illnesses

Upper GIT nausea & vomiting

Lower GIT cramps & diarrhoea

Neurological signs

General symptoms

Upper GIT signs

Nausea,
aching,
vomiting,
abdominal pain,
diarrhoea &
prostration

Lower GIT signs

Lower abdominal cramps &

diarrhoea

Neurological signs

Visual disturbances,
vertigo,
tingling sensation &
paralysis

General symptoms
Fever,
chills,
malaise,
prostration,
aches,
swollen lymph nodes

Control of Food Contamination

Micro-organisms in food & water

Fish
fruits & nuts
beans
watermelons
spices & herbs
vegetables

Infection of animals:
milk, eggs or meat
Contaminated skins :
slaughter & dressing

Control of food contamination

Ideal = growing & harvesting stages
But world is not sterile
Prevent, reduce or limit by:

Not allowing products from clinically ill

animals to enter food chain
Classical meat inspection - microscopic

Prevention of Food Poisoning

WHO Golden Rules

1.
2.
3.
4.
5.

Food processed for safety

Thoroughly cook
Eat immediately
Store carefully
Reheat thoroughly

Food-borne disease outbreaks & food

spoilage.
Contamination with undesirable microorganisms
Unacceptable levels of micro-organisms
Treatment did not result in inactivation

Preventing/limiting contamination
Preventing/limiting spread
Preventing growth
Preventing survival of organisms &
persistence of metabolites

Microbiological/chemical hazards

Micro-organisms part of nature

Chemicals many are man-made
Micro-organisms change numbers
Uneven distribution in food
Clinical symptoms acute
Variable consumer susceptibility