FOOD BORNE DISEASES

CLASSIFICATION OF DISEASES
Communicable

Contagious Parasitic Non-communicable Allergic Organic Deficiency

MODE OF TRANSMISSION
1.Contact- Direct or indirect 2. Vehicle-Foods act as vehicle 3. Vector-By insects 4. Air- borne-Droplet infection

DIRECT TRANSMISSION
The food handler Respiratory , Skin & soiled hands Prepared food consumed

Illness results
Pathogens excreted

INDIRECT TRANSMISSION
Disease causing agent Various routes of prepared food transmission Prepared food consumed

Illness results
Pathogens excreted

FOOD POISONING

Is an illness caused by toxins present in contaminated food The toxin may be a chemical toxin added or naturally occuring toxin It may cause abdominal pain & diarrhoea Incubation period (1-6 hrs) Eg. Clostridium perfringens

FOOD INFECTIONS

Consumption of food that contains living bacteria which are multiplying & capable of producing disease Gastric juices secreted in the stomach are acidic and destroy bacteria Incubation period is 12 hours or more

The incubation time depends on

The type of organism causing illness The susceptibility of the individual The number of bacteria or the amount of toxin consumed

DIFFERENCE
FOOD POISONING

FOOD INFECTION

Toxin Incubation period-2 hrs Nausea, vomiting no fever Duration -1 day , sometimes longer

Caused by living organisms Incubation period-12-24 hrs Nausea, vomiting , fever Duration -1-7 days , sometimes longer

BACTERIAL FOOD POISONINGS

Staphylococcus food intoxication Organism-Staphylococcus aureus Type of toxin- enterotoxin Incubation-2-6 hrs Duration-6-24 hrs Symptoms- nausea, cramps, diarrhoea,salivation

Foods commonly involved1. Protein rich foods eg. Meat, fish, milk, poultry 2. Cooked foods eg. Custards, cream puddings 3. Food exposed to lukewarm temperatures for a few hours 4. Foods insufficiently refrigerated 5. Left over foods with gravy

Mode of transmission-Humans or animals Prevention 1. Use safe raw foods eg. pasteurised milk 2. Prevent cross contamination 3. Kill by heat treatment 4. Rapid cooking, chilling & prompt refrigeration 5. Personal hygiene

BOTULISM
Organism- Clostridium
Toxin-

botulinum

Neurotoxin Incubation- 18-38 hrs Duration- Death in 24 hrs to 8 days Symptoms- nausea, vomiting, diarrhoea, fatigue, paralysis & death due to respiratory failure

Foods commonly involved1. Inadequately processed canned foodstomatoes, peaches & pears 2. Smoked products that have been under processed 3. Damaged, leaky, rust or cans with broken seals

Mode of transmission- Soil to food Prevention 1.Approved heat processes for canned food 2.Reject spoiled canned food 3.Avoid leftover cooked foods 4. Smoked food heated at 850 C for 30 mins and frozen 5. Heat food to 1000C for a few mins to destroy toxin

BACILLUS CEREUS
Organism- Bacillus

cereus Toxin- Enterotoxin in food Incubation- 1-16 hrs Duration- 12- 24 hrs Symptoms- nausea, vomiting, diarrhoea, abdominal pain

Foods commonly involvedCereals like reheated boiled rice, cornflour sauce, Chinese fried rice & spices Mode of transmission-Contaminated cereals Prevention1.Cool food rapidly & refrigerate 2. Reheat food & serve 3. Keep the interval between cooking & eating as short as possible

PERFRINGENS
Organism- Clostridium

perfingens Toxin- Enterotoxin in intestine Incubation- 8-24 hrs Duration-1-2 days Symptoms- nausea, vomiting, diarrhoea, abdominal pain, mild vertigo

Foods commonly involved1.Meat dishes, rolled joints 2.Reheated dishes kept at warm temperature 3.Stewed & roasted meat & poultry 4.Sauces, gravies, pies, salads

Prevention 1. Thorough cooking of meat 2. Cool food rapidly & reheat just before serving 3. Handle raw & cooked food separately to prevent cross contamination 4. Kitchen & personal hygiene 5. Wash all fruits & vegetables thoroughly