Food-Borne Diseases

What isFood

borne disease

?

FOOD BORNE DISEASE

Food poisoning and ptomaine poisoning – these terms are often loosely applied to illnessAssociated with the consumption of food.

A more accurate term to use for illness associated with the consumption of food are FOOD-BORNE DISEASES..

FOOD BORNE DISEASE

Food borne diseases may be subdivided into :

1.Food-borne infections- Where the disease is produced by living organisms such as certain bacteria,parasites,viruses,etc. entering the body with food,

2. Food poisoning or food intoxication- where the disease is produced by substances called toxins or poisonous agents in the food before consumption.

FOOD BORNE DISEASE

Ptomaine's are toxic chemical substances produced by certain bacteria duringThe decomposition of foods such as during the decaying of meats, ripening of fruitsAnd the aging of cheese. There is reason to believe that truePtomaine poisoning is very rare or does not actually occur.

FOOD BORNE DISEASE

Food-borne infection

BACTERIAL PARASITIC

1. Typhoid2. Cholera3. Bacillary Dysentery4. Salmonella

infection5. Others

1. Ascariasis2. Amoebiasis3. Trichinosis4. others

FOOD BORNE DISEASEFood poisoning or food intoxication

Bacterial Plant and animals Chemical

1.Staphylococcus2. C. Botulium3.Streptococcus

1. Some mushrooms2. Some mussels3. Certain herbs4. Some fishes5. Others

1. Arsenic2. Lead3. Cadmium4. Cyanide5. Antimory6. Nitrites7. DDT.ETC

FOOD BORNE INFECTIONS1. Bacterial

NAME ETIOLOGICAL AGENT

FOODS USUALLY INVOLVED

PREVENTIVE PROCEDURES

SALMONELLOSIS

Members of Salmonella family e.g S.Enteridis paratyphi newcastl;e aertrycke and others.

Poultry, salads. Poultry dressing,duck eggs, warmed leftover foods.

Cooking of food thoroughly; strict personal cleanliness in food preparation, refrigeration of moist foods during storage periods

FOOD BORNE INFECTIONS1. Bacterial

NAME ETIOLOGICAL AGENT

FOODS USUALLY INVOLVED

PREVENTIVE PROCEDURES

Dysentery Various species of shigella-sonne flexner and others

Moist foods, dairy products, water contamininated with carries and cases

Strict persomnal cleanliness and food preparation, refrigeration of moist foods during storage periods, cooking of foods prior to serving

Typhoid Fever

Salmonella typhosa

Moist foods,dairy products, water,shellfish, salad contaminate with excreta from carrier, direct or indirect

Pasteurization of milk and other dairy products, certtification of shellfish, cholerination of water, prohibiting carriers from handling food

FOOD BORNE INFECTIONS1. Bacterial

NAME ETIOLOGICAL AGENT

FOODS USUALLY INVOLVED

PREVENTIVE PROCEDURES

streptococcus

Certain strains of hermolytic

Foods contaminated with rodent

Strict persomnal cleanliness and food preparation, refrigeration of moist foods during storage periods, cooking of foods prior to serving

Typhoid Fever

Salmonella typhosa

Moist foods,dairy products, water,shellfish, salad contaminate with excreta from carrier, direct or indirect

Pasteurization of milk and other dairy products, certtification of shellfish, cholerination of water, prohibiting carriers from handling food