Food-borne illnesses Flashcards
is a term commonly used to identify all relatively acute illnesses associated with consumption of food.
Food poisoning
Classification of Food-Borne Illnesses:
- Food Poisoning/Intoxication
- Food-borne infection
These arise as a consequence of ingestion of a poison or pre-formed toxin in food without the necessity of ingesting viable causal organisms.
Food Poisoning/Food Intoxications
Food Poisoning/Food Intoxications:
- Poisoning by Chemicals
- Poisoning by Toxic Animals and Plants
- Poisoning by Mycotic toxins
- Poisoning by Bacterial toxins
These occur as a result of ingestion of viable and infective microorganisms which multiply, invade and cause damage to tissues.
Food-borne infections
Food-borne infections:
- Bacterial infections
- Parasitic infections
- Viral and Rickettsial infections
essentially, illnesses due to consumption of toxins/poisons in food.
FOOD POISONING/ FOOD INTOXICATION
POISONING BY CHEMICALS:
- Antimony Poisoning
- Cadmium Poisoning
- Copper Poisoning
- Zinc Poisoning
- Cyanide Poisoning
- Arsenic Poisoning
- Fluoride Poisoning
- Lead Poisoning
- Methyl Alcohol
- Nitrates
- Sodium Incontinate and Sodium Sulfite
Possible sources of Chemicals in Food-borne outbreaks:
- Utensils
- Accidental addition to food
- Residues of Spray Appplication
- Mechanical leaking of equipment
POISONING BY TOXIC PLANTS AND ANIMALS:
- Paralytic Shellfish Poisoning (Red Tide Poisoning)
- Scombroid Poisoning
- Mushroom Poisoning
- Rhubarb Leaf Poisoning
- Cassava Poisoning
- Castor bean Poisoning
- Ergotism
POISONING BY MYCOTIC TOXINS:
Mycotoxicosis
POISONING BY BACTERIAL TOXINS
- Botulism
- Staphylococcal Poisoning
- Bacillus Cereus Gastroenteritis
- Clostridium Perfringens Foodborne Illness
(B.S.B.C)
BACTERIAL INFECTIONS:
- Salmonellosis
- Typhoid fever
- Paratyphoid fever
- Bacillary Desentery (Shigellosis)
(S.T.P.S)
illnesses caused by infection produced as a result of invasion, growth and damage to the tissues of the host by pathogenic organisms.
Food-borne Infections
considered to be among the most common cause of foodborne infections.
Salmonellosis
a classic example of enteric fever.
Typhoid fever
a milder disease compared to typhoid fever.
paratyphoid fever
PARASITIC INFECTIONS:
- Amebic dysentery (amebiasis)
- Trichinosis
- taeniasis
- diphylobothrium latum (fish tapeworm)
Taeniasis (2)
- pork tapeworm (taenia solium)
- beef tapeworm (taenia saginata)
Poisonous mushrooms:
Amanita phalloides and A. muscaria
VIRAL INFECTIONS:
- Viral hepatitis
- Viral Enteritis
- Poliomyelitis
a major public health problem, affecting close to 700 million people worldwide.
VIRAL HEPATITIS
Water and food with fecal contamination spread by feco-oral route; common particularly in warm-climate countries.
Hepatitis A
Usually transmitted by water
16 contaminated with sewage.
Hepatitis E
Essentially a blood-borne (through contaminated needles and exposure to contaminated blood products, e.g. after blood transfusion and administration of blood-clotting factors.) and sexually-transmitted infection, thus carriers are the sources of infection.
Hepatitis B, C and D
Infection always occurs in association with Hepatitis B (the carrier state).
Hepatitis D
Blood-borne infection; occurs commonly
Non-A, non B Hepatitis:
TWO BASIC THINGS to remember when preparing food:
- GOOD TEMPERATURE CONTROL
- CAREFUL ATTENTION TO CLEANING PROCEDURES
the zone between 7 and 60 is the
so-called…
Danger Zone
MAJOR CAUSES OF FOOD-BORNE OUTBREAKS:
- INADEQUATE REFRIGERATION
- FOODS PREPARED TOO LONG BEFORE SERVING.
- INFECTED PERSONS PRACTISING POOR PERSONAL HYGIENE.
- INADEQUATE COOKING OR HEAT PROCESSING
PARALYTIC SHELLFISH POISONING etiologic agent:
Dinoflagellate toxins
due to consumption of ocean mussels, clams or fish which contain poisonous biotoxins at certain seasons of the year.
PARALYTIC SHELLFISH POISONING
RHUBARB LEAF POISONING
Etiologic Agent:
oxalic acid
CASTOR BEAN POISONING
Etiologic Agent:
ricin
CASSAVA POISONING
Etiologic Agent:
hydrocyanous acid and cyanide gas
ERGOTISM
Etiologic Agent:
Parasitic fungus of rye
a neuroparalytic disease in man and other animals which results from the ingestion of a heat-labile toxin produced in the food during the growth of the bacteria, Clostridium botulinum.
botulism
most common true food poisoning due to indigestion of enterotoxin by Staphylococcus aureus
STAPHYLOCOCCAL POISONING
TYPHOID FEVER = a classic example of enteric fever.
Etiologic Agent:
salmonella typhi
BACILLARY DYSENTERY (SHIGELLOSIS)
Etiologic Agent:
Members of the genus (Shigella).
AMEBIC DYSENTERY (AMEBIASIS)
Etiologic Agent:
Endamoeba histolytica
TRICHINOSIS
Etiologic Agent:
Trichinella spiralis
DIPHYLLOBOTHRIASIS
Etiologic Agent:
Diphyllobothrium latum (fish tapeworm)
VIRAL HEPATITIS
Etiologic Agent:
- Hepatitis A (infectious hepatitis or epidemic jaundice)
- Hepatitis B (serum hepatitis)
- Hepatitis C (Non A, Non B Hepatitis)
- Hepatitis D (delta hepatitis)
- Hepatitis E (Epidemic non-A Hepatitis)
POLIOMYELITIS =
Etiologic Agent:
Polioviruses I, II, III
