Transcript Food Borne Illness - muhammad1988adeel

Food Borne Illness
Saloom Aslam
Medical Biotechnology
How many of you have ever suffered/experienced any of these
illnesses?????
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What are food borne disease
outbreaks?
• A group of people consumes the same
contaminated food, and two or more
become ill.
Picture taken from a relief camp in southern Punjab
What causes food borne illnesses?
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Bacteria.
Viruses.
Parasites.
Toxins/Chemicals.
Contaminants
Common food borne diseases
(all bacteria)
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Campylobacter.
Staphylococcus
Salmonella.
E. coli O157:H7
Food Borne Illness Table
Organism and
Incubation Period
Symptoms
Sources
Causes
Salmonella
Salmonellosis
1-3 days
Abdominal pain, diarrhea,
chills, fever, nausea,
vomiting
Eggs, egg-based food,
chicken or potato salad,
pork, cream fillings, milk
products
Inadequate refrigeration;
holding food at warm,
bacterial-incubating
temperatures; inadequate
reheating; crosscontamination
Staphylococcus
Staphylococcus aureus
usually 2-4 hours
1-8 hours
Nausea, vomiting,
retching abdominal pain,
diarrhea
Ham, meat, poultry
products, cream-based
food, mixtures
Touching food with skin
exposed to infections,
wounds; warm, bacterialincubating temperatures;
inadequate refrigeration
E. Coli
Escherichia coli
12-72 hours
Watery diarrhea,
abdominal cramps,
vomiting, listlessness,
irritability, can progress to
fever, severe dehydration,
acidosis and shock
Ingestion of contaminated
food or water, contact
with infected person, or
contact with
contaminated utensils
Undercooked food,
contaminated water,
directly from infected
person, contact with
contaminated utensils
What are the symptoms of food
borne illnesses?
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Diarrhea.
Vomiting.
Stomach Cramps.
Headache
Nausea
How does food get contaminated?
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During slaughter.
Irrigated with contaminated water.
Unwashed hands.
Cross-contamination.
Insufficiently cooked.
Stored at the incorrect temperature
How are food borne illnesses prevented?
There are no vaccines for most food borne
pathogens
• Educating consumers, food handlers and producers is
important, but not sufficient to reduce illness
• Contamination of food products can occur from farm
to table, at any step along the production chain
• Educational campaigns to certain populations e.g.
schools
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Can biotechnology prevent food borne illness?
• plants could be genetically modified
• to inhibit the growth of food borne pathogens inside
plant cells, thus reducing the incidence of food
poisoning outbreaks associated.
The chain of production from farm to table:
A generic prevention scenario
Production
Processing
On-farm sanitation, safety of
animals' food and water
Bio security, and other
"Good Agricultural Practices“
Factory sanitation, quality control
inspection and other
"Good Manufacturing Processes"
{Pathogen Killing Step}
Pasteurization, retort canning
Final preparation and cooking
This is where we target!
Food handler certification
Consumer education,
Restaurant inspection
The infections we see are only the tip of the
iceberg…..or the eyes of the hippo!!! 
The Iceberg of Illness
Diagnosed case gets reported
Test actually diagnoses the illness
Lab looks for that agent
Doctor orders a diagnostic test
Ill person visits a doctor or clinic
BOTTOM LINE: People ill in the population
COOK
• Thoroughly cook meat (145–165ºF), poultry (165ºF),
and eggs (145ºF).
• Use a thermometer to measure internal temperature
of meat.
• Cooked food should be reheated to 165ºF.
• Hot foods should be kept hot at 135ºF or above.
• Cook food immediately after defrosting.
SEPARATE
• Wash hands, utensils, and cutting boards after they
have been in contact with raw meat or poultry and
before they touch another food.
• Put cooked meat on a clean platter.
• Use different dishes and utensils for raw and cooked
foods.
CHILL
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Refrigerate leftovers promptly.
Set refrigerator temperature at 40ºF.
Set freezer temperature at 0ºF.
Separate large volumes of food so they will cool more quickly.
Cold foods should be kept at a temperature of 41ºF or below.
Keep purchased food chilled until you get home from the
store.
CLEAN
• Wash produce under running water.
• Remove and discard outer leaves from lettuce or cabbage.
• Wash hands before preparing food, between types of food,
and after preparation.
• The single most important method of preventing infectious
diseases is to wash your hands.
• Regularly clean and disinfect the refrigerator and freezer.
• Clean and disinfect countertops regularly.
REPORT
• Report suspected food borne illnesses to your local
doctor.