Transcript Nutri Lec 16 Food Related illness

Food-Related
Illnesses and
Allergies
Mr. Adham Ahmed
Objectives
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Identify diseases caused by contaminated
food, their signs, and the means by which
they are spread.

List signs of food contamination.
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State precautions for protecting food from
contamination.
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Describe allergies and elimination diets
and their uses
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Food-related Illnesses
 Pathogens are disease-causing agents.
 Pathogens or certain chemicals can
contaminate food.
 Bacteria, viruses, molds, worms, and
protozoa are pathogens that can
contaminate food.
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Food-related Illnesses
 Chemicals may be a natural component
of specific foods, intentionally added
during production or processing, or
accidentally added through carelessness
or pollution.
 Food poisoning is a general term for
foodborne illness.
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Food-related Illnesses
 When food poisoning develops as a
result of a pathogen’s infecting
someone, it is a foodborne infection.
 When it is caused by toxins produced
by the pathogen, it is called
food intoxication.
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Food-related Illnesses
 Symptoms of food poisoning include
vomiting, diarrhea, headache, and
abdominal cramps.
 Many never know they are suffering
from food poisoning and assume they
have the flu.
 Young children, elderly or
immunocompromised may become very
ill and even die.
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Bacteria that Cause Foodborne
Illness
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Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Cyclospora cayentanensis
Escherichia coli
(E. coli 0157:H7)
• Staphylococcus aureas
• Listeria monocytogenes
• Salmonella
• Shigella
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Campylobacter Jejuni
 One of the most prevalent causes of
diarrhea.
 Found in intestinal tracts of pigs, sheep,
chickens, turkeys, dogs, and cats.
 Onset is 2 to 5 days.
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Campylobacter Jejuni
 Symptoms include diarrhea, fever,
headache, muscle and abdominal pain,
and nausea.
 Transmitted via unpasteurized milk,
contaminated water, and raw or
undercooked meat, poultry and
shellfish.
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Clostridium Botulinum
Botulism
 Found in soil and water, on plants, and
in the intestinal tracts of animals and
fish.
 Can be produced in sealed containers
such as cans, jars, and vacuumpackaged foods.
 The rarest but most deadly of all food
poisonings.
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Clostridium Botulinum
 Onset is 4 to 36 hours after eating.
 Symptoms include double vision,
speech difficulties, inability to swallow,
and respiratory paralysis.
 Fatality rate in the US is about 65%.
 Great care must be taken to prevent
botulism when canning foods at home.
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Clostridium Perfringens
 The “cafeteria” or “buffet” germ.
 Transmitted by eating heavily
contaminated food.
 Symptoms include nausea, diarrhea, and
inflammation of the stomach and
intestine.
 Onset is 6 to 24 hours.
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Cyclospora Cayentanensis
 A parasite that causes gastroenteritis.
 Transmitted by poor hygiene and
contaminated water.
 Symptoms include watery diarrhea,
abdominal cramps, decreased appetite,
and low-grade fever.
 Onset is one week.
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Escherichia Coli
 Escherichia coli, commonly called
“E. coli,” is a group of bacteria that can
cause illness in humans.
 E. coli 0157:H7 is a very infectious
strain of this group.
 Found in intestines of some mammals,
raw milk, and contaminated water.
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Escherichia Coli
 Transmitted through contaminated
water, unpasteurized milk or apple
juice, raw or rare ground beef products,
unwashed fruits or vegetables, and
directly from person to person.
 Onset is 3 to 9 days.
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Escherichia Coli
 Symptoms include severe abdominal
cramps, diarrhea that may be watery or
bloody, and nausea.
 Complications: hemorrhagic colitis,
hemolytic uremic syndrome in children.
 Control by careful choice and cooking
of food.
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Listeria Monocytogenes
 Bacteria often found in human and
animal intestines, and in milk, leafy
vegetables, and soil.
 Transmitted by unpasteurized dairy
foods; leafy, raw vegetables; and
processed meats.
 Onset is 12 hours to 8 weeks after
ingestion.
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Listeria Monocytogenes
 Symptoms include fatigue, fever, chills,
headache, backache, abdominal pain,
and diarrhea.
 To prevent infection, meats and poultry
should be thoroughly cooked and salad
greens carefully washed. Make sure
dairy products are pasteurized.
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Salmonellosis
 Salmonella
 Found in raw meats, poultry, fish, milk,
and eggs.
 Transmitted by eating contaminated
food or by contact with a carrier.
 Symptoms include headache, vomiting,
diarrhea, abdominal cramps, and fever.
 Onset is 6 to 48 hours.
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Shigella
 Typically transmitted by an infected
food handler with poor hand washing.
 Cold foods are common carriers.
 Onset is 1 to 7 days.
 Symptoms include diarrhea, fever,
chills, headache, nausea, and abdominal
cramps.
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Staphylococcus Aureus
 Found on human skin.
 Transmitted by carriers and by eating
foods that contain the toxin these
bacteria create.
 Onset is 30 minutes to 8 hours.
 Symptoms include vomiting, diarrhea,
and abdominal cramps.
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Stop and Share
You are teaching a class about preventing food
poisoning.
What food preparation safety guidelines will
you discuss?
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Stop and Share
• All meats and poultry should be cooked
thoroughly.
• Ground beef, veal, and lamb should be
cooked to 160 degrees fahrenheit, and
ground poultry to at least 165 degrees
fahrenheit.
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Stop and Share
 Fruits and vegetables should be carefully
washed, and unpasteurized milk, other dairy
products, vegetable and fruit juices should be
avoided.
 People with compromised immune systems
should be especially vigilant.
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Stop and Share
 Thaw poultry and meats in the refrigerator or
microwave and cook immediately.
 Avoid cross-contamination of raw and cooked
foods by carefully cleaning utensils and counter
surfaces that were in contact with raw food.
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Stop and Share
 Do not eat raw or undercooked eggs or
foods that contain them.
 Keep hot foods hot and cold foods cold.
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Other Substances that Cause
Food Poisoning
 Mold
 Trichinella spiralis
 Protozoa
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Mold
 A type of fungus.
 May cause respiratory problems.
 Can cause cancer.
 Symptoms include abdominal pain,
vomiting, and diarrhea.
 Onset is 1 day to several months after
ingestion.
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Trichinella spiralis
 A parasitic worm that causes trichinosis.
 Transmitted by eating inadequately
cooked pork from infected pigs.
 Onset is 24 hours.
 Symptoms include abdominal pain,
vomiting, fever, chills, and muscle pain.
 Cook all pork to an internal temperature
of at least 170 degrees Fahrenheit.
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Protozoa (Dysentery)
 Introduced to food by carriers or
contaminated water.
 Symptoms include severe diarrhea
that can occur intermittently.
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Prevention of Foodborne Illnesses
 Cleanliness of kitchen and equipment.
 Proper hand washing.
 Wear gloves if cooking with any hand
wound.
 Cover and store foods to prevent
microbes or animals from reaching it.
 Cook foods to appropriate temperatures.
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Prevention of Foodborne Illnesses
 Limit standing time at temperatures
between 40 and 140 degrees Fahrenheit.
 Prevent known carriers from preparing
foods.
 Select only packages and jars that were
sealed by the manufacturer.
 Avoid bulging cans, foods that look or
smell odd, and foods showing signs of
mold.
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Miscellaneous Food Poisoning
• Ingestion of plants or animals that
contain poison (mushrooms, rhubarb
leaves, fish from polluted water).
• Cleaning agents.
• Insecticides.
• Drugs.
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Food Allergies
A food allergy occurs when the immune
system reacts to a food substance, usually
a protein.
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Types of Allergic Reactions
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Hay fever
Urticaria
Edema
Headache
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Dermatitis
Nausea
Dizziness
Asthma
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Treatment of Allergies
 Removal of allergen
 Food diary
 Laboratory tests
 Elimination diet
 Patient education
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Elimination Diet
• A limited diet in which only certain
foods are allowed in an attempt to
pinpoint the food allergen causing the
reaction.
• Additional foods are introduced slowly
until an allergic reaction occurs.
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Common Food Allergens
Milk
Strawberries Chocolate
Wheat
Tomatoes
Soybeans
Corn
Legumes
Pork
Eggs
Tree Nuts
Fish
Citrus fruit
Peanuts
Shellfish
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Teaching Considerations
• Avoid microbial contamination of
food supplies at home.
• Read food labels.
• Ask about ingredients of foods in a
restaurant and at another person’s
home.
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Conclusion
• Human ignorance or carelessness is
usually the cause of food infection or
poisoning.
• There are many safety factors related to
food handling that can prevent
contamination of food.
• Most common food allergens are milk,
chocolate, eggs, tomatoes, fish, citrus
fruit, legumes, strawberries, and wheat.
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