FOODBORNE

DISORDERS
Presented by,
Aruna
4th Sem BSc Nursing
Roll No:17
CONTENT…
► Introduction
► Classification
► Main causes of food borne disease
► Types of food borne diseases
► Control
► Prevention
► Conclusion.
 INTRODUCTION
Food borne illness, more commonly referred to as food
poisoning, is the result of eating contaminated, spoiled, or toxic
food.
Most common symptoms of food poisoning include nausea,
vomiting and diarrhea.
According to the centers for disease control and prevention
(CDC) 1 in 6 people will contract some form of food poisoning in
every year.
► Food borne diseases is resulting from the consumption of
contaminated food, pathogenic bacteria, viruses or parasites
that contaminated food as well as chemical or natural toxins
such as poisonous mushrooms also.
► Organisms that enter and it would be developed and
produced toxins. Due to consumption of contaminated food and
its detrimental effect on human health.
 ► And also it would be caused by chemical substances, drugs,
food additives bio toxins pesticides also.
DEFINITION
 Foodborne diseases are caused by contamination of food and
occur at any stage of the food production, delivery and
consumption chain. They can result from several forms of
environmental contamination including pollution in water, soil
or air, as well as unsafe food storage and processing.
 CLASSIFICATION OF
FOODBORNE
Food infection
DISORDERS
Food intoxication Toxicoinfection

• Consumption of
• Consumption of
live cells through • Consumption of
food containing
food in to the body. both live cells and
toxins produced by
the microorganisms. also a toxins were
• Longer incubation formed.
period.
• Like, bio- toxicants,
metabolic products, •Serious one, allergic
• Body reacts by reactions occur.
poisonous
high
substrates.
temperature(.eg.
Fever.)
 PATHOGEN

CONTAMINATION OF GROWTH WERE APPEAR IN LONG

FOODS TERM STORAGE (bacteria, molds)

INTOXICATION

Viral or parasitic
infection
INFECTION

SERIOUS AND
DEADLY DISEASE TOXICOINFECTION
MAIN CAUSE OF
FOODBORNE DISORDERS
Cross Microbes transfer from one surface or
contami food to another. Transmitted to humans
nation
and also animals.

Time
The food is exposed to temperature
temperat danger zone. Ex, 41F-140F for more than
ure abuse 4 hrs.

Personnel Food preparation and handling. Food

hygiene service personnel can contaminate food.
 TYPES OF FOOD
CONTAMINANTS
Biological Chemical Physical

• Microbial • Chemical • Foreign object

contamination. substances. • Example: hair, staple
• Example: bacteria, • Example: toxic wire, dust
virus, parasites, fungi metals, pesticides • That accidentally
• Sea food toxins • Normally found in enter into food
mushroom toxins. restaurants
BIOLOGICAL
CONTAMINANTS
Bacterial Viral Fungal Parasites

• Botulinum • Hepatitis A • Yeast • Giardia

• E coli • Norwalk virus • Mold • Cyclospora
• Salmonella • Rota virus • Trichonosis
• Shigellosis
• Listeria
• Staphylococcu
s illness
According to Noro- virus also Toxoplasma is
CDC 1,00,000 cause over 19 the parasite
cases and 2000 million cases of seen most often
hospitalization food poisoning case of food
by salmonella of each year. poisoning.
infection.
CHEMICAL CONTAMINANTS
 ► Heavy metals;

e.g. antimony, mercury, arsenic, fluried, lead, cadmium,

cyanide
 ► Pesticides and insecticides;

e.g. DDT, BHC, Organophosphates

 ►Herbicides;

e.g. phosphorins,
 ► Fungicides;

e.g. organomercurials.
 ► Preservatives;
 FOODBORNE INFECTIONS
 SALMONELLA POISONING

Salmonellosis is a disease resulting from the ingestion of salmonella

along with contaminated food. This is mainly a foodborne illness and milk
and milk products appear to be commonly involved. There are about
2000 closely related biotypes of salmonella that can cause food
poisoning in humans. It is during the mishandling of milk that the
causative microorganism may lead to salmonellosis.
 Causative microorganisms

• Salmonella typhi cause typhoid

• Salmonella paratyphi A,B,C cause paratyphoid
• Salmonella enteritidis leads to food poisoning.
 Sources

•Water is one of the most important source of salmonella, as it

frequently gets contaminated through fecal matter. If polluted
water is used for washing of utensils and equipment it can also
lead to contamination of milk. Silage is another source of
salmonella
• Handlers are the carriers in active cases.
• External agents like flies also acts as a source of
contamination.
• Animals suffering from salmonellosis, under certain conditions
excrete viable microorganisms in the milk.
 Symptoms
 Typhoid fever: Characterized by continuous fever, inflammation of
intestines, formation of intestinal ulcers, enlargement of spleen,
characteristic raised spot eruptions on the abdomen and toxemia.
 Paratyphoid fever : Resembling typhoid fever but it is milder than
typhoid. Approximately 105 to 107 microorganisms per ML are
required to cave infection.
 Salmonellosis: Nausea, vomiting, abdominal pain, diarrhea, chills,
headaches, prostrations, muscular weakness, drowsiness
moderate fever, restlessness etc.

 Incubation period
 About 7-14 days for typhoid and 1-7 days for paratyphoid
infections.
 Diagnosis
 Microorganisms may be present in feces, urine and blood are identified
by microscopic, cultural, fermentative and serological tests. Widal test
is used for typhoid.
 Prevention and control
 Adequate treatment of water
 Infected individuals, who had infection should not handle milk.
 Follow hygienic conditions during production, processing and storage.
 Educating the people about food and personal hygiene
 Periodic examination of individuals who handle foods for public
consumption.
 Pasteurization and other adequate heat treatment of milk and milk
products.
 Control flies
 Treatment of affected individuals.
 BACILLARY DYSENTERY (SHIGELLOSIS)
 This is one of the common foodborne infection and outbreaks are
associated wills consumption of unpasteurized milk
 Causative microorganism
 Shigella dysenteriae
 Shigella sonnei
 Shigella flexneri
 Source
 Milk contaminated with water, flies and utensils
 Milk handlers
 Symptoms
 Shigellosis in an acute intestinal disease characterized by
diarrhea, with blood, pus or mucus, fever, vomiting, abdominal
cramps and tenesmus.
 Diagnosis
 Isolation of microorganism by taking rectal swabs and plating
on desoxy cholate citrate agar, incubation period is 1-4 days.
 Prevention & control
 Strict sanitary condition should be enforced in diary workers
particularly in pasteurization plants, and retail outlets
dispensing milk in bulk.
 Attendants looking after the patients should be prohibited from
contact with milk or utensils.
 Take precautions to exclude flies.
 STREPTOCOCCAL INFECTION
 Streptococcal infections like septic sore throat, scarlet fever
and food poisoning are treated to the consumption of milk and
its products. Humans and animals both can contaminate milk
with, Streptococci. Although streptococcal food and milk
products is poisoning through b milk yet a few strains not well
established, of Group D streptococci or enterococci have
produced toxic metabolites in milk and their toxigenic
potentials is ascertained in animal models.
 Causative microorganism
 Streptococcus pyogens: scarlet fever, septic sore throat,
tonsillitis and septicemia
 Streptococcus agalactiae: Mastitis in animals.
 Sources
 Animals infected with streptococcus agalatiae.
 Personnel directly connected with the care and milking of
animals in a dairy herd.
 Enterococcus are chiefly of fecal origin and fecal
contamination of milk and milk products.
 Milking machines
 Human carriers
 Symptoms
 Septic sore throat
 Scarlet fever
 Food poisoning
 Diagnosis
 Throat swabs
 Dick test
 Isolation of causative microorganisms

 Prevention and control

 Adequate heat treatment of milk
 Holding milk at lower temperature
 Rejection of milk from the suspected quarters.
 Milk showing abnormal changes should not be pooled.
 Regular checking of the health of dairy workers
 Fecal contamination of milk should be avoided.
FOODBORNE INTOXICATION
 STAPHYLOCOCCUS POISONING

Infection of milk by some strains of staphylococcus aureus leads to

the elaboration of enterotoxins by these that cause that cause
gastroenteritis in humans
 Toxins
 Hemolysin/staphylolysin
 Leukocidin
 Necrotizing factors Lethal factor
 Enterotoxin
 Sources
 Human food handlers
 Wounds
 Pimples
 Boils
 Animals affected with mastitis

 Symptoms
 Nausea
 Vomiting
 Abdominal cramps
 Diarrhea
 Sweating
 Headache
 Prevention and control
 •Adequate heating destroys staphylococcus but not the
enterotoxins. So, heating within few house of production would
inhibit the multiplication of staphylococci and hence, no toxin
production.
 Adequate cooling immediately after producing milk also
inhibits multiplication of staphylococci.
 Past pasteurization contamination should be avoided.
 Infected handlers should be not be allowed to handle milk.
 Animals having mastitis should be isolated.
 BOTULISM
 Botulism poisoning is the severest of all the food poisonings, as it
affects the nervous system and is often extremely fatal. However, milk
is rarely involved in the causation of botulism as fluid milk is not a
suitable medium for growth of causative agent being as anaerobe. In
sour milk, clostridium botulinum cannot survive due to low PH. But it is
quite prevalent is canned food products like condensed milk and
processed cheese. In view of the existing anaerobic conditions
favorable for its growth.
 Symptoms
 Nausea
 Vomiting
 Fatigue
 Dizziness
 Headache
 Dryness of skin mouth and throat
 Diagnosis
 Microscopic examination
 Animal inoculation
 Cultural identification

 Prevention and control

 Adequate heating of product destroys toxin (1000 °C per 10-
20mm)
 Hygienic conditions is adopted during production of milk
 Chilling after production of should be essential.
 Acidity inhibits the causative microorganism
 Reject bulged cans and spoiled foods.
 E.COLI POISONING
 E.coli is known to be associated with enteritis in infants and
adults as well as with traveler’s diarrhea and food poisoning
Milk and milk products like ice cream, Kulfi, dried milks,
Cheese, etc. can be contaminated with toxigenic E.coli that
can produce the enterotoxins under favourable conditions. A
minimum of 105 to 107 cells per gram are required to produce
enterotoxins sufficient to cause food borne diseases.

 Sources
 Water supplies contaminated with fecal matter
 Unhygienic practices by handlers
 Infected animal excretion
 Symptoms
 Watery diarrhea
 Vomiting
 Diarrhea with or without blood
 Without inflammatory exudates in stool

 Prevention and control

 Fecal contamination of water supply should be avoided .
 Handlers should follow strict hygiene practices.
 Cross contamination from infected animals should be avoided.
 CHOLERA
 Cholera is one of the acute diarrheal disease caused by vibrio
cholerae .It frequently occurs in the form of massive epidemics.
Unhygienic practices are mainly responsible for out break. Although!
Cholera is mainly water borne disease, the involvement of milk. May
also transmit the disease. The causative microorganisms adheres to
the epithelial lining of mucosa in the small intestine, where it
produces enterotoxin that causes loss of fluid and electrolytes from
the body followed by dehydration.
 Sources
 Milk infected by soiled hands of patient
 Use of infected water for dairy purpose
 Use of infected water for cooking
 Adulteration of milk with contaminated water
 Symptoms
 Diarrhea
 Vomiting
 Rice water stools
 Abdominal pain
 Thirst
 Dehydration

 Diagnosis
 Intraperitoneal inoculation of Guinea pigs with pure culture
results in the death of animal within 24 hours
 Prevention and control
 Proper pasteurization of milk and its products.
 Sanitary disposal of human excreta.
 Protection of water by boiling
 Sanitary preparation and handling of products
 Control or destruction of house flies.
 Public health education.
 Isolation of patients and carriers
 Disinfection of stools and vomitus and articles soiled by the patients
 Food left by the patients should be burnt.
 Room of patient should be thoroughly cleaned and disinfected
 Use of cholera vaccine in exposed population group.
PUBLIC HEALTH RESPONSE TO
FOOD

BORNE DISEASES
Public health responses to foodborne diseases are crucial to
prevent, control, and mitigate the impact of these illnesses on
individuals and communities. These responses involve a
coordinated effort among public health agencies, healthcare
professionals, food industries, and the public. Here are key
components of the public health response to foodborne diseases:
 Surveillance and Monitoring
 Public health agencies, such as the Centers for Disease Control
and Prevention (CDC) in the United States, monitor and
investigate foodborne illnesses. They track and analyze data to
identify outbreaks and trends in foodborne diseases.
Outbreak Detection and Investigation
Rapid detection of foodborne disease outbreaks is
essential. When clusters of cases are identified,
epidemiologists and investigators work to trace the
source of the outbreak. This involves interviewing
affected individuals, analyzing food samples, and
identifying the causative agents.
Communication and Public Awareness
 Public health agencies communicate information
about foodborne disease outbreaks to healthcare
providers, the food industry, and the public. This
includes issuing public advisories and warnings to
prevent further illness
 Food safety Regulations and Inspection
 Governments implement and enforce food safety regulations
to ensure that food producers and handlers follow proper
hygiene, storage, and preparation practices. Regular
inspections of food establishments help enforce these
regulations.
 Food Recall and Removal
 When contaminated food products are identified as the source
of an outbreak, public health agencies work with the food
industry to issue recalls and remove affected products from
the market.
 Education and Training
 Public health agencies provide education and training to food
handlers, healthcare professionals, and the public on safe food
handling practices, symptoms of foodborne illnesses, and
preventive measures.
 Laboratory Testing and Diagnosis
 Diagnostic laboratories play a critical role in identifying
pathogens responsible for foodborne illnesses. Rapid and
accurate testing helps confirm diagnoses and link cases to
specific outbreaks.
 Treatment and Care
 Healthcare providers diagnose and treat individuals affected
by foodborne illnesses. In severe cases, hospitalization may be
required, and supportive care may include rehydration and
management of complications.
 Research and Risk Assessment
 Ongoing research into foodborne pathogens, their sources, and
their behaviors helps public health agencies assess and
manage risks associated with food safety. Risk assessments
inform policy and regulatory decisions.
 Legislation and Regulation
 Governments enact and update food safety legislation and
regulations to adapt to emerging threats and scientific
knowledge. These regulations set standards for food
production and distribution.
 Emergency Response Planning
 Public health agencies develop emergency response plans to
address large-scale foodborne disease outbreaks or
bioterrorism events that may involve contaminated food.
CONCLUSION
► The food borne disease were occur by our c careless of edible
things. The normal things also cannot be stored in over time. It
way of growth to enriched of microorganisms.
► It would be caused serious effects also. According to WHO
report most of the food borne disease were occurred by a non
hygienic methods of handling.
REFERENCE
 Bijayalakshmi Dash – A comprehensive text book for
community health nursing -2nd edition – Jaypee Publications.
 K Park – Text book for preventive and social medicine.