Post on 06-Jul-2018
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Foodborne Diseases
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Food borne Disease
• is an infection or irritation of thegastrointestinal (GI) tract caused byfood or beverages that containharmful bacteria, parasites, viruses,or chemicals.
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Types
• Examples:
almonella bacteria
taphylococcus aureus
!lostridium botulism!lostridium perfringens
!ampylobacter "e"uni
#isteria monocytogenes
higella bacteria
Escherichia coli
$epatitis %
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!lostridium botulism
• &otulism is a rare but serious illnesscaused by a bacterium 'hich occursin soil. It produces a toxin that aects
your nerves. oodborne botulismcomes from eating foodscontaminated 'ith the toxin.
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Sources:
• Infants: $oney, home*cannedvegetables and fruits, corn syrup
• !hildren and adults: $ome*canned
foods 'ith a lo' acid content,improperly canned commercial foods,home*canned or fermented +sh,
herb*infused oils, baed potatoes inaluminum foil, cheese sauce, bottledgarlic, foods held 'arm for extendedperiods of time
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ign and ymptoms
• may develop 'ithin - to / hoursafter eating and may include
• nervous system disturbances such
as: 0 double vision
0 droopy eyelids or di1culty
speaing
0 s'allo'ing or breathing
• 2ntreated botulism can be fatal.
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Treatment
• %ntitoxin should be administered assoon as possible after a clinicaldiagnosis
• evere botulism cases re3uiresupportive treatment, especiallymechanical ventilation, 'hich may
be re3uired for 'ees or evenmonths.
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Preventive Measures
• ollo' safe picing and storing ofcanned goods
• &otulism may be prevented by the
inactivation of the bacterial spores inheat*sterili4ed (e.g. retorted) orcanned products or by inhibiting
bacterial gro'th in other products.
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• !ommercial heat pasteuri4ation(vacuum paced pasteuri4ed
products, hot smoed products) maynot be su1cient to ill all spores andtherefore the safety of theseproducts must be based onpreventing bacterial gro'th and toxinproduction.
• 5efrigeration temperaturescombined 'ith salt content and6oracidic conditions 'ill prevent thegro'th of the bacteria and formation
of toxin.
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The WHO Five Keys to SaferFood
7. eep clean
/. separate ra' and cooed8. coo thoroughly
-. eep food at safe temperatures
9. use safe 'ater and ra' materials.