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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.