FOOD CONTAMINATION AND TREATMENT

PRESENTER:

SITI NORAISAH KIFLI

OUTLINES

• INTRODUCTION• RISK FACTORS• COMMON SOURCES OF FOOD

CONTAMINATION• SIGNS AND SYMPTOMS• COMPLICATIONS• WHEN TO SEEK HELP• TREATMENT• REFERENCES

INTRODUCTION

INTRODUCTION• Also known as food poisoning or food-

borne illness

• caused by consuming contaminated foods or beverages

• More than 250 different foodborne diseases have been described.  Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites

RISK FACTORS

• A weakened immune system,Eg in very young, the elderly, people with chronic disease, and people who take certain types of medication that reduce the ability to fight off foodborne infections.

• Improper food storage or handling; leaving prepared food at room temperature for too long or improperly heating or reheating food increase the risk of food poisoning.

• Cross contamination of food

• Anyone who handles food should wash their hands after using the bathroom, changing diapers, or handing pets and before handling food.

COMMON SOURCES OF FOOD-BORNE ILLNESSSources of illness Symptoms Bacteria

Raw and undercooked meat and poultry

Abdominal pain, diarrhea, nausea, and vomiting

Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Raw foods; unpasteurized milk and dairy products, such as soft cheeses

Nausea, vomiting, fever, abdominal cramps, and diarrhea

L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.

Nausea, vomiting, fever, abdominal cramps, and diarrhea

Salmonella enteriditis

COMMON SOURCES OF FOOD-BORNE ILLNESS cont…

Raw and undercooked shellfish

Chills, fever, and collapse Vibrio vulnificus, Vibrio parahaemolyticus

Fresh or minimally processed produce; contaminated water

Bloody diarrhea, nausea, and vomiting

E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

Improperly canned goods; smoked or salted fish

Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.

C. botulinum

SIGNS AND SYMPTOMS

• Bloody diarrhea• Weight loss• Diarrhea leading to dehydration• Fever• Prolonged diarrhea (3 or more unformed stools

per day, persisting several days)• Neurologic involvement such as paresthesias,

motor weakness, cranial nerve palsies• Sudden onset of nausea, vomiting, diarrhea• Severe abdominal pain

COMPLICATIONS• Dehydration (most common)

Less common but much more serious complications include:

• Arthritis (Yersinia and Salmonella) • Bleeding disorders (E. coli and others) • Death (from mushrooms, certain fish

poisonings, or botulism) • Kidney problems (Shigella, E. coli) • Nervous system disorders (Botulism,

Campylobacter) • Pericarditis (Salmonella) • Respiratory distress, including the need

for support on a breathing machine (botulism)

WHEN TO SEEK HELP

• symptoms are persistent or severe• The person has an underlying

medical condition• A child or elderly• if there are worrisome signs or

symptoms (temperature greater than 100.4ºF/38ºC, severe abdominal pain, inability to eat or drink, bloody stool or vomit)

TREATMENT• Treatment for food poisoning typically depends

on the source of the illness, if known, and the severity of your symptoms.

•Primary goals: to replace lost fluids and to relieve symptoms of severe diarrhea and vomiting.

•Children and adults who are severely dehydrated need treatment in a hospital, where they can receive salts and fluids through a vein (intravenously), rather than by mouth.

•Antibiotics may be necessary for selected patient as summarized in the table;

Bacteria

Bacteria

Bacteria

Virus

Parasites

PREVENTION• Wash your hands, utensils and

food surfaces often

•Keep raw foods separate from ready-to-eat foods

•Cook foods to a safe temperature

•Refrigerate or freeze perishable foods promptly

•Defrost food safely

•Throw it out when in doubt

REFERENCES

• Food poisoning.http://www.mayoclinic.com/health/food-poisoning.June 2007

• Patient information: Food poisoning (food-borne illness) http://www.uptodate.com/patients/content/topic.

• Diagnosis and Management of Foodborne Illnesses:A Primer for Physicians and Other Health Care Professionals.2004.American Medical Association.American Nurses.Association-American Nurses Foundation.Centers for Disease Control and Prevention.Center for Food Safety and Applied Nutrition.Food and Drug Administration.Food Safety and Inspection Service.US Department of Agriculture.

- Foodborne Illnesses Table:Viral Agents

- Foodborne Illnesses Table:Bacterial Agents

- Foodborne Illnesses Table:Parasitic Agents