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FOOD POISONING

FOOD POISONING. F ood poisoning is an acute gastro - enteritis caused by ingestion of food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poisons derived from plants and animals. Clinical features: *Abdominal pain

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FOOD POISONING

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  1. FOOD POISONING

  2. Food poisoning is an acute gastro - enteritis caused by ingestion of food or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poisons derived from plants and animals. Clinical features: *Abdominal pain * Vomitting & or diarrhoea * With or without fever

  3. Epidemiological features: Features of food poisoning outbreaks: * Sudden occurrences of an illness in a group of people * History of ingestion of common food * Similar signs and symptoms * Short incubation period * Absence of secondary cases

  4. Causes of food poisoning

  5. Salmonella Food Poisoning: Inflammatory diarrhoea

  6. Clostridium Food Poisoning:

  7. Staphyllococcal Food Poisoning:

  8. Bacillus cereus Food Poisoning:

  9. Botulinum Food Poisoning: Condition very fatal; death 4 – 8 days, due to resp / cardiac failure Guanidine hydrochloride - to reverse neuromuscular blockade.

  10. Vibrioparahemolyticus Food Poisoning:

  11. Campylobacter food poisoning: * They are known to cause epidemics of food poisoning in nurseries, paediatric wards, and communities in developing countries. * Disease is usually self - limiting with complete recovery in 5 - 7 days.

  12. E coli O157 food poisoning: * While most food poisoning events are short lived and resolve spontaneously, 2 - 7% of individuals develop Haemolytic uraemic syndrome about a week after onset of diarrhoea

  13. Prevention and Control of Food Poisoning * To Eat Freshly cooked and hot food * Strict supervision on the whole cycle of meat processing * Milk should be pasteurized or boiled * Protection of Foods: - In storage & processing - Food items should not be left overnight in warm pantries - Not eaten items should be kept immediately in cold storage to prevent bacterial multiplication and toxin production

  14. * Food Handlers: - Periodical examination - Suffering from boils, ulcers throat or eye infections – Not allowed - Suffered from enteric fever or diarrhoea in recent past – Not allowed - Personal hygiene & clean habit. * Environmental care: - Clean & dry kitchen & dining hall - Utensils & equipment: wash @ soap & hot water - Rodent & insect control - Periodic surveillance of food establishments

  15. Investigation of food poisoning: * Verification of diagnosis – clinical & laboratory * Confirmation of existence of an epidemic * Collection of data: location, place, no. of people affected * Secure complete list: Nature of food eaten in last few days, time of onset, symptoms, personal data (age, occupation etc.), no. of deaths.

  16. * Assessment of environmental factors: kitchen, dining hall & their sanitations, storage of food grains & cooked food, presence of rodents. * Interrogation & examination of food handlers, hygiene, habits * Lab report: Vomitus, stool of patients for culture, sample of suspected food, serological test of blood for antibody titre, urine & stool culture of food handlers & kitchen employees. * Data analysis, * Formulation of etiolo…. Testing ……* Report writing.

  17. THANK YOU

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