1. Coffs Harbour Divisional Training
Food poisoning
17 September 2018
Coffs Harbour Divisional Training

2. Coffs Harbour Divisional Training
Food poisoning
Food poisoning generally results from consuming food or drink contaminated with pathogenic bacteria, viruses or toxins.
17 September 2018
Coffs Harbour Divisional Training

3. Coffs Harbour Divisional Training
Salmonella
17 September 2018
Coffs Harbour Divisional Training

4. Coffs Harbour Divisional Training
Salmonella
Salmonellosis is caused by infection with bacteria called Salmonella.
17 September 2018
Coffs Harbour Divisional Training

5. Coffs Harbour Divisional Training
Salmonella
Most infections occur after eating contaminated food.
17 September 2018
Coffs Harbour Divisional Training

6. Coffs Harbour Divisional Training
Salmonella
Sometimes it can occur after contact with another person with the infection.
17 September 2018
Coffs Harbour Divisional Training

7. Coffs Harbour Divisional Training
Salmonella
It is one of the leading causes of food poisoning in Australia each year.
17 September 2018
Coffs Harbour Divisional Training

8. Coffs Harbour Divisional Training
Salmonella
Almost any food may be contaminated with Salmonella due to mishandling or improper hygiene.
17 September 2018
Coffs Harbour Divisional Training

9. Coffs Harbour Divisional Training
Salmonella
Food handlers can be carriers and contaminate food during preparation
17 September 2018
Coffs Harbour Divisional Training

10. Coffs Harbour Divisional Training
Salmonella
Salmonella poisoning has been linked to:
Raw meats
Poultry
Eggs
Peanut butter
Orange juice
Milk and dairy products
17 September 2018
Coffs Harbour Divisional Training

11. Coffs Harbour Divisional Training
Salmonella
Contamination usually results from external sources such as:
Animal faeces
Humans
Polluted water
Dust
17 September 2018
Coffs Harbour Divisional Training

12. Coffs Harbour Divisional Training
Salmonella
The Salmonella bacteria can grow between 7oC and 47oC.
This is within the commonly referred to “temperature danger zone” (5oC and 60oC).
17 September 2018
Coffs Harbour Divisional Training

13. Coffs Harbour Divisional Training
Signs & symptoms
Headache
Fever
Stomach cramps
Diarrhoea, nausea, and vomiting
17 September 2018
Coffs Harbour Divisional Training

14. Coffs Harbour Divisional Training
Signs & symptoms
Symptoms often start hours after the infection.
It usually lasts for 4 -7 days, sometimes much longer.
17 September 2018
Coffs Harbour Divisional Training

15. Coffs Harbour Divisional Training
Management
Advise patient to drink water to replace any lost fluids to prevent onset of dehydration.
17 September 2018
Coffs Harbour Divisional Training

16. Coffs Harbour Divisional Training
Management
Also any of the sport drinks can be useful to replace electrolytes.
17 September 2018
Coffs Harbour Divisional Training

17. Coffs Harbour Divisional Training
Management
Advise patient to seek medical advice or ring 000 depending on their condition.
17 September 2018
Coffs Harbour Divisional Training

18. Coffs Harbour Divisional Training
Management
Medical treatment is necessary if the victim becomes severely dehydrated or the infection spreads through the blood.
Victims of severe diarrhea may need intravenous fluids.
Severe cases may get antibiotics.
17 September 2018
Coffs Harbour Divisional Training

19. Coffs Harbour Divisional Training
Management
There are medications (Imodium) can help relieve cramping.
17 September 2018
Coffs Harbour Divisional Training

20. Coffs Harbour Divisional Training
Case Study 2007
A couple were fined $42,000 for causing food poisoning which lead to 319 people falling.
The source was raw egg mayonnaise used in Vietnamese-style pork and chicken rolls.
17 September 2018
Coffs Harbour Divisional Training

21. Coffs Harbour Divisional Training
Case Study 2007
Eggs can contain bacteria on the outside of the shell that can easily transfer to the white and yolk when broken.
This is why foods like raw egg mayonnaise can cause Salmonella food poisoning, particularly if it is later stored unrefrigerated for long periods.
17 September 2018
Coffs Harbour Divisional Training

22. Coffs Harbour Divisional Training
Botulism
17 September 2018
Coffs Harbour Divisional Training

23. Coffs Harbour Divisional Training
Botulism
Botulism is a rare but serious illness caused by Clostridium botulinum bacteria.
This bacteria may enter the body through wounds, or they may live in improperly canned or preserved food.
17 September 2018
Coffs Harbour Divisional Training

24. Coffs Harbour Divisional Training
Botulism
The Botulism bacteria is found in soil and untreated water throughout the world.
17 September 2018
Coffs Harbour Divisional Training

25. Coffs Harbour Divisional Training
Botulism
When eaten, even tiny amounts of this toxin can lead to severe poisoning.
It produces spores that survive in improperly preserved or canned food, where they produce toxin.
17 September 2018
Coffs Harbour Divisional Training

26. Coffs Harbour Divisional Training
Botulism
It may also occur if the bacteria enter open wounds and produce toxins there.
17 September 2018
Coffs Harbour Divisional Training

27. Coffs Harbour Divisional Training
Botulism
Infant botulism occurs when a baby eats living bacteria or its spores and they grow in the baby's gastrointestinal tract.
17 September 2018
Coffs Harbour Divisional Training

28. Coffs Harbour Divisional Training
Botulism
The most common cause of infant botulism is eating honey or corn syrup.
17 September 2018
Coffs Harbour Divisional Training

29. Coffs Harbour Divisional Training
Signs & Symptoms
Abdominal cramps
Breathing difficulty that may lead to respiratory failure
Difficulty swallowing and speaking
Double vision
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Coffs Harbour Divisional Training

30. Coffs Harbour Divisional Training
Signs & Symptoms
Dry mouth
Nausea
Vomiting
Weakness with paralysis (equal on both sides of the body)
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Coffs Harbour Divisional Training

31. Coffs Harbour Divisional Training
Signs & Symptoms
Symptoms usually appear hours after you eat contaminated food.
There is generally no fever with this infection.
17 September 2018
Coffs Harbour Divisional Training

32. Coffs Harbour Divisional Training
Case study June 2007
26-year-old Melbourne man was admitted to intensive care after he became violently sick after eating a nachos meal.
17 September 2018
Coffs Harbour Divisional Training

33. Coffs Harbour Divisional Training
Case study June 2007
The Victorian Health Department found traces of botulism on the discarded pack.
Only 12 cases of botulism have been recorded in Australia in the past 15 years.
17 September 2018
Coffs Harbour Divisional Training

34. Coffs Harbour Divisional Training
E. coli
17 September 2018
Coffs Harbour Divisional Training

35. Coffs Harbour Divisional Training
E. coli
E. coli enteritis is an inflammation of the small intestine from Escherichia coli (E. coli) bacteria.
17 September 2018
Coffs Harbour Divisional Training

36. Coffs Harbour Divisional Training
E. coli
It is the most common cause of travellers' diarrhea.
17 September 2018
Coffs Harbour Divisional Training

37. Coffs Harbour Divisional Training
E. coli
E. coli is a type of bacteria that normally lives in the intestines of humans and animals without causing any problems.
However, certain types (or strains) of E. coli can cause food poisoning.
17 September 2018
Coffs Harbour Divisional Training

38. Coffs Harbour Divisional Training
E. coli
Bacteria may get into food through:
Meat or poultry coming into contact with intestinal bacteria when being processed.
Water that is used during growing or shipping which contains animal or human waste
Improper food handling or preparation
17 September 2018
Coffs Harbour Divisional Training

39. Coffs Harbour Divisional Training
E. coli
The poisoning often occurs from eating or drinking:
Food prepared by someone who did not wash their hands properly.
Food prepared using unclean cooking utensils.
17 September 2018
Coffs Harbour Divisional Training

40. Coffs Harbour Divisional Training
E. coli
The poisoning often occurs from eating or drinking:
Dairy products or food containing mayonnaise that have been out of the refrigerator too long.
Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly.
17 September 2018
Coffs Harbour Divisional Training

41. Coffs Harbour Divisional Training
E. coli
The poisoning often occurs from eating or drinking:
Raw fish or oysters
Fruits or vegetables that have not been washed well
Water that has not been treated
17 September 2018
Coffs Harbour Divisional Training

42. Coffs Harbour Divisional Training
Signs & Symptoms
Symptoms occur when E. coli bacteria enter the intestine.
The time between being infected and developing symptoms is usually hours.
17 September 2018
Coffs Harbour Divisional Training

43. Coffs Harbour Divisional Training
Signs & Symptoms
Diarrhea that is sudden, severe, and often bloody is the most common symptom.
17 September 2018
Coffs Harbour Divisional Training

44. Coffs Harbour Divisional Training
Signs & Symptoms
Fever
Gas
Loss of appetite
Stomach cramping
Vomiting
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Coffs Harbour Divisional Training

45. Coffs Harbour Divisional Training
Management
There is no specific treatment to stop the E. coli symptoms apart from close attention to monitoring hydration and nutrition.
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Coffs Harbour Divisional Training

46. Coffs Harbour Divisional Training
Case study June 2011
A farm in northern Germany was shut down after tests revealed an outbreak of E coli in beansprouts.
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Coffs Harbour Divisional Training

47. Coffs Harbour Divisional Training
Case study October 2011
Warilla company was convicted of selling pipis that were found to contain an unacceptable level of E coli.
NSW Food Authority conducted random sampling on the company’s shellfish for sale at a fish market in Sydney.
17 September 2018
Coffs Harbour Divisional Training

48. Coffs Harbour Divisional Training
Listeriosis
17 September 2018
Coffs Harbour Divisional Training

49. Coffs Harbour Divisional Training
Listeriosis
Listeriosis is a rare illness caused by eating food contaminated with bacteria called Listeria monocytogenes.
The bacteria are common in soil and some raw foods.
17 September 2018
Coffs Harbour Divisional Training

50. Coffs Harbour Divisional Training
Listeriosis
It does not cause illness in most people.
There are typically 20 to 30 cases reported each year in NSW.
Although it is rare, it has a high death rate.
17 September 2018
Coffs Harbour Divisional Training

51. Coffs Harbour Divisional Training
Signs & Symptoms
Fever
Muscle aches
Sometimes nausea and diarrhoea
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Coffs Harbour Divisional Training

52. Coffs Harbour Divisional Training
Signs & Symptoms
In severe cases:
Collapse and shock.
17 September 2018
Coffs Harbour Divisional Training

53. Coffs Harbour Divisional Training
Signs & Symptoms
If infection spreads to the central nervous system symptoms may include:
Headache
Stiff neck
Confusion
Loss of balance
Convulsions and coma
17 September 2018
Coffs Harbour Divisional Training

54. Coffs Harbour Divisional Training
Signs & Symptoms
Infections may cause:
Septicaemia (blood poisoning)
Meningitis (inflammation of the brain)
Miscarriage in pregnant women.
17 September 2018
Coffs Harbour Divisional Training

55. Coffs Harbour Divisional Training
Signs & Symptoms
The incubation period on average is about three weeks.
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Coffs Harbour Divisional Training

56. Coffs Harbour Divisional Training
Case study August 2009
Seven people contracted listeriosis after eating chicken wraps on Brisbane-based Virgin Blue flights in May and June.
The source was traced to diced chicken from a Wollongong food company.
The outbreak forced two pregnant women into premature labour.
17 September 2018
Coffs Harbour Divisional Training

57. Coffs Harbour Divisional Training
Cholera
17 September 2018
Coffs Harbour Divisional Training

58. Coffs Harbour Divisional Training
Cholera
Cholera is an infection of the small intestine caused by the bacterium Vibrio cholerae.
17 September 2018
Coffs Harbour Divisional Training

59. Coffs Harbour Divisional Training
Cholera
The bacteria releases a toxin that causes increased release of water in the intestines, which produces severe watery diarrhea.
17 September 2018
Coffs Harbour Divisional Training

60. Coffs Harbour Divisional Training
Cholera
People get the infection by eating or drinking contaminated food or water.
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Coffs Harbour Divisional Training

61. Coffs Harbour Divisional Training
Signs & Symptoms
Abdominal cramps
Dry mucus membranes or mouth
Dry skin
Excessive thirst
Glassy or sunken eyes
Lack of tears
Lethargy
Low urine output
Nausea
Rapid dehydration
Rapid pulse (heart rate)
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Coffs Harbour Divisional Training

62. Coffs Harbour Divisional Training
Signs & Symptoms
Sunken "soft spots" (fontanelles) in infants
Unusual sleepiness or tiredness
Vomiting
Watery diarrhea that starts suddenly and has a "fishy" odor
17 September 2018
Coffs Harbour Divisional Training

63. Coffs Harbour Divisional Training
Management
The objective of treatment is to replace fluid and electrolytes lost through diarrhea.
Depending on the condition, fluids by mouth or through a vein (intravenous).
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Coffs Harbour Divisional Training

64. Coffs Harbour Divisional Training
Management
The WHO has developed a rehydration solution that is cheap and easy to use.
This solution of sugar and electrolytes is now being used internationally.
17 September 2018
Coffs Harbour Divisional Training

65. Coffs Harbour Divisional Training
Case study 2006
An outbreak of Cholera in inner Sydney was reported in 2006 when three Sydney women showed symptoms.
The women became ill after buying raw whitebait, which is believed to have been sourced from China, from fish shops.
17 September 2018
Coffs Harbour Divisional Training

66. Coffs Harbour Divisional Training
Campylobacter
17 September 2018
Coffs Harbour Divisional Training

67. Coffs Harbour Divisional Training
Campylobacter
Campylobacter is a very common cause of food poisoning in Australia.
It is present in the gut of a wide range of animals, especially birds.
17 September 2018
Coffs Harbour Divisional Training

68. Coffs Harbour Divisional Training
Campylobacter
Outbreaks have been linked to the consumption of:
undercooked poultry
mince and sausages
unpasteurised milk
and cooked foods that have been contaminated by raw foods like meat and poultry.
17 September 2018
Coffs Harbour Divisional Training

69. Coffs Harbour Divisional Training
Campylobacter
Campylobacter doesn’t grow well in foods, rather its presence in food can result in an infection.
Quite low numbers, ie. 500 to 600 cells of the bacteria can cause illness.
17 September 2018
Coffs Harbour Divisional Training

70. Coffs Harbour Divisional Training
Signs & Symptoms
Symptoms can take 2 to 7 days to appear
They are generally gastrointestinal.
A fever may also be present.
A small number are left with a chronic condition called Guillain Barre Syndrome which can last for several weeks or months.
17 September 2018
Coffs Harbour Divisional Training

71. Coffs Harbour Divisional Training
Questions
17 September 2018
Coffs Harbour Divisional Training