1. Dr. H. Gh. Safaei 12/18/2015

2.  Over eating  Nutritional deficiency  Allergy  Chemical poisioning  Bacterial contamination Dr. H. Gh. Safaei12/18/2015

3.  two primary types ◦ food-borne infections ◦ food intoxications Dr. H. Gh. Safaei12/18/2015

4. Food infections (microbes are transferred to consumer) Food poisoning (results from the toxin consumption) Dr. H. Gh. Safaei12/18/2015

5. Ingestion of toxins in foods in which microbes have grown Exotoxin Neurotoxin Enterotoxin Metabolite Staphylococcal food poisoning, botulism, Clostridium perfringens food poisoning, Bacillus cereus food poisoning Dr. H. Gh. Safaei12/18/2015

6.  ergotism ◦ toxic condition caused by growth of a fungus in grains  aflatoxins ◦ carcinogens produced in fungus-infected grains and nut products  fumonisins ◦ carcinogens produced in fungus-infected corn Dr. H. Gh. Safaei12/18/2015

7.  Neurtoxin ( Bacteriophage )  A-G  Heat labile  Nutrient content ( Glucose, Maltose )  Aw, PH, O-R, NaCl, Temp, Time  IP 12-36 h  Canned food Dr. H. Gh. Safaei12/18/2015

8. Neurological signs Visual disturbances, vertigo, tingling sensation & paralysis  Clostridium botulinum Dr. H. Gh. Safaei12/18/2015

9.  Enterotoxin S.aureus, heat stable  4-46  C  PH 4.8- 8  Aw 0.86-0.9  IP 2-4 hour Dr. H. Gh. Safaei12/18/2015

10. Upper GIT signs Nausea, retching, vomiting, abdominal pain, diarrhoea  S. aureus and its toxins  B. cereus and its toxin Dr. H. Gh. Safaei12/18/2015

11. C. botulinum, C. perfringens - Soil, hide, faecal material Staphylococcus aureus toxin - Human (nostrils and hands) Listeria monocytogenes- Soil, hide, faecal material Campylobacter spp.- GIT (esp. poultry) E. coli O157:H7- GIT Salmonella spp.- GIT / Hide Yersinia enterocolitica- GIT Dr. H. Gh. Safaei12/18/2015

12. Dr. H. Gh. Safaei12/18/2015

13.  Upper GIT – nausea & vomiting  Lower GIT – cramps & diarrhoea  Neurological signs  General symptoms Dr. H. Gh. Safaei12/18/2015

14. Lower GIT signs Lower abdominal cramps & diarrhoea  Clostridium perfringens, Bacillus cereus  Salmonella, Shigella, ET E. coli, Yersinia enterocolitica, Campylobacter jejuni, Vibrio cholera Dr. H. Gh. Safaei12/18/2015

15. Lower GIT signs, continued Lower abdominal cramps & diarrhoea  Giardia intestinalis  Cryptosporidium parvum Dr. H. Gh. Safaei12/18/2015

16. General symptoms Fever, chills, malaise, prostration, aches, swollen lymph nodes S. typhi, L. monocytogenes, C. jejuni Hepatitis A Dr. H. Gh. Safaei12/18/2015

17. Dr. H. Gh. Safaei12/18/2015

18.  Cause enteritis  Occasionally systemic infection  C. jejuni & C. coli infections indistinguishable  2 million case / year in USA Dr. H. Gh. Safaei12/18/2015

19. Gram negative Gram negative Curved or spiral, comma, S, gull wing Curved or spiral, comma, S, gull wing Motile single polar flagellum Motile single polar flagellum Thermophile Thermophile Dr. H. Gh. Safaei12/18/2015

20. 1. Temperatures > 55 deg. C destroy 2. Sensitive to desiccation 3. Salt, ascorbic acid 4. Disinfectants, chlorinated water 5. UV radiation Dr. H. Gh. Safaei12/18/2015

21.  Endotoxin  Cytopathic extracellular toxin  Enter toxin Dr. H. Gh. Safaei12/18/2015

22.  Oral route, food, drink, contact infected animals, sexual activity  Sensitive to gastric acid  10 4 organism should ingested  Multiply in small intestine ----invade epithelial ----inflammation ----white & red blood cell in stool  Occasionally blood stream is invaded  Enteritis Dr. H. Gh. Safaei12/18/2015

23.  Sources - human – faecal-oral person-to-person chickens, cattle, sheep - animal – cats, dogs, flies, chickens, cattle, sheep  Transmitted  milk  meat products Public health control Dr. H. Gh. Safaei12/18/2015

24. Dr. H. Gh. Safaei12/18/2015

25.  consumption of  undercooked meat products, unpasteurized milk,  water contaminated by the bacteria.  Usually, someone with an infection caused by Yersinia bacteria recovers within a few days without medical treatment (in some cases, doctors prescribe antibiotics Dr. H. Gh. Safaei12/18/2015

26.  4 to 7 days after exposure and can last up to 3 weeks  fever, stomach pain, nausea, vomiting, and bloody diarrhea. Sometimes, older kids also get pain in the lower right side of the abdomen, which can mimic appendicitis. feverdiarrheaappendicitis Dr. H. Gh. Safaei12/18/2015

27.  1. Avoid eating raw or undercooked pork.  2. Consume only pasteurized milk  3. Wash hands with soap and water  4. Prevent cross-contamination in the kitchen: -Use separate cutting boards for meat and other foods. -Carefully clean all cutting boards, counter-tops, and utensils with soap and hot water after preparing raw meat.  5. Dispose of animal feces in a sanitary manner. Dr. H. Gh. Safaei12/18/2015

28.  is a bacterium in the same family as those that cause cholera.  gastrointestinal illness in humans.  V. parahaemolyticus naturally inhabits coastal waters is present in higher concentrations during summer;  it is a halophilic, or salt-requiring organism. Dr. H. Gh. Safaei12/18/2015

29.  watery diarrhea often with abdominal cramping, nausea, vomiting, fever and chills. Usually these symptoms occur within 24 hours of ingestion. Illness is usually self- limited and lasts 3 days. Dr. H. Gh. Safaei12/18/2015

30.  Most people become infected by eating raw or undercooked shellfish, particularly oysters. Less commonly, this organism can cause an infection in the skin when an open wound is exposed to warm seawater. Dr. H. Gh. Safaei12/18/2015

31.  Most people become infected by eating raw or undercooked shellfish, particularly oysters. Less commonly, this organism can cause an infection in the skin when an open wound is exposed to warm seawater. Dr. H. Gh. Safaei12/18/2015

32. incubation 2 to 5 days Abdominal painAbdominal pain Diarrhea Diarrhea Malaise, fever, headache Malaise, fever, headache 5-8 daysUsually self-limiting 5-8 days Antibiotics erythromycin Symptoms Dr. H. Gh. Safaei12/18/2015

33.  Micro-organisms – part of nature Chemicals – many are man-made  Micro-organisms change numbers Uneven distribution in food  Clinical symptoms – acute  Variable consumer susceptibility Dr. H. Gh. Safaei12/18/2015

34.  Contamination with undesirable micro-organisms  Unacceptable levels of micro- organisms  Treatment did not result in inactivation Dr. H. Gh. Safaei12/18/2015

35.  Preventing/limiting contamination  Preventing/limiting spread  Preventing growth  Preventing survival of organisms & persistence of metabolites Dr. H. Gh. Safaei12/18/2015

36.  No contact between raw & cooked  Wash hands  Keep food preparation surfaces clean  Protect from pests  Use potable water Dr. H. Gh. Safaei12/18/2015

37. ? Dr. H. Gh. Safaei12/18/2015