Food poisoning and ptomaine poisoning – these

terms are often loosely applied to illness

Associated with the consumption of food.

A more accurate term to use for illness associated

with the consumption of food are
FOOD-BORNE DISEASES.
.
Food borne diseases may be subdivided into :

1. Food-borne infections- Where the disease is produced by living

organisms such as certain bacteria,parasites,viruses,etc.
entering the body with food,

2. Food poisoning or food intoxication- where the disease

is produced by substances called toxins or poisonous agents in the
before consumption.
Ptomaine's are toxic chemical substances
produced by certain bacteria during
The decomposition of foods such as during the
decaying of meats, ripening of fruits
And the aging of cheese. There is reason to
believe that true
Ptomaine poisoning is very rare or does not
actually occur.
BACTERIAL PARASITIC
1. Typhoid 1. Ascariasis
2. Cholera 2. Amoebiasis
3. Bacillary Dysentery 3. Trichinosis
4. Salmonella infection 4. others
5. Others
Bacterial Plant and animals Chemical

1.Staphylococcus 1. Some mushrooms 1. Arsenic

2. C. Botulium 2. Some mussels 2. Lead
3.Streptococcus 3. Certain herbs 3. Cadmium
4. Some fishes 4. Cyanide
5. Others 5. Antimory
6. Nitrites
7. DDT.ETC
 1. Bacterial

NAME ETIOLOGICAL FOODS USUALLY PREVENTIVE

AGENT INVOLVED PROCEDURES

SALMONELLOS Members of Poultry, salads. Poultry Cooking of food

IS Salmonella family dressing,duck eggs, thoroughly; strict
e.g S.Enteridis warmed leftover foods. personal
paratyphi newcastl;e cleanliness in food
aertrycke and preparation,
others. refrigeration of
moist foods during
storage periods
 1. Bacterial

NAME ETIOLOGICAL FOODS USUALLY PREVENTIVE

AGENT INVOLVED PROCEDURES

Dysentery Various species of Moist foods, dairy Strict persomnal

shigella-sonne products, water cleanliness and food
flexner and others contamininated with preparation,
carries and cases refrigeration of moist
foods during storage
periods, cooking of
foods prior to serving
Typhoid Fever Salmonella typhosa Moist foods,dairy Pasteurization of milk
products, water,shellfish, and other dairy
salad contaminate with products,
excreta from carrier, certtification of
direct or indirect shellfish,
cholerination of
water, prohibiting
carriers from
handling food
 1. Bacterial

NAME ETIOLOGICAL FOODS USUALLY PREVENTIVE

AGENT INVOLVED PROCEDURES

streptococcus Certain strains of Foods contaminated with Strict persomnal

hermolytic rodent cleanliness and food
preparation,
refrigeration of moist
foods during storage
periods, cooking of
foods prior to serving
Typhoid Fever Salmonella typhosa Moist foods,dairy Pasteurization of milk
products, water,shellfish, and other dairy
salad contaminate with products,
excreta from carrier, certtification of
direct or indirect shellfish,
cholerination of
water, prohibiting
carriers from
handling food