CONTENTS:

 Objectives
 What is food borne diseases
 Classification of food borne disease
 Causes of food borne disease
 Contaminants & their consequence
 Epidemiology & transmission
 People at risk
 Prevention & control
 Objectives
Be able to:
 Explain what food borne illness is

 Classify food borne illness

 Explain the dangers of food borne illness

 Explain why young children are at risk for food borne illnesses

 Identify some of the most important causes of food borne illness

 Identify key practices for preventing food hazards from contaminating food
FOOD BORNE DISEASES:

Food borne diseases is any diseases

resulting from the consumption of
contaminated food, pathogenic bacteria
viruses or parasites that contaminate food, as
well as chemical or natural toxins such as
poisonous mushrooms.
 THE ETIOLOGY OF FOOD-BORNE DISEASES:
 Food-borne diseases are those diseases that are the result of exposure to pathogenic
microorganisms, such as bacteria, viruses and parasites, which tend to have acute effects on
human health.

 However chronic, and in some cases acute, food-borne illness may also be caused by the
presence of various chemical substances including residues of pesticides and veterinary
drugs, unlawful food additives, mycotoxins, bio toxins and radionuclides that enter the food
intentionally or unintentionally.

 The problems :Due to consumption of contaminated food and its detrimental effect on
human health .
 OBSERVATIONS OF FBD

 WHO estimates that one in three people worldwide suffer from a food-borne
disease every year,
 1.8 million die from severe food and waterborne diarrhea ,related illness
 Most of these illnesses are due to microorganisms and chemical contaminants,
which may occur naturally or be introduced at some point along the food chain.
 Campylobacter and Salmonella species account for over 90% of all reported cases of
bacteria related to food poisoning worldwide.
 As most cases of food borne disease are not reported, the true dimension of the
problem is unknown.
 Today food safety is one of WHO’s top eleven priorities
 Dangers of food borne disease
Individual :
 Loss of family income
 Medical expenses
 Cost of special dietary needs
 Death or funeral expense
Establishment :
 Loss of customers and sales
 Increase insurance premiums
 Lowered employee morale
 Increase employee turn over
 FOOD SAFETY AND SECURITY

The World Food Summit, organized by FAO in 1996, recognized that access to safe food is in
itself an element of food security,

The World Health Assembly Resolution on Food safety from May 2000 stated that :

1. Everyone should have the right to an adequate supply of safe, nutritious food ,

2. Encourages WHO member states ‘‘to implement and keep national and, when
appropriate, regional mechanisms for food borne disease surveillance’’

3. Governments should take the necessary steps to ensure the availability of safe food for all in
order to sustain the health and economic development of their people.
 CLASSIFICATION OF FOOD BORNE DISEASE

1. Food borne infection: caused due to the-

 Entrance of pathogenic microorganisms contaminating food into the body.

 Body reacts by raising temperature e.g.- fever

 Longer incubation period.

2. Food borne intoxications: Caused by consumption of food containing bio-

toxicants, metabolic products, poisonous substance
 EVENTS OF FOOD BORNE DISEASES

Viral or Parasitic
Reservoir of Pathogen Contamination of food
infection

Growth of pathogenic bacteria

Food+ Live cells Food +Toxin Mycotoxin

Infection Intoxication

Invasive Infection Toxicoinfection

 Main causes of food borne disease

 Cross Contamination - occurs when microorganisms are transferred from one

surface or food to another.

 Time temperature abuse– Happens when the food is exposed to

Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.

 Poor personnel hygiene– Food handlers are carriers of disease causing bacteria.
Food service personnel can contaminate food
 Types of Food Contaminants

 Biological Contaminants: A microbial contaminant that may cause a

food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples: Sea food toxins ,Mushroom toxins
 Chemical Contaminant :A chemical substance that can cause food
borne illness. Substances normally found in restaurant
Examples: Toxic metals, Pesticides
 Physical Contaminants: Any foreign object that accidentally
find its way into food
Examples: Hair, Staple wire, Dust
 BIOLOGICAL CONTAMINANTS

Bacterial Viral Fungal Parasitic

•Botulism •Hepatitis-A •Yeast •Giardiasis

•E-coli infection
•Norwalk virus •Mold •Cyclosporiasis
•Salmonellosis
•Shigellosis •Rota virus •Trichonosis
•Listeriosis
•Staphylococcal Illness
DISEASES CAUSED BY BACTERIA
Botulism (*spore forming)

Bacteria : Clostridium Botulinum

 Anaerobic bacteria

 Organism produce a neurotoxin,

 Type of illness: Bacterial intoxication

 Onset time : 12-36 hrs.

 Symptoms : Dizziness , double vision,

difficulty in breathing and swallowing

 Food Sources : Improperly canned foods,

vacuum packed, Refrigerated foods
E- Coli Infection

Bacteria : Escherichia coli

 Produce Shiga Toxin , a poisonous substance

 Facultative anaerobic bacteria
 Type of Illness : Bacterial Infection

 Onset time : 3-8 days

 Symptoms : Bloody diarrhea followed by kidney failure

 Food Sources : undercooked ground beef, unpasteurized apple juice

undercooked fruits and vegetables, raw milk, dairy products
Listeriosis

Bacteria : Listeria Monocytogenes

 Facultative anaerobic bacteria

 Ability to survive in high salt foods, and can grow at refrigerated temperature.

 Type of Illness : Bacterial Infection

 Onset time : 3- 70 days

 Symptoms : headache, stiff neck, confusion, loss of balance, dangerous for pregnant

 Food Sources: Raw milk, meat, refrigerated ready to eat foods ,soft cheeses
Salmonellosis
Bacteria : Salmonella bacteria
 Facultative anaerobic bacteria
 Fecal contamination
 Type of Illness : Bacterial infection
 Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting
 Food Sources: soil, insects, raw meat, fish, eggs, raw salad dressing, sliced fruits & vegetables
Shigellosis

Bacteria : Shigella bacteria

 Facultative anaerobic bacteria

 Comes from human intestines, polluted water, spread by flies and food handlers

 Type of Illness : Bacterial infection

 Symptoms : Diarrhea, fever, abdominal cramps, dehydration

 Food Sources : foods that are prepared by human contacts, salads, ready to
eat meats pasta salads, lettuce etc.
Staphylococcal illness

Bacteria : Staphylococcus aureus

 Facultative anaerobic bacteria. Can grow in cooked or safe foods that are re-contaminated

 Commonly found in human skin, hands, hair, nose and throat.

 Can grow in high salt or high sugar, and lower water activity

 Type of Illness : Bacterial intoxication

 Symptoms : nausea, vomiting, abdominal cramps, headaches

 Food Sources: Foods that are prepared by human contacts Left over, meat, eggs,
egg products, potato salad, salad dressings
DISEASES CAUSED BY VIRUS
Hepatitis A

Virus : Hepto Virus or a Hepatitis A virus

 Found in human intestinal and urinary tract and contaminated water

 Symptoms : Fever, fatigue, headache, nausea, stomach pain, vomiting, “jaundice”

 Incubation time: 2-10 months after contaminated food and water is consumed

 Food sources : Oyster, raw vegetables

Norwalk Virus

Virus : Norwalk virus

 Symptoms : Nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever

 Food Sources : Contaminated water, shellfish from contaminated water, contaminated

fruits and vegetables
Rota Virus
Virus : Cause diseases like rota virus gastroenteritis

 It is the leading cause of severe diarrhea

among infants and children.

 Symptoms : vomiting, low grade fever,

watery diarrhea

 Transmission : person to person spread

through contaminated hands
DISEASE CAUSED BY FUNGI
Molds
 Individual mold cells are microscopic, they grew quickly and they become visible
Molds spoil foods, causing discoloration, and unpleasant smell
Mold produce toxins, some of which relate to cancer and cause allergies
Aflatoxin can cause liver disease
Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins are heat
stable and are not destroyed
Yeast
• Like molds, yeast can cause food spoilage
• Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast
• Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the
presence of yeast
• Discard any foods that has the evidence of yeast
DISEASE CAUSED BY PARRASITES
Cyclosporiasis
Parasite : Cyclospora cayetanisis
 Symptoms : infections that infect the small intestines, Watery diarrhea, Loss of appetite , Bloating,
Stomach cramps , Nausea , Vomiting , Low grade fever
 Food Sources : Berries, lettuce, fresh herbs
Giardiasis

Parasite: Giardia doudenalis

 A single cell microorganism called “protozoa

 Symptoms: diarrhea, stomach cramps, nausea

 Food Sources: undercooked pork

Trichonosis
Parasite : Trichiniella spiralis
 This parasite looks like a small, hairy round worm
 Symptoms :Nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues
around the eyes, muscle stiffness, death
 Food Sources: Undercooked pork and sausages, Ground meats contaminated through
meat grinders
DISEASE CAUSED BY TOXIN
Definition :
Toxin are toxicants or poisonous substance or produced by living organism and generally
not well defined chemically

Depending on origin

Bacterial toxins Mycotoxins Zootoxins Phytotoxins

 SOME ORGANISMS & THEIR TOXINS
Organism Toxin
Bacteria Botulinum toxin, Staphylococcus toxin

Fungi Afalatoxin, Mycotoxin, Ochratoxin, Patulin

Toxic algae Okadaic acid

Natural toxins Histamine, Glycoalcoloids

Toxin can not be destroyed by cooking

TOXIN CHARACTERISTICS

 Non replicative (Most are proteinaceous)

 Non transmittable (human to human)

 Nonvolatile

 Colorless

 Odorless

 Tasteless

 Most are stable at standard conditions

Aflatoxin
Agent: Aspergillus flavus
 Afalatoxin B1,B2, G1, G2 (B1 is the most common)

 Toxicity: 0.5-10 mg/kg

 Diseases: Liver cancer, chronic hepatitis, jaundice, cirrhosis

Cause acute toxicity, and potentially death

 Food sources: Peanuts and peanut butter, tree nuts such as pecans corn, wheat oil
seeds such as cottonseed
Ochratoxin
Agent: Aspergillus ochraceus

 Tolerable weekly intake 120ng/kg (EFSA)

 Has genotoxic and teratogenic effects

 Toxicity: No documented acute toxicity in humans

 Food sources: Soy beans, coffee beans, grapes, peanuts, cereals

Patulin

Agent: Aspergillus clavatus, Penicillium expansum

 Provisional maximum tolerable daily intake 0.4μg/kg

 Relatively heat stable and not destroyed by pasteurization

 Toxicity: No documented acute toxicity

 Food sources : Apple and apple juice, Pears, grapes, bilberries may affect, Sweet cider
 PHYSICAL CONTAMINANT
Definition: A physical contaminant is any extraneous object or foreign matter in a food item which may
cause illness or injury to a person consuming the product.
 Example: Glass, metal, wood, stone, plastic, bone, bullet, jewelry, string, wire clip, hair,
insects, gums, rodent dropping
 Symptoms: Nausea and vomiting, Diarrhea, Headache, fever and dizziness, Chest pain

 Sources : Raw materials, processing equipment, employee practice

 CHEMICAL CONTAMINANTS
Definition: Toxic substances and any other compounds that may render a food
unsafe for consumption.
Types: Three types
1. Naturally occurring: Pyrrolizidine Alkaloids, Phytohemagglutinin, polychlorinated biphenyl
2. Intentionally added: Preservatives (nitrite, sulfating agent), color additives
3. Unintentionally added:
• Secondary direct and indirect
E.g. lubricants, sanitizers, paint
• Agricultural chemicals
E.g., pesticides, fungicides, fertilizers,
• Toxic elements and compounds
E.g. lead, zinc, mercury*, cyanide
EPIDEMIOLOGY & TRANSMISSION
 EPIDEMIOLOG
Y
Many foodborne illnesses are not recognized or go unreported for a variety of reasons:

 First, routine surveillance may not detect a mild foodborne illness.

 second, some of the same pathogens that cause foodborne illness can also be transmitted in water or
from person to person.

 Lastly, some pathogens are emerging and are not yet identifiable or able to be diagnosed.

Considering these factors, the above listed number of illnesses, hospitalizations and death may
be obsolete.
 TRANSMISSION
 Transmission of foodborne pathogens occurs via the oral route.

 How those pathogens contaminate food can vary based on the organism, its reservoir, food
handling/processing, and cross-contamination prior to serving.

 Some organisms rely on a human reservoir, such as Norwalk-like virus, Shigella,

Campylobacter.

 Others have an animal reservoir such as Campylobacter, Salmonella, E. coli , Listeria,

and

Toxoplasma.
 TRANSMISSION
Contamination can occur at several points along the food chain

 On the farm or in the field

 At the slaughter plant

 During processing

 At the point of sale

 At home
 People with a higher risk for
food borne illness include...

1. Infants 02. Pregnant women

03.Young children 04.Older adult
 05. Immuno-compromised individuals are usually at
the greatest risk for these illnesses.
 Morbidity and Mortality Due to Food Borne Disease

 In the United States there are as many as 33

million cases of food borne illness
which are responsible for an estimated 9
thousand deaths annually.
 In 2012, the Food Net program identified
19,500 infections, including 4,500 hospitalizations
and 68 deaths
 Continue…
It frequently occurs in children or young people than adults.

 Diarrheal disease is one of the major public

health problems in Bangladesh.

 Around 70 percent of cases are considered

either food borne or water borne.
 “KEY RECOMMENDATIONS” FOR
FOOD SAFETY

The 2005 USDA Dietary

Guidelines give five
“Key Recommendations”
for food safety.
RECOMMENDATION 1: CLEAN

Clean hands, food-

contact surfaces, fruits
and vegetables.
 Wash your hands!

Hand washing is the most effective way to

stop the spread of illness.
 HOW TO WASH HANDS

1. Wet hands with warm water.

2. Soap and scrub for 20 seconds.

3. Rinse under clean, running water.

4. Dry completely using a clean cloth or

paper towel.
 Wash hands after …

Using bathroom or Handling pets Sneezing, blowing

changing diapers nose & coughing
AND before ...

Touching a cut or
open sore Handling food
 CLEAN DURING FOOD PREPARATION

Wash cutting boards, knives,

utensils and counter tops in hot
soapy water after preparing
each food and before going on
to the next.
AVOID SPREADING BACTERIA

 Use paper towels or clean cloths to

wipe up kitchen surfaces
or spills.

 Wash cloths often in the hot cycle of

your washing machine and dry in a
hot dryer.
 RECOMMENDATION 2: SEPARATE

Separate raw, cooked, and ready-to-

eat foods while shopping,
preparing or storing foods.
Use one cutting board
for fresh produce and a separate one
for raw meat, poultry and seafood.
NEVER serve foods on a plate that
previously held raw meat, poultry or
seafood unless the plate has first been
washed in hot, soapy water.
 RECOMMENDATION 3: COOK

Cook foods to a safe temperature to

kill microorganisms.
 Cook chicken and turkey
(whole birds, legs, thighs & wings) to 165° F.
Cook beef, lamb and veal steaks and roasts to 160°F for medium doneness (145° for
medium rare).
RECOMMENDATION 4: CHILL

Chill perishable foods promptly and

defrost foods properly.
 THE TWO-HOUR RULE

Refrigerate perishable foods within two hours at a

refrigerator temperature of 40°F or lower.
Foods include:
• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked vegetables
• Fresh, peeled/cut fruits and vegetables
 DANGER ZONE
On a hot day (90°F or higher), food should not left out for more than one hour.

Bacteria multiply rapidly between 5-60°C

RECOMMENDED REFRIGERATOR & FREEZER TEMPERATURES

Set refrigerator at 40° F or below.

Set freezer at 0° F.
 RECOMMENDATION 5: AVOID...

Raw (unpasteurized) milk or milk

products

Raw or partially cooked eggs and

foods containing raw eggs

Raw and undercooked meat and

poultry

Unpasteurized juices

Raw sprouts
6.5-33 million FBI Salmonella causes 2-4
cases each year. million illnesses
per year.

E. coli causes about Campylobacter

21,000 cases each cause 1-6 million
year cases per year

Aflatoxin causes liver Overall case-fatality

failure & death up to ratio for Hep-A is 1.8%
40% . among adults
THANK YOU