Food poisoning

Saroj yadav

Introduction

Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food.

The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.

Causes

• It may be caused by:-Bacteria or their toxinsChemicals like detergents, pesticidesPlants or fishViruses( Hepatitis from water

contamination)

The Main Food Poisoning Bacteria

Type of food poisoning

Where the bacteria come from

Onset time Symptoms

Salmonella Raw meat, eggs, poultry, animals

6 - 72 hours Abdominal pains, diarrhoea, fever, vomiting, dehydration

Clostridium perfringens

Raw meat, soil, excreta, insects

8 - 72 hours Abdominal pain, diarrhoea

Staphylococcus aureus

Skin, nose, cuts, raw milk

1 - 6 hours Vomiting, abdominal pains, lower than normal temperature

Environment to multiply Bacteria

Ten Main Reasons for Outbreak of Food Poisoning

1. Food prepared too far in advance, and stored at warm temperature.

2. Cooling food too slowly prior to refrigeration.3. Not reheating food to high enough temperatures to

destroy food poisoning bacteria.4. The use of cooked food contaminated with food

poisoning bacteria.5. Under cooking.6. Not thawing frozen poultry and meat for sufficient

length of time.

Ten Main Reasons for Outbreak of Food Poisoning (Cont.)

7. Cross-contamination from raw food to cooked food.

8. Storing hot food below 63ºC.9. Infected food handlers.10. Use of leftovers.

Clinical presentation.

Incubation period from an hours to 3 days common finding, with nausea, vomiting, abdominal cramps, and diarrhea.

Significant fluid and electrolyte abnormalities may occur, especially in young children or elderly patients.

Fever, bloody stools, and fecal leukocytosis are common with invasive bacterial infections.

Diagnosis

.

Stool culture may differentiate causative organisms like Salmonella, Shigella, infections. Food samples should be saved for bacterial culture and toxin analysis, primarily for use by public health investigators.Other useful laboratory studies include CBC, electrolytes, glucose

Treatment

A. Emergency and supportive measures1. Replace fluid and electrolyte losses with

intravenous saline or other solutions (patients with mild illness may tolerate oral rehydration).

• Patients with hypotension may require large-volume intravenous fluid resuscitation.

2. Antiemetic agents are acceptable for symptomatic treatment, but strong antidiarrheal agents such as Lomotil (diphenoxylate plus atropine) should not be used in patients with suspected invasive bacterial infection (fever and bloody stools).

B. Specific drugs and antidotes

There are no specific antidotes.1. In patients with invasive bacterial infection,

antibiotics may be used once the stool culture reveals the specific bacteria responsible. Empiric treatment with ciprofloxacin or trimethoprim-sulfamethoxazole is commonly given while awaiting culture results.

2. Pregnant women who have eaten Listeria-contaminated foods should be

treated empirically, even if only mildly symptomatic, to prevent serious intrauterine infection.

The antibiotic of choice is ampicillin, with gentamicin added for severe infection.

Control Measures:-

• Cook food thoroughly• Handle food as little as possible• Try not to prepare food in advance• Keep food covered at all times• Store food at safe temperatures below 5ºC or above

63ºC.• Do not keep food in the temperature (5ºC to 63ºC

danger zone) • Keep raw and cooked foods separate.• Avoid re-heating food.

Control Measures (cont.)

• Prevent dry foods from becoming moist.• Dispose waste food and other rubbish carefully.• Keep bins covered.• Keep all animals and insects away from food

places.• Keep everything as clean as possible.• Seek advice if you feel ill, especially if you are

suffering from diarrhoea or vomiting

Prevention of food poisoningFood hygiene

Purchase of foodSelect fresh meat and vegetable. Purchase food from hygienic, reliable and

reputable sources to ensure quality.

Purchase of food cont..

Read and follow the storage instructions, and pay attention to the "use by" or "best before" date on food labels when buying pre packed food.

Do not buy any food that is abnormal in appearance, for example: canned food in rusty.

Handling of food

Food should be thoroughly washed before storage or cooking. Meat and seafood must be thoroughly cooked.

Food should be consumed as soon as it is served. Hot food should be eaten when it is still hot and cold dishes should be stored in the refrigerator until consumption.

Use different sets of chopping blocks and knives for cutting raw and cooked food.

Storage of food

Raw and cooked food should be stored separately to avoid cross contamination. Place cooked food in the upper compartment of refrigerator.

Cooked food, unless consumed at once, should be kept below 4oC or above 63oC. Do not store food under room temperature to avoid multiplication of bacteria.

Storage of food cont..

Leftover food should be stored in the refrigerator and re-heated thoroughly before consumption.

Refrigerator should be cleaned properly and regularly and its temperature should be kept below 4oC.

Personal hygiene

• Wash hands with soap and water after going to the toilet and before handling food.

• Anybody who suffers from diarrhoea or vomiting should not handle or touch any food to avoid bacteria contaminating the food.

Environmental hygiene

Put all rubbish & food remains into a dustbin and cover it up tightly. Dustbin must be emptied frequently and regularly.

Clean the kitchen frequently and regularly to prevent harbouring rats and insects.

Conclusion

• Good Food Handling Practices are the Most Important Aspect of Food Hygiene and it helps to be protected from attack of food poision.

Thank You