STKM1012 FOOD

BORNE
Ts Dr Noor Soffalina
Asas Sains Sofian-Seng
Makanan dan

DISEASE
Pemakanan
FOOD BORNE DISEASE

Acute illness caused by consumption of food

The food – contaminated

Contains pathogens or toxicant

Every person is at risk of FBD

OCCURRENCE OF 2 OR MORE CASES FROM

CONSUMPTION OF COMMON FOOD
FOOD BORNE DISEASE

• Global burden
• Incidence difficult to estimate
• Morbidity and mortality rate
• Up to 30% of the population –
mild to severe

• Infectious diarrhea – 3 to 5 billion cases

• 2.1 million people died from diarrheal diseases (2001)
• Food & Water Contamination
• Malnutrition & Death in Infants & Children
• China (1994) Salmonella Outbreak estimated 224,000 persons

Disease we get after eating

food contaminated with
 Bacteria
 Viruses
 Parasites
 Biohazards
 Chemicals
CLASSIFICATION

Food borne infections

Food borne intoxications

FOOD BORNE INFECTIONS

01 02 03
Food borne infections are These can either be Food borne infections tend
caused by the entrance of bacterial, viral or parasitic to have long incubation
pathogenic microorganisms periods and are usually
contaminating food into characterized by fever
the body, and the reaction
of the body tissues to their
presence.

Food borne intoxications have short incubation periods (minutes to

hours) and are characterized by lack of fever.

Food borne intoxications can be classified into:

Bacterial Fungal Chemical Plant toxicants, Poisonous
intoxications intoxications intoxication and animals.

Bacterial food borne infections include Cholera, salmonellosis, typhoid fever,

shigellosis, Yersiniosis Escherichia coli infection Campylobacteriosis, Vibrio
parahemolyticus and Listeriosis
Mycotic food borne infections include Candida spp., Sporothrix spp.,Wangiella
spp. etc
Viral food borne infections include hepatitis A , Norwak virus and
poliomyelitis virus
SALMONELLOSIS

 The salmonellae constitute a group of organisms

with over 2000 different serotypes
 A heavy dose up to 10,000 -1,000,000 organisms
per gram of food is required to cause infection

 salmonellae are killed by temperatures attained in

commercial pasteurization
 Consumption of inadequately cooked or thawed meat or
poultry
 Cross-contamination of food from infected food
handlers.
 CLINICAL SYMPTOMS

• The ordinary symptoms include abdominal pain,

headache, diarrhea, fever, vomiting, prostration and
malaise.
• Severe cases are encountered in babies, young children ,
the sick and in elderly persons. The mortality is up to
13 %.

CONTROL MEASURES
Efficient refrigeration Complete thawing of
Consumption of
and hygienic handling of frozen meats and
properly cooked meat,
food. adequate cooking.

Heat processing of
meat, milk , fish and
poultry to destroy
salmonella organisms in
food
CAMPYLOBACTERIOSIS

 Campylobacter jejuni and Campylobacter coli

 Campylobacter jejuni occur in large numbers in cattle feces, and
poultry as normal flora.
 Campylobacter coli are commonly associated with human
diarrhoea, and enteritis in pigs mostly in association with
Treponema hyodysenteriae.
ESCHERICHIA COLI FOOD BORNE INFECTION

 Escherichia coli - widely distributed in low numbers in

food environments.
 watery diarrhea in most patients
 In addition, there is fever, nausea, and abdominal cramps.
 Bloody diarrhea may occur in fewer than 10 % of patients.
 Illness is usually self-limiting, lasting for 2 to 3 days.
CONTROL MEASURES

01 02 03
Proper cooking of Avoidance of cross- Good personal
meats etc contamination of hygiene
foods in the kitchen,
and
LISTERIA MONOCYTOGENES INFECTION

 extremely hardy and can survive for many years in the cold in
naturally infected sources.
 Listeria monocytogenese occurs after consumption of raw
vegetables, salads, raw milk, soft cheese, meat and meat products.
milk, ice cream, cheese, poultry, sauerkraut, salads, sea foods, meat
and meat products contaminated by Listeria.
 Delicatessens and other ready-to-eat foods are important in
causing Listeria food poisoning.
CLINICAL SYMPTOMS
 abortion in pregnant women
 meningitis in newborn infants and immuno-compromised adults.
 The infection is fatal in susceptible individuals with a mortality of
25-30%.
 Deaths have been reported in fetuses, neonates and other
individuals with compromised health status.
VIRAL FOODBORNE INFECTIONS

 Viruses are common pathogens transmitted through food.

 Hepatitis A and Norwalk-like virus (Novovirus) are the most
important viral food borne pathogens.
 These viruses are highly infectious and may lead to widespread
outbreaks
NOROVIRUS

 Norovirus is a very contagious virus that causes vomiting and

diarrhea.
 People of all ages can get infected and sick with norovirus.
 Norovirus spreads easily!
 People with norovirus illness can shed billions
of norovirus particles.
 And only a few virus particles can make other people sick.
 CHARACTERISTICS OF VIRAL
FOOD BORNE INFECTIONS

 Only a few viral particles are necessary for the disease to develop
 High numbers of viral particles are further transmitted via feces of infected persons (up to 1011
particles per gram of feces.
 Specific lining cells are necessary for virus replication. Accordingly they cannot multiply in
foods or water.
 Food borne virus are relatively stable and acid resistant outside host cells
 FOOD BORNE INTOXICATIONS

Biotoxicants which are found in tissues of certain plants and

animals.

Metabolic products (toxins) formed and excreted by

microorganisms (such as bacteria, fungi and algae), while they
multiply in food, or in gastrointestinal tract of man.

Poisonous substances, which may be intentionally or

unintentionally added to food during production, processing,
transportation or storage.

BACTERIAL FOOD BORNE INTOXICATIONS

Staphylococcus aureus intoxication

Bacillus cereus food borne intoxication

Clostridium perfringens food borne intoxication

Clostridium botulinum food borne intoxication

 CLOSTRIDIUM BOTULINUM
INTOXICATION
• Botulism is a type of food poisoning caused by
consumption of enterotoxins produced by strains
of Clostridium botulinum.
• Toxin production occurs at temperature range
between 25-30oC
• The toxins can resist the action of the gastric and
intestinal juices.

CHARACTERISTIC OF C. BOTULINUM
TOXINS

 Neurotoxins- highly toxic

 heat labile (inactivated by heating at 80oc for 10 min)
 unstable at alkaline pH (but stable below pH 7.0) but resistant to pepsin
and acidic environment.
 Botulinus toxin is one of the most lethal poisons known. The calculated
lethal dose for an adult person is 10 µg.

TYPES OF FOODS IMPLICATED

ROLE OF PRESERVATIVES IN MEAT

 Nirates/nitrites are used in canned meat as preservatives. The salts reduce

chances of growth of C. botulinun and inhibit toxin production.
 The danger of botulism has been the deciding factor in the formulation of
food processing techniques, especially canned meat .

SYMPTOMS OF THE DISEASE IN MAN

Adult botulism
• incubation -12-72 hrs
• Symptoms-nausea, vomiting, fatigue, dizziness, headache, dryness of skin, mouth
and throat, constipation, lack of fever, nerve paralysis and great muscular
weakness, double vision, respiratory failure and death.
• Duration of illness 1-10 days and mortality is high up to 60-100% of affected
persons.
• The earlier the appearance of symptoms, the higher the mortality rate.

HOW MUCH BOTULISM WILL KILL YOU?

 Botulinum neurotoxin is considered one of the most potent, lethal substances

known.
 1 nanogram/kg can be lethal to an individual
 scientists have estimated that about 1 gram could potentially kill 1 million
people.
FUNGAL INTOXICATIONS

consumption of metabolites produced by fungi, when growing in food.

mycotoxins.

Grains, oilseeds, fruits and vegetables -stored at high humidity (≥ 0.75)

or not properly dried before storage.

leads to mould growth and production of mycotoxins.

Of significance to public health is aflatoxicosis.

 CHEMICAL FOODBORNE
INTOXICATION

consumption of food containing poisonous chemicals,

intentionally or unintentionally added to foods as a result of

producing, processing, transporting or storage.

A number of substances can enter the food chain from the

environment and through their use as growth promoters or
veterinary therapeutics giving rise to chemical residues.

CHEMICAL SUBSTANCES INVOLVED

 Heavy metals e.g. antimony, mercury, arsenic, flouride, lead, cadmium, cyanide etc.
 Pesticides and insecticides e.g. DDT, BHC Organochlorines and
organophosphates.
 Herbicides
 Fungicides e.g. organomercurials
 Preservatives e.g. nitrites, nicotinate, etc
 Antibiotics e.g. pencillin, tetracyclines, chloramphenicol etc.
 Radionuclides e.g. cesium, strontium, radium, molybdenum, barium, ruthenium,
lanthanum, iodine isotopes etc.
BIOTOXICATIONS

These are disorders resulting from ingestion of a poisonous

substance (a biotoxin) present in the body of a plant or animal.

Such substances are derived from plants or animals

presumably as a result of metabolic activities.

TETRAODON POISONING

 This type of poisoning is associated with puffer fish mainly of the genus
fugu from the Pacific, Atlantic and Indian oceans.

 Puffers contain tetraodotoxin, the most lethal poison from fish that can
kill 60-70 % of human victims.
TETRAODON POISONING

 This type of poisoning is associated with puffer

fish mainly of the genus fugu from the Pacific,
Atlantic and Indian oceans.
 Puffers contain tetraodotoxin, the most lethal
poison from fish that can kill 60-70 % of human
victims.

 The toxin is heat stable,

concentrates in liver and
gonads of puffer fish.
 One must ensure that the
toxic organs are removed
before the fish is eaten.
SCOMBROID TOXICITY

consumption of tuna, bonitos, mackerel and related fish, which

become toxic due to bacterial decomposition arising from
improper preservation.
The toxic principle is the heat stable histamine or histamine-
like substances e.g. saurine.

Symptoms of this type of poisoning resemble those of allergy.

PARALYTIC
SHELLFISH
POISONING
CONSUMPTION OF SHELLFISH
SUCH AS OYSTERS, MUSSELS
AND CLAMS THAT HAVE
BECOME TOXIC
 Infections Intoxications
 Bacterial / Viral / parasite
 toxins ( natural / preformed bacterial /
 Invade and or multiply in lining of chemical)
intestine
 No invasion or multiplication
 Incubation period- hours to days
 Incubation period- minutes to hours
 Diarrhoea , nausea, vomitting ,
 Vomitting , nausea, diarrhea , diplopia,
abdominal cramps, fever
weakness, resp. failure , numbness,
 Communicable-spreads from person sensory/motor dysfunction
to person
 Not communicable
 Factors-inadequate cooking, cross
 Factors-inadequate cooking, improper
contamination, poor personal
handling temperatures
hygiene, bare hand contact