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Food borne infections

Food borne infections. Food borne illness.  Any illness resulting from the consumption of contaminated food: Pathogenic bacteria Viruses Parasites  Toxic chemical Natural toxins such as poisonous mushrooms. Bacterial causes. Shigella  species (bacillary dysentery)

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Food borne infections

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  1. Food borne infections

  2. Food borne illness •  Any illness resulting from the consumption of contaminated food: • Pathogenic bacteria • Viruses • Parasites  • Toxic chemical • Natural toxins such as poisonous mushrooms

  3. Bacterial causes • Shigella species (bacillary dysentery) • Salmonella Typhi and Paratyphi (typhoid and paratyphois fever) • Campylobacter jejuni (gastroenteritis) • Vibriocholerae(cholera) • Escherichia coli (diarrheal diseases)

  4. Shigella infection • Shigellacause bloody diarrhea (dysentery) • Often begins with watery diarrhea accompanied by fever and abdominal cramps

  5. Transmission • Infect only humans • Mostly person-to-person spread • Faecal-oral route through contaminated food and water • House flies

  6. Epidemiology of Shigellosis • 164.7 million case annually • 163.2 in developing countries • 1.1 million death • 61% of mortalities in children < 5 years

  7. Salmonella pathogenic serotypes • Typhi, Paratyphi A, B and C • Primarily human pathogens • Only found in human

  8. Pathogenicity of Salmonella • Enteric fever (typhoid and paratyphoid) • Gastroenteritis and food poisoning • Bacteraemia

  9. Campylobacter jejuni • Causegastroenteritis • Poultry products

  10. Cholera • Caused by Vibriocholerae • Massive watery diarrhoea • Epidemics

  11. Escherichia coli (diarrheal diseases) • Diarrhea in infants • Traveler diarrhea • Hemorrhagic diarrhea • Dysentery similar to shigellosis

  12. Bacteria food poisoning • Staphylococcus aureus(diary products) • Salmonella typhimurium(poultry products) • Bacillus cereus (rice) • Vibrioparahaemolyticus (sea food) • Clostridium botulinum(caned food)

  13. Viral food-borne infections • Common cause of diarrhoea • Self-limiting • Dehydration

  14. Viral food-borne infections • Enterovirus (poliomyelitis) • Hepatitis A (hepatitis) • Hepatitis E (hepatitis) • Rotavirus (diarrhoea)

  15. Parasitic food-borne infections • Taeniasaginata(beef tapeworm) • Taeniasolium(pork tapeworm) • Cryptosporidium parvum(cryptosporidiosis) • Entamoebahistolytica(parasitic dysentery) • Giardialamblia(giardiasis )

  16. Management • Re-hydration • Anti-toxin • Antibiotics • Antiviral • Anti-parasitic

  17. Blood-borne infections

  18. Blood-borne diseases A blood-borne disease is one that can be spread through contamination by blood

  19. Most common examples • HIV • Hepatitis B • Hepatitis C • Viral hemorrhagic fevers

  20. Other means of transmission • High-risk sexual behavior • Intravenous drug use

  21. Vector-borne disease • Diseases transmitted by insect or other vector • Causative agent can be found in blood • Vector-borne diseases include: • West Nile virus • Dengue fever • Malaria

  22. Standard medical practice • Treat all blood (and body fluids) as potentially infectious • Blood and Body Fluid precautions are a standard infection control measure to minimize Blood-borne infections • Needle-stick injuries is the greatest threat to health care workers

  23. End

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