Food Contamination

FOOD CONTAMINATION AND TREATMENT PRESENTER: SITI NORAISAH KIFLI

OUTLINES • INTRODUCTION • RISK FACTORS • COMMON SOURCES OF FOOD CONTAMINATION • SIGNS AND SYMPTOMS • COMPLICATIONS • WHEN TO SEEK HELP • TREATMENT • REFERENCES

INTRODUCTION

INTRODUCTION • Also known as food poisoning or foodborne illness • caused by consuming contaminated foods or beverages • More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites

RISK FACTORS • A weakened immune system,Eg in very young, the elderly, people with chronic disease, and people who take certain types of medication that reduce the ability to fight off foodborne infections. • Improper food storage or handling; leaving prepared food at room temperature for too long or improperly heating or reheating food increase the risk of food poisoning. • Cross contamination of food • Anyone who handles food should wash their hands after using the bathroom, changing diapers, or handing pets and before handling food.

COMMON SOURCES OF FOOD-BORNE ILLNESS Sources of illness

Symptoms

Bacteria

Raw and undercooked meat and poultry

Abdominal pain, diarrhea, nausea, and vomiting

Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Raw foods; unpasteurized milk and Nausea, vomiting, fever, dairy products, such as soft cheeses abdominal cramps, and diarrhea

L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Raw and undercooked eggs. Raw Nausea, vomiting, fever, eggs are often used in foods such as abdominal cramps, and homemade hollandaise sauce, caesar diarrhea and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.

Salmonella enteriditis

COMMON SOURCES OF FOOD-BORNE ILLNESS cont… Raw and undercooked shellfish

Chills, fever, and collapse

Vibrio vulnificus, Vibrio parahaemolyticus

Fresh or minimally processed Bloody diarrhea, nausea, and E. coli O157:H7, L. produce; contaminated water vomiting monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites Improperly canned goods; smoked or salted fish

Double vision, inability to C. botulinum swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.

SIGNS AND SYMPTOMS • • • • •

Bloody diarrhea Weight loss Diarrhea leading to dehydration Fever Prolonged diarrhea (3 or more unformed stools per day, persisting several days) • Neurologic involvement such as paresthesias, motor weakness, cranial nerve palsies • Sudden onset of nausea, vomiting, diarrhea • Severe abdominal pain

COMPLICATIONS • Dehydration (most common) Less common but much more serious complications include: • Arthritis (Yersinia and Salmonella) • Bleeding disorders (E. coli and others) • Death (from mushrooms, certain fish poisonings, or botulism) • Kidney problems (Shigella, E. coli) • Nervous system disorders (Botulism, Campylobacter) • Pericarditis (Salmonella) • Respiratory distress, including the need for support on a breathing machine (botulism)

WHEN TO SEEK HELP • symptoms are persistent or severe • The person has an underlying medical condition • A child or elderly • if there are worrisome signs or symptoms (temperature greater than 100.4ºF/38ºC, severe abdominal pain, inability to eat or drink, bloody stool or vomit)

TREATMENT • Treatment for food poisoning typically depends on the source of the illness, if known, and the severity of your symptoms.

•Primary goals: to replace lost fluids and to relieve symptoms of severe diarrhea and vomiting. •Children and adults who are severely dehydrated need treatment in a hospital, where they can receive salts and fluids through a vein (intravenously), rather than by mouth.

•Antibiotics may be necessary for selected patient as summarized in the table;

Bacteria

Bacteria

Bacteria

Virus

Parasites

PREVENTION •Defrost food safely •Keep raw foods separate from ready-toeat foods •Cook foods to a safe temperature •Refrigerate or freeze perishable foods promptly

•Throw it out when in doubt

REFERENCES •

• •

Food poisoning. http://www.mayoclinic.com/health/food-poisoning.June 2007 Patient information: Food poisoning (food-borne illness) http://www.uptodate.com/patients/content/topic. Diagnosis and Management of Foodborne Illnesses:A Primer for Physicians and Other Health Care Professionals.2004.American Medical Association.American Nurses.Association-American Nurses Foundation.Centers for Disease Control and Prevention.Center for Food Safety and Applied Nutrition.Food and Drug Administration.Food Safety and Inspection Service.US Department of Agriculture. - Foodborne Illnesses Table:Viral Agents - Foodborne Illnesses Table:Bacterial Agents - Foodborne Illnesses Table:Parasitic Agents