Prevention Of Food Borne Diseases

Prevention of food borne diseases By Professor Doctor

Nihal Salah Shihab Public Health

WHO 5 Keys for safer food

:Primary prevention :Environmental measures -1 Sanitation & animal control&international measures :Measures for the susceptible host -2 General and Specific

Secondary prevention , For cases: case finding, notification, isolation disinfection , treatment, release & )For contacts: General )segregation, isolation, surveillance ,specific: immunization

Tertiary prevention Treatment of complications

Primary prevention

Environmental-1 measures

Measures for the-2 Susceptible host

Environmental measures-1 -A* Environmental sanitation

-B* Animal control -C International measures

Environmental sanitation

)case )2007 2315

Animal control • Animals act as reservoirs in some food borne diseases such as: • Brucellosis• Some parasitic infestations• Salmonellosis• Extrapulmonary T.B• Gastroenteritis• Botulism,

Control measures for animals • 1- Eradication of the diseaes from animals by: • Slaughtering, • Segregation • Immunization and treatment.

Continue • 2- Veterinary care: – Sanitary clean animal shed. – Adequate feeding – Segregation, immunization as in Brucellosis by Rev- 1strain of B.melitensis or with 19-D strain of . B. abortus. Also in case of Tuberculosis, animals are immunized. – Milk and meat sanitation, beginning from the animal farm to the consumers.

) C)-International measures: • *For human :Only indicated in quarantinable diseases such as cholera. in travelers to endemic areas or in epidemics )a vaccination certificate is indicated ). • *For animals: Quarantine measures for imported animals to prevent zoonotic diseases as in extrapulmonary T.B and Brucellosis.

2- Protection of the susceptible host: (A) General measures: 1- Health promotion:

Nutrition Infants + children & Adults & Adults children

Continue

health promotion

•Improve the quality of life, QOL. ?

QOL

Health Promotion

• socio-economic level and • community development.

Health education: • • • •

For the public and food handlers: Personal hygiene Milk sanitary measures Meat sanitation

• Knowledge of disease = Prevention • In case of Canned food as in Botulism. • What should be the message for HE? • Follow the 5 Keys for WHO.

For mothers: to prevent diarrheal diseases and gastroenteritis in infants and young children: • Exclusive breast feeding & weaning practice. • In bottle fed infants, boiling, disinfection of teats& bottles, use safe water, discards the remains of the feed. • Follow the schedule of immunization After measles 2nd gastroenteritis • Follow the 5 Keys of WHO.

(B) Specific measures: • • • • • •

1- Immunization: Typhoid vaccines: TAB heat killed vaccine, oral live atten. vaccine )Ty 21a) and IM polysaccharide, vaccine. Poliomyelitis vaccines: Two available vaccines;-Sabin vaccine: type { live attenuated )trivalent vaccine). And Salk vaccine {inactivated vaccine}. Cholera vaccines: Indications: Rota virus vacine: Hepatitis A vaccine

2- Chemoprophylaxis: In case of Cholera: • Tetracycline is given orally in two ways{ 0.5 gm four times /day for 3 days} or {single dose of 1.0gm given to pilgrims on coming back}. Or • Furoxoneis given when there is resistance to tetracycline. The dose is 100mg, 4 times/day for 3 days. • Indications: • Contacts, international travelers to and from endemic areas, also to pilgrims on coming back

The risky groups who need special control measures in food borne diseases 1. Food Handlers 2. Elder subjects and infants and young children 3. Immunocompromized individuals )under suppressive therapy, chronic debilitating disease, AIDs, )

Keep in your mind the followings: • Health Education • Epidemic Measures: • Apply investigations for outbreaks or epidemics