food

1. Food Poisoning
By: Saloni Harode
Group No: 314(7)

2. What is Food Poisoning?
• “Food poisoning occurs when you swallow
food or water that contains bacteria,
parasites, viruses, or toxins made by these
germs. Most cases of food poisoning are from
common bacteria such as Staphylococcus or E.
coli.”
• Food poisoning is caused when your body
receives contaminated food, bacteria's,
viruses’, and parasites’ toxins.

3. Causes
• Bacteria infect the intestines,
causing inflammation and
problems with normal absorption
of food and water.
• They produce toxins that are
poisonous to the human body
system.
• “When ingested, these chemicals
can lead to nausea and vomiting,
kidney failure, and even death.”
• Some examples of bacteria are:
– Campylobacter
– Staphylococcus aureus
– Eschericia coli (E. coli)
– Shigella
– Clostridium botulinum
– Clostridium perfringens
– Giardia lamblia
– Hepatitis A
– Listeria
– Noroviruses
– Rotavirus
– Salmonella
– Vibrio vulnificus

4. Transmission
• “Campylobacter is the world's
most commonly identified food–
borne bacterial infection. It is
transmitted by water
contaminated by animal feces
raw poultry, and raw milk.”
• “Staphylococcus aureus is
transmitted in foods such as
cream–filled cakes and
pies, salads
(potato, macaroni, egg, and tuna
salads, for example) and dairy
products. Contaminated potato
salad at a picnic is a classic and
occurs when the food is not
chilled properly.”
• “Hepatitis A can be spread from
an infected food handeler
working with raw/ready-to-eat
• “Eschericia coli (E. coli) causes
large amounts of watery diarrhea
and then turns into bloody diarrhea.
There are many different types of
this bacterium but the worst strain
can cause kidney failure and death.
It is transmitted by eating raw or
undercooked
hamburger, unpasteurized
milk/juices, contaminated well
water/produce.”
• “Shigella which is know as
traveler’s diarrhea, can cause
diarrhea containing blood or mucus
or both, and the constant urge to
have bowel movements. It is
transmitted in water polluted with
human wastes”

5. Bacteria Start of Disease Means of Transmission
Campylobacter 2-5 days Meat, poultry, contaminated
water, unpasteurized milk, etc.
Clostridium botulinum 12-72 hours Canned food and food kept at
warm temperatures for too
long.
Clostridium perfringens 8-16 hours Meats, stews, gravies, or when
food is chilled too slowly.
Escherichia coli (E. Coli) 1-8 days Undercooked beef,
unpasteurized liquids, etc.
Giardia lamblia 1-2 weeks Raw food, or contaminated
water.
Hepatitis A 28 days Raw food and shellfish from
contaminated water.
Listeria 9-48 hours Luncheon meats,
unpasteurized liquids.
Norovirus 12-48 hours See Giardia lamblia
Rotavirus 1-3 days See above

6. Bacteria Start of Disease Means of Transmission
Shigella 24-48 hours See Giardia lamblia
Staphylococcus aureus 1-6 hours Cream sauces and cream filled
pastries. Spread by contact
Vibro Vulnoficus 1-7 days Raw/undercooked sea
food/water.

7. Symptoms
• Symptoms usually start
within a few hours of eating
the food or drinking the
fluid. The time duration
varies, depending on the
type of food poisoning.
• Some symptoms include
having abdominal cramps,
diarrhea (sometimes may
be bloody), fever, chills,
headache, nausea,
vomiting, weakness (may be
very serious)
• Consult your doctor is you
experience the following:
– Often vomiting (blood
sometimes)
– Diarrhea for a few days
– Blood in yourbowel
movements
– Abdominal cramps/pain
– Dehydration (little
urination/dizziness/weakness
/etc.)
– Double vision
– Muscle weakness that gets
worse.

8. Treatment
• Make sure you replace your
body’s fluids and minerals, such
as sodium, potassium, and
calcium that maintain your body’s
fluid balance.
• You doctor may prescribe you
medicine. Make sure you take
these, even if you feel well after a
couple of days.
• Stop eating and drinking for a few
hours to let your stomach settle
down.
• Take small sips of water. Infected
adults should try to drink up to
16 glasses of water per day.
• Avoid certain foods/drinks until
you’re well enough.
• Resort to hospitalization should
occur if there is vomiting blood,
yellow eyes or skin, problems
breathing, a swollen abdomen,
swollen joints, or a sharp
abdominal pain that lasts for
more than 15 minutes.

9. Preventing Food Poisoning
• Make sure that food from animal
sources (meat, dairy, eggs) is cooked
thoroughly or pasteurized. Using a
thermometer is recommended.
• Avoid eating raw or undercooked
meats and eggs. Check expiration
dates on meats before purchasing
and again before preparing.
• Don’t defrost food in room
temperature! Instead, use the
‘defrost’ option on your microwave.
• Make sure that your food is cooked at
a safe temperature. When cooking to
the right temperature, you kill most
of the harmful organisms living on
the substance.
• Be careful to keep juices or drippings
from raw meat, poultry, shellfish, or
eggs from contaminating other foods.
• Do not leave
eggs, meats, poultry, seafood, or milk
for extended periods of time at room
temperature. Promptly refrigerate
leftovers and food prepared in
advance.
• Wash your hands, cutting boards, and
knives with antibacterial soap and
warm to hot water after handling raw
meat, poultry, seafood, or eggs.
Wooden cutting boards are not
recommended since they can be
harder to clean completely.

10. Most Common Food
Poisoning Symptoms
Campylobacter Bacteria
Examples

11. The Bacteria’s Cycle
• Most prokaryotes reproduce asexually through a process
called binary fission. During binary fission, the single DNA
molecule replicates and the original cell is divided into two
identical cells. Binary fission begins with the single DNA
molecule replicating and both copies attaching to the cell
membrane.
• Next, the cell membrane begins to grow between the two
DNA molecules. Once the bacterium just about doubles its
original size, the cell membrane begins to pinch inward.
• A cell wall then forms between the two DNA molecules
dividing the original cell into two identical daughter cells.

12. Bibliography
• http://www.mayoclinic.com
• http://www.aboutfoodpoisoning.com/how-long-does-
food-poisoning-last.html
• http://health.nytimes.com/health/guides/disease/food
-poisoning/overview.html
• http://www.medical-library.net/content/view/526/41
• http://pediatrics.about.com/od/safety/a/food_poisoni
ng.htm
• http://biology.about.com/od/cellanatomy/ss/prokaryot
es_2.htm