These are diseases we can adopt or get in our food. Find out more...

3. Food poisoning and ptomaine poisoning – these
terms are often loosely applied to illness
Associated with the consumption of food.
A more accurate term to use for illness associated
with the consumption of food are
FOOD-BORNE DISEASES.
.

4. Food borne diseases may be subdivided into :
1.Food-borne infections- Where the disease is produced by living
organisms such as certain bacteria,parasites,viruses,etc.
entering the body with food,
2. Food poisoning or food intoxication- where the disease
is produced by substances called toxins or poisonous agents in the
before consumption.

5. Ptomaine's are toxic chemical substances
produced by certain bacteria during
The decomposition of foods such as during the
decaying of meats, ripening of fruits
And the aging of cheese. There is reason to
believe that true
Ptomaine poisoning is very rare or does not
actually occur.

6. BACTERIAL PARASITIC
1. Typhoid
2. Cholera
3. Bacillary Dysentery
4. Salmonella infection
5. Others
1. Ascariasis
2. Amoebiasis
3. Trichinosis
4. others

7. Bacterial Plant and animals Chemical
1.Staphylococcus
2. C. Botulium
3.Streptococcus
1. Some mushrooms
2. Some mussels
3. Certain herbs
4. Some fishes
5. Others
1. Arsenic
2. Lead
3. Cadmium
4. Cyanide
5. Antimory
6. Nitrites
7. DDT.ETC

8. 1. Bacterial
NAME ETIOLOGICAL
AGENT
FOODS USUALLY
INVOLVED
PREVENTIVE
PROCEDURES
SALMONELLOS
IS
Members of
Salmonella family
e.g S.Enteridis
paratyphi newcastl;e
aertrycke and
others.
Poultry, salads. Poultry
dressing,duck eggs,
warmed leftover foods.
Cooking of food
thoroughly; strict
personal
cleanliness in food
preparation,
refrigeration of
moist foods during
storage periods

9. 1. Bacterial
NAME ETIOLOGICAL
AGENT
FOODS USUALLY
INVOLVED
PREVENTIVE
PROCEDURES
Dysentery Various species of
shigella-sonne
flexner and others
Moist foods, dairy
products, water
contamininated with
carries and cases
Strict persomnal
cleanliness and food
preparation,
refrigeration of moist
foods during storage
periods, cooking of
foods prior to serving
Typhoid Fever Salmonella typhosa Moist foods,dairy
products, water,shellfish,
salad contaminate with
excreta from carrier,
direct or indirect
Pasteurization of milk
and other dairy
products,
certtification of
shellfish,
cholerination of
water, prohibiting
carriers from
handling food

10. 1. Bacterial
NAME ETIOLOGICAL
AGENT
FOODS USUALLY
INVOLVED
PREVENTIVE
PROCEDURES
streptococcus Certain strains of
hermolytic
Foods contaminated with
rodent
Strict persomnal
cleanliness and food
preparation,
refrigeration of moist
foods during storage
periods, cooking of
foods prior to serving
Typhoid Fever Salmonella typhosa Moist foods,dairy
products, water,shellfish,
salad contaminate with
excreta from carrier,
direct or indirect
Pasteurization of milk
and other dairy
products,
certtification of
shellfish,
cholerination of
water, prohibiting
carriers from
handling food