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FOOD POISONING What is food poisoning?? • Food borne diseases (FBD) are acute illnesses associated with the recent consumption of food • There are two types of food poisoning: food infection and food intoxication. Food borne infections • Food borne infections are caused by the entrance of pathogenic microorganisms contaminating food into the body, and the reaction of the body tissues to their presence. • These can either be fungal, bacterial, viral or parasitic • Food borne infections tend to have long incubation periods and are usually characterized by fever Food borne intoxications…… Food borne intoxications have short incubation periods (minutes to hours) and are characterized by lack of fever. Food borne intoxications can be classified into: a. Bacterial intoxications b. Fungal intoxications c. Chemical intoxication d. Plant toxicants, and e. Poisonous animals. Causes • improper handling, preparation, or food storage. • large variety of toxins that affect the environment • chemicals • pesticides or medicines in food and naturally toxic substances like poisonous mushrooms. • Food that has been exposed to environment with temperature 30 degree Celcius 1) The main Bacterium • Campylobacter bacteria • Found in raw chicken and meat and also in unpasteurised milk • Vomitting, diarrhea, fever, blood in stool • Symptoms appear after 2-5 days after consumption of the food 2) Other bacteria a) Escherichia coli b) bacillus cereus c) vibro cholera d) Yersinia enterocolitica e) Listeria monocytogenes f) Shigella sp g) Staphylococcus aureus h) Salmonella Symptoms • • • • • • • • Nausea Abdominal pain Vomiting Diarrhea Gastroenteritis Fever Headache Fatigue Treatment • The main treatment for food poisoning is putting fluids back in the body (rehydration) through an IV and by drinking. • Do not eat solid food while nauseous or vomiting but drink plenty of fluids. • Anti-vomiting and diarrhea medications Prevention • Proper handling, preparation and food storage • Practice good hygiene like washing hands before eating and preparing food or properly wash the knife or cooking utensils before and after using them • Do not expose the food-cover them properly • Eat well-cooked food (salmonella can be killed in high temperature)