1. Food Borne Illness Saloom Aslam Medical Biotechnology

2. Slide Master Your Text here Lorem ipsum dolor sit amet, consectetuer adip iscing elit, sed diam no n u mmy nibh euismod tincidunt ut laoreet do lore magna aliquam er at v olut pat. Ut wisi enim ad mi ni m venia m, quis nostrud exerci tatio n ulla mco rper susc ip it lobor tis nisl ut aliquip ex ea commodo cons equat. Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse mo les tie consequat, vel illum dolore eu feugiat nulla fac ilisis at vero eros et ac cumsan et iusto odio dign issim qui bla ndit praesent lup tatum zzril dele nit augue duis dolore te fe ug ait nulla facilisi How many of you have ever suffered/experienced any of these illnesses?????

3. What are food borne disease outbreaks? A group of people consumes the same contaminated food, and two or more become ill. Picture taken from a relief camp in southern Punjab

4. What causes food borne illnesses? Bacteria. Viruses. Parasites. Toxins/Chemicals. Contaminants

5. Common food borne diseases (all bacteria) Campylobacter. Staphylococcus Salmonella. E. coli O157:H7

6. Food Borne Illness Table Organism and Incubation Period SymptomsSourcesCauses Salmonella Salmonellosis 1-3 days Abdominal pain, diarrhea, chills, fever, nausea, vomiting Eggs, egg-based food, chicken or potato salad, pork, cream fillings, milk products Inadequate refrigeration; holding food at warm, bacterial-incubating temperatures; inadequate reheating; cross- contamination Staphylococcus Staphylococcus aureus usually 2-4 hours 1-8 hours Nausea, vomiting, retching abdominal pain, diarrhea Ham, meat, poultry products, cream-based food, mixtures Touching food with skin exposed to infections, wounds; warm, bacterial- incubating temperatures; inadequate refrigeration E. Coli Escherichia coli 12-72 hours Watery diarrhea, abdominal cramps, vomiting, listlessness, irritability, can progress to fever, severe dehydration, acidosis and shock Ingestion of contaminated food or water, contact with infected person, or contact with contaminated utensils Undercooked food, contaminated water, directly from infected person, contact with contaminated utensils

7. What are the symptoms of food borne illnesses? Diarrhea. Vomiting. Stomach Cramps. Headache Nausea

8. How does food get contaminated? During slaughter. Irrigated with contaminated water. Unwashed hands. Cross-contamination. Insufficiently cooked. Stored at the incorrect temperature

9. How are food borne illnesses prevented? There are no vaccines for most food borne pathogens Educating consumers, food handlers and producers is important, but not sufficient to reduce illness Contamination of food products can occur from farm to table, at any step along the production chain Educational campaigns to certain populations e.g. schools

10. Can biotechnology prevent food borne illness? plants could be genetically modified to inhibit the growth of food borne pathogens inside plant cells, thus reducing the incidence of food poisoning outbreaks associated.

11. The chain of production from farm to table: A generic prevention scenario Production On-farm sanitation, safety of animals' food and water Bio security, and other "Good Agricultural Practices“ Processing Factory sanitation, quality control inspection and other "Good Manufacturing Processes" {Pathogen Killing Step} Pasteurization, retort canning Final preparation and cooking Food handler certification Consumer education, Restaurant inspection This is where we target!

12. The infections we see are only the tip of the iceberg…..or the eyes of the hippo!!!

13. The Iceberg of Illness Diagnosed case gets reported Test actually diagnoses the illness Lab looks for that agent Doctor orders a diagnostic test Ill person visits a doctor or clinic BOTTOM LINE: People ill in the population

15. COOK Thoroughly cook meat (145–165ºF), poultry (165ºF), and eggs (145ºF). Use a thermometer to measure internal temperature of meat. Cooked food should be reheated to 165ºF. Hot foods should be kept hot at 135ºF or above. Cook food immediately after defrosting.

16. SEPARATE Wash hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter. Use different dishes and utensils for raw and cooked foods.

17. CHILL Refrigerate leftovers promptly. Set refrigerator temperature at 40ºF. Set freezer temperature at 0ºF. Separate large volumes of food so they will cool more quickly. Cold foods should be kept at a temperature of 41ºF or below. Keep purchased food chilled until you get home from the store.

18. CLEAN Wash produce under running water. Remove and discard outer leaves from lettuce or cabbage. Wash hands before preparing food, between types of food, and after preparation. The single most important method of preventing infectious diseases is to wash your hands. Regularly clean and disinfect the refrigerator and freezer. Clean and disinfect countertops regularly.

19. REPORT Report suspected food borne illnesses to your local doctor.