1. Food borne Illnesses Biochem 2300 Presentation Terisha Thackeray

2. Definition  A disease that has been carried or transmitted to humans through a contaminated food source!  The food can be contaminated by many different microorganisms.  Parasites  Bacterium  Virus  Pathogens

3. Who is at Risk?  Pregnant women  Very young  Very old  Sick or malnourished  People with weakened immune systems

4. Types of Illnesses! Food borne Infections:  Salmonella  E.Coli  Hepatitis A  Shigellosis  Perfringens food Poisoning

5. Types of Illnesses cont. Food Intoxications:  Botulism  Staphylococcal food poisoning

6. Food Safety Levels! Frequently Unsafe Foods  Raw Milk and Milk Products  Raw or undercooked meat, poultry, seafood and eggs

7. Food Safety Levels cont. Occasionally Unsafe Foods:  Soft Cheeses  Salad Bar Items  Unwashed berries or grapes  Sandwiches  Hamburgers  Airline Food

8. Food Safety Levels cont. Rarely Unsafe Foods:  Peeled Fruit  High-sugar Foods  Steaming Hot Foods

9. Now lets look at a few of the different food borne illnesses!

10. Salmonella Where is it found?  In the intestines of animals. Therefore it makes the food and environments contaminated with animal waste susceptible as growing ground for this bacteria.

11. Salmonella cont. Symptoms  Nausea  Vomiting  Abdominal cramps  Headache  Diarrhea Show up 8-72 hours after being infected. Can last up to 8 days!

12. Staphylococcal Food Poisoning Where is it Found?  Bacteria is most commonly found on our skin, in infected cuts or pimples, and in our nose and throats.  Hand contact, improper food handling and coughing or sneezing usually help spread the bacteria. Most common mode of transmission is from boils or abscesses on the skin.

13. Staphylococcal cont. Symptoms are restricted to the intestinal tract so they include:  Abdominal cramps  Nausea  Diarrhea  Vomiting  Prostration

14. Staphylococcal cont. ~Facts~  It is caused by an enterotoxin excreted in foods!  Staphylococci grow over the broad temp. range of 8-45 degrees C.  Ham is particularly susceptible because the staphylococci can tolerate high salt levels.  Bacteria does not normally grow in human intestines because of the competition by other organisms.  Investigators must use other means to test for staph. Rather than the regular stool samples.

15. Botulism Scary Facts!!!  Botulism is the most dangerous food borne intoxication in humans.  Clostridium botulinum produces a toxin so powerful that one pint of the pure material could eliminate the entire world population.  One ounce would be able to kill the entire population of the United States.

16. Botulism cont. Where is it found?  The spores are found in the intestines of humans, fish, birds and barnyard animals.  The enterotoxin is most commonly found in the environment of jars and cans. This is where the toxin is produced from its germination to vegetative bacilli.

17. Botulism cont. Symptoms:  Blurred vision  Slurred speech  Difficulty swallowing and chewing  Labored breathing  Flaccid paralysis of limbs and muscles

18. Botulism cont. Symptoms cont.  The toxin penetrates nerve endings and inhibits the release of the neurotransmitter acetylcholine between the muscle and nerves.  There is a failure of the diaphragm and rib muscles, leading to respiratory paralysis  Leads to death within a day or two!

19. Botulism cont. ~Facts~  Treatment consists of having to administer large doses of specific antibodies called antitoxins.  Food linked to botulism include, mushrooms, olives, salami and sausages.  The botulism toxin is also used by scientists on a more practical level. In minute doses it can relieve a number of movement disorders! Botox as the toxin is called, can be used to treat misalignment of the eyes. Also it can be used to relieve stuttering, uncontrolled blinking and spastic closure of the anal and urinary sphincter.

20. These are a few of the many different food borne illnesses! Now, lets take a look at how we can protect ourselves from them!

21. How to keep yourself safe! There are four simple rules that need to be followed when trying to prevent food borne illnesses!  Keep a clean and safe kitchen  Avoid cross-contamination  Keep hot foods hot  Keep cold foods cold

23. In The News! ~Calgary Herald June 11/04~  Cilantro, the spice used in making salsa and other spicy dishes, contains a potent compound that kills the bacteria most commonly responsible for food poisoning.  Researchers say this tasteless antibiotic could eventually be used as a preventative food additive to many strains of salmonella.

24. Be careful and be safe, or you could be as sick as a …

25. Is there anything I have missed and you have questions about??