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PRESENTATION ON FOOD

POISONING
GROUP NO.2

MEMBERS

1)G.RAJESH(09010610)

2)Deepak Tewari(09010609)

3)BHARAT G.(09010608)

4)GACCHE NITIN(09010611)

5)JITESH ADVANI(09010613)
INDEX
We’ll look at the following topics in our

presentation

 INTRODUCTION
 CLASSIFICATION

 BIOCHEMICAL REACTIONS

 PREVENTION

 ANTIGENIC PROPERTIES

 PATHOGENESIS

 MOLECULAR TOOLS
INTRODUCTION
WHAT IS FOOD POISONING ?

Many a times
this sort of
situation we
often encounter.
That brings us
to the question
what actually
Food Poisoning is.
MICROBIOLOGY
PRESENTATION

Food poisoning occurs when you swallow food or


water that contains bacteria, parasites, viruses, or
toxins made by these microorganisms. Most cases
of food.
poisoning are from common bacteria such as
Staphylococcus or E. coli.

This is the image


of E.Coli bacteria
unknown
CLASSIFICATION
Bacterial Food Non Bacterial Food
poisoning : Poisoning:

As the name suggests, Caused by chemicals


caused by ingestion of such as Arsenic,
food contaminated by fertilizers, or certain
living bacteria and sea food and plants.
their
toxins.
BACTERIAL FOOD
POISONING
Bacterial food poisoning is again caused by several
types of microorganisms like
 Botulism (Clostridium botulinum)
 Campylobacter enteritis
 E. coli enteritis
 Listeria
 Many different viruses
 Staphylococcus aureus
 Salmonella
 Shigella
 Yersinia enterocolitica
 many more
connecticutvalleybiological.com
SOME SIGNIFICANT ONES WILL BE
DESCRIBED IN NEXT FEW SLIDES
SALMONELLA FOOD
POISONING
 It is also called salmonellosis

 The gastrointestinal tracts of animals and man


are common sources of Salmonella

 High protein foods such as meat, poultry, fish


and eggs are most commonly associated with
Salmonella

 However, any food that becomes contaminated


and is then held at improper temperatures can
cause salmonellosis
STAPHYLOCOCCUS
AUREUS,
EPIDERMIDIS
 Man's respiratory passages, skin and superficial
wounds are common sources of S. aureus.
 Although cooking destroys the bacteria, the
toxin produced is heat stable and may not be
destroyed.
 Staphylococcal food poisoning occurs most often
in foods that require hand preparation, such as
potato salad, ham salad and sandwich spreads.
 Sometimes these types of foods are left at
room temperature for long periods of time,
allowing the bacteria to grow and produce toxin
LONG STORY SHORT THE SUMMARY
OF ALL THE TYPES OF BACTERIAL
FOOD POISONING IS LISTED IN THE
NEXT SLIDE WHICH WILL MAKE IT
CLEAR
NON BACTERIAL FOOD POISONING

AMOEBIASIS
Amoebiasis, or Amebiasis , refers to infection
caused by the amoeba, Entamoeba histolytica.

 A gastrointestinal infection that may or may not be


symptomatic and can remain latent in an infected person for
several years, amoebiasis is estimated to cause 70,000 deaths
per year world wide.
 Symptoms can range from mild diarrhea to dysentery with
blood and mucus in the stool.
 E. histolytica is usually a commensal organism.Severe
amoebiasis infections (known as invasive or fulminant
amoebiasis) occur in two major forms.
 Invasion of the intestinal lining causes amoebic dysentery or
amoebic colitis.
 If the parasite reaches the bloodstream it can spread through
the body, most frequently ending up in the liver where it causes
amoebic liver abscesses.
 Liver abscesses can occur without previous development of
amoebic dysentery
VIRAL FOOD INFECTIONS
 Several viruses are known to be transmitted
through food and water and cause infection in
humans and animals.

 For instance, poliomyelitis is reported to be a


food-borne viral infection carried through milk.

 Hepatitis virus is carried through sewage


contaminated water and sea-foods causing ‘viral
hepatitis’, a common acute systemic infectious
disease chiefly affecting the liver that results in
‘jaundice’.
Source: An outbreak of Bacillus cereus food -poisoning in Finland
associated with boiled rice
Well here are some stats regarding bacillus cerus strains .
BIOCHEMICAL REACTIONS
PREVENTION

 The first step in preventing food poisoning is


to assume that all foods may cause food-
borne illness. Follow these steps to prevent
food poisoning:

 Wash hands, food preparation surfaces and


utensils thoroughly before and after handling
raw foods to prevent recontamination of
cooked foods.

 Keep refrigerated foods below 4o Celsius.


PREVENTION CONTD….
 Serve hot foods immediately or keep them
heated above 60o Celsius.

 Divide large volumes of food into small


portions for rapid cooling in the refrigerator.

 Hot, bulky foods in the refrigerator can raise


the temperature of foods already cooled.

 Remember the danger zone is between 4o


Celsius and 60o Celsius.
PREVENTION CONTD….
 Follow approved home-canning procedures.
These can be obtained from the Extension
Service or from USDA bulletins.

 Heat canned foods thoroughly before tasting.

 When in doubt, throw it out

 Infants, older persons, women who are pregnant


and anyone with a compromised immune system
are especially susceptible to food-borne illness.
These people should never consume raw fish,
raw seafood, or raw meat type products.
ANTIGENIC PROPERTIES
To understand the antigenic properties, we
need
to know the antigens.

 A substance that enters the body and


stimulates the production of an antibody to
fight what the immune system perceives as
an invader.
VARIATIONS IN ANTIGENIC
PROPERTIES OF BACTERIA

 Bacteria are complex organisms, made up of


a multiplicity of structures and chemical
constituents.
 When introduced into animals, many of these
(but not all) elicit the production of specific
antibodies—modified serum globulins, which
are capable of reacting with the injected
material.
THE ANTIGENIC PROPERTIES OF
BACTERIA COMBINED WITH
ANTIBODIES

 According to the side-chain theory the


receptor which combines with antibody in
vitro and the specific component of the
antigen which develops antibody in vivo are
identical.
 The first experiments in this direction were
undertaken in 1901 by Pfeiffer with V. cholera
and B. typhosus, Nasser and Lubowski with
B. typhosus and Sachs with sensitized
erythrocytes.
PATHOGENESIS
 Noninflammatory diarrhea is caused by the action of
enterotoxins on the secretory mechanisms of the
mucosa of the small intestine, without invasion. This
leads to large volume watery stools in the absence of
blood, pus, or severe abdominal pain.
 The enterotoxins may be either preformed before
ingestion or produced in the gut after ingestion.
 Examples include Vibrio cholerae, enterotoxic
Escherichia coli, Clostridium perfringens, Bacillus
cereus, Staphylococcus organisms , Giardia lamblia,
Cryptosporidium,rotavirus, norovirus (genus
Norovirus, previously called Norwalk virus), and
adenovirus.
 Inflammatory diarrhea is caused by the
action of cytotoxin on the mucosa, leading to
invasion and destruction.
 Sometimes, the organisms penetrate the
mucosa and proliferate in the local lymphatic
tissue, followed by systemic dissemination.
 Examples include Campylobacter jejuni,
Vibrio parahaemolyticus, enterohemorrhagic
and enteroinvasive E coli, Yersinia
enterocolitica, Clostridium difficile,
Entamoeba histolytica, and Salmonella and
Shigella species.
PATHOGENESIS
For various bacteria

1) STAPHYLOCOCCUS AUREUS
2)BACILLUS CEREUS

3) CLOSTRIDIUM PERFRINGENS
4)SALMONELLA ENTERITIDIS
MOLECULAR TOOLS
Protein Based Methods

1)MLEE

Multilocus enzyme electrophoresis(MLEE) is a


protein based molecular method that has been
primarily used as strain typing method in
infectious diseases epidemiology. In MLEE,the
relative electrophoretic mobility of each enzyme,
compared with a standard chosen from a control
strain, is detected using staining solutions that
include enzyme specific substrate, coenzymes,
cofactors and a dye.
2)IMMUNOBLOTTING
It is similar to MLEE.In this procedure,bacterial
proteins of interests are subjected to
polyacrylamide gel electrophoresis.Then these are
transferred to nitrocellulose membrane ,where it is
exposed to specific or broadly reactive commercially
available antibodies. The Electrophoretic patterns
detected in this way act as fingerprints specific to
each isolate.
THEREFORE WE NEED TO BE AWARE OF
THE

FACTORS LEADING TO FOOD POISONING


AND

THUS LEAD OUR LIVES IN A HAPPY AND


THE

PEACEFUL WAY AND KEEP SMILING


ALWAYS

LIKE THIS.

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