Food Borne IllnessFood Borne Illness Saloom AslamSaloom AslamMedical BiotechnologyMedical Biotechnology

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How many of you have ever suffered/experienced any of these illnesses?????

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

What causes food borne illnesses?

• Bacteria.• Viruses.• Parasites.• Toxins/Chemicals.• Contaminants

Common food borne diseases (all bacteria)

• Campylobacter.• Staphylococcus • Salmonella.• E. coli O157:H7

Food Borne Illness Table Organism and

Incubation Period Symptoms Sources Causes

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

What are the symptoms of food borne illnesses?

• Diarrhea.• Vomiting.• Stomach Cramps.• Headache• Nausea

How does food get contaminated?

• During slaughter. • Irrigated with contaminated water.• Unwashed hands.• Cross-contamination.• Insufficiently cooked.• Stored at the incorrect temperature

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

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.

The chain of production from farm to table: A generic prevention scenario

Production

On-farm sanitation, safety ofanimals' food and waterBio security, and other"Good Agricultural Practices“

ProcessingFactory sanitation, quality controlinspection and other "Good Manufacturing Processes"

{Pathogen Killing Step}

Pasteurization, retort canning

Final preparation and cooking Food handler certificationConsumer education,Restaurant inspection

This is where we target!

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

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

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.

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.

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.

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.

REPORT

• Report suspected food borne illnesses to your local doctor.