About food poisoning, types, treatment etc.

1. FOOD POISONING
AND
POISONOUS FOODS
Presented by-
Mukul S. Tambe.
M. Pharm (Pharmacology)
G. Pulla Reddy College of Pharmacy
Hyderabad.11
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2.  Is any illness resulting from the Ingestion of food or Drink.
Contaminated with
 Living bacteria or
 Other toxins or
 Inorganic chemical
substances &
 Poisons from
Plants & animals
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3. A. Bacterial Food poisoning
B. Non- Bacterial Food poisoning
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4.  Food infection
refers to the presence of bacteria
or other microbes which infect the
body after consumption.
 Food intoxication
refers to the ingestion of toxins
contained within the food,
including bacterially produced
exotoxins
1. Food infection 2. Food intoxication
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6. Type of food
poisoning
Where the
bacteria come
from
Onset time Symptoms
Salmonella Raw meat,
eggs, poultry,
animals
6 - 72 hours Abdominal pains,
diarrhoea, fever,
vomiting, dehydration
Clostridium
perfringens
Raw meat, soil,
excreta, insects
8 - 72 hours Abdominal pain,
diarrhoea
Staphylococcu
s aureus
Skin, nose,
boils, cuts, raw
milk
1 - 6 hours Vomiting, abdominal
pains, lower than
normal temperature
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7. 10
1. Food prepared too far in advance and stored at warm temperature.
2. Cooling food too slowly prior to refrigeration.
3. Not reheating food to high enough temperatures to destroy food
poisoning bacteria.
4. The use of cooked food contaminated with food poisoning bacteria.
5. Under cooking.
6. Not thawing frozen poultry and meat for sufficient length of time.
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8. 11
7. Cross-contamination from raw food to cooked food.
8. Storing hot food below 63ºC.
9. Infected food handlers.
10. Use of leftovers.
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9. By chemicals:-
E.g:- Arsenic
Cu sulphate
Mercury
Cadmium
Pesticides
Sea foods
Certain plants
Fertilizers
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11. General symptoms:
Fever, chills, malaise , aches, swollen lymph nodes
 Salmonella typhi,
Upper GIT signs:
Nausea, vomiting, abdominal pain, diarrhea
 S. aureus and its toxins
 B. cereus and its toxin
19-Dec-1611
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12. Lower GIT signs:
Lower abdominal cramps & diarrhea :
 Clostridium perfringens
 Bacillus cereus
 Salmonella, Shigella
Neurological signs:
Visual disturbances, vertigo & paralysis
Clostridium botulinum
19-Dec-1612
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13.  1. Choose foods processed for safety.
 2. Cook food thoroughly.
 3. Eat cooked foods immediately.
 4. Store cooked foods carefully.
 5. Reheat cooked foods thoroughly.
 6. Avoid contact between raw foods and cooked foods.
 7. Wash hands repeatedly.
 8. Keep all kitchen surfaces meticulously clean.
 9. Protect foods from insects, rodents, and other animals.
 10. Use safe water.
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14.  REHYDRATION.
 Do not eat solid food while nauseous or vomiting but
drink plenty of fluids.
 Anti-vomiting and anti-diarrhea medications
 Antibiotics
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15.  Food which contains poisonous material/content
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16. 1. Mushrooms
2. Tomatoes
3. Rhubarb leaves
4. Peanuts
5. Shell Fish
6. Potatoes
7. Almond
8. Cherries
9. Puffer Fish
10. Castor Oil
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18.  Maintain hygienic environment.
 Personal hygiene.
 Check food quality before consumption.
 Store food properly.
 Keep kitchen clean.
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19.  http://www.slideshare.net/AshokJaisingani/food-poisoning-
12741825?next_slideshow=1
 http://www.slideshare.net/drhemanth/food-poisoning-14927710
 http://www.slideshare.net/drhemanth/food-poisoning-14927710
 http://www.aol.com/food/10-common-foods-can-be-
poisonous/#slide=280058_next_slideshow_cta
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