2. Definition
Illness which results from ingestion of food
containing non-bacterial and/or bacterial
products.
Dr Hemanth S Naik, BMCRI
3. causes
Bacteria and toxins
Vegetable origin
Animal origin
chemicals
Dr Hemanth S Naik, BMCRI
4. Bacteria and toxins
Infection type
1. Salmonella group
2. Proteus
3. Coli group
4. Shigella
salmonella Symptoms appear in 24 to 48 hours
of eating meal, mainly indicates
Dr Hemanth S Naik, BMCRI
5. Bacteria and toxins
Toxic type
Due to performed toxins in prepared food
such as canned and preserved food.
Eatables affected are meat, fish, egg.
Symptoms appear within 24 hours
More common in summer
1. Enterotoxin
2. Botulinum toxin
Dr Hemanth S Naik, BMCRI
6. Botulism
Botulismfrom Latin botulus = "sausage“, as
bacterium often causes poisoning by growing in
badly handled or prepared meat products.
Toxin destroyed at 80 degrees
Fatal dose is 0.01mg or even less
Blocks action of acetylcholine specific to
autonomic nervous system
Dr Hemanth S Naik, BMCRI
7. Botulism
Incubation period –12-30 hours
Symptoms include vomiting, constipation,
ocular paresis, muscular weakness, subnormal
temperature
Mortality 25% to 100%
Treatment – polyvalent serum
Dr Hemanth S Naik, BMCRI
8. .
Bon Vivant incident
On July 2, 1971 the FDA released a public
warningafter learning that a New York man had died
and his wife had become seriously ill due to botulism after
eating a can of the company’s Bon Vivant vichyssoise
soup
The FDA shut down Newark, New Jersey
plant on July 7, 1971
Dr Hemanth S Naik, BMCRI
9. Vegetable origin
Lathyrus sativus
Mushrooms
Argemona mexicana
Lolium temulentum
Dr Hemanth S Naik, BMCRI
10. Lathyrus sativus
Grows under extreme
conditions of famine
B-(N)oxalyl
aminoalanine BOAA,
active principle
Causes
neurolathyrism
Dr Hemanth S Naik, BMCRI
11. Neurolathyrism
Characterized by progressive spastic paraplegia
with preservation of sphincters, ending in
irreversible disability
Back pain>weakness of legs>difficulty in
sitting>unable to walk>spastic gait>complete
paralysis
Steeping the pulse in hot water and parboiling
removes 90% of toxic amino acid
Dr Hemanth S Naik, BMCRI
13. .
During the Spain War of Independence against Napoleon,
grasspea served as a famine food. This was the subject of one of
Francisco de Goya's famous aquatint prints titled Gracias a la
Almorta ("Thanks to the Grasspea"), depicting poor people
surviving on a porridge made from grasspea flour, one of them lying
on the floor, alreadyDr Hemanth S it. BMCRI
crippled by Naik,
14. Death cap
Unpleasant taste
Grows in woody
places
Toxins are phalloidin,
pahllon, 13 amanatin
which are
cyclopeptides
Dr Hemanth S Naik, BMCRI
15. Amanita muscaria
Have bitter taste
Changes color on cut
section
Dr Hemanth S Naik, BMCRI
16. Signs and symptoms
Nausea
Vomiting
Diarrhoea
Convulsions
Collapse
Death
Dr Hemanth S Naik, BMCRI
17. Treatment
Antiphalloidien serum
Atropine sulphate
Silibin dihydrogen disaccinate sodium
Dr Hemanth S Naik, BMCRI
18. Argemona mexicana
Species of poppy
found mainly in
Mexico
Contains berberine,
protopine,
sanguinarine and
dihydrosanguinarine
seeds resemble
mustard and used as
adulterant Dr Hemanth S Naik, BMCRI
19. Signs and symptoms
Loss of appetite – diarrhoea
Edema of legs – anasarca
Vascular injuries
Telangiectasis
Death due to severe damage to heart
Dr Hemanth S Naik, BMCRI
20. Lolium Temulentum
Weed grass grown in
wheat field
Grains similar to
wheat
Grains attacked by
fungus containing
Temuline
Headache, muscular
weakness, coma
Dr Hemanth S Naik, BMCRI
22. Signs and symptoms
Source – Gambierdiscus toxicus
GI distress, hallucination and reverse of hot-cold
sensation
Treatment – mannitol, amitriptylline
Dr Hemanth S Naik, BMCRI
23. Scombroid poisoning
Associated with sea
food, stored
improperly
Symptoms due to
histidine converting
into histamine above
60 degrees
Allergic symptoms
Dr Hemanth S Naik, BMCRI
24. Shellfish poisoning
GI disturbance
Neurotoxicity
Mutisim, memory
loss, coma
Dr Hemanth S Naik, BMCRI