Food poisoning PDF

Food poisoning By: Ph. Kareman El-Beheiry Food poisoning Also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning.  Cross-contamination : the...

Food poisoning By: Ph. Kareman El-Beheiry Food poisoning Also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning.  Cross-contamination : the transfer of harmful organisms from one surface to another is often the cause. Causes This is especially troublesome for raw, ready-to- eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning. Many bacterial, viral or parasitic agents cause food poisoning. General symptoms Aflatoxins They are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn), peanuts, cottonseed, and tree nuts. Aspergillus flavus and Aspergillus parasiticus, which are abundant in warm and humid regions of the world. Around 25% of the world's crop is affected by mycotoxin, most of which is aflatoxin. Aflatoxins Aflatoxin-producing fungi can contaminate crops in the field, at harvest, and during storage. Aflatoxin can also be found in the milk, eggs, and meat from animals fed contaminated feed. AFs are potent hepatotoxins, mutagens, carcinogens immunosuppressants, teratogens, have adverse epigenetic effects, and are linked with reproductive dysfunctions. Around 4.5 billion people in developing countries are exposed to largely uncontrolled amounts of aflatoxin. Exposure Ingestion Dermal contact Inhalation Occupational exposure can occur through the handling and processing of aflatoxin- contaminated crops symptoms Acute toxicity results when someone takes in a high a mount of aflatoxins in a very short time. Yellowing of Nausea skin and sclera Itching Vomiting (icterus) Abdominal Bleeding Lethargy Edema pain Convulsions Coma Death Chronic toxicity occurs by consuming small amounts of aflatoxins at a time but over a prolonged period. Hepatocellular carcinoma Impaired growth and presenting as weight loss, development especially in abdominal mass, anorexia, children nausea, vomiting, bleeding, psychosis  Acute aflatoxicosis has no known antidote. Treatment Management options may include suitable /Management intravenous fluids, vitamin B, and vitamin K administration. Also, fever, nausea, vomiting, and other patient complaints should be carefully addressed. If signs and symptoms are suggestive of acute liver failure, it must be recognized early, and subsequent care should follow in a critical care setting. Inactivation of toxin in plants before mammalian ingestion: Synergistic combination of gamma radiation and hydrogen peroxide degrades the toxin Treatment of corn with ammonia *The ammoniation process has reduced aflatoxin levels in animal feeds resulting in no aflatoxin B 1 residues in milk, high acceptability of the process and treated product by the dairy industry, and consumer satisfaction. *The procedures utilizing ammonia (0.5%-2.0%) either under controlled conditions of moisture (12%-16%), pressure (45-55 psi), and temperature (80°-100 °C) for 20- 60 min, commonly called the high-pressure/high-temperature method, is the most efficient and produces a more reliable safe product. H2SO3 soak for corn also shows beneficial results in removing the toxin. H2SO3 can be used as a potential detoxification agent in industrial maize production. Management After ingestion Acute aflatoxicosis has no known antidote The management is mainly focused on symptomatic and supportive care. HCC ?? Resection, ablation Radiotherapy, chemotherapy Thank you