Meat Poisoning المحاضرة 2 PDF

Presented by Prof. Ashraf Abd El-Malek Professor and Head of the Department of Food Heygiene, Safety and Technology - Faculty of Veterinary Medicine - Assiut University  ‫التسمم الغذائى‬ Food Poisoning Anyacute illness associated with the recent consumption...

Presented by Prof. Ashraf Abd El-Malek Professor and Head of the Department of Food Heygiene, Safety and Technology - Faculty of Veterinary Medicine - Assiut University  ‫التسمم الغذائى‬ Food Poisoning Anyacute illness associated with the recent consumption of food, having gastrointestinal symptoms (and in some cases, neurological and other signs). 2  ‫التسمم الغذائى‬ ‫‪Food Poisoning‬‬ ‫إما لكونه ملوثا بالميكروبات الممرضة أو نواتجها السامة أو نتيجة‬ ‫تناول ملوثات كيميائية ‪.‬‬ Abdominal pain diarrhea and vomiting headache and fever 5  The 9 main reasons for food poisoning 1. Inadequate cooling/refrigeration. 2.Too long between preparation and consumption. 3. Inadequate reheating. 6  4. Inadequate cooking. 5. Cross-contamination from raw to high risk/ready to eat foods. 6. Infected food handlers 7  7. Inadequate hot holding temperatures. 8. Inadequate hand washing. 9. Contaminated raw foods & ingredients. 8 9  There are three types of food poisoning Food Allergy Chemical Food Poisoning Bacterial Food Poisoning 10  Food Allergy, or Hypersensitivity to Certain Foodstuffs It is uncommon. generally proteins in nature (e.g. milk, eggs, cheese, fish, tomatoes... etc. 11 12 Level 3 13 Chemical Food Poisoning ‫التسمم الغذائي الكيميائي‬ Caused by the presence of toxic chemicals in food. Such as heavy metals lead, zinc, cadmium and copper. 14 15 Bacterial Food Poisoning ‫التسمم الغذائي الميكرويي‬ Most common cause of food poisoning 16  Bacterial food poisoning may take one of three forms: Food infection Food intoxication Toxicoinfection 17  I. Food infection it is caused by eating foods containing a large number of living bacteria. After being eaten the bacteria establish themselves in the alimentary canal and when they die they release an endotoxin e.g. Salmonella Campylobacter jejuni Listeria monocytogenes 18  II. Food intoxication It is caused by eating food containing an exotoxin. The toxins are released into the food while the bacteria are growing and multiplying in the food. The bacteria themselves may be dead when the food is eaten. e.g. Staphylococcus aureus Clostridium botulinum. 19  III. Toxicoinfection (toxin- mediated infection). which combines the two. The toxin is not produced in the food but is released into the intestine after the bacteria have been eaten and while they are growing in the intestinal tract. E. coli O157:H7 i.e. Clostridium perfringens 20  Toxicoinfections are characterized by bacteria that are non-invasive and cause illness by producing toxins while growing in the human intestines. The times of onset are generally, but not always, longer than those for intoxications, but less than those for infections. 21 22  interval between eating the food and appearance of clinical symptoms. 23  Duration taken till the appearance of the C.S. is more shorter in Food Intoxication [Toxin it self--1-3 hr] Than in Food Infection [--12 h -72 hr] from ingestion of contaminated food till grow and multiplication of M,o 24 25  Emerging Pathogens New infections resulting from changes or evolution of existing organisms ‫اإلصابات الجديدة الناتجة عن التغييرات أو تطور الكائنات‬ ‫الموجودة‬ 26  Emerging Food Poisoning Bacteria Campylobacter jejuni Escherichia coli 0157: H7 Listeria monocytogenes Salmonella enteritides 27 Hamburger Disease 28 Cause E. coli 0157:H7 29  Cause: E. coli 0157:H7 *The majority of food poisoning through consumption of under-cooked contaminated ground beef (specially hamburger) thus, the term: Hamburger Disease 30 E. coli 0157:H7 Big Difference from other types of food poisoning M.Os? 31 1- This pathogen produces a powerful toxins Shiga-toxin- producing E.coli (STEC) 32 ‫و تعتبر شيجا توكسين من اقوى و اخطر التوكسينات علي صحة االنسان‬ ‫‪Center for Disease Control and Prevention lists it‬‬ ‫‪as a potential bioterrorist agent‬‬ ‫ادرج مركز السيطرة و التحكم فى االمراض الشيجا توكسين على انها‬ ‫الخطر البيولوجى المحتمل القادم‬ ‫‪33‬‬ 2- Infectious dose (ID) 34  2- An important characteristic of E. coli 0157:H7, which contributes to its public health significance, is its very small infective dose Research indicated the infective dose as few as 10 bacteria (10 CFU/g). 35  3-The most common symptoms of E. coli O157:H7 food poisoning include: bloody diarrhea, abdominal cramps vomiting. 36 4- E.coli 0157:H7 attracted attention not only because food-borne transmission is more common, but also because it can cause life- threatening conditions, HC, HUS and TPP. 37 Hemorrhagic Colitis HC - bloody diarrhoea - inflammation of colon - severe abdominal pain - vomiting, no fever 38 Hemolytic Uremic Syndrome - destruction of RBCs HUS - renal failure - coma - and finally death 39 Thrombotic Thrombocytopenic Purpura - loss of platelets TTP - skin coloration - nervous system disorder 40  People at high Risk Young children (most often less than 5 years) Elderly -Approximately 1 in every 10 children who have E. coli O157:H7 gastroenteritis will go on to develop HUS. It poses a substantial threat to children as one of the leading causes of sudden acute kidney failure. 41  Transmission Food Water Hamburger Unchloriated Unpasturized milk swimming Salad vegetables Modes of transmission of E.coli Person-to- O157:H7 Cross person contact contamination Secondary trans. During food Oral-fecal route preparation 42 43 In food processing, pathogenic E. coli infection is of concern in raw ground and non-intact beef products and dry-cured salami. 44 ‫كيف نقى أنفسنا من هذا الوباء؟‬ ‫‪45‬‬  Consumers can prevent E. coli 0157:H7 infection by: Thoroughly cooking minced beef and hamburger to a core temp. of 75º C. 46  Avoiding un-pasteurized milk. 47  Washing hands carefully. 48