food poisoning Essay

food poisoning Malak A talahObjectives 1. Know the meaning of food poisoning and its causes 2. How it happens and symptoms 3. determine Common bacteria causing food poisoning 4. Diagnosis of food poisoning 5. Preventing and TreatmentOutline 1. Introduction 2. How food is contaminated 3. symptoms 4. most common bacteria causes foodborne illnesses 5. Who gets foodborne illnesses ? 6. foodborne illnesses diagnosed 7. foodborne illnesses prevented 8. Treatment 9. conclusionIntroduction Foodborne diseases are important worldwide, resulting in considerable morbidity and mortality .Food poisoning – also called foodborne illness , is illness caused by eating contaminated food.Food poisoning including 1 – bacteria 2 – viruses 3 – parasites (or their toxins )are the most common causes of food poisoningHow food is contaminatedmost contamination falls in the three general areas 1.

during growing or preharvest 2. Production or post – harvest 3. Or final processing and handling before food is eaten or sold1 – during growing or preharvest Contaminated Water will cause Contaminate Vegetables2 – Production or post – harvest the bacteria can Contaminate the surface of the raw meat3 – final processing and handling before food is eaten or sold food Contaminatesymptoms 1) vomiting 2) diarrhea 3) abdominal pain 4) fever 5) and chillsmost common bacteria causes foodborne illnesses Figure( 1)gram negative rod Figure( 2)gram positive staphylococcus1) Salmonella 2) Staphylococcus aureus 3) Campylobacter jejuni (C.

jejuni ) 4) Shigella 5) Escherichia coli (E. coli )Salmonella is a genus of rod – shaped (bacillus) Gram – negative bacteria of the family Enterobacteriaceae . cause infection called salmonellosis ” Figure( 3)salmoellaSources of Salmonella Some of them are: 1. Meat. 2. Fertilizer 3. Water . 4. Cooking . 5. Handwashing 6. Pets. Some that may carry the bacteria include: Dogs Cats BirdsS. aureus S. aureus is considered the world’s third most important cause of food – borne diseases . Frequently incriminated foods in staphylococcal food poisoning include meat , meat products, milk and dairy products and poultry meat and eggsthere are study to determine the occurrence of SEs and virulence gene profile of S. aureus isolated from beef products samples collected in Egypt and KSA A total of 25 samples each from ( minced meat, beef burger, beef sausage, beef kofta and beef luncheon )Prevalence of enterotoxigenic S. aureus in the examined meat products( 5 ) Table 1Who gets foodborne illnesses? infants and children pregnant women and their fetuses older adults people with weak immune systemsdiagnosed1. collect the sample 2. macroscopic examination 3. microscopic examination 4. stool culture XLD TCbS MacConkey 1 – Stool examinationstool culture figure( 4 )result of stool cultureHow are foodborne illnesses diagnosed? 2. Blood tests 3. A sample of vomit 4. sample of the suspected foodHow are foodborne illnesses prevented? ± Foodborne illnesses can be prevented by properly storing , cooking , cleaning , and handling foods .TreatedTreated 1. dehydration 2. For severe food poisoning caused by certain bacteria, such as listeria, you may get antibiotics 3. weak immune system or you’re pregnant .Conclusion Food poisoning is a big problem especially in the current time spread of unhealthy fast food Which can be contaminated with microbes especially that we do not know how PreparedThank youReference 1. Kirk, M. D., Pires , S. M., Black, R. E., Caipo , M., Crump, J. A., Devleesschauwer , B., Angulo , F. J. ( 2015 ). World Health Organization Estimates of the Global and Regional Disease Burden of 22 Foodborne Bacterial, Protozoal , and Viral Diseases, 2010 : A Data Synthesis. PLoS Medicine, 12 (12 ), 1 “21 . 10.1371 /journal.pmed. 1001921 2. 2 CCF 82465 BBA 73530 B 2 C 2 CCF 82465 BBA 73530 B 2 && FOR M=VRDGAR 3. National Institute of Diabetes and Digestive and Kidney Diseases ( www.niddk.nih.gov/health -information/digestive -diseases/foodborne – illnesses ) 4. www.webmd.com/food -recipes/food -poisoning/what -is -salmonella# 1 5. Access, O. ( 2016 ). Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia Kontamination von Rindfleischerzeugnissen mit klassischem , 11 , 1 “6 . 6. www.webmd.com/food -recipes/food -poisoning/understanding -food – poisoning -treatment# 1