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Sıra DOSYA ADI Format Bağlantı
01. Toxin Causes Natural Diseases ppt Sunumu İndir

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Issues of food-borne diseases/illnessesMicrobes & ToxinsIssues of food-borne diseases/illnesses
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Prepared by Winfried Scheewe, DED, Marketing c#onsultant to CEDACfor the “Complying with market requirements on Food Safety and Product Quality”Second Regional Training WorkshopLinking Small Farmers to Markets January 19-23, 2009 Siem Reap, Cambodia
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Food-borne illness term used to describe the adverse health effects associated with the consumption of – biological,(including parasites)– chemical and – physical hazards in food. More than 200 diseases are spread through food
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Food-borne illness Each day millions of people become ill and thousands die from a preventable food-borne disease WHO estimate: Worldwide 5 – 10% of the population suffer from food-borne illnesses annually Food-borne diseases are increasing worldwide
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Cambodia Cambodia: High incidence of deaths due to diarrhoeal diseases– can be attributed to contaminated water and food WHO: Children under 5 years:– 17% of deaths due to diarrheaAll age groups:– 7% of deaths due to diarrhea
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Cambodia (2) Food-borne illnesses are one factor contributing to the low life expectancy (2004 data)CambodiaRegionMen 51 years 71 yearsWomen 58 years 75 years
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Transmitted + originating from foodWe can distinguish: Diseases transmitted through food:– Hepatitis A– Typhoid fever– Cholera, etc. Diseases originating from the food: – Spoilage– Infected animals
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Food Poisoning Most food-borne diseases food poisoning any condition in which a food causes a toxic reaction Generally:affecting the stomach and intestines = gastrointestinal disease resulting from bacterial (or sometimes viral) contamination of foods
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Food Poisoning Other causes:– fungal spoilage mycotoxins – a toxin naturally present in the food – pesticide residues– contamination with industrial chemicals – a toxin acquired by the food as a result of natural accident (such as contamination of fish or shellfish by ‘red tide’)
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Bacterial Food Poisoning contamination of foods with bacteria that do not cause any obvious spoilage, food is still apparently fit to eat, but may contain hazar-dous amounts of harmful organisms or toxins
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Bacterial Food Poisoning (2) or sufficient numbers of bacteria to cause an infection Some bacteria already have infected the animal or plant
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Symptoms in other cases there may be a delay of several days, or even weeks, before there are any signs of infection The symptoms poisoning range from mild diarrhea, through severe diarrhea and vomiting, to potentially life-threatening illness. In some cases the symptoms develop within a few hours of eating the contaminated food
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Food-poisoning Organisms With most food-poisoning organisms, an intake of several thousand is required for infection, but consumption of as few as 10 of the virulent entero-haemorrhagic E.coli strain 0157 can cause life-threatening illness.
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Causes Of Food Poisoning The way animals are raised + crops cultivated The way in which the food is handled and prepared esp. lack of food hygiene + personal hygiene Inadequate cooking of contaminated raw food (under-cooking) Bacillus cereus: causes the \Fried Rice Syndrome\
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Causes ... (2) Inadequate reheating Keeping cooked food at temperatures that favor the growth of bacteria Cross-contamination between raw and cooked food Poor personal hygiene in food handlers
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Major food-borne illnesses Salmonellosis Campylo-bacteriosis E.coli infection, esp. E.coli O157 Listeriosis Cholera (WHO ranking)Special case: Botulism
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Salmonellosis Transmitted through contaminated poultry, eggs, and certain other foods Also found on citrus fruits Causes abdominal pain, fever, nausea and vomiting, and diarrhea Incubation period is 8 to 48 hours, and an attack may last from three to seven days
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Salmonella Usually destroyed by adequate cooking Some types can lead to typhoid fever The bacteria survives in dried food
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Campylobacter jejuni probably most common bacterial cause of gastroenteritis worldwide incidence of human campylobacter infections has been steadily increasingGastroenteritis inflammation of the lining membrane of the stomach and the intestines characterized especially by nausea, vomiting, diarrhea, and cramps
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Campylobacter jejuni Bacteria, which is naturally part of the intestinal microflora Cannot be treated with antibiotics Can be caused by cross-contamination during food preparation
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Campylobacteriosis Most people who become ill develop diarrhea, cramping, abdominal pain and fever Symptoms: anywhere from 2 to 5 days after consuming a contaminated food
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Campylobacteriosis Poultry (raw chicken) is recognized as the primary pathway other sources include unpasteurized milk and non-chlorinated water common in cattle, pigs and other animals
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Control of Campylobacter Aim: to develop strategies to control campylobacter in the food supply \from farm to fork\ campylobacter can be reduced: natural feed ingredients (additive) caprylic acid naturally found in coconut and breast milk antifungal and antibacterial properties
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Escherichia coli Infection Some 5 million E. coli bacteria normally inhabit intestinal tract Vital to processing vitamins in the diet Several strains are pathogenic and cause gastroenteritis Strain E. coli 0157:H7potentially fatal form of food poisoning
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E. coli 0157:H7 Outbreaks in the US linked to spinach and other leafy vegetables E.coli 0157:H7 probably originates from cattle
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Botulism Caused by a toxin produced by the bacteria Clostridium botulinum especially dangerous because a large number of people can be poisoned by eating a batch of contaminated food derived from the soil, grows in many meats and vegetables Develops in anaerobe conditions such as canned food
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Avoidance Spoilage or decomposition can be delayed: Observance of hygiene Storage in high salt or sugar concentrations or in weak acids (pickling); Drying (desiccation) or cooling (refrigeration); and Killing the micro-organisms by heat (canning and pasteurization)
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Food contamination throughTOXINS Mycotoxins are produced by fungi, commonly known as mold. These toxins can develop during production, harvesting, or storage of grains, nuts, and other crops. Mycotoxins are among the most potent mutagenic and carcino-genic substances known
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Mycotoxins They pose chronic health risks: prolonged exposure through diet has been linked to cancer and kidney, liver, and immune-system disease Mycotoxins occur more frequently under tropical conditions Many diets consists heavily of food from crops susceptible to mycotoxins
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Aflatoxins naturally occurring mycotoxins, produced by many species of the fungus Aspergillus, Aflatoxins are highly toxic and cause cancer After entering the body, aflatoxins are metabolized by the liver
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Aflatoxins Discovered after in 1960, mold-conta-minated peanut meal was shipped from Brazil to England caused of the death of more than 100,000 turkey Cause: liver damage
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Avoidance of mycotoxins Improved post-harvest practices Proper storage Shift from cereal based to pasture based feeding (instead of feedlots) Free-range poultry
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Unknown burden commonly only a part of the cases are reported less than 10 percent
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Common Problems Indices of food-borne illnesses tend to increase Often the pathogens cannot properly be identified ( up to 80% of cases) Resistance against antibiotics increasing ( drug-resistant Salmonella)
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Problems (3) Refridgertion can preserve the food but also preserve many harmful organisms Globalization of food supply widely dispersed outbreaks Often slow response by authorities
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Outlook The looming climate change will probably worsen some problems:– Higher temperature and moisture– More flooding and extended droughts polluted water may lead to new problems with food-borne diseases
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Conclusion In view of the rapid genetic adaptability we could say: “Microorganisms are opponents with whom we cannot race on their terms”(Dr. Lederberg) We only can try to avoid conditions in which harmful microbes can develop
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Thank you!