FOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
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1 FOODBORNE DISEASES
2 FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
3 COURSES 1) Causes of foodborne diseases 2) Type of foodborne diseases 3) The role of microorganisms in foodborne diseases 3) The importance factors of foodborne disease 4) Epidemiology of foodborne diseases 5) Controlling foodborne diseases
4 Causes of Foodborne Diseases
5 Causes of Foodborne Diseases Sumber : BPOM RI
6 Causes of Foodborne Diseases Consumption viable pathogen Ingestion toxin Allergy Nutritional disorders Genetic inability
7 Human Gastrointestinal Disorders Consumption of food or water containing viable pathogenic microorganisms or their preformed toxins. Ingestion of pathogenic algae, parasites, and their preformed toxins through food. Other reasons???
8 Other Reasons Ingestion of toxins naturally present in many foods (e.g. mushrooms, some fruits and vegetables, and some seafoods). Toxins formed in some foods : some biological amines (e.g., histamine) that form in shrimp, some fish, cheeses, and fermented meat products. The presence of toxic chemicals in contaminated food and water : (e.g. heavy metals and some pesticides).
9 Toxin Naturally Present in Foods Sumber : BPOM RI
10 Cont Allergy to some normal components of a food. Some people are allergic to gluten in cereals and develop digestive disorders following consumption of food containing gluten. Nutritional disorders such as rickets, which is caused by calcium deficiency. Indigestion from overeating.
11 Cont... Genetic inability to metabolize normal food components. (e.g. lactose intolerance). The inability of some individuals to hydrolyze lactose in the small intestine, because of the lack of production of the enzyme lactase, results in digestive disorders.
12 Foodborne Diseases by Microorganisms The incidence of foodborne diseases of microbial origin is the highest than all others causes.
13 FACT The total number of cases reported of foodborne disease outbreaks (U.S., 1972 and 1973): 1) pathogenic m.o caused 94.4% 2) parasites caused 1.1% 3) chemical caused 4.3% What about foodborne diseases in Indonesia?
14 FACT Foodborne diseases of microbial origin have become the primary food safety concern. Who are concern on this cases??? consumers and regulatory agencies This trend is probably true in most other developed and developing countries.
15 Epidemiology of foodborne diseases Investigation of a Foodborne Disease Foodborne Disease Outbreak Incidence of Foodborne Disease Outbreak Cost of Foodborne Diseases Predominant Etiological Agents Types of Microbial Foodborne Diseases
16 Investigation of a Foodborne Disease Regulatory Agencies : Local health department, State health, Food and agriculture departments, The federal Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), Centers for Disease Control and Prevention (CDC); and several others.
17 Foodborne Disease Outbreak Foodborne disease an outbreak when two or more people become sick with a similar illness (symptoms) from the consumption of the same food from the same source, and the epidemiological investigations implicate, either directly or indirectly, the same food from the same source as the cause of the illness. (federal regulatory agencies)
18 Foodborne Diseases Outbreak However, in the case of botulism, because of a high fatality rate, even when only one person has the illness, it is considered an outbreak. Chemical poisoning too, even a single case is considered an outbreak
19 Incidence of Foodborne Disease Outbreak The incidence of foodborne illnesses in most of the developed countries is lower than in many developing countries. Why???
20 Why Low Incidence??? The implementation of necessary regulations in production The handling of foods. Good sanitary practices. The availability of necessary facilities to reduce abuse.
21 Foodborne Disease Outbreaks Explain please!!!
22 Incidence cont In the U.S., from 1983 to 1987 : an average of 479 foodborne disease outbreaks each year involving 18,336 individuals.
23 Incidence cont Based on the mechanisms involved in the surveillance system, it is estimated that in the U.S., ca. 5 million individuals are affected by food- and waterborne diseases every year.
24 Incidence cont In US a person is affected once in 10 years. 10% of the population can become sick annually by foodborne illnesses.
25 Outbreak Cost In the U.S., the annual cost of foodborne diseases is estimated to be more than $20 billion. In 1996 : $20 to $37 billion from foodborne illnesses from seven pathogens (See below). 1) Campylobacter jejuni 2) Clostridium perfringens 3) Escherichia coli O157:H7 4) Listeria monocytogenes, 5) Salmonella 6) Staphlyococcus aureus 7)Toxoplasma gondii).
26 Predominant Etiological Agents Explain please!!!
27 Predominant Etiological Agents The largest number of outbreaks, the total number of cases, and the number of deaths are caused by pathogenic bacteria and their toxins.
28 Several factors might be responsible for the high incidence caused by pathogenic bacteria Many pathogenic bacteria are found in the raw food materials of animal and plant origin Many are present in the food environments Many grow very effectively in different foods, Many are not killed by the conditions used for processing of different foods.
29 Types of Microbial Foodborne Diseases
30 Types of Microbial Foodborne Diseases Foodborne diseases in humans result from the consumption of either food and water contaminated with viable pathogenic bacterial cells (or spores in the case of infant botulism) or food containing toxins produced by toxigenic bacteria and molds.
31 Foodborne Diseases Type On the basis of mode of illnesses, these can be divided into three groups: Intoxication or poisoning Infection, and Toxicoinfection.
32 Foodborne Diseases Scheme
33 INTOXICATION
34 How it comes???? Micoorganisms have grown and produced toxin in a food. Illness occurs by consumed a preformed bacterial or mold toxin. A toxin has to be present in the contaminated food. There is no need of viable cells during consumption of the food for illness to occur. Example : Staphylococcus, Clost. botulinum, Clost. perfringens, and Bacillus cereus.
35 Foodborne Intoxication illness from microbial exotoxin microorganism does not cause the illness, the toxin released by the microorganism does common exotoxin producing microorganisms Staphylococcus aureus Clostridium botulinum
36 Food Poisoning
37 Toxins ergotism toxic condition caused by growth of a fungus in grains aflatoxins carcinogens produced in fungus-infected grains and nut products fumonisins carcinogens produced in fungus-infected corn
38 INFECTION
39 How it comes??? Viable cells (present in small numbers) have the potential to establish and multiply in the digestive tract to cause the illness. Illness occurs as a result of consumption of food and water contaminated with enteropathogenic bacteria or viruses. It is necessary that the cells of enteropathogenic bacteria and viruses remain alive in the food or water during consumption. Example : Campylobacter, Salmonellosis and hepatitis A viral.
40 Foodborne Infection requires consumption of microorganism symptomatic about 1 day following ingestion of contaminated food common foodborne infecting microorganisms Salmonella and Campylobacter poultry product infections Escherichia coli 0157:H7 undercooked hamburger Campylobacter Salmonella
41
42 TOXICOINFECTION
43 TOXICOINFECTION Illness occurs from ingesting a large number of viable cells of some pathogenic bacteria through contaminated food and water. Generally, the bacterial cells either sporulate or die and release toxins to produce the symptoms. Example : Clo. Perfringens gastroenteritis.
44 TOXICOINFECTION In addition to the pathogenic microorganisms associated with foodborne illnesses, some bacterial species and strains normally considered nonpathogenic can cause gastroenteritis, especially in susceptible individuals. They are designated as opportunistic pathogens. They are normally required to be alive and present in large numbers when consumed through a contaminated food.
45 Predominant Food and Microorganism in Foodborne Diseases
46
47
48 Cases of Foodborne Diseases
49 Cases of Foodborne Diseases
50 Helpful Suggestions Refrigerate quickly Pasteurize or pre-heated Wash hands Clean cutting boards Leftovers Avoid home-canned foods
51
52 THANK YOU
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