This document discusses food poisoning, including its causes, types, symptoms, and prevention. It can be caused by bacteria, viruses, parasites, or chemicals ingested through contaminated food or water. The two main types are bacterial, caused by living bacteria or their toxins, and non-bacterial, caused by chemicals. Symptoms include diarrhea, nausea, vomiting, and abdominal cramps and usually appear within hours or days. Prevention focuses on proper hygiene, storage, cooking, and sourcing of safe food and water.

2. • Introduction
• Pathogensis and transmission
• Epidemiology
• Important pathogens and toxins
• Prevention and control
• References

3. • Food poisoning is an acute gastroenteritis caused by ingestion of food or drink
contaminated with either living bacteria or their toxins or inorganic chemical
substance and poison derived from plants and animals .
• Pain in abdomen,vomitting diarrhoea with or without fever of short duration.

4. May be of 2 types-
• Bacterial-Caused by ingestion of foods contaminated with living
bacteria or their toxins.
• Non bacterial-Caused by chemicals such as arsenic,certain plant and
sea food in recent years,there has been a growing concern about
contamination of food by chemicals eg. fertilizers,pesticides cadmium
Mercury etc.

5. • Bacterial/viral/parasite.
• Invasive and or multiply in lining of
intestine.
• Incubation period-hours to days.
• S/s-
• Diarrhoea,nausea,vomitting,abdominal
cramps, fever.
• Communicable-spread from person to
person.
• Factor-inadequate cooking poor personal
hygiene, bare hand contact, cross
contamination.
• Natural/preformed/bacterial/chemical.
• No invasion or multiplication.
• Incubation period-minutes to hours.
• S/s-vomiting,
Nausea,Diplopia,weakness,diarrhoea,respir
atory failure,sensory/motor dysfunction.
• Not communicable.
• Factor-inadequate cooking, improper
handling temperature.

6. Epidemiology in India

11. Initial assessment of cases –
Detailed clinical history including time of onset , duration of illness , symptoms
, h /o travel , recent meals , cooking and refrigeration , details of others with
similar complaints
Detailed clinical examination –
Vitals and degree of dehydration , systemic signs

12. Main Objectives-
a) To confirm clinical diagnosis by isolation of causative agent from
proper samples , eg . stool , vomitus / gastric aspirate , food specimens
b) Ensure proper identification of disease
c) Determine causative agent if present in food sources with relevant
epidemiological markers- eg. Bio typing , serotyping , PCR , Phage typing
etc

13. • Using aseptic technique n appropriate containers samples be
refrigerated during storage and transport must arrive lab within 3 days
of Collection of food samples.
• Adequate sample - minimum 100 grams.
• Containers - not to be filled >75% of capacity.
• Proper labeling is utmost important  labeled specimen be placed in zip
lock bag and sealed.
• Vaccine carrier with ice packs for transport and cold chain maintenance
( avoid freezing ).

15. 1. Initial T/t - Assessment and reversal of dehydration ( ORT / IV
Fluids ).
2. Cause specific treatment if any- eg. chelating agents in case
of pesticide poisoning.
3. Use of antibiotics can be considered if bacterial cause is
identified.

16. • Proper hand washing and personal hygiene
• Proper storage (refrigeration)
• Food safety education – community and food
handlers
• Environmental measures - Discourage sewage
farming for growing fruits and vegetables

17. • Prevention of Food Adulteration Act , 1954
• To Ensure pure and wholesome food and to protect from fraudulent
practices
• Amendments - 1964, 1976, 1986
• Case of proven adulteration –Minimum imprisonment of 6 months and
minimum fine of Rs 1000 envisaged
• Grievous Hurt-(320 IPC)- Death or such harm can be punished up to Life
imprisonment and fine not <Rs 5000
• Food Standards- Codex Alimentarius , Agmark standards,
• Bureau of Indian Standards
• National Nutrition Policy - 1993 - Food Security

18. 1. Keep Clean –
• Wash hands before handling food and often during
• preparation
• Wash hands after going to toilet
• Wash n sanitize all surfaces n equipment for food preparation-protect
kitchen from insects , pets
2. Separate raw and cooked food-
• Separate raw meat , poultry n seafood from other foods
• Use separate utensils for handling raw foods
• Store food in containers to avoid contact between raw and cooked foods

19. 3. Cook Thoroughly –
• esp. Meat , poultry , eggs and Seafood
• Bring soups n stews to boiling (ensure>70degree temp)
• Reheat cooked food thoroughly
4. Keep food at safe temperature -
• Don't leave cooked food at room temp.>2 hours
• Prompt refrigeration of cooked n perishable food
• Keep cooked food piping hot(>60 de.) prior to serving
• Don’t store food too long even in refrigerator
• Don’t thaw frozen food at room temperature

20. 5. Use safe water and raw materials-
• Use safe water or treat to make it safe
• Select fresh and wholesome fruits
• Choose foods processed for safety - pasteurized milk
• Wash fruits n vegetables if eaten raw
• Don’t use food beyond expiry date

21. • 1-Park’s textbook of preventive and social
medicine- K.Park[23rd
edition ]
• nicd.nic.in