Microbiology

1. NAME : ANIMA VERMA
CLASS : M.SC 1ST YEAR
BIOTECHNOLOGY
ROLL NO : BT2201
SUBJECT: MICROBIOLOGY
TOPIC : INTRODUCTION TO FOOD
BORNE PATHOGENS
COLLEGE:. ISABELLA
THOBURN COLLEGE.

2. • Acknowledgement
 I would like to thank this opportunity to express my deep gratitude to all
those people without whom this project could have been never
completed. I would like to extend my gratitude to respected Maj. Dr.
Neerja Masih mam, Head of biotechnology for her constant guidance and
providing a very nice platform to learn.
 I would like to thank my respected teacher Dr. Vidya Meenakshi for her
constant encouragement and moral support which I would have been
never able to give my best. Their guidance and supervision was very
helpful in bringing this work to conclusion.

3. • Bacterial intoxications
bacteria produce a toxin that cause
illness. Vomiting type outbreaks
have usually been associated with
rice products, and other strachy
foods such as potatoes, pasta and
cheese products .

4. A. Staphylococcal poisoning.
most common infection caused by staphylococcus
aureus
Enterotoxins produced are heat stable.
Toxin causes gastroenteritis. Symptoms appears
like nausea , vomitting, abdominal pain, diarrhoea,
dehydration etc.
Prevention include: following proper hygiene in the
preparation and storage is the key to avoid
infection.

5. B. Bacillus cereus poisoning
caused by bacillus cereus infection
May cause nausea abdominal pain or diarrhoea.
Symptoms appear within 15mins or 11 hours. Such
as dishes like rice, pudding, mashed potatoes,
vegetable soups etc.
Prevention include: proper hygiene before and
after cooking.
Proper storage of food till usage and avoid
frequent handling .

6. C. Botulism
infection by clostridium botulinum.
Diseases starts within 2 hours to 14 days after
ingestion of contaminated food.
Symptoms are nausea, vomitting, headache,
persistent constipation etc.
Botulism can be prevented by killing C. Botulism
spores in the food. During processing, eliminating
recontamination of processed food.
Destroying the toxin by proper heating of
processed food and by proper storage.

7. • Food borne infections
It’s caused by ingestion of pathogenic
microbes that penetrate the intestinal
mucosa and multiply or migrate into
other tissues where they multiply.

8. A. Salmonellosis( typhoid)
Incubation period is 6 hours to 3 days and major
symptoms are nausea, diarrhoea and fever which
may last for several days.
Food implicated are egg, meat and milk &their
products.
Infection either comes from product of infected
animal like most meat or milk or from food handler
who is a carrier of infection and following strict
hygiene.
Infection can be prevented by strictly adhering to
good cooking methods.

9. B. Shigellosis ( Bacillary dysentery).
Caused by bacteria of genus shigella and it can be
destroyed by heating.
Most caused by human to human transmission,
contaminated water, milk and salad preparations.
Incubation period ranges from 1-7 days.
Symptoms are bloody diarrhoea, fever, nausea and
cramps.
Prevention include wash your hands by soap, don’t
swallow the ponds, lakes water etc.


10. C. Vibrio para haemoliticus gastroenteritis.
Incubation period is 12-24 hours.
Major symptoms are severe abdominal pain,
Vomiting and diarrhoea.
Sources of contamination are fish, shellfish,crab
and shrimp.
Organism is easily destroyed by heat.
Prevetion include: don’t eat contaminated or
undercooked (raw) seafoods.
Wash your hands properly by touching any kind of
seafoods such as handling shellfish etc.


11. D. Entero pathogenic Escherichia coli diarrhoea.
Presence of E.coli in foods indicates faecal
contamination.
It’s a heat sensitive organism. Pasteurisation and normal
cooking temperature are effective in destroying the
organism.
Symptoms appear within 12-72 hours such as abdominal
pain, diarrhoea, Vomiting and fever are common.
It can be prevented by adopting strict personal hygiene
and good sanitary practices.

12. E. Hepatitis A.
Infective hepatitis is a viral disease and caused by faecal
contamination which spreads from man to man. It has
long incubation period 15-50 days.
Symptoms inculde fever, abdominal pain,headache and
jaundice.
Contaminated drinking water, shellfish from polluted
water, fruits and vegetables contaminated by faeces and
salads prepared under unhygienic conditions are
implicated.
Prevention include good hygiene of food handlers and
avoiding eating foods If hygiene practiced Is doubtful.

13. F. Shellfish poisoning.
Shellfish like oysters, mussels and clams are
generally bred in sewage polluted beds or brackish
water.
Poisoning occurs due to accumulated toxins
produced by a dino-flagellate algae
Gonyaulax cantenella in the shellfish.
Shellfish is also usually consumed under cooked or
uncooked hence may have other pathogenic
organisms. Poisoning is usually an emergency and
needs medical advice at the earliest.

14. • Other toxic infections.
Some food borne toxic infections
are caused by ingestion of large
number of enterotoxigenic bacteria
which while multiplying in the
intestine produce and release
enterotoxins in the intestine which
are responsible for the symptoms.

15. A. Clostridium perfringens gastroenteritis
common in places where large number of people eat like
in restaurants, institutional canteens, hospitals etc.
B. Enterotoxigenic E.coli gastroenteritis.
Its one of the chief cause of travellers diarrhoea and
occurs due to contaminated water and improper food
handling.
C. Cholera.
Vibrio Cholera bacterium. Incubation period for Cholera in
few hours to 5 days.
Symptoms include Vomiting and watery diarrhoea and
dehydration.

16. It may turn fatal if not promptly rehydrated.
Cholera can be prevented by proper and safe disposal of
sewage and supply of protected water.
D. Listeriosis
caused by L. monocytogenes . It mostly occur in pregnant
women, newborn children and in people whose immune
system is compromised. The disease could be fatal.
Milk and diary products, contaminated sea foods,
vegetables and salads are implicated.
Proper cooking and hygiene food handling can prevent
the infection.

17. • Food borne disease due to naturally
occurring toxicants.
Many naturally occurring food toxins have been linked
to human I’ll health and death. Some important toxins
in India are:
Lathyrism
Veno occlusive disease due to ergot alkaloids.
Epidemic dropsy.
Epidemic dropsy occurs due to contamination of
Mustard oil with Argemone mexicana oil, a weed which
grows along with mustard. It may get mixed accidently
or be added for adulteration. Toxic alkaloid implicated
is Sanguinarine. It’s

18. Characterised by nausea, Vomitting, diarrhoea, fever
followed by pheripheral edema, cardia failure and death.
Severe glaucoma may result . Mortality rate is about 5-
50%.
Treatment includes avoiding further exposure and
supportive therapy for cardiac failure. Prevention of oil
contamination by removing Argemone weeds growing
among the oil seed crops is the best preventive method.
Unscrupulous dealers should to be strictly handled under
PFA act.

19. • Epidemiology of food borne disease.
Problems and their prevention have several factors with closed
relationship between them like environmental, food processing,
storage, distribution of food and socio cultured conditions
specific to the country. In India rapid urbanization, availability of
a wide variety of foods and establishment of several types of
food services has all contributed to the food borne diseases.
Example: In India emergence of 'caterers’ who prepare food,
transport and serve at far place of cooking is popular and
increase. Food habits are changing . Consumption if not
prepared hygienically can lead to diseases. Insufficient cooking
of milk products like poha, Meat and poultry and their bad
storage can lead to the infections.

20. • Economic cost of food borne Diseases.
Food borne disease are the most wide spread health
problem in our country. In addition to health
consequences, economic cost of food borne diseases
such as lost of man days, cost of treatment, loss of
affected food articles etc. can be huge. So..
BE SAFE AND BE HEALTHY.
Thankyou.