This document provides a comparative analysis of food infections and food intoxications. It defines foodborne diseases as illnesses caused by consuming contaminated food or water. There are two main types of foodborne diseases: food infections caused by pathogenic microbes like bacteria, viruses, and parasites; and food intoxications caused by toxins produced by microbes or present in plants, animals, or added chemicals. Food infections spread from person to person but intoxications do not. Common forms of food infections are caused by bacteria like Salmonella and E. coli, while intoxications can result from toxins in foods like ciguatera fish poisoning or mycotoxins produced by molds. Proper food handling and hygiene can help prevent contamination

1. COMPARATIVE ANALYSIS ON FOOD INFECTIONS AND
FOOD INTOXICATIONS
PRESENTED BY – PROXIMA DHIMAN

2. CONTENTS
 Food borne diseases
 Types of food borne diseases
 Food infection
 Types of food infections
 Food intoxication
 Types of food intoxications

3. FOOD BORNE DISEASES
 Foodborne diseases can be defined as the illness due to the ingestion of
spoiled or poisonous food, contaminated by microorganisms or toxicants,
which may occur at any stage during food processing from production to
consumption.
 Contamination occur from the environment by use of chemicals or polluted
water and soil for cultivation or from air.
 Clinical symptoms represent a wide spectrum of illness which include
gastrointestinal infections, immunological or neurological disorders,
multiorgan failure, and even cancer.

4. TYPES OF FOOD BORN DISEASES
1. Foodborne infection
2. Foodborne intoxication

5. FOODBORNE INFECTIONS
 Illness resulting from contaminated foods by
pathogenic microbes
 Disease caused by ingestion of microorganisms
through food and infect the gastrointestinal tract
by releasing toxins, damaging the intestinal
epithelium, and causing gastroenteritis

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 Microorganisms: Bacteria, viruses, and parasites
 Incubation period: Hours to days
 Symptoms: Diarrhea, nausea, vomiting, abdominal pain, cramping, fever
 Transmission: Can spread from person to person through feco-oral route, cross
contamination of food
 Factors related to contamination: Inadequate cooking, poor personal hygiene, bare
hand contact, mixing of raw and cooked food

7. TYPES OF FOOD BORNE INFECTION
 Bacterial food borne infection
 Virus food borne infection
 Parasitic foodborne infection

8. BACTERIAL FOODBORNE INFECTIONS
 Bacteria, single-celled microscopic organisms, they
need available nutrients which are abundant in food
to grow
 Bacteria can contaminate food at any time during
harvesting, processing, storage, and shipping as well
as during the preparation.
 Raw foods such as meat, poultry, fish and shellfish,
eggs, unpasteurized milk, and dairy products are the
most favorable foodstuff for pathogenic bacterial
growth and the cause of illness.

9. SOME COMMON BACTERIA RELATED TO
FOODBORNE INFECTION
1. Bacillus cereus - Gram positive, facultative anaerobe, and endospore forming
bacteria
Food sources: Meats, Stews, Gravies, Vanilla Sauces
Symptoms: abdominal cramps, watery diarrhea, nausea, vomiting Duration: 24–48 h
2. Clostridium botulinum - Gram positive, anaerobic, and spore forming bacteria
Food sources: Mostly found in improperly canned foods, home canned vegetables,
fermented fish, baked potatoes in aluminum foil, etc.
Symptoms: Vomiting, diarrhea, blurred vision, double vision, difficulty in
swallowing,
muscle weakness, respiratory failure and may leads to death.

11. VIRUS FOODBORNE INFECTION
 viruses do not grow in food because they
need living cells for replication.
 Almost all the viral foodborne diseases are
strictly human pathogens that are
transmitted to humans via food through
fecal contamination.
 Most of the foodborne viruses are infectious
and spreads so fast from one individual to
another and are capable of causing
significant illness and mortality in humans

12. SOME EXAMPLES OF
VIRUS RELATED TO FOODBORNE INFECTIONS
1. Hepatitis A (HAV) –
Food sources: Contaminated drinking water,
fruit and fruit juices, milk and milk products,
uncooked foods, cooked foods, that are not
reheated, after contact with an infected food
handler, Shellfish from contaminated water.
Symptoms: Fever, headache, nausea,
abdominal pain, diarrhea, dark urine, jaundice,
and flu like symptoms

13. 2. Rotavirus –
Food sources: Foods such as salads and fruits
handled by the infected people. Transmitted
from Person to person. Fecal oral spread is
the most important means of transmission
Symptoms: Vomiting, watery diarrhea, fever,
dehydration, hypovolemic shock and in
cases, death.

14. PARASITIC FOODBORNE INFECTION
 Enteric parasitic infections are transmitted by the
fecal-oral route by taking intrinsically
contaminated food products. Parasites are
different from bacterial pathogens as they do not
replicate outside the host.
 Infection caused by parasite is a symbiotic
relationship between two organisms

15. SOME EXAMPLES OF PARASITES RELATED TO
FOODBORNE INFECTION
1. Entamoeba histolytica –
Food sources: E. histolytica cysts contaminated drinking water and foods, sometimes
raw foods may act as source of infection
Symptoms: Mild diarrhea to severe, dysentery with mucus and blood, weight loss, liver
tenderness.
2. Giardia lamblia –
Food sources: Ingestion of water or food contaminated with feces of infected humans
or animals
Symptoms: Sometimes asymptomic. Malodorus diarrhea, malaise cramps, flatulence,
and weight loss

16. FOODBORNE INTOXICATIONS
 Intoxication can be stated as the
diseases caused by ingesting food
containing toxins produced by
microorganisms or biotoxicants or by
poisonous substances that were
added as additives intentionally or
unintentionally to the foods
 This does not spread from person to
person.

17. TYPES OF FOODBORNE INTOXICATIONS
1. Toxicants from plants
2. Toxicants from animals
3. Bacterial intoxications
4. Fungal intoxications
5. Chemical intoxications

18. TOXICANTS FROM PLANTS
 Poisonous substances derived from plants, presumably as a result of metabolic
activities create disorders inside the body and can lead to death.
 Various types of plant toxicants have been identified some examples:-
1. Solanine - Generally found in potatoes and other members of solanaceae family.
Solanine leads to neurological damage in humans.
2. Caffeine - found in Tea, coffee, cocoa, and cola beverages. It is addictive, Increase
blood pressure, Cause of vasoconstriction and high Caffeine consumption can
accelerate bone loss in women – Cause of anxiety, insomnia.

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3. Lectins or Haemaglutinins - Present in kidney beans, cereal grains, seeds,
nuts, and potatoes harmful if consumed in excess amounts
4. Hydrogen cyanide - Releases from glycosides in food, leads to
Neurological damage and a form of blindness
5. Mushroom Poisoning - Toxins found in mushrooms are Alpha-amanitin,
phallotoxin, orellanine, muscarine, gyromitrin, coprine, ibotenic acid,
muscimol, etc. all these toxins leads to Gastrointestinal upset, Respiratory
failure, Liver damage, toxins can be fatal too.

21. TOXICANTS FROM ANIMALS
 Intoxication can occur from consumption of infected
meat, animal tissue could be rendered poisonous by
bacterial and enzymatic decomposition or are
naturally toxic.
 Primarily toxicity occurs due to inherent toxicants in
normal metabolic process
 secondary toxicity arises due to external toxicants
such as pesticides, heavy metals, and drug residues
that contaminate animal tissues.
 Most of the external toxicants are water soluble and
heat labile, found in high concentration in viscera
and dark meats.

22.  Some examples of animal toxicants:-
1. Tetrodotoxin –
• Occurs in the organs (liver and ovaries) of the puffer fish. Such deadly parts of puffer
fish should be separated from edible ones.
• It Blocks the movement of sodium across the membranes of nerve fibers, Disrupting
transmission of nerve impulses, Lead to paralysis and respiratory failure, Death occurs
within 6–24 h
1. Scombrotoxin –
• Generally occurred in the fish from the family of scrombride like tuna, bonitos etc.,
Poisoning occurs due to formation of high level of heat stable histamine
• Symptoms :- Dizziness, abdominal pain, burning of throat, difficulty in swallowing, etc.

23. BACTERIAL FOODBORNE INTOXICATIONS
 Pathogenic bacteria are also responsible for producing toxicities in
the food.
 Bacterial food intoxication is a food-borne illness caused by
ingestion of food containing bacterial toxins which are produced as
a result of bacterial growth in food.
 Important bacterial species that are most commonly involved in
food poisoning outbreaks clostridium botulinum, clostridium
perfringens, staphylococcus aureus and bacillus cereus.
 Toxins produced by these bacteria mainly act on digestive or
nervous systems, leading to severe disorders and sometimes
death.
 Simple hygiene practices, and proper food handling mechanisms
can prevent bacterial food intoxication.

24. FUNGAL INTOXICATION
 Food intoxication due to metabolites produced by fungi known
as mycotoxins is called fungal intoxication.
 There are over 150 fungal species (mold) recognized as
producing toxins in food.
 Poor dry storage practices of grains and other foods lead to
mold growth.
 They have important effects on human and animal health

25.  The common foodborne mycotoxins are :-
1. Aflatoxins –
• Produced by Aspergillus flavus.
• Four major aflatoxins are AFB1, AFB2, AFG1, and AFG2
• Commonly found in corn (maize), sorghum, rice, cottonseed, peanuts, treenuts, cocoa
beans, figs, ginger, and nutmeg.
• Symptoms: Hemorrhaging, jaundice, premature cell death, and tissue necrosis in
liver and possibly other organs

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2. Fumonisin –
• A group of mycotoxins derived from Fusarium.
• Classified into three types: B1, B2, and B3.
• Mostly occurred in corn crops.
• Fumonisin B1 is responsible for Esophageal cancer in humans.
3. Sterigmatocystin –
• Produced by fungi Aspergillus nidulans and Aspergillus versicolor
• Found in moldy grain, green coffee beans and cheese
• Toxicity is as much similar to aflatoxins
• Potent liver carcinogen

27. CHEMICAL INTOXICATIONS
Intoxication due to the consumption of poisonous food contaminated by chemicals
may be fatal. These types of chemicals are added to the foods intentionally or
unintentionally at the time of cultivation or during processing, transportation, or
storage. Chemical foodborne intoxications involve the following:
 pesticides
 heavy metals
 antibiotics and hormones
 radio nuclides
 preservatives
 adulteration through hazardous chemicals.

28. 1. Pesticides – they find their way through the crops into human diets. Consuming
these pesticides is likely to cause health problems especially in people who handle
these foods and in children playing with infected soil or eating unwashed fruits or
vegetables. E.g. dichlorodiphenyltrichloroethane (DDT), Alpha BHC (benzene
hexachloride) etc.
2. Heavy metals - many of the heavy metals such as zinc, copper, chromium, iron, and
manganese are essential for proper body function in a very small amount. But,
sometimes it may exceed the normal level due to industrial exposure, air and water
pollutions, intake of metal-contaminated foods or food of improperly coated food
containers may cause serious damages to the body.

30. 3. Antibiotics and hormones - antibiotics such as
tetracyclines, lincosamides, polypeptides,
penicillins, sulfonamides, aminoglycosides, and
fluroquinolones. which lead to increase in the
emergence and spread of antibiotic-resistant
bacteria. Another type of residue is Sterol
(hormone), used for increasing growth in
animals raised for meat which has been found
to be carcinogenic
4. Radio nuclides - naturally occurring
radioisotopes of chemical elements that is
unavoidable and considered to be one of the
inherent risks in life. The long-term adverse
health effects associated with radionuclides
include genetic mutations, teratogenic effects,
and cancer.
Deposition
increases due to
heavy rainfall
Direct exposer
Cultivation through
contaminated water
Contaminated
fishes
Cattles are eating
contaminated grass
Radioactive wastes are mixing
with fresh water and
contaminating drinking water
and fishes
Nuclear reactor
Radioactive smokes
are mixing with the
winds and causing
dense cloud and
heavy rainfall

31. 5. Additives and preservatives - Preservatives are the substances or chemicals widely
used in food products as well as in pharmaceutical drugs, cosmetics, and biological
samples to prevent microbial decompositions and adverse chemical changes.
Artificial preservatives causes negative side effects rather than preserving freshness.
6. Adulteration Through Hazardous Chemicals - Hazardous chemicals such as
calcium carbide, sodium cyclamate, cyanide, and formalin are widely used for
ripening green tropical fruits, to keep them fresh, and for preserving until sale such
types of chemically treated food may cause complex diseases and has direct
consequences such as liver and kidney failure, autism, metabolic dysfunctions, and
cancer

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