Food Borne diseases

1. Renjimol Raveendran
Junior Research Fellow-DBT
Biotechnology & Bioinformatics division,
Jawaharlal Nehru Tropical Botanic Garden & Research
Institute, Thiruvananthapuram

2.  Salmonella is a group of bacteria that commonly
causes foodborne illness
 Salmonellosis: An infection by the bacteria
salmonella typhi, and caused by consuming
contaminated food products including raw
poultry, eggs, beef, and sometimes unwashed
fruits and vegetables
 Salmonella is divided into two groups:
 Typhoidal Salmonella- bacterial strains cause
typhoid fever or paratyphoid fever, including
Salmonella Typhi, Paratyphi A, Paratyphi B, and
Paratyphi C
 Non-typhoidal Salmonella- includes all other
Salmonella strains

3.  Symptoms:
 Diarrhea, which may be bloody
 Abdominal cramps
 Fever
 Headache
 Nausea and vomiting
 Loss of appetite
 For severe dehydration from diarrhea- administering
intravenous fluids may be necessary.
 Antibiotic treatment for severe cases of salmonella
and for infected people with a high risk of
complications.
 Antibiotic options include:
 Fluoroquinolones, such as Ciprofloxacin
 Third-generation cephalosporins such as ceftriaxone,
cefepime or ceftazidime
 Ampicillin

4.  Botulism (or botulism poisoning) is a rare but
very serious illness that transmits through
food, contact with contaminated soil, or
through an open wound.
 Without early treatment, botulism can lead to
paralysis, breathing difficulties, and death.
 There are three main types of botulism:
 infant botulism
 foodborne botulism
 wound botulism

5.  Botulism poisoning is due to a toxin
produced by a bacteria- Clostridium
botulinum.
 Live without oxygen- grow well in Certain
food sources, such as home-canned foods.
 Sources:
 preserved vegetables with low acid content,
such as beets, spinach, mushrooms, and
green beans
 canned tuna fish
 fermented, smoked, and salted fish
 meat products, such as ham and sausage

6.  Symptoms:
 Symptoms appear from 6 hours to 10 days
after the initial infection.
 infant and foodborne botulism appear
between 12 and 36 hours after eating
contaminated food.
 difficulty swallowing or speaking
 facial weakness on both sides of the face
 blurred vision
 drooping eyelids
 trouble breathing
 nausea, vomiting, and abdominal
cramps (only in foodborne botulism)
 paralysis

7.  Treatment:
 botulism immune globulin blocks the actions
of neurotoxins circulating in the blood
 Vaccine- effectiveness not tested

8.  Shigellosis is an infectious disease caused by
a group of bacteria called Shigella.
 Infection develop diarrhea, fever, and
stomach cramps starting a day or two after
they are exposed to the bacteria.
 Shigellosis usually resolves in 5 to 7 days.
 Strains: Shigella sonnei, Shigella flexner,
Shigella boydii, Shigella dysenteriae

9.  Symptoms:
 Symptoms of shigellosis typically start 1–2
days after exposure and include:
 Diarrhea (sometimes bloody)
 Fever
 Abdominal pain
 Tenesmus (a painful sensation of needing to
pass stools)
 Treatment:
 Resolves without antibiotic treatment in 5 to
7 days.

10.  People with mild shigellosis may need only
fluids and rest
 Bismuth subsalicylate
 Loperamide or diphenoxylate with atropine
 Azithromycin

11. Thank You…