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Food Borne
Food Borne
Lectures
1. Directly from slaughter animals
2. Contamination of slaughter meat
from containers, handlers, dust, and
water.
3. Cross -contamination in the kitchen
environment.
Symptoms of disease in man
• Symptoms appear 6-24 hours after ingestion
of a large number of viable vegetative cells up
to 5x108/g food, but not after ingestion of
spores.
• Symptoms include nausea, intestinal cramps,
pronounced diarrhea,
• Vomiting is rare and the illness takes a
duration of 1-2 days.
Diagnosis
1. Use of clinical signs. Typical symptoms
(abdominal pain and profuse diarrhea),
12-24 hrs following consumption of
food.
2. Enumeration of C. perfringens in foods
and stool (counts of ≥105 cfu/g of food)
3. Detection of enterotoxin in food and
patient stool using serological methods
e.g. ELISA, RPLA etc.
Prevention
1. Proper cooking of food and eating freshly
prepared foods.
2. Thorough washing and sanitation of containers
3. Hygiene handling of cooked food
4. Fast cooling of cooked food. Storing food in
small quantities will enhance cooling.
5. Proper reheating of cold cooked food before
consumption
6. Storage of leftovers or unused foods in freezers
Clostridium botulinum foodborne
Intoxication
• Clostridium botulinum food borne intoxication
(botulism) is a type of food poisoning caused
by consumption of enterotoxins produced by
strains of Clostridium botulinum.
• C. botulinum is an obligate, spore-forming
anaerobe, and Gram positive bacilli
• The strains are divided into proteolytic and
non-proteolytic types according to whether
they hydrolyze proteins or not.
• The intoxication is caused by botulinal toxins
A, B, E, F and G, produced by C. botulinum
type A, B, E, F and G, while the organism
grows in food. C. botulinum types C and D
produce toxins C and D that cause disease in
animals
• Type E strains are non-proteolytic while the
rest are proteolytic.
• Spores of C. botulinum type A can survive
temperatures of 120oC.
Growth characteristics
• Proteolytic strains grow at temperature range
between 10-50oC, while non-proteolytic grow at
3.3-45oC (optimum 35-37oC).
• Toxin production occurs at temperature range
between 25-30oC.
• Both strains grow at minimum pH of 4.5.
• Proteolytic strains produce an active botulinal
toxin, while non-proteolyic strains produce
inactive pro-toxin that require activation by
trypsin.
Characteristic of Botulinal toxins
• These toxins are neurotoxins, that are highly
toxic, heat labile (inactivated by heating at 80 oc
for 10 min), unstable at alkaline pH (but stable
below pH 7.0) but resistant to pepsin and acidic
environment.
• The toxins can resist the action of the gastric and
intestinal juices.
• Botulinus toxin is one of the most lethal poisons
known. The calculated lethal dose for an adult
person is 10 µg.
Types of foods implicated
• Foods associated with anaerobic conditions such as
spoiled canned meat, or hams and bacon stacked
without air access, are particularly liable to be
infective.
• Home made fermented foods have been
incriminated, together with smoked, pickled and
canned foods that are allowed to stand and then
eaten without adequate cooking.
• Uncooked fresh foods are safe because they are
eaten before the toxin has had time to develop,
while, if foods are cooked, the toxin is destroyed.
Role of preservatives in meat
• Nirates/nitrites are used in canned meat as
preservatives. The salts reduce chances of
growth of C. botulinun and inhibit toxin
production.
• The danger of botulism has been the deciding
factor in the formulation of food processing
techniques, especially canned meat .
Mode of transmission
1. Contamination of food due to improper
handling.
2. Insufficient heating of food to destroy
spores.
3. Spores present in animal tissues e.g.
meat and fish.
Symptoms of the disease in
man
Adult botulism
• The period of incubation in man is usually 12-72 hrs).
• Symptoms include nausea, vomiting, fatigue,
dizziness, headache, dryness of skin, mouth and
throat, constipation, lack of fever, nerve paralysis
and great muscular weakness, double vision,
respiratory failure and death.
• Duration of illness 1-10 days and mortality is high up
to 60-100% of affected persons. The earlier the
appearance of symptoms, the higher the mortality
rate.
Infant botulism
• Occurs in infants less than 1 year of age
following ingestion of spores in honey and
syrup.
• The spores germinate in the gastrointestinal
tract with toxin production.
• A high number of spores are found in feces of
infants during acute phase of the disease. The
number reduces as recovery progress.
• Symptoms are similar to adult botulism
Diagnosis
1. Use of clinical symptoms
2. Isolation of C. botulinium strain from food.
3. Demonstration of botulinal toxins in
suspected food, patient serum, vomit and
stool using the following methods:
i). Biological methods e.g. mouse challenge
and protection test
ii). Serological methods e.g. diffusion,
electrophoresis, ELISA etc
Preventive measures
• Ensuring proper manufacturing practices e.g. ensure
proper sterilization and preservation of canned meat
• Preserved foods possessing rancid or other odors
should be rejected
• Proper heating of food before consumption to
destroy heat labile neurotoxins. Food should be
heated to 80oC and temperature maintained for at
least 10 min before eating.
• Picked foods are rendered safe if the brine used
contain not less than 10 % common salt, in weaker
brines, microorganisms can continue to multiply.
Prevention cont…
• Ensuring fast cooling of food. This will ensure
that spores that may be remaining do not
germinate in food.
• Utmost care should be taken in the
manufacture of cans, their transport,
handling, storage and subsequent use during
packaging of product.
Fungal intoxications
• These are caused by consumption of metabolites
produced by fungi, when growing in food.
• These metabolites are called mycotoxins.
• Grains, oilseeds, fruits and vegetables are mostly
involved if they are stored at high humidity (≥ 0.75)
or if they are not properly dried before storage.
• Poor dry storage practices of grains and other foods
leads to mould growth and production of
mycotoxins.
• Of significance to public health is aflatoxicosis.
Aflatoxicosis
• Aflatoxicosis is caused by aflatoxins
produced by the fungi, e.g. Aspergillus
flavus.
• Four types of aflatoxins have been
described i.e. aflatoxin B1, B2, G1 and G2.
• Animals consuming feeds contaminated
with aflatoxin B1 leads to secretion in the
milk of aflatoxin M1 and M2
Effects of aflatoxins
• When consumed in large doses, they are
lethal in causing acute hemorrhagic
syndromes
• Sub-lethal doses cause histotoxic
changes
• Long term consumption of small doses
cause liver tumors as these are potent
carcinogens.
Prevention of aflatoxicosis
• Proper drying and storage of grains and other
affected foods
• Quality control of potentially hazardous foods
to ensure that they do not contain above the
allowable limits of 20 ppb before consumption
by use of appropriate analytical tests.
• Use of fungicides as seed dressings to protect
stored cereals and other foods like pulses and
potatoes against fungal invasion.
CHEMICAL FOODBORNE INTOXICATION
• This is a type of food borne intoxication arising from
consumption of food containing poisonous
chemicals,
• These may be intentionally or unintentionally added
to foods as a result of producing, processing,
transporting or storage.
• A number of substances can enter the food chain
from the environment and through their use as
growth promoters or veterinary therapeutics giving
rise to chemical residues.
Chemical substances involved
Chemical food borne intoxication involve the
following substances:
• Heavy metals e.g. antimony, mercury, arsenic,
flouride, lead, cadmium, cyanide etc.
• Pesticides and insecticides e.g. DDT, BHC
Organochlorines and organophosphates.
• Herbicides
• Fungicides e.g. organomercurials
Chemical substances involved..
• Preservatives e.g. nitrites, nicotinate, etc
• Antibiotics e.g. pencillin, tetracyclines,
chloramphenicol etc.
• Radionuclides e.g. cesium, strontium,
radium, molybdenum, barium, ruthenium,
lanthanum, iodine isotopes etc.
How chemicals enter foods
• Accidental contamination by Heavy metals,
Pesticides, and radionuclides.
• Intentional addition e.g preservatives such as nitrite
and sodium nicotinate for color preservation and
fungicides used as dressing during storage.
• Leaching from containers e.g zinc galvanized
containers by acid foods, copper surfaces, lead pipes,
asbestos roofs.
• Usage: Presence of such chemicals in food as a result
of use of their use in animal and crop husbandry
• Maliciously added to cause harm (is rare).
Clinical signs and symptoms
• Chemical food borne intoxication exhibit a very short
incubation period, usually a few minutes to a few hours,
with an average of one hour.
• Symptoms are mainly due to effect on gastrointestinal
tract and central nervous system and include nausea,
headache, convulsions, gastrointestinal irritation,
abdominal cramps, vomiting and diarrhea, pallor,
cyanosis, blurred vision, sweating, and collapse.
• Other signs may be due to effects on circulatory system.
• Symptoms of radionuclide toxicity depend on dose, time
and organ affected.
Preventive measures
• Do not use utensils or containers that are able to
leach chemicals such as antimony, cadmium, zinc,
copper, etc.
• Use of coloured pesticides and proper storage of
the same.
• Prevent contamination of foods when using
insecticides.
• Prevent acid foods or carbonated liquids from
contact with exposed copper.
Preventive measures
• Prevent misuse or avoid use of dangerous additive
e.g. sodium nicotinate.
• Education of persons preparing food (e.g. possibility
of Zn poisoning).
• Ensure that withdrawal periods are observed after
use of pesticides and antibiotics in animal and crop
husbandry.
Biotoxications
• These are disorders resulting from ingestion of
a poisonous substance (a biotoxin) present in
the body of a plant or animal.
• Such substances are derived from plants or
animals presumably as a result of metabolic
activities.
• Only a small proportion of the species of fish
and shellfish taken for human consumption
throughout the world contain biotoxins.
Animals biotoxications
• This type of intoxication occurs as a result of
consumption of poisonous animals.
• Animal tissues may be rendered poisonous by
bacterial and enzymatic decomposition, but
some are naturally toxic.
• Primary toxicity occurs due to inherent
toxicants that arise due to normal metabolic
processes,
Animals biotoxications cont..
• Secondary toxicity arises due to external
toxicants contaminating animal tissues such as
pesticides, heavy metals and drug residues.
• Inherent animal toxins are water soluble and
heat labile.
• High concentrations of these toxins are
usually found in viscera and dark meats.
• Most human poisoning involves secondarily
transvectered toxins.
1. Toxic fishes
• They include puffers, triggerfish and parrot
fish. The fish toxin affects the peripheral
nervous systems. The fishes may become
poisonous by feeding on poisonous marine
organisms. A mortality rate of 50% may occur
in humans.
• Types of biotoxications associated with fish
include ciguatera poisoning, tetraodon
poisoning and scombroid toxicity.
Ciguatera poisoning
(ciguatoxicity)
Almost all fishes involved in ciguatera poisoning are
reef or shore species that become toxic by feeding
upon herbivores fish, which in turn feed on toxic
algae or other toxophoric matter present in coraline
reefs or from related areas.
Over 400 species of fishes involved including sharks,
eels, jacks and groupers. The illness is caused by a
heat stable ciguatoxin. Symptoms include mild
paralysis and gastrointestinal disturbances.
Tetraodon poisoning
• This type of poisoning is associated with puffer
fish mainly of the genus fugu from the Pacific,
Atlantic and Indian oceans.
• Puffers contain tetraodotoxin, the most lethal
poison from fish that can kill 60-70 % of human
victims.
• The toxin is heat stable, concentrates in liver and
gonads of puffer fish.
• One must ensure that the toxic organs are
removed before the fish is eaten.
Scombroid toxicity
• This type of poisoning involves consumption of tuna,
bonitos, mackerel and related fish, which become toxic
due to bacterial decomposition arising from improper
preservation.
• The toxic principle is the heat stable histamine or
histamine-like substances e.g. saurine.
• Symptoms of this type of poisoning resemble those of
allergy.
• Initially, there is a sharp or peppery taste, followed by
headache, dizziness, abdominal pain, burning of
throat, difficulty in swallowing, thirst and
gastrointestinal upsets.
Scombroid toxicity cont…
• A severe urticaria eruption may develop covering the
entire body which may be accompanied by severe
itching.
• Death may occur due to suffocation and shock.
However, the acute symptoms are generally
transient, rarely lasting more than 12 hours.
• Treatment involves use of anti-histamines which give
effective relief.
• Control of illness is through hygienic handling of fish
to prevent bacterial decomposition.
2. Mollusca
• Mollusca may either be inherently or secondarily
toxic. Poisoning is mainly due to the transvection
of dinoflagellate protozoa toxins by the mollusca.
• Mollusca are however not harmed by ingestion
of dinoflagellates. Involved toxins are stored in
the digestive glands, gills and siphore from where
they poison vertebrates
• Mollusca involved are oysters, mussels and
clams, which feed on dinoflagellates and
planktons containing alkaloids making them
toxic.
Paralytic shellfish poisoning
• This results from consumption of shellfish
such as oysters, mussels and clams that have
become toxic after consumption of toxic
dinoflagellate protozoa, which pre-dominantly
feed on planktons containing saxitoxin and
accumulating the toxin in their tissues.
Saxitoxin is heat stable, highly toxic with
curare-like activity.
Paralytic shell fish poisoning
The toxin acts by blocking the propagation of nerve
impulses without depolarization. Small doses leads
to tingling of mouth and lips, while higher doses
leads to paralysis, collapse and death. Mortality is
about 1-22 %. There is no known antitode.
Prevention
1. Avoiding sea foods from waters laden with toxic
dinoflagellates.
2. Reduce toxin activity by heating above 100oC.
Thorough cooking may reduce 70 % of the toxin
activity in muscles.
3. Poisonous mammals
• Mammals are not commonly inherently
poisonous, but secondary toxicity may affect
many of them.
• The toxin may be of various types e.g. heavy
metals, pesticides, toxic plants, therapeutics,
fungal or bacterial toxins.
• Most human poisoning involves secondarily
transvectered toxins.
Prevention of animal biotoxications
• Eating of unknown meats from vertebrates or
invertebrates sources is always a threat to the
consumer.
• Local eating customs should be followed and
local quarantine regulations strictly adhered
to in order to reduce the risk.
• Avoid sea foods and always heat foods to
above 100oC to denature the inherent heat
labile toxins that may be present in animal
tissues.