DIFFERENTIATE

OR DISTINGUISH
BETWEEN FOOD
POISONING AND
FOOD
INFECTION
 TO KNOW ABOUT FOOD INFECTION
 TO KNOW ABOUT FOOD POISONING
 DIFFERENCE BETWEEN FOOD INFECTION
AND FOOD POISONING
 FOOD POISONING AND FOOD

INFECTION ARE DIFFERENT,

ALTHOUGH THE SYMPTOMS
ARE SIMILAR
 TRUE FOOD POISONING OR FOOD

INTOXICATION IS CAUSED BY

EATING FOOD THAT CONTAINS A

TOXIN OR POISON DUE TO

BACTERIAL GROWTH IN FOOD.

 FOOD INFECTION IS CAUSED BY
EATING FOOD THAT CONTAINS
CERTAIN TYPES OF LIVE BACTERIA.
ONCE THE FOOD IS CONSUMED, THE
BACTERIAL CELLS THEMSELVES
CONTINUE TO GROW AND ILLNESS
CAN RESULT.
 In order for an outbreak of food
borne illness to occur, whether it is
food poisoning or food infection, the
following conditions must exist:
The microorganisms or its toxin must
be present in the food.
The food must be suitable for the
organism's growth.
The temperature must be suitable for
the organism's growth.
 Sufficient time must be given for the
organism's growth.
 There must be enough of the microorganisms
or their toxin present to cause illness.
 You must eat the food.
 An acute gastrointestinal or neurologic
disorder caused by bacteria or their toxic
products, by viruses or by harmful chemicals
in foods.
 Contaminated food and water
 Contaminated poultry, eggs, meat, and dairy
products
 Anaerobic bacteria that is found in home, canned
products and honey
 Contaminated raw seafood
 Chemical poisoning caused by pesticides
 General indications of food poisoning
include :

 Diarrhea
 Stomach pain or cramps
 Gurgling sounds in the stomach
 Fever
 Nausea
 Vomiting
Dehydration is a common complication,

since fluids and electrolytes are lost through

vomiting and diarrhea.

Dehydration is more likely to happen in the

very young, the elderly, and people who are

taking diuretics.
 Hot foods should be kept hot, and
cold foods should be kept cold
 Meat should be cooked to the
recommended internal temperature;
eggs should be cooked until no longer
runny
 Leftovers should be refrigerated
promptly and food should never be
left to stand at room temperature
 Contact of utensils and surfaces with the juices
of raw meats should be avoided
 Fruits and vegetables should be washed before
using
 Unpasteurized dairy products and fruit juices
should be avoided
 Bulging or leaking canned foods or any food
that smells spoiled should be discarded
Hands should be washed with soap before food preparation

and after using the bathroom

Food preparation surfaces should be sanitized regularly

Infants under 12 months should not be fed honey, which may

contain spores of C. botulinum

Proper canning and adequate heating of home-canned food

before serving are essential (boiling for three minutes is

recommended)
 SALMONELLA
 ESCHERICHIA COLI (E. COLI)
 CAMPYLOBACTER JEJUNI
 STAPHYLOCOCCUS AUREUS (STAPH)
 SHIGELLA
 CLOSTRIDIUM BOTULINUM
 Mushroom Poisoning
 Fish Food Poisoning
 It occurs when living organisms in a
food product are ingested and they
colonize the intestine.

 The bacteria causing most food infections

are Salmonella , Campylobacter and E.
coli . Viruses also cause food borne
infections.
 In most cases the food infection is quite mild, most
people only have diarrhoea. Older people, small
children or people with a weak resistance are most
severely affected.
 Stomach pain or cramps
 Gurgling sounds in the stomach
 Fever
 Nausea
 Vomiting
 Proper heating of food can prevent
food borne infections. Almost all
non-spore forming bacteria are
killed at temperatures above 70 °C.
 When in doubt, throw it away.
Is there any difference
between Food Infection
and Food Poisoning?
 Food Poisoning is caused by bacteria or
their toxic products, by viruses or by
harmful chemicals in foods but Food
Infection occurs when living organisms
in a food product are ingested and they
colonize the intestine.
 Food Infection can be prevented by heating food

to temperatures above 70 °C but Poisoned Food

cannot be made safe by thorough heating.

 The symptoms of Food Poisoning appears within

a few hours of ingestion whiles that of Food

Infection usually do not appear for at least one
day after ingestion of the contaminated food.
CONCLUSION
Food Infection almost
always leads to Food
Poisoning.
REFERENCES
 Cerexhe, Peter, et al. Risky Food, Safer Choices:
Avoiding Food Poisoning. Boulder, Co:
netLibrary, 2000.

 Centers for Disease Control and Prevention. 1600

Clifton Rd., NE, Atlanta, GA 30333. Web site:
www.cdc.gov.

 Isle, Mick. Everything You Need to Know about

Food Poisoning. New York: Rosen Publishing
Group, 2001.
 Trickett, Jill. The Prevention of Food Poisoning.
Cheltenham, UK: Nelson Thornes, 2001.

 Bergdoll, M.S. (1989). Staphylococcus aureus.

In: Foodborne Bacterial Pathogens (Doyle, M.P.,
ed.). Marcel Dekker, Inc., New York, NY, USA, pp.
463-523.
THANK YOU VERY
MUCH FOR YOUR
TIME