FOODBORNE ILLNESS

Members: Nguy Minh Hoang

Pham Nhat Thao Linh
Le Thi Huyen Trang
Instructor: Vo Le Dinh Tam
 DEFINITION
Foodborne illness (or food poisioning) is any
illness resulting from the food spoilage of
contaminated food, pathogenic bacteria,
viruses, or parasites that contaminate food,
as well as toxins (poisonous mushroom, ...).

 New words:
Contaminated (adj) /kənˈtæmɪneɪtɪd/: bẩn
Pathogenic (adj) /pæθəˈdʒenɪk/: gây bệnh
 CLASSIFICATION

• Acute poisoning • Chronic poisoning

Happens after 30 minutes to few Doesn't happen immediately, gathers
days. day by day, effects on metabolism.
Eat comtaminated food, or food Eat food infected by chemicals for a
with a large amount of chemicals. long time.

 New words:
Acute (adj) /əˈkjuːt/: cấp tính
Chronic (adj) /ˈkrɒnɪk/: mãn tính
Metabolism (n) /məˈtæbəlɪzəm/: sự trao đổi chất
 SYMPTONS
At first, spoilage food changes our tastes, feels not good as usual.
Ex: Spoillage milk tastes sour
In common cases, we might nauseate, vomit, diarrhea, abdominal cramps,
mild fever.
Life-threatening food poisoning  New words:
including: Nauseate (v) /ˈnɔːzieɪt/: buồn nôn
Vomit (v) /ˈvɒmɪt/: nôn
Diarrhea persisting for more than Diarrhea (n) /dɑɪəˈriə/: tiêu chảy
Abdominal (adj) /æbˈdɒmɪnəl/: thuộc bụng
3 days Mild (adj) /maɪld/: nhẹ
Urine (n) /ˈjʊərɪn/: nước tiểu
Difficulty seeing or speaking
Severe dehydration: Dry mouth,
passing little to no urine, ...
 IN VIETNAM
From Ministry of Health, every year our country have 250 - 300 cases of
foodborne, with 7000 - 10000 victims and 100 - 200 cases are reported
death.
The Ministry is also stated that 35% of death cases by cancer cause by
dirty food.
 CAUSES

• Bacteria

Campylobacter jejuni Clostridium perfringens Salmonella

Gram-negative bacteria Gram-positive bacteria Gram-negative bacteria
Main reservoir is poultry Can be found as a normal Are found worldwide in all warm-blooded
component of decaying vegetation animals and in the enviroment
Cause diarrhea, spread to Most common causes of food Infected through eggs, poultry, or food at
the blood in individuals poisoning in the US cafeteria
with AIDS

Normally, symptons associated with these are usually not seen until 12-72
hours of more after eating contaminated food.
 CAUSES

• Bacteria
However, in some cases, such as Staphylococcal food poisoning, the onset
of illness can be as soon as 30 minutes after ingesting contaminated food.
Staphylococcus aureus
Gram-positive bacteria
Infected through eggs, cattle, poultry, salad, dairy products
Causes vomiting, fever

 New words:
Staphylococcal (adj) /stæfɪləˈkɒkəl/: thuộc chủng vi khuẩn Staphylococcus
 CAUSES

• Viruses
Viral infection make up perhaps one third of cases of food poisoning in
developed countries.
Foodborne viral infection are usually of intermediate (1–3 days) incubation
period, causing illnesses which are similar to the bacterial forms described
above.
Rotavirus
Most common cause of diarrhoeal disease among infants and young children
Rotavirus is transmitted by the fecal-ora route, via contact with contaminated
hands, surfaces, and objects.

 New words:
Incubation (n) /ɪŋkjəˈbeɪʃən/: sự ấp trứng
Fecal-ora route (n) /'fi:kæl/: đường phân miệng

• Enterotoxins
Enterotoxins can produce illness
even when the microbes that
produced them have been killed.
It occurs mainly in cooked and
processed foods due to competition
with other biota in raw foods, and
humans are the main cause of
contamination as a substantial
percentage of humans are persistent
carriers of S. aureus.
CAUSES
• Parasites
Anisakis
Lifecycles involving fish and marine mammals
Infected through the consumption of raw or
undercooked seafood
 New words:
Enterotoxins (n): ngoại độc tố
Biota (n) /baɪˈoʊtə/: vùng sinh vật
Substantial (adj) /səbˈstænʃəl/: đáng kể
 PREVENTION

• From bacteria, virus, parasite poisoning:

Choose fresh food, prepare food properly, seperate raw a cooked food, eat
cooked food immediately (about 2 hours), preserve well, guarantee food
safety conditions,...
Ex: Vegetable, which isn't washed clear enough, can be a threat cause food
poisoning.
• From spoilage food:
Do not use spoilage food, expired food, food has changed its smell, color,
shape of the can,... Overused oil can be counted as spoilage food.
• From food containing chemicals
Stay away from poisonous food, strange food,...
 PREVENTION

• Some more ways to prevent food poisoning:

Wash your hands properly before eating.
Use seperate chopping boards, knives for raw and cooked foods.
Do not store to much food in the fridge.
Always clean the kitchen, wash dishes after eating.
Do not eat food from sidewalk, or unclean places.
Keep your fridge under 5℃.
Only use leftovers from the fridge within 2 days.
Respect use-by dates.

 New words:
Chopping boards (n): thớt
 WHAT TO DO

• If you or anyone suffer food poisoning, you should:

Re-hydration: You lose an enormous amout of fluids during a bout of food
poisoning, so be sure to drink plenty of fluids.
Medical assitance: Contact a doctor.
If victim is still awake, nauseaous them in order to eliminate any poisoning
causes. Then, let them drink orezol (functional food) to feel better.
If victim has diarrhea, make sure them let all it out.
After suffering foodborne illness, eat soup only.

 New words:
Nauseaous (v) /'nɔ:siəs/: gây nôn
Functional food (n): thực phẩm chức năng
THANKS FOR YOUR LISTENING !!!!