KJ食物與健康雙語

KJ食物與健康雙語第1頁/共44頁FoodbornediseasesDefinitionClassificationPreventionFoodpoisoningDefinition、characteristicandclassificationCommonfoodpoisoningInvestigationandtreatmentoffoodpoisoning第2頁/共44頁foodbornediseasesDefinition

Foodbornediseasesareillnessescausedbycontaminationoffoodwithpathogens.Thesediseasesareusuallyeitherinfectiousortoxicinnature.Everypersonisatriskoffoodbornediseases.

Foodbornediseasesoutbreak:twoormorecasesofasimilarillness

resultingfromingestionofacommonfood.第3頁/共44頁第4頁/共44頁foodbornediseasesaregenerallyclassifiedintotwomaincategories：

foodborneinfections（感染型食源性疾?。?/p>

foodborneintoxications（中毒型食源性疾?。┑?頁/共44頁Foodborne

Infectionsoccurasaconsequenceofgrowthofthepathogeninthehumanbody.pathogensincludedtheviruses,parasites,andinvasivebacteriainthisgroupFoodborneIntoxicationsarecausedbytoxinsortoxinsproducedbyorganismswhichhavegrowntosufficientnumbersinthefoodproduct.Pathogensinthisgroupincludedchemicalpoisons,shellfishtoxin,Fungaltoxinsormycotoxinsandsoon.Ingeneral,anincubationperiodoffoodborneintoxications

isshorterthanthatofFoodborne

Infections.第6頁/共44頁ClassificationofFoodborneCausativeAgentsBiologicalpathogensChemicalagentsPhysicalagents第7頁/共44頁BiologicalpathogensBacteriaandbacterialtoxinsViruses(HepatitisA,Norwalkvirus).Mycotoxins(真菌毒素）Parasites,larva,oreggs第8頁/共44頁BacteriaandBacterialtoxinsBacteriaandBacterialtoxinsaremostcommoncauseoffoodbornediseases.

.Therearethousandsofdifferentstrainsofbacteriathatcancausefoodbornediseases;fewerthan50to100areresponsibleformostoftheillnessessuchasSalmonella(沙門氏菌）,V.parahaemolyticus（副溶血弧菌）,EnteropathogenicE.coli（致病性大腸埃希菌），Clostridiumbotulinum（肉毒梭菌）第9頁/共44頁Shapes0fMajorPathogenicBacteria

Salmonella沙門氏桿菌EnteropathogenicE.coli

致病性大腸桿菌V.Parahaemolyticus副溶血性弧菌Staphylococcusaureus金黃色葡萄球菌Clostridiumbotulinum肉毒桿菌Listeria李斯特菌?bacterialflagella

第10頁/共44頁VirusesNotcompletecellsanddonotreproduceinfoodCanbetransmittedbyfoodandfood-contactsurfacesCancauseseriousillnesssuchasHepatitisAContaminatefoodthroughpoorpersonalhygiene,contaminatedwaterorthroughshellfish第11頁/共44頁MycotoxinsMycotoxinsaretoxicmetabolitesproducedbymolds(霉菌）.Molds-usuallymicroscopic-coloniescanbeenseenasfuzzygrowthsMorethan200kindsofmycotoxinsarefoundinenvironment.Aflatoxin（黃曲霉毒素）isacommonfoodpollutantofmycotoxins.第12頁/共44頁AflatoxincausedbyAspergillus(曲霉菌)TheaflatoxinsareagroupofstructurallyrelatedtoxiccompoundsproducedbycertainstrainsofthefungiAspergillusflavusandA.parasiticus.Underfavorableconditionsoftemperatureandhumidity,thesefungigrowoncertainfoodsandfeeds,resultingintheproductionofaflatoxins.第13頁/共44頁P(yáng)arasitesParasitesaremicro-organismsthatneedahosttosurviveParasitescancausefoodborneverminosis(食源性寄生蟲?。゛ndzoonosis(人畜共患疾?。?/p>

suchas:

Trichinosis(旋毛蟲?。?/p>

taeniasissolium(豬帶絳蟲?。?/p>

clonorchiasis（華支睪吸蟲?。┑?4頁/共44頁第15頁/共44頁ChemicalagentsPesticides(insecticide,fungicide,herbicide,plantgrowthregulatorsandsoon)Toxicmetals(mercury,cadmium,leadandsoon)Foodadditives(preservative,colour,sweetenerandsoon)第16頁/共44頁P(yáng)hysicalagentsRadioactivecontaminantsglassfragments,bonechips第17頁/共44頁SituationofFoodbornediseases

Foodbornediseasesareawidespreadandgrowingpublichealthproblem,bothindevelopedanddevelopingcountries.Morethan200knowndiseasesaretransmittedthroughfood.Thecausesincludeviruses,bacteria,parasites,toxins,metals.Symptomsofillnessrangefromgastroenteritistoneurologic,hepatic,andrenalsyndromes第18頁/共44頁P(yáng)reventionoffoodbornediseasesTocarryout<<TheFoodSanitationLaw>>Itisthemainlawbasis.ToimplementGoodManufacturingPractice(GMP)

、HazardAnalysisCriticalControlPoint(HACCP)system第19頁/共44頁GoodManufacturingPractices(GMP).Theseentailtheprocessingconditionsandproceduresthathavebeenproventodeliverconsistentqualityandsafetybasedonlongexperience.HazardAnalysisCriticalControlPoints(HACCP,危害分析臨界控制點(diǎn)).Whiletraditionalsafetyassuranceprogrammesfocusedonidentifyingproblemsinthefinishedproduct,HACCP,arecentproactivetechnique,focusesonidentifyingpotentialproblemsandcontrollingthemduringthedesignandtheproductionprocessitself.第20頁/共44頁ToreducefoodcontaminationTorequirestrictpersonalhygiene,avoidfoodhandlerstransferringfoodbornediseases,Trainingandeducation

(educationprogrammesintheprinciplesoffoodsafetyandhygienichandlingoffoods)第21頁/共44頁FoodpoisoningThedefinition、characteristicandclassificationCommonfoodpoisoningInvestigationandtreatmentoffoodpoisoning第22頁/共44頁DefinitionFoodpoisoningreferstoanacutenoninfectiousillnesscausedbyingestionoffoodcontaminatedbyBiologicalpathogens(bacteria、fungi、bacterialtoxins),harmfulchemical

substances,ornaturalpoisons.Itischaracterizedbyashortincubationperiod.Thesymptoms,varyingindegreeandcombination,includeabdominalpain,vomiting,diarrhea,headache,andprostration;moreseriouscasescanresultinlife-threateningneurologic,hepatic,andrenalsyndromes.

第23頁/共44頁CharacteristicsAshortincubationperiod,showingoutbreakPatientshavesimilarsymptomsThereareadefiniterelationshipsbetweenpatientsandakindoffoodNoinfectivity

第24頁/共44頁ClassificationsBacteriafoodpoisoningFungiandmycotoxinsfoodpoisoningAnimalandplantfoodpoisoningChemicalfoodpoisoning

第25頁/共44頁CommonfoodpoisoningBacteriafoodpoisoningSalmonellafoodpoisoningV.parahaemolyticusfoodpoisoningStaphylococcusfoodpoisoningClostridiumbotulinumfoodpoisoningEnteropathogenic

E.colifoodpoisoningToxicanimalsandplantsfoodpoisoningGlobefishpoisoningToxicmushroompoisoning第26頁/共44頁BacteriafoodpoisoningpathogenesisMultiplyInfectiontype:BacteriaendotoxinToxintype:enterotoxinMixedtype:BacteriaenterotoxinBacteria第27頁/共44頁Bacteria

ResponsibleTypeIncubationPeriod(h)Typesof

FoodsSymptomsSalmonellainfection12-24Highproteinfoods-.Diarrheanausea,chills,vomitingandfeverV.parahaemolyticusMixed11-18Rawandcookedseafood.Diarrhea,cramps,vomiting,headacheandfeverStaphylococcusaureustoxin2-5.MeatandmilkNausea,vomitinganddiarrheaNofeverClostridiumbotulinumtoxin12-48Home-cannedfoods.Blurredvision,respiratorydistressCommonbacteriafoodpoisoning第28頁/共44頁GlobefishpoisoningTetrodotoxin(河豚毒素，TTX)isaverypotentneurotoxinItisoneofthedeadliestnaturaltoxinsTTXisnotdestroyedbywashing,cooking,orotherfoodpreparation.Itconcentratesinovary,andliver.第29頁/共44頁Globefish■Globefish第30頁/共44頁SymptomsItoccurrapidly(10Min-3h)afteringestionweakness,dizziness,nausea,lossofreflexes.severehypotensiongeneralparalysis.Death第31頁/共44頁Mushroompoisoningsaregenerallyacuteavarietyofsymptomsandprognoses,.HighmortalityrateMushroompoisoning第32頁/共44頁Therearefourcategoriesofmushroomtoxins:gastrointestinalirritantsneurotoxinsdisulfiram-liketoxins（雙硫侖樣毒素）protoplasmicpoisons（原漿毒）第33頁/共44頁墨汁鬼傘毒紅菇1.胃腸毒型Acutegastroenteritis第34頁/共44頁毒蠅傘2.神經(jīng)精神型

斑褶菇裸蓋菇neurologicalsymptoms

第35頁/共44頁鹿花菌3.溶血型

hemolyticsymptoms第36頁/共44頁褐磷小傘磷柄白毒傘4.臟器損害型

白毒傘第37頁/共44頁TreatmentofpatientEliminaterapidlytoxinsSymptomatictreatmentSpecifictherapeuticmeasure第38頁/共44頁Investigationandtreatmentoffoodpoisoning第39頁/共44頁