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Food Illness Presentation

Published on Nov 19, 2015

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PRESENTATION OUTLINE

1.

CLOSTRIDUM FOOD POISONING

  • Spore forming gram positive bacteriumfound in humans and animals intestines
  • Chicken, fish, pork, beef, ham
  • Intravenous fluids and electrolyte replacements
  • Bacteria
  • Clostridium Perfrigens - Intoxication
2.

STAPH POISIONING

  • Food poisioning caused by infections with the staphylococcus aureus bacteriums
  • Nausea, vomiting, diarrhea, muscle cramps
  • Meats, milk, eggs, cream pies, chocolate
  • Water or liquid
  • Bacteria - Staph Aerus
3.

BOTULISM

  • Cramps, double vision, nausea, weak body
  • Cause by oxygen which create the bacteria
  • Strong medication
  • Canned foods in genral
  • Bacteria - clostridium Botulism
4.

SALEMONELIS

  • Genus of rod shaped, gram negative bacteria
  • Fevers, diarrhea, cramps, headaches
  • Chicken, eggs, meats, peanut butter
  • Medication if needed
  • Bacteria - salmonella Enteridius/ Infections
5.

E. COLI

  • Escherichia found in the lower intestine of warm-blooded organisms
  • Bloody diarrhea. Stomach cramps. Nausea and vomiting.
  • Meat, beef, lettuce
  • Fluids, Dialysis, blood trannsfusion
  • Bacteria - facultatively anaerobic
6.

LISTERIOSIS

  • Foods that have been contaminated
  • fever, muscle aches, and sometimes nausea or diarrhea
  • Cheeses, fish, chicken, milk
  • Time to heal
  • Listeria monocytogenes

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