KJ05-食物与健康-双语课件PPT课件下载推荐.ppt

KJ05-食物与健康-双语课件PPT课件下载推荐.ppt

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FoodbornediseasesandfoodpoisoningJiWeidongDepartmentofPreventiveMedicineGuangzhouMedicalCollegenFoodbornediseasesnDefinitionnClassificationnPreventionnFoodpoisoningnDefinition、characteristicandclassificationnCommonfoodpoisoningnInvestigationandtreatmentoffoodpoisoningfoodbornediseasesnDefinitionFoodbornediseasesareillnessescausedbycontaminationoffoodwithpathogens.Thesediseasesareusuallyeitherinfectiousortoxicinnature.Everypersonisatriskoffoodbornediseases.Foodbornediseasesoutbreak:

@#@twoormorecasesofasimilarillnessresultingfromingestionofacommonfood.nfoodbornediseasesaregenerallyclassifiedintotwomaincategories：

@#@foodborneinfections（感染型食源性疾病）感染型食源性疾病）foodborneintoxications（中毒型食源性疾病）中毒型食源性疾病）nFoodborneInfectionsoccurasaconsequenceofgrowthofthepathogeninthehumanbody.pathogensincludedtheviruses,parasites,andinvasivebacteriainthisgroupnFoodborneIntoxicationsarecausedbytoxinsortoxinsproducedbyorganismswhichhavegrowntosufficientnumbersinthefoodproduct.Pathogensinthisgroupincludedchemicalpoisons,shellfishtoxin,Fungaltoxinsormycotoxinsandsoon.nIngeneral,anincubationperiodoffoodborneintoxicationsisshorterthanthatofFoodborneInfections.ClassificationofFoodborneCausativeAgentsnBiologicalpathogensnChemicalagentsnPhysicalagentsBiologicalpathogensnBacteriaandbacterialtoxinsnViruses（HepatitisA,Norwalkvirus）.nMycotoxins（真菌毒素）nParasites,larva,oreggsBacteriaandBacterialtoxinsnBacteriaandBacterialtoxinsaremostcommoncauseoffoodbornediseases.n.Therearethousandsofdifferentstrainsofbacteriathatcancausefoodbornediseases;@#@fewerthan50to100areresponsibleformostoftheillnessessuchasSalmonella（沙门氏菌）,V.parahaemolyticus（副溶血弧菌）,EnteropathogenicE.coli（致病性大肠埃希菌），Clostridiumbotulinum（肉毒梭菌）Shapes0fMajorPathogenicBacteriaSalmonella沙门氏杆菌沙门氏杆菌EnteropathogenicE.coli致病性大肠杆菌致病性大肠杆菌V.Parahaemolyticus副副溶血性弧菌溶血性弧菌Staphylococcusaureus金黄色葡萄球菌金黄色葡萄球菌Clostridiumbotulinum肉肉毒杆菌毒杆菌Listeria李斯特菌李斯特菌bacterialflagellaVirusesHNotcompletecellsanddonotreproduceinfoodHCanbetransmittedbyfoodandfood-contactsurfacesHCancauseseriousillnesssuchasHepatitisAHContaminatefoodthroughpoorpersonalhygiene,contaminatedwaterorthroughshellfishMycotoxinsHMycotoxinsaretoxicmetabolitesproducedbymolds（霉菌）.HMolds-usuallymicroscopic-coloniescanbeenseenasfuzzygrowthsHMorethan200kindsofmycotoxinsarefoundinenvironment.HAflatoxin（黄曲霉毒素）isacommonfoodpollutantofmycotoxins.AflatoxincausedbyAspergillus（曲霉菌）TheaflatoxinsareagroupofstructurallyrelatedtoxiccompoundsproducedbycertainstrainsofthefungiAspergillusflavusandA.parasiticus.Underfavorableconditionsoftemperatureandhumidity,thesefungigrowoncertainfoodsandfeeds,resultingintheproductionofaflatoxins.ParasitesHParasitesaremicro-organismsthatneedahosttosurviveHParasitescancausefoodborneverminosis（食源性寄生虫病）andzoonosis（人畜共患疾病）suchas:

@#@Trichinosis（旋毛虫病）旋毛虫病）taeniasissolium（猪带绦虫病）猪带绦虫病）clonorchiasis（华支睾吸虫病华支睾吸虫病）ChemicalagentsHPesticides（insecticide,fungicide,herbicide,Hplantgrowthregulatorsandsoon）HToxicmetals（mercury,cadmium,leadandsoon）HFoodadditives（preservative,colour,sweetenerandsoon）PhysicalagentsnRadioactivecontaminantsnglassfragments,bonechipsSituationofFoodbornediseasesnFoodbornediseasesareawidespreadandgrowingpublichealthproblem,bothindevelopedanddevelopingcountries.nMorethan200knowndiseasesaretransmittedthroughfood.nThecausesincludeviruses,bacteria,parasites,toxins,metals.Symptomsofillnessrangefromgastroenteritistoneurologic,hepatic,andrenalsyndromesPreventionoffoodbornediseasesnTocarryoutItisthemainlawbasis.nToimplementGoodManufacturingPractice（GMP）、HazardAnalysisCriticalControlPoint（HACCP）systemnGoodManufacturingPractices（GMP）.Theseentailtheprocessingconditionsandproceduresthathavebeenproventodeliverconsistentqualityandsafetybasedonlongexperience.nHazardAnalysisCriticalControlPoints（HACCP,危害分析临界控制点危害分析临界控制点）.Whiletraditionalsafetyassuranceprogrammesfocusedonidentifyingproblemsinthefinishedproduct,HACCP,arecentproactivetechnique,focusesonidentifyingpotentialproblemsandcontrollingthemduringthedesignandtheproductionprocessitself.nToreducefoodcontaminationnTorequirestrictpersonalhygiene,avoidfoodhandlerstransferringfoodbornediseases,nTrainingandeducation（educationprogrammesintheprinciplesoffoodsafetyandhygienichandlingoffoods）FoodpoisoningnThedefinition、characteristicandclassificationnCommonfoodpoisoningnInvestigationandtreatmentoffoodpoisoningDefinitionnFoodpoisoningreferstoanacutenoninfectiousillnesscausedbyingestionoffoodcontaminatedbyBiologicalpathogens（bacteria、fungi、bacterialtoxins）,harmfulchemicalsubstances,ornaturalpoisons.Itischara