KJ05-食物与健康-双语课件.ppt
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KJ05-食物与健康-双语课件.ppt
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Foodbornediseasesandfoodpoisoning,JiWeidongDepartmentofPreventiveMedicineGuangzhouMedicalCollege,FoodbornediseasesDefinitionClassificationPreventionFoodpoisoningDefinition、characteristicandclassificationCommonfoodpoisoningInvestigationandtreatmentoffoodpoisoning,foodbornediseases,DefinitionFoodbornediseasesareillnessescausedbycontaminationoffoodwithpathogens.Thesediseasesareusuallyeitherinfectiousortoxicinnature.Everypersonisatriskoffoodbornediseases.Foodbornediseasesoutbreak:
twoormorecasesofasimilarillnessresultingfromingestionofacommonfood.,foodbornediseasesaregenerallyclassifiedintotwomaincategories:
foodborneinfections(感染型食源性疾病)foodborneintoxications(中毒型食源性疾病),FoodborneInfectionsoccurasaconsequenceofgrowthofthepathogeninthehumanbody.pathogensincludedtheviruses,parasites,andinvasivebacteriainthisgroupFoodborneIntoxicationsarecausedbytoxinsortoxinsproducedbyorganismswhichhavegrowntosufficientnumbersinthefoodproduct.Pathogensinthisgroupincludedchemicalpoisons,shellfishtoxin,Fungaltoxinsormycotoxinsandsoon.Ingeneral,anincubationperiodoffoodborneintoxicationsisshorterthanthatofFoodborneInfections.,ClassificationofFoodborneCausativeAgents,BiologicalpathogensChemicalagentsPhysicalagents,Biologicalpathogens,BacteriaandbacterialtoxinsViruses(HepatitisA,Norwalkvirus).Mycotoxins(真菌毒素)Parasites,larva,oreggs,BacteriaandBacterialtoxins,BacteriaandBacterialtoxinsaremostcommoncauseoffoodbornediseases.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),Shapes0fMajorPathogenicBacteria,Salmonella沙门氏杆菌,EnteropathogenicE.coli致病性大肠杆菌,V.Parahaemolyticus副溶血性弧菌,Staphylococcusaureus金黄色葡萄球菌,Clostridiumbotulinum肉毒杆菌,Listeria李斯特菌,bacterialflagella,Viruses,NotcompletecellsanddonotreproduceinfoodCanbetransmittedbyfoodandfood-contactsurfacesCancauseseriousillnesssuchasHepatitisAContaminatefoodthroughpoorpersonalhygiene,contaminatedwaterorthroughshellfish,Mycotoxins,Mycotoxinsaretoxicmetabolitesproducedbymolds(霉菌).Molds-usuallymicroscopic-coloniescanbeenseenasfuzzygrowthsMorethan200kindsofmycotoxinsarefoundinenvironment.Aflatoxin(黄曲霉毒素)isacommonfoodpollutantofmycotoxins.,AflatoxincausedbyAspergillus(曲霉菌),TheaflatoxinsareagroupofstructurallyrelatedtoxiccompoundsproducedbycertainstrainsofthefungiAspergillusflavusandA.parasiticus.Underfavorableconditionsoftemperatureandhumidity,thesefungigrowoncertainfoodsandfeeds,resultingintheproductionofaflatoxins.,Parasites,Parasitesaremicro-organismsthatneedahosttosurviveParasitescancausefoodborneverminosis(食源性寄生虫病)andzoonosis(人畜共患疾病)suchas:
Trichinosis(旋毛虫病)taeniasissolium(猪带绦虫病)clonorchiasis(华支睾吸虫病),Chemicalagents,Pesticides(insecticide,fungicide,herbicide,plantgrowthregulatorsandsoon)Toxicmetals(mercury,cadmium,leadandsoon)Foodadditives(preservative,colour,sweetenerandsoon),Physicalagents,Radioactivecontaminantsglassfragments,bonechips,SituationofFoodbornediseases,Foodbornediseasesareawidespreadandgrowingpublichealthproblem,bothindevelopedanddevelopingcountries.Morethan200knowndiseasesaretransmittedthroughfood.Thecausesincludeviruses,bacteria,parasites,toxins,metals.Symptomsofillnessrangefromgastroenteritistoneurologic,hepatic,andrenalsyndromes,Preventionoffoodbornediseases,TocarryoutItisthemainlawbasis.ToimplementGoodManufacturingPractice(GMP)、HazardAnalysisCriticalControlPoint(HACCP)system,GoodManufacturingPractices(GMP).Theseentailtheprocessingconditionsandproceduresthathavebeenproventodeliverconsistentqualityandsafetybasedonlongexperience.HazardAnalysisCriticalControlPoints(HACCP,危害分析临界控制点).Whiletraditionalsafetyassuranceprogrammesfocusedonidentifyingproblemsinthefinishedproduct,HACCP,arecentproactivetechnique,focusesonidentifyingpotentialproblemsandcontrollingthemduringthedesignandtheproductionprocessitself.,ToreducefoodcontaminationTorequirestrictpersonalhygiene,avoidfoodhandlerstransferringfoodbornediseases,Trainingandeducation(educationprogrammesintheprinciplesoffoodsafetyandhygienichandlingoffoods),Foodpoisoning,Thedefinition、characteristicandclassificationCommonfoodpoisoningInvestigationandtreatmentoffoodpoisoning,Definition,FoodpoisoningreferstoanacutenoninfectiousillnesscausedbyingestionoffoodcontaminatedbyBiologicalpathogens(bacteria、fungi、bacterialtoxins),harmfulchemicalsubstances,ornaturalpoisons.Itischaracterizedbyashortincubationperiod.Thesymptoms,varyingindegreeandcombination,includeabdominalpain,vomiting,diarrhea,headache,andprostration;moreseriouscasescanresultinlife-threateningneurologic,hepatic,andrenalsyndromes.,Characteristics,Ashortincubationperiod,showingoutbreakPatientshavesimilarsymptomsThereareadefiniterelationshipsbetweenpatientsandakindoffoodNoinfectivity,Classifications,BacteriafoodpoisoningFungiandmycotoxinsfoodpoisoningAnimalandplantfoodpoisoningChemicalfoodpoisoning,Commonfoodpoisoning,BacteriafoodpoisoningSalmonellafoodpoisoningV.parahaemolyticusfoodpoisoningStaphylococcusfoodpoisoningClostridiumbotulinumfoodpoisoningEnteropathogenicE.colifoodpoisoningToxicanimalsandplantsfoodpoisoningGlobefishpoisoningToxicmushroompoisoning,Bacteriafoodpoisoningpathogenesis,Multiply,Infectiontype:
Bacteriaendotoxin,Toxintype:
enterotoxin,Mixedtype:
Bacteriaenterotoxin,Bacteria,Commonbacteriafoodpoisoning,Globefishpoisoning,Tetrodotoxin(河豚毒素,TTX)isaverypotentneurotoxinItisoneofthedeadliestnaturaltoxinsTTXisnotdestroyedbywashing,cooking,orotherfoodpreparation.Itconcentratesinovary,andliver.,Globefish,Globefish,Symptoms,Itoccurrapidly(10Min-3h)afteringestionweakness,dizziness,nausea,lossofreflexes.severehypotensiongeneralparalysis.Death,Mushroompoisoningsaregenerallyacuteavarietyofsymptomsandprognoses,.Highmortalityrate,Mushroompoisoning,Therearefourcategoriesofmushroomtoxins:
gastrointestinalirritantsneurotoxinsdisulfiram-liketoxins(双硫仑样毒素)protoplasmicpoisons(原浆毒),墨汁鬼伞,毒紅菇,1.胃肠毒型,Acutegastroenteritis,毒蝇伞,2.神经精神型,斑褶菇,裸盖菇,neurologicalsymptoms,鹿花菌,3.溶血型,hemolyticsymptoms,褐磷小伞,磷柄白毒伞,4.脏器损害型,白毒伞,Treatmentofpatient,EliminaterapidlytoxinsSymptomatictreatmentSpecifictherapeuticmeasure,Investigationandtreatmentoffoodpoisoning,Investigationoffoodpoisoning,recognitionanddefinitionoffoodpoisoning(timing,symptoms,contacts,commonfoodconsumptionpattern)formulationofapreliminaryhypothesisastocause.laboratorytestingtodetermineacausativeagent.Tracebackinvestigation,analysisofdatatoconfirmhypothesis.identificationoffactorscontributingtooutbreakwritingofareportonalltheabovefortheuseofhealthauthorities,thefoodindustry,scientificprofessionalsandpersonalreference.,Generaltreatmentmeasures,Thefirstactionistocontroltheoutbreak,treatactivelypatients,andreporttohealthauthorities.RecallofsuspectedproductRegulatoryactionsInformingthepublic,常见细菌性食物中毒的病原、中毒机理与预防措施。
食物中毒的概念、分类、特征、调查与处理措施。
各类食物中毒的临床表现特点及治疗措施,掌握,熟悉,了解,食物安全与食物中毒教学要点,
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- KJ05 食物 健康 双语 课件
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