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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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
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