Topic 9. Food and Water Infection

Food and waterborne diseases

broad group of illnesses caused by the ingestion of food or beverages contaminated with harmful microorganisms (e.g., bacteria, viruses, parasites) or toxic chemicals

food poisoning

Food and Water Infection is also known as ____________________

digestive system (gastroenteritis)

Food and Water Infection is an infection of the ________________________

420,000

IMPORTANCE TO PUBLIC HEALTH

Global:

1. ______________ annual deaths

2. ______________ annual deaths in children under 5

1 = ?

125,000

IMPORTANCE TO PUBLIC HEALTH

Global:

1. ______________ annual deaths

2. ______________ annual deaths in children under 5

2 = ?

8-9 million

IMPORTANCE TO PUBLIC HEALTH

Local:

1. ______________ cases per year (103% increase in cases since 2023)

2. ______________ annual deaths

3. _____ population lacks access to safe drinking water

4. _________ lack toilet access (open defecation practice)

1 = ?

3,000-4,000

IMPORTANCE TO PUBLIC HEALTH

Local:

1. ______________ cases per year (103% increase in cases since 2023)

2. ______________ annual deaths

3. _____ population lacks access to safe drinking water

4. _________ lack toilet access (open defecation practice)

2 = ?

~9%

IMPORTANCE TO PUBLIC HEALTH

Local:

1. ______________ cases per year (103% increase in cases since 2023)

2. ______________ annual deaths

3. _____ population lacks access to safe drinking water

4. _________ lack toilet access (open defecation practice)

3 = ?

~7 million

IMPORTANCE TO PUBLIC HEALTH

Local:

1. ______________ cases per year (103% increase in cases since 2023)

2. ______________ annual deaths

3. _____ population lacks access to safe drinking water

4. _________ lack toilet access (open defecation practice)

4 = ?

under 5

EPIDEMIOLOGY:

1. It affects the vulnerable population, especially those ___________.

2. Prevalent in areas with ________________________________________.

3. It is often ________ (e.g., bacterial and Vibrio infections peak in warm weather, Norovirus in cold weather)

4. Driven by risk factors like _______________________________________

5. Primarily transmitted by the __________________

1 = ?

inadequate sanitation, poor waste disposal, and complex international food chains

EPIDEMIOLOGY:

1. It affects the vulnerable population, especially those ___________.

2. Prevalent in areas with ________________________________________.

3. It is often ________ (e.g., bacterial and Vibrio infections peak in warm weather, Norovirus in cold weather)

4. Driven by risk factors like _______________________________________

5. Primarily transmitted by the __________________

2 = ?

seasonal

EPIDEMIOLOGY:

1. It affects the vulnerable population, especially those ___________.

2. Prevalent in areas with ________________________________________.

3. It is often ________ (e.g., bacterial and Vibrio infections peak in warm weather, Norovirus in cold weather)

4. Driven by risk factors like _______________________________________

5. Primarily transmitted by the __________________

3 = ?

climate change, rapid urbanization, and unsafe food handling practices

EPIDEMIOLOGY:

1. It affects the vulnerable population, especially those ___________.

2. Prevalent in areas with ________________________________________.

3. It is often ________ (e.g., bacterial and Vibrio infections peak in warm weather, Norovirus in cold weather)

4. Driven by risk factors like _______________________________________

5. Primarily transmitted by the __________________

4 = ?

f ecal-oral route

EPIDEMIOLOGY:

1. It affects the vulnerable population, especially those ___________.

2. Prevalent in areas with ________________________________________.

3. It is often ________ (e.g., bacterial and Vibrio infections peak in warm weather, Norovirus in cold weather)

4. Driven by risk factors like _______________________________________

5. Primarily transmitted by the __________________

5 = ?

Salmonella typhi

PATHOGENS - BACTERIA:

• Shape: Rod-shaped (bacillus)

• Size: 0.7-1.5 by 2.0-5.0 mcm

• Motility: peritrichous flagella

• Incubation: Medium (3-4 days)

Escherichia coli

PATHOGENS - BACTERIA:

• Shape: Rod-shaped (bacillus)

• Size: 0.5 by 2.0 mcm

• Motility: peritrichous flagella

• Incubation: Medium (3-4 days)

Shigella spp.

PATHOGENS - BACTERIA:

• Shape: Rod-shaped (bacillus)

• Size: 0.3-1.0 by 1.0-6.0 mcm

• Motility: non-motile

• Incubation: Medium (1-2 days)

Vibrio parahaemolyticus

PATHOGENS - BACTERIA:

• Shape: Curved rod (comma)

• Size: 0.5 by 1.4-2.6 mcm

• Motility: single polar flagellum

• Incubation: Medium (12-24 hrs)

Staphylococcus aureus

PATHOGENS - BACTERIA:

• Shape: Clustered spheres(cocci)

• Size: 0.5-1.0 ⌀

• Motility: non-motile

• Incubation: Short (1-6 hrs)

Rotavirus

PATHOGENS - VIRUSES:

• Shape: Wheel (Icosahedral)

• Size: ~70 nm

• Incubation: Medium (2 days)

Norovirus

PATHOGENS - VIRUSES:

• Shape: Icosahedral w/ cup-shape depressions

• Size: 27-40 nm

• Incubation: Medium (12-48 hrs)

Hepatitis A

PATHOGENS - VIRUSES:

• Shape: Spherical (Icosahedral)

• Size: 27-30 nm

• Incubation: Long (15-50 days)

Entamoeba histolytica

PATHOGENS - PARASITES

• Shape: Pleomorphic, Spherical

• Size: 10-60 mcm

• Motility: pseudopodia

• Incubation: Long (2-4 weeks)

Giardia lamblia

PATHOGENS - PARASITES

• Shape: Pear w/ face-like nuclei

• Size: 10-20 mcm

• Motility: 4 pairs of flagella

• Incubation: Long (1-2 weeks)

Helminths

PATHOGENS - PARASITES

• Shape: Cylindrical/Worm-like

• Size: 15-35 cm (adults)

• Motility: muscular contractions

• Incubation: Very long (1-2 mos)

contaminated food/water

MODE OF TRANSMISSION

1. Consumption/ingestion of _____________________ (vehicle transmission)

2. Direct contact with __________________________ (5 F’s: Fingers, Flies, Fluids, Fields, & Food)

3. Contaminated _____________, e.g., compromised utensils, handling food with hands that touched contaminated objects

4. ______________ transmission

1 = ?

infected f ecal matter or f ecal-oral route

MODE OF TRANSMISSION

1. Consumption/ingestion of _____________________ (vehicle transmission)

2. Direct contact with __________________________ (5 F’s: Fingers, Flies, Fluids, Fields, & Food)

3. Contaminated _____________, e.g., compromised utensils, handling food with hands that touched contaminated objects

4. ______________ transmission

2 = ?

surfaces (fomites)

MODE OF TRANSMISSION

1. Consumption/ingestion of _____________________ (vehicle transmission)

2. Direct contact with __________________________ (5 F’s: Fingers, Flies, Fluids, Fields, & Food)

3. Contaminated _____________, e.g., compromised utensils, handling food with hands that touched contaminated objects

4. ______________ transmission

3 = ?

Vector-Borne

MODE OF TRANSMISSION

1. Consumption/ingestion of _____________________ (vehicle transmission)

2. Direct contact with __________________________ (5 F’s: Fingers, Flies, Fluids, Fields, & Food)

3. Contaminated _____________, e.g., compromised utensils, handling food with hands that touched contaminated objects

4. ______________ transmission

4 = ?

Human Handlers

VECTORS

Biological

1. _____________________: infected w/ poor personal hygiene

2. Insects: _________________________________

3. Wildlife & _____________

4. Aquatic _________

1 = ?

houseflies (Musca domestica), cockroaches

VECTORS

Biological

1. _____________________: infected w/ poor personal hygiene

2. Insects: _________________________________

3. Wildlife & _____________

4. Aquatic _________

2 = ?

Livestock

VECTORS

Biological

1. _____________________: infected w/ poor personal hygiene

2. Insects: _________________________________

3. Wildlife & _____________

4. Aquatic _________

3 = ?

Snails

VECTORS

Biological

1. _____________________: infected w/ poor personal hygiene

2. Insects: _________________________________

3. Wildlife & _____________

4. Aquatic _________

4 = ?

Water Supplies

VECTORS

Environmental and Process

1. Contaminated _______________

2. Soil & ________

3. _____________ (air droplets from vomit/feces) & Fomites

4. __________ & Fertilizers

1 = ?

Dust

VECTORS

Environmental and Process

1. Contaminated _______________

2. Soil & ________

3. _____________ (air droplets from vomit/feces) & Fomites

4. __________ & Fertilizers

2 = ?

Aerosols

VECTORS

Environmental and Process

1. Contaminated _______________

2. Soil & ________

3. _____________ (air droplets from vomit/feces) & Fomites

4. __________ & Fertilizers

3 = ?

Manure

VECTORS

Environmental and Process

1. Contaminated _______________

2. Soil & ________

3. _____________ (air droplets from vomit/feces) & Fomites

4. __________ & Fertilizers

4 = ?

Raw/Undercooked

VECTORS

High-risk Food & Water Vehicles

1. __________________________ Animal Products

2. Bivalve __________________

3. Fresh __________

4. ________________________ Liquids

5. Improperly __________________

1 = ?

Shellfish

VECTORS

High-risk Food & Water Vehicles

1. __________________________ Animal Products

2. Bivalve __________________

3. Fresh __________

4. ________________________ Liquids

5. Improperly __________________

2 = ?

Produce

VECTORS

High-risk Food & Water Vehicles

1. __________________________ Animal Products

2. Bivalve __________________

3. Fresh __________

4. ________________________ Liquids

5. Improperly __________________

3 = ?

Unpasteurized

VECTORS

High-risk Food & Water Vehicles

1. __________________________ Animal Products

2. Bivalve __________________

3. Fresh __________

4. ________________________ Liquids

5. Improperly __________________

4 = ?

Canned Foods

VECTORS

High-risk Food & Water Vehicles

1. __________________________ Animal Products

2. Bivalve __________________

3. Fresh __________

4. ________________________ Liquids

5. Improperly __________________

5 = ?

1-6 hours

INCUBATION PERIOD:

1. Short

2. Medium

3. Long

1 = ?

1-3 days

INCUBATION PERIOD:

1. Short

2. Medium

3. Long

2 = ?

1-4 weeks

INCUBATION PERIOD:

1. Short

2. Medium

3. Long

3 = ?

Warm and Humid

ENVIRONMENT

1. ______________ Climates

2. __________________ Water Sources

3. ______ Sanitation Areas

4. _____________ Food Preparation

5. ___________________ Areas

1 = ?

Contaminated

ENVIRONMENT

1. ______________ Climates

2. __________________ Water Sources

3. ______ Sanitation Areas

4. _____________ Food Preparation

5. ___________________ Areas

2 = ?

Poor

ENVIRONMENT

1. ______________ Climates

2. __________________ Water Sources

3. ______ Sanitation Areas

4. _____________ Food Preparation

5. ___________________ Areas

3 = ?

Unhygienic

ENVIRONMENT

1. ______________ Climates

2. __________________ Water Sources

3. ______ Sanitation Areas

4. _____________ Food Preparation

5. ___________________ Areas

4 = ?

Disaster-Prone

ENVIRONMENT

1. ______________ Climates

2. __________________ Water Sources

3. ______ Sanitation Areas

4. _____________ Food Preparation

5. ___________________ Areas

5 = ?

Pregnant

VULNERABLE POPULATIONS

1. ___________ women, their unborn babies, and children

2. _______ adults

3. People with _______________________ due to another diseases

1 = ?

older

VULNERABLE POPULATIONS

1. ___________ women, their unborn babies, and children

2. _______ adults

3. People with _______________________ due to another diseases

2 = ?

weak immune system

VULNERABLE POPULATIONS

1. ___________ women, their unborn babies, and children

2. _______ adults

3. People with _______________________ due to another diseases

3 = ?

Nausea, Vomiting, Cramps, Diarrhea, and Fever

Signs and Symptoms

Dehydration

General Complications

Hemolytic-uremic Syndrome, Bacteria in the bloodstream, Meningitis, and Sepsis

Systemic Disease Complications

Arthritis, Irritable Bowel Syndrome, Guillain-Barre Syndrome, and Breathing troubles

Rare Complications

Miscarriage or stillbirth, Sepsis and Meningitis in the newborn

Pregnancy Complications

Stool sample tests and Blood tests

Diagnosis

Fluid replacement, Antibiotics, Antiparasitics, and Probiotics

Treatment

hands

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

1 = ?

fruits and vegetables

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

2 = ?

utensils

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

3 = ?

fridge

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

4 = ?

approved sources

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

5 = ?

Clean, Separate, Cook, Chill

PREVENTION

Food

1. Wash ____________ well

2. Wash _________________________

3. Wash kitchen ___________ well

4. Clean ___________

5. Eat only food from _________________________

6. Four basic rules: ____________________________

6 = ?

From community water system

PREVENTION

Water

1. Find out who operates it and pay attention to any advisories they provide

2. Consider having it tested

3. Treat it to get rid of any pathogens

1 = ?

From a private well

PREVENTION

Water

1. Find out who operates it and pay attention to any advisories they provide

2. Consider having it tested

3. Treat it to get rid of any pathogens

2 = ?

From a surface supply

PREVENTION

Water

1. Find out who operates it and pay attention to any advisories they provide

2. Consider having it tested

3. Treat it to get rid of any pathogens

3 = ?

Food Safety Act of 2013 (Republic Act No. 10611)

Philippine National Standards for Drinking Water (PNSDW)

DOH WASH (Water, Sanitation and Hygiene) Program

Philippine Integrated Disease Surveillance and Response (PIDSR)

Government Programs

WHO & UNICEF Joint Monitoring Programme (JMP)

Manila Water Foundation (WASH Programs)

Philippine Red Cross

Non-Governmental Programs