Identification of Patients with Food Poisoning – PST04102 Disease Control and Prevention
NTA Level 4 • Semester 1 • PST04102 Identification of Patients with Food Poisoning Disease Control and Prevention • Source Session/Topic 22 Full source-text version: all educational wording from the extracted learning source is retained; only presenter/tutor metadata and web-layout noise are removed, while formatting is improved for readability. Session 22: Identification of Patients with Food Poisoning Total Session Time: 120 minutes + 2 hours Assignment Prerequisites • None Learning Tasks By the end of this session students are expected to be able to: • Describe Cause of Food Poisoning • Describe Mode of Transmission of Food Poisoning • Describe Major Signs and Symptoms of Food Poisoning • Explain Treatment of Food Poisoning • Explain Prevention and Control of Food Poisoning Resources Needed • Flip charts, marker pens, and masking tape • Black/white board, chalk and whiteboard markers • Computer and LCD Projector SESSION OVERVIEW |Step |Time |Activity/ |Content | | | |Method | | |1 |5 minutes |Presentation |Introduction, Learning Tasks | |2 |15 minutes |Presentation |Cause of Food Poisoning | | | |Buzzing | | |3 |15 minutes |Presentation |Mode of Transmission of Food | | | |Brainstorming |Poisoning | |4 |15 minutes |Presentation |Major Signs and Symptoms of Food | | | | |Poisoning | |5 |15 minutes |Presentation |Treatment of Food Poisoning | |6 |40 minutes |Presentation |Prevention and Control of Food | | | |Small group |Poisoning | | | |Discussion | | |7 |5 minutes |Presentation |Key Points | |8 |5 minutes |Presentation |Evaluation | |9 |5 minutes |Presentation |Assignment | SESSION CONTENTS STEP1: Presentation of Session Title and Learning Tasks (5 minutes) READ or ASK students to read the learning tasks and clarify ASK students if they have any questions before continuing STEP 2: Causes of Food Poisoning (15 minutes) |Activity: Buzzing (10 minutes) | | | |ASK students to pair up and buzz on the following question for 2 | |minutes | | | |What causes food poisoning? | | | |ALLOW few pairs to respond and let other pairs to add on points not | |mentioned | | | |WRITE their response on the flip chart/board | | | |CLARIFY and SUMMARIZE by using the content below | Definition Food poisoning is an acute intestinal disease acquired by consumption of contaminated food or water Causes Food poisoning can be divided into two categories: • Chemical (heavy metals, fluoride and others) • Infectious: Toxins produced by microorganism present in natural food or bacteria contaminating food or water o Infectious agents include viruses, bacteria, and parasites o Toxic agents include poisonous mushrooms, improperly prepared exotic foods Bacteria • Bacteria can cause food poisoning in two different ways o Some bacteria infect the intestines, causing inflammation and difficulty absorbing nutrients and water, leading to diarrhoea o Other bacteria produce chemicals in foods (known as toxins) that are poisonous to the human digestive system ▪ When eaten, these bacterial toxins can lead to nausea, vomiting, kidney failure, and even death • The common bacteria causing food poisoning are: ▪ Salmonellae, ▪ Campylobacter, ▪ Staphylococcus aureus ▪ Escherichia coli ▪ Clostridium botulinum ▪ Vibrio cholerae Pesticides • In food and naturally toxic substances like poisonous mushrooms or reef fish Viruses • These viruses include: o Noroviruses o Rotavirus o Enteroviruses o Hepatitis A Parasites • They are usually in contaminated or untreated water and cause long- lasting but mild symptoms o Examples of parasites which can cause illness are Giardia and Cryptosporidium Note: Toxic agents are the least common cause of food poisoning STEP 3: Mode of Transmission of Food Poisoning (15 minutes) |Activity: Brainstorming (15 minutes) | | | |ASK students to brainstorm on the following question: | | | |How is food poisoning transmitted? | | | |ALLOW few students to respond | | | |WRITE their responses on the flip chart/ board | | | |CLARIFY and SUMMARISE by using the content below | • Illness is often isolated episode caused by poor food preparation or selection o Eating wild toxic mushrooms, o Eating fish and other seafood that contains toxins o Eating food which has been contaminated with pesticides • Food poisoning illness usually arises from improper handling, preparation, or food storage • The illness is transmitted by undercooked foods such as eggs, potato, salads poultry, raw milk, dairy products, fish and other sea foods STEP 4: Signs and Symptoms of Food Poisoning (15 minutes) • Symptoms of food poisoning depend on the type of contaminant and the amount eaten • The symptoms can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks • Most of the common signs and symptoms are: o Nausea, o Vomiting o Diarrhoea o Abdominal cramping • The incubation period is short depending on the cause of food poisoning: o Staphylococcal food poisoning takes 1 – 6 hours o Salmonella food poisoning takes 12 – 14 hours o Anthrax gastrointestinal poisoning take 2 – 5 days • There is acute onset of vomiting and diarrhoea after ingestion of contaminated food • Gastrointestinal anthrax presents with vomiting, abdominal pain, haematemesis, bloody diarrhoea and toxaemia • Staphylococcus aureus: Causes moderate to severe illness with rapid onset of nausea, severe vomiting, dizziness, and abdominal cramping • Clostridium botulinum (botulism): Causes severe illness affecting the nervous system o Symptoms start as blurred vision o The person then develops problems of talking and overall weakness o Symptoms then progress to difficulty breathing and inability to move arms or legs o Botulism has the 4 D’s: diplopia (double vision), dysphagia (difficulty swallowing), dysarthria/dysphonia (difficulty speaking) and diarrhoea • Neurological symptoms suggest insecticides e.g. organophosphorous or mushroom poisoning and seafood poisoning STEP 5: Treatment of Food Poisoning (15 minutes) • Symptomatic treatment to correct dehydration by ORS or intravenous fluid. o Helps to correct electrolyte imbalance that might arise from diarrhoea and vomiting o The patient may need to be admitted to the hospital ▪ This depends on the severity of the dehydration, response to therapy, and ability to drink