1
EXAMPLE OF FOOD
POISONING
PROBLEM BASED LEARNING (PBL)
PREPARED BY: MUHAMMAD ARIFF B. MAHDZUB
BACHELOR MEDICINE AND SURG...
COMMON SEAFOOD RELATED TO BACTERIAL
AGENT CAUSES FOOD POISONING
• Shrimp - V. cholerae , Salmonella sp. , Listera sp.
• Ee...
• Bivalves - Salmonella sp. (eg : S. Typhi ,
Salmonella Enteritidis), Campylobacter sp.
• Eg of bivalves;
Cockles, mussels...
PREVENTION OF
GASTROENTERITIS
PREVENTION
By prevent the spread of infection :
• Wash hands regularly
• Keep the distance
• Better education of food indu...
PREVENTION
By practising good food hygiene :
• Make sure food is washed thoroughly before
cooking
• Make sure food is prop...
COMMON SEAFOOD RELATED TO BACTERIAL
AGENT CAUSES FOOD POISONING
• Shrimp
• Crab
• Salmon
• Oyster (tiram)
• Cockles (keran...
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Prevention of gastroenteritis

PREPARED BY: MUHAMMAD ARIFF B. MAHDZUB BACHELOR MEDICINE AND SURGERY (MBBS) UNIVERSITY COLLEGE SHAHPUTRA, KUANTAN
Published on: Mar 4, 2016
Published in: Health & Medicine      
Source: www.slideshare.net


Transcripts - Prevention of gastroenteritis

  • 1. 1 EXAMPLE OF FOOD POISONING PROBLEM BASED LEARNING (PBL) PREPARED BY: MUHAMMAD ARIFF B. MAHDZUB BACHELOR MEDICINE AND SURGERY (MBBS) UNIVERSITY COLLEGE SHAHPUTRA, KUANTAN
  • 2. COMMON SEAFOOD RELATED TO BACTERIAL AGENT CAUSES FOOD POISONING • Shrimp - V. cholerae , Salmonella sp. , Listera sp. • Eel - V. vulnificus • Crab - V. hollisae & V. cholerae • Salmon - Listera spp. • Trout - Listera spp. • Whitefish - Clostridium botulinum • Shellfish - Shigella, V. Cholerae, V. parahaemolyticus, Salmonella sp. ,Clostridium sp., Shigella sp.
  • 3. • Bivalves - Salmonella sp. (eg : S. Typhi , Salmonella Enteritidis), Campylobacter sp. • Eg of bivalves; Cockles, mussels ,scallops ,oysters (Kerang, kupang, kekapis)
  • 4. PREVENTION OF GASTROENTERITIS
  • 5. PREVENTION By prevent the spread of infection : • Wash hands regularly • Keep the distance • Better education of food industry
  • 6. PREVENTION By practising good food hygiene : • Make sure food is washed thoroughly before cooking • Make sure food is properly cooked and refrigenated • Regularly washed utensils with hot and soapy water
  • 7. COMMON SEAFOOD RELATED TO BACTERIAL AGENT CAUSES FOOD POISONING • Shrimp • Crab • Salmon • Oyster (tiram) • Cockles (kerang)

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