Prevention of food

borne diseases
By
Professor Doctor
Nihal Salah Shihab
Public Health
WHO 5 Keys for safer food
 :Primary prevention
:Environmental measures -1
Sanitation & animal control&international measures
:Measures for the susceptible host -2
General and Specific

Secondary prevention
, For cases: case finding, notification, isolation
disinfection , treatment, release
& )For contacts: General )segregation, isolation, surveillance
,specific: immunization

Tertiary prevention
Treatment of complications
 Primary prevention

Environmental-1 Measures for the-2

measures Susceptible host
 Environmental measures-1

-A*
Environmental sanitation

-B*
Animal control
-C
International measures
Environmental sanitation
)case )2007 2315
 Animal control
• Animals act as reservoirs in some food
borne diseases such as:
• Brucellosis-
• Some parasitic infestations-
• Salmonellosis-
• Extrapulmonary T.B-
• Gastroenteritis-
• Botulism,
Control measures for animals
• 1- Eradication of the diseaes
from animals by:
• Slaughtering,
• Segregation
• Immunization and treatment.
 Continue

• 2- Veterinary care:
– Sanitary clean animal shed.
– Adequate feeding
– Segregation, immunization as in Brucellosis
by Rev- 1strain of B.melitensis or with 19-D
strain of . B. abortus. Also in case of
Tuberculosis, animals are immunized.
– Milk and meat sanitation, beginning from
the animal farm to the consumers.
) C)-International measures:
• *For human :Only indicated in
quarantinable diseases such as cholera.
in travelers to endemic areas or in
epidemics )a vaccination certificate is
indicated ).
• *For animals: Quarantine measures
for imported animals to prevent
zoonotic diseases as in extrapulmonary
T.B and Brucellosis.
 2- Protection of the susceptible
host:
(A) General measures:
1- Health promotion:
Nutrition
Infants + children & Adults

& Adults
children
 Continue
health promotion
•Improve the quality
of life, QOL. ?
QOL
 Health Promotion

• socio-economic level
and
• community
development.
 Health education:
• For the public and food handlers:
• Personal hygiene
• Milk sanitary measures
• Meat sanitation
• Knowledge of disease = Prevention
• In case of Canned food as in Botulism.
• What should be the message for HE?
• Follow the 5 Keys for WHO.
For mothers: to prevent diarrheal
diseases and gastroenteritis in
infants and young children:
• Exclusive breast feeding & weaning
practice.
• In bottle fed infants, boiling,
disinfection of teats& bottles, use safe
water, discards the remains of the feed.
• Follow the schedule of immunization
After measles 2nd gastroenteritis
• Follow the 5 Keys of WHO.
 (B) Specific measures:
• 1- Immunization:
• Typhoid vaccines: TAB heat killed vaccine, oral live
atten. vaccine )Ty 21a) and IM polysaccharide,
vaccine.
• Poliomyelitis vaccines: Two available vaccines;--
Sabin vaccine: type { live attenuated )trivalent
vaccine). And Salk vaccine {inactivated vaccine}.
• Cholera vaccines: Indications:
• Rota virus vacine:
• Hepatitis A vaccine
 2- Chemoprophylaxis: In case of
Cholera:
• Tetracycline is given orally in two ways{ 0.5 gm
four times /day for 3 days} or {single dose of
1.0gm given to pilgrims on coming back}. Or
• Furoxoneis given when there is resistance to
tetracycline. The dose is 100mg, 4 times/day for 3
days.
• Indications:
• Contacts, international travelers to and from
endemic areas, also to pilgrims on coming back
The risky groups who need special
control measures in food borne
diseases
1. Food Handlers
2. Elder subjects and infants and
young children
3. Immunocompromized
individuals )under suppressive
therapy, chronic debilitating
disease, AIDs, )
Keep in your mind the followings:
• Health Education

• Epidemic Measures:
• Apply investigations for outbreaks
or epidemics