FOOD BORNE DISEASES:
GENERAL:
- Infectious, irritations or poisonings in the digestive system
caused by the consumption of contaminated food or drink.
- Develop quickly and last for a short period of time.
- Incubation period = time interval between exposure and
first systems; ranges from a few hours to a week.
- Babies, elderly, pregnant women, and people with
weakened immune systems (HIV/AIDS) are the most
susceptible.
SYMPTONS:
- Stomach cramps
- Dizziness
- Joint and back aches
- Diarrhoea and vomiting for 1-7 days
- Nausea
- High fever or cold shivers
- Fatigue
CAUSES:
- Pathogens such as bacteria, viruses, and parasites.
- Chemical substances
- Raw foods of animal origins are most likely to become
contaminated.
- Fruit or veg if manure or compost is used to grow them or
when washed in contaminated water.
- Unpasteurised drinks like ciders or juices if there are
pathogens in the fruit.
- Food touched by someone with viruses like diarrhoea and
not cooked.
PREVENTION:
- Ensure food is cooked, stored, washed, and handled
correctly:
Raw or cooked perishable foods must be placed in the
fridge or frozen immediately.
Food must be cooked for long high temp periods to kill
bacteria.
Cold foods must be kept below -5 and hot foods +- 60.
Fruit and veg must be washed.
, Raw meat, chicken, seafood, and their juices must be
prepared away from other foods (cross-contamination).
Cover food in fridge to prevent contamination.
Wash hands in soapy water for 20 seconds before and
after handling food, using the loo, changing a baby’s
nappy, or touching animals.
Clean surfaces with hot soapy water.
Keep food away from flies and cockroaches as they carry
pathogens.
Make sure you purchase food from clean shops, buy raw
products last, keep animal products away from other
foods, make sure cans aren’t dented as this can create an
opening, make sure eggs aren’t cracked or filthy, ensure
containers are sealed, make sure there aren’t ice crystals
on frozen food as this mean the food has defrosted and
then been frosted again, freeze foods at a cold
temperature, keep perishable foods cold.
TREATMENT:
- Replace nutrients lost from vomiting and diarrhoea by
consuming plenty of liquids and electrolytes.
- Can lead to severe dehydration, respiratory problems, or
paralysis which needs hospitalization.
HEPATITIS A:
- Infective jaundice
- Highly contagious liver infection thus affecting the liver
function.
- Excreted in faeces.
- Spread to transmission of contaminated foods or water
through contact with the infected person.
- 15 days to 50; 28 days average
SYMPTOMS:
- Few weeks to a couple of months.
- Only appear after a few weeks.
- Fatigue
- Abdominal pains and discomfort in liver area
- Clay-coloured stools
- Dark urine
- Mild fever
- Yellowing of skin and white of the eye (jaundice)
GENERAL:
- Infectious, irritations or poisonings in the digestive system
caused by the consumption of contaminated food or drink.
- Develop quickly and last for a short period of time.
- Incubation period = time interval between exposure and
first systems; ranges from a few hours to a week.
- Babies, elderly, pregnant women, and people with
weakened immune systems (HIV/AIDS) are the most
susceptible.
SYMPTONS:
- Stomach cramps
- Dizziness
- Joint and back aches
- Diarrhoea and vomiting for 1-7 days
- Nausea
- High fever or cold shivers
- Fatigue
CAUSES:
- Pathogens such as bacteria, viruses, and parasites.
- Chemical substances
- Raw foods of animal origins are most likely to become
contaminated.
- Fruit or veg if manure or compost is used to grow them or
when washed in contaminated water.
- Unpasteurised drinks like ciders or juices if there are
pathogens in the fruit.
- Food touched by someone with viruses like diarrhoea and
not cooked.
PREVENTION:
- Ensure food is cooked, stored, washed, and handled
correctly:
Raw or cooked perishable foods must be placed in the
fridge or frozen immediately.
Food must be cooked for long high temp periods to kill
bacteria.
Cold foods must be kept below -5 and hot foods +- 60.
Fruit and veg must be washed.
, Raw meat, chicken, seafood, and their juices must be
prepared away from other foods (cross-contamination).
Cover food in fridge to prevent contamination.
Wash hands in soapy water for 20 seconds before and
after handling food, using the loo, changing a baby’s
nappy, or touching animals.
Clean surfaces with hot soapy water.
Keep food away from flies and cockroaches as they carry
pathogens.
Make sure you purchase food from clean shops, buy raw
products last, keep animal products away from other
foods, make sure cans aren’t dented as this can create an
opening, make sure eggs aren’t cracked or filthy, ensure
containers are sealed, make sure there aren’t ice crystals
on frozen food as this mean the food has defrosted and
then been frosted again, freeze foods at a cold
temperature, keep perishable foods cold.
TREATMENT:
- Replace nutrients lost from vomiting and diarrhoea by
consuming plenty of liquids and electrolytes.
- Can lead to severe dehydration, respiratory problems, or
paralysis which needs hospitalization.
HEPATITIS A:
- Infective jaundice
- Highly contagious liver infection thus affecting the liver
function.
- Excreted in faeces.
- Spread to transmission of contaminated foods or water
through contact with the infected person.
- 15 days to 50; 28 days average
SYMPTOMS:
- Few weeks to a couple of months.
- Only appear after a few weeks.
- Fatigue
- Abdominal pains and discomfort in liver area
- Clay-coloured stools
- Dark urine
- Mild fever
- Yellowing of skin and white of the eye (jaundice)
