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Summary Food and nutrition 4 $3.38
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Summary Food and nutrition 4

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Fully summaries ieb syllabus of food bourne diseases for consumer studies

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  • August 15, 2023
  • 6
  • 2023/2024
  • Summary
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food borne diseases
Transmission possibilities​
Infections, irritations or poisoning in the digestive tract.​
Babies, the aged, pregnant women and weakened immune system(HIV) are most susceptible.



General symptoms
Stomach cramps​
Dizziness​
Joint and back ache​
Diarrhoea and vomiting (1 – 7 days)​
Nausea​
High fever​
Fatigue


General causes
Food contaminated by:​
Pathogens​
Chemical substances​

Food associated with foodborne diseases:​
Raw food​
Fruit and vegetables exposed to contaminated water or faeces​
Unpasteurised fruit juices, milk and ciders caused by patjhogens used in production​
Cross contamination through humans or utensils


Prevention
Perishable food must be refrigerated (5 degrees celcius) (2 hours at room temp can cause contamination)​
Cook food at high temps (60 degrees celcius) to kill bacteria​
Wash fruit and vegetables under running water​
Raw foods prepared away from other foods​
Cover all refrigerated and frozen food​
Wash hands with hot, soapy water for a minimum of 20 seconds​
Wash your hands after bathroom use, changing nappies or touching animals​
Clean appliances with hot soapy water​
Keep preparation areas pest and rodent free
Clean and neat shops​
Buy perishable and raw products last​
Keep raw products away from other things in your shopping trolley​

, Do not buy dented cans​
Check eggs are not dirty or cracked​
Check seals​
Make sure frozen goods have no ice crystals on the inside and on food products​
Keep perishable products cool on the way home



hepatitis A

Viral inflammation of the liver​
Caused by contaminated faeces which is then spread through contact like
unwashed hands, hugging, sneezing, coughing and sex.​
Incubation of 14 to 28 days




Symptoms Treatment
Fatigue​ Generally no treatment required​
Nausea and vomiting​ Plenty of rest ​
Abdominal pains in the liver area​ Pain relief​
Loss of appetite​ Adapt the diet to contain fresh fruits and
Low grade fever​ vegetables, drinking more high kilojoule
Dark urine (cola colour)​ drinks like milk and fruit juice, eat low fat
Muscle pains​ foods so that the liver can cope​
Jaundice (yellowing of the skin)​ Nausea causes a lack of appetite – small
Clay coloured stools​ frequent meals are recommended​
Can last between 2 – 6 months​ Replace fluids with electrolytes​
Avoid alcohol and caffeinated drinks



Prevention
Good personal hygiene​
Good sanitation – preventing contaminated sources coming into contact with person or
food and beverages consumed​
Safe and clean drinking water​
Take precautions when visiting high risk countries – avoid unpasteurised food and
beverages, drinking tap water and buying from vendors

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