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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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food borne diseasesTransmission 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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