Summary
Summary Food and nutrition 2
- Course
- Consumer Studies
- Institution
- Kloof High School
Grade 12 / matric consumer studies - Food and nutrition
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FOOD AND NUTRITION: BOOK TWO:Food borne disease:
Transmission possibilities in the food environment:
Definitions:
Food-borne diseases – Infections that are transmitted by eating contaminated
food, or through contact with water, animals and other environmental resources.
Contamination – Infection through organisms.
Faeces – The body’s solid waste matter composed of undigested food, bacteria,
water, and bile pigments discharged from the bowel through the anus.
Vectors – Organisms such as cockroaches, mosquitoes and flies that transmit
disease-causing micro-organisms from an infected source to people or food.
Food-borne diseases are responsible for:
o Poor health and death in many humans
o Infants, the elderly, people with HIV, pregnant women have the highest
infection risk.
Chemicals, parasites, fungi, viruses and bacteria cause food-borne diseases.
Bacteria related infections are the most common. Infection by animal and human
faeces is a worldwide concern.
Water sources may be contaminated (poorly maintained sewerage systems,
foreign substances dumped in rivers and streams). Humans are infected when
they drink contaminated water; use it to wash their clothes and dishes or to
prepare food.
Infected food handlers spread these diseases by their hands. Contaminated
hands transmit bacteria when they come into contact with the mouth, water,
cooking utensils and food. Bacteria can be spread from animals to humans so we
need to wash our hands after touching animals.
Many disease are spread to humans through foods we eat – raw and
undercooked meat products, unpasteurized or unsterilized milk, foods
contaminated by faeces and pesticides, cross contamination, food prepared using
contaminated water, food kept for a long time at temperatures favourable for
micro-organism growth (5C and 60C), and food exposed to vectors.
How can transmission be prevented?
Bacteria numbers have to be controlled to prevent them growing.
1. Personal hygiene: Wash your hands thoroughly with soap for 20 seconds after
the toilet, before eating food and before preparing food. Dry hands with a clean
towel. People with food-borne diseases shouldn’t prepare food.
2. Hygienic preparation and food storage: Keep food preparation and storage
areas clean and keep equipment clean.
3. Proper cooking methods: Cook all meat thoroughly. Don’t eat raw shellfish and
oyster. Cooks eggs until both the yellow and white are set to prevent salmonella.
4. Temperature control: Control temperatures to prevent bacteria multiplying.
Bacteria grow at 5C-60C food mustn’t be kept in this danger zone for long. Keep
hot food at 5C. Keep hot foods above 60C. Reheat food quickly until steaming hot.
Thaw foods in a fridge or microwave.
5. Prevent contamination of food: Cover all foods in fridge and freezers. Use
different chopping boards for preparing raw and cooked foods. Wash dirt off raw
fruit and vegetables. Wash dishcloths regularly.
, Food borne diseases:
Hepatitis A (infective jaundice):
Symptoms and incubation period: Highly contagious viral disease that attacks the
liver. The virus lives in the gut of humans and can be excreted with faeces. A small
amount of faeces can spread the disease. It spreads amongst people through
contaminated food and water. People who haven’t been vaccinated or haven’t had the
disease are at a high risk. You can get hepatitis A at any age.
Symptoms occur 3-5 weeks after infection. Symptoms are – dark urine, fever, vomiting,
abdominal pain, fatigue, lack of appetite and jaundice (a medical condition in which the
bile pigments in the blood causing yellowing of eyes, skin and mucous membranes).
Treatment: Patients have to get plenty of rest and eat a nutritious diet. The liver is
affected so coffee alcohol and fatty foods must be avoided. People recover within 6
weeks to a couple of months.
Tuberculosis:
Symptoms and incubation period: An infected person who sneezes and coughs
spreads tiny droplets of mucus and saliva into the air. These droplets transmit the
disease to others who inhale them or eat food where these drops have landed.
Symptoms can occur within 6 weeks. It can also lie dormant (inactive) for years. TB
affects the lungs mainly but the central nervous system, lymphatic system and
circulatory system can also be affected. Early symptoms are – cough that produces
mucus, coughing up blood, weight loss and shortness of breath. More than half a million
people contract drug-resistant TB every year.
Treatment: Treatment varies with age, type of TB infection and whether they have been
treated before. It consists of two phases:
o Phase one: Intensive, patients taking four different medicines five days a week
for 2 – 3 months.
Bacillary dysentery: Amoebic dysentery:
o Shigella organisms enter through the o Caused by amoebas.
mouth and multiply in the bowel. o Live in the large intestine and occur in
o Passes on through improper hygiene. faeces of infected people.
o Causes watery diarrhea that contains o They contaminate water supplies
blood and pus. where sanitation is poor.
o Vomiting, fever and abdominal pain.
o Phase two: Two medicines five days a week for 4 – 5 months.
Coli infection (Escherichia coli):
Symptoms and incubation period: Bacterial infection causing severe cramps and
diarrhea. Symptoms start 7 days after infection. Loss of fluid causes dehydration, which
makes one feel sick and tired. Sores develop in the intestine and these make faeces
bloody which lasts for 2-5 days. Other symptoms may be nausea, vomiting and fever.
Treatment: Drinking lots of fluids and rehydration salts.
Dysentery:
Symptoms and incubation period:
Treatment: Drink safe water supplies that chlorinated or boiled. Antibiotics can be
taken. Most dysentery lasts short periods.
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