Food Borne Diseases

Question 1

Why are food borne diseases transmitted

Answer 1

Infections, irritations, poisoning in digestive tract
Babies, old people, pregnant women, weakened immune system (HIV/AIDS) are most vulnerable

Question 2

General symptoms of food borne diseases

Answer 2

Stomach cramps
Dizziness
Joint and back pain
Diarrhea and vomiting (1 to 7 days)
Nausea
High fever
Fatigue

Question 3

General causes of food borne diseases

Answer 3

Food contaminated by pathogens/chemicals
Raw food
Fruit/Vegetables exposed to contaminated water/feces
Unpasteurised fruit juice, milk, ciders (pathogens used in production)
Cross contamination from humans/utensils

Question 4

Prevention of food borne diseases

Answer 4

Refrigerate perishable food (<5 degrees)
(2 hours at room temp can cause contamination)
Cook food > 60 degrees to kill bacteria
Wash fruit and vegetables
Prepare raw food separately
Cover refrigerated/frozen food
Wash hands for at least 20 seconds
Wash hands after bathroom use, nappy change, touching an animal
Keep preparation areas pest free
Clean shops
Buy perishable/raw food last
Keep raw food separate in trolley
Do not buy dented cans
Do not buy dirty/cracked eggs
Check seals
Frozen food should not have ice crystals inside/on food
Keep perishables cool on the way home

Question 5

What is Hepatitis A

Answer 5

Viral inflammation of liver
Contaminated feces spread through unwashed hands, hugging, sneezing, coughing, sex
14 to 28 day incubation

Question 6

Symptoms of Hepatitis A

Answer 6

Fatigue
Nausea and vomiting
Abdominal pain in liver area
Loss of appetite
Low grade fever (37,5 to 38,3 degrees)
Dark urine
Muscle pain
Jaundice
Clay coloured stool
Can last 2 to 6 months

Question 7

Treatment of Hepatitis A

Answer 7

Generally no treatment needed
Rest
Pain relief
Eat more fresh fruit/vegetables, drink high kilojoule drinks (milk and fruit juice), low fat foods
Small frequent meals
Drink electrolyte fluids
Avoid alcohol and caffeine

Question 8

Prevention of Hepatitis A

Answer 8

Personal hygiene
Prevent contaminated sources from touching people, food, beverages
Safe, clean drinking water
Avoid unpasteurised food/drinks
Do not drink tap water, buy from vendors in high risk countries

Question 9

What is Tuberculosis

Answer 9

Spread through mycobacterium tuberculosis, transferred from coughing and sneezing
Incubation of 6 weeks or when immune system is compromised (latent infection)
Can attack the kidneys, spinal cord and brain (meningitis)
Can cause death

Question 10

Symptoms of tuberculosis

Answer 10

Appetite loss
Fatigue
Chest pain
Coughing blood
Prolonged coughing
Night sweats
Pale looking skin
Weakness
Chills
Fever

Question 11

Treatment of tuberculosis

Answer 11

6 months of antibacterial medication
ACEZ and protein to boost immune system
Small meals
Avoid alcohol
Rest
Reduce stress
Clean, dry air
Regular blood tests
Complete treatment

Question 12

Prevention of tuberculosis

Answer 12

Treatment focus on latent TB to stop it becoming active and contagious
Remain isolated
Do not share a bedroom for a few weeks
Complete medication
Vaccination
Well ventilated rooms

Question 13

What is E-Coli

Answer 13

Escherichia bacteria
Infected feces which attacks digestive tract
1 to 8 day incubation, usually occurs in 3 to 4 days
Infection of the intestines, anemia, renal failure, death

Question 14

Symptoms of E-Coli

Answer 14

Bloody diarrhea
Stomach cramps
Nausea and vomiting
Fever
Blood in urine
Renal failure

Question 15

Treatment of E-Coli

Answer 15

Rehydrate to replace electrolytes
Antibiotics if septic
Rest
No anti-diarrhea medication
Intravenous fluids

Question 16

Prevention of E-Coli

Answer 16

Food hygiene and preparation
Wash hands
Avoid cross contamination between raw and cooked foods
Keep appliances and surfaces clean
Cook meat about 74 degrees
Defrost meat in a fridge
Freeze leftovers immediately
Pasteurised products
Clean, safe water

Question 17

What is Dysentry

Answer 17

Infection of the intestines leading to severe diarrhea with blood and mucus in the feces
Incubation of 1 to 3 days, gone after a week

Question 18

Bacillary Dysentry

Answer 18

Caused by Shigella
Contact with feces of infected person, flies, person or food

Question 19

Amoebic Dysentry

Answer 19

Single celled organism called Entamoeba Histolytica
Contaminated food and drink
Infection in intestines

Question 20

Symptoms of Dysentry

Answer 20

Temporary lactose intolerance
Abdominal pain
Fever
Shock
Delirium
Vomiting
Severe, foul smelling diarrhea

Question 21

Treatment of Dysentry

Answer 21

Rehydration
Amoebicidal medication to kill parasite
Antibiotics for related infections

Question 22

Prevention of Dysentry

Answer 22

Wash hands
Use safe, clean water
Eat fully cooked food
Wash fruit and vegetables
Prevent cross contamination of raw and cooked food

Question 23

What is Gastro-enteritis

Answer 23

Inflammation of gastro intestinal tract
Stomach and small intestines
Improperly prepared food, contaminated water
Incubation of 12 to 72 hours

Question 24

Symptoms of Gastro-enteritis

Answer 24

Diarrhea
Vomiting
Fever
Fatigue
Muscle pain

Question 25

Treatment of Gastro-enteritis

Answer 25

Rehydrate
Zinc
Rest
Avoid solid food
Antibiotics if needed
Avoid anti-diarrhea medication

Question 26

Prevention of Gastro-enteritis

Answer 26

Avoid unpasteurised food
Avoid cross contamination
Wash hands
Do not buy from vendors
Do not swallow water when swimming
Do not cook if infected
Remain isolated