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Consumer Studies > Foodborne Diseases > Flashcards

Foodborne Diseases Flashcards

1
Q

foodborne diseases

A

infections, irritations or poisonings of the digestive system caused by the consumption of contaminated food or drinks

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2
Q

incubation period

A

time interval between exposure to the organism causing the illness and the first appearance of symptoms

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3
Q

4 groups most susceptible to these diseases

A
  • babies
  • old people
  • pregnant women
  • people with weakened immune systems
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4
Q

pathogen

A
  • microorganism that causes disease

- bacteria, viruses, parasites

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5
Q

Causes of foodborne diseases

A

food contaminated by pathogens or chemical substances

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6
Q

Prevention of foodborne diseases (6)

A

a) perishable foods should be refrigerated or frozen immediately
b) food should be cooked at a high temp to kill bacteria
c) keep cold foods cold (5C) and hot food hot (60C)
d) meat juices should be kept separate from other foods
e) cover food in fridge or freezer to avoid contamination
f) wash food with running water and hands with soap

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7
Q

Treatment for foodbourne diseases (2)

A
  • replace liquids and electrolytes lost through vomiting or diarrhoea to prevent dehydration
  • hospitalisation
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8
Q

Hepatitis A

A
  • infective jaundice
  • liver infection that affects function
  • excreted in faeces
  • transmitted through consumption of contaminated food or water or through contact with an infected person
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9
Q

infection

A

when the body is occupied by a pathogen

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10
Q

inflammation

A

body’s immune reaction to an infection

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11
Q

3 symptoms of hepatitis A

A
  • abdominal pains and discomfort in liver area
  • dark urine
  • yellowing of skin, whitening of eyes (jaundice)
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12
Q

incubation period of hepatitis A

A

28 days on average

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13
Q

time interval between exposure to the organism causing the illness and the first appearance of symptoms

A

incubation period

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14
Q

prevention of hepatitis A (4)

A
  1. good sanitation
  2. good personal hygiene
  3. safe, clean drinking water
  4. take precautions when visiting high-risk countries
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15
Q

treatment for hepatitis A (6)

A
  • eat fruit and veg
  • take in more kilojoules
  • eat more soluble fibre
  • replace fluids and electrolytes
  • take medication
  • rest
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16
Q

Tuberculosis

A

serious chronic bacterial infection affecting mainly the lungs (other parts too eg kidneys and brain)
highly contagious spread through coughing, sneezing, saliva
if untreated = death

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17
Q

4 symptoms of TB

A
  • chest pains when breathing or coughing
  • coughing up blood
  • night sweats
  • cold shivers
18
Q

incubation period of TB

A

2- 12 weeks

19
Q

prevention of TB (4)

A
  1. take and complete medication
  2. stay isolated from others
  3. get vaccinated
  4. promote ventilation
20
Q

treatment of TB (6)

A
  • rest
  • breath in clean, dry air
  • reduce stress
  • eat a wide variety of foods
  • have regular blood tests
  • complete the treatment
21
Q

E.coli

A

bacterium found in the intestines of healthy humans and animals, is usually harmless
can cause infection, anemia, kidney failure or death

22
Q

2 Causes of E.coli

A
  • eating contaminated food

- drinking or swimming in contaminated water

23
Q

3 Symptoms of E.coli

A
  • abdominal cramps
  • watery diarrhoea, blood in stools
  • nausea and vomiting
24
Q

incubation period

A

7 days after contact

25
Q

prevention of E.coli (5)

A
  • proper food preparation
  • good hygiene
  • avoid cross-contamination
  • use safe, clean water
  • wash food and utensils thoroughly before and after use
26
Q

treatment of E.coli (4)

A
  • drink lots of fluids to prevent dehydration
  • rest
  • do NOT use anti-diarrhoea medication
  • hospitalisation is cases of severe dehydration
27
Q

dysentery

A
  • intestinal infection (large intestine)

- can be life-threatening if lost fluids are not replaced quickly enough

28
Q

2 causes of dysentery

A
  1. poor hygiene

2. contaminated food

29
Q

bacillary dysentery

A
  • caused by Shigella bacteria
  • spread through contact with faeces of infected person
  • transmitted through contaminated food and drinking and swimming water
  • symptoms: cramps, normal diarrhoea
30
Q

amoebic dysentery

A
  • caused by amoeba that causes infection in the intestines
  • spread through contaminated food and drinking or washing water
  • symptoms: nausea, dehydration, watery diarrhoea with mucous and blood
31
Q

incubation period of dysentery

A

1- 3 days after initial infection

32
Q

prevention of dysentery (5)

A
  1. wash hands regularly
  2. use safe, clean water
  3. eat fully cooked food
  4. wash fruit and veg before use
  5. prevent cross contamination between raw and cooked food
33
Q

treatment for dysentery (2)

A

1) re-hydration

2) medication against bacterium (antibiotics) or amoeba (anti-parasitic meds with oral re-hydration)

34
Q

Gastroenteritis

A

inflammation of the inner lining of the stomach and intestines in reaction to an infection caused by a virus, bacterium, toxic substance or medication

35
Q

inflammation

A

body’s immune reaction to infection

36
Q

2 causes of gastroenteritis

A
  1. poor hygiene

2. contact with or consumption of contaminated food or drink

37
Q

5 symptoms of gastroenteritis

A
  • diarrhoea
  • abdominal cramps
  • blood in stools
  • dehydration
  • fatigue
38
Q

incubation period of gastroenteritis

A

a few hours to days after infection

39
Q

prevention of gastroenteritis (5)

A

a) avoid unpasteurised drinks and raw meat
b) drink bottled water and avoid ice cubes
c) keep chopping boards for raw and cooked meat separate
d) wash hands thoroughly
e) don’t swallow water when you swim

40
Q

Treatment for gastroenteritis (5)

A
  1. drink lots of fluids but avoid dairy, alcohol, caffeine, juice
  2. rest as much as possible
  3. do not use anti-diarrhoea products
  4. avoid solid foods- eat toast, grated apple, clear soups
  5. take antibiotics

Consumer Studies (14 decks)

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