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Questions and Answers
Which of the following is NOT a symptom of foodborne diseases?
Which of the following is NOT a symptom of foodborne diseases?
What is one of the most commonly recognized foodborne pathogens mentioned in the text?
What is one of the most commonly recognized foodborne pathogens mentioned in the text?
What can contribute to outbreaks of foodborne diseases besides contaminated food sources?
What can contribute to outbreaks of foodborne diseases besides contaminated food sources?
Who are more susceptible to severe complications and death from foodborne illnesses according to the text?
Who are more susceptible to severe complications and death from foodborne illnesses according to the text?
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Which type of food contamination is mentioned in the text as contributing to foodborne diseases?
Which type of food contamination is mentioned in the text as contributing to foodborne diseases?
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What is a common source of infection mentioned in the text for foodborne illnesses?
What is a common source of infection mentioned in the text for foodborne illnesses?
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Study Notes
Foodborne Diseases
Foodborne diseases can make people ill by consuming contaminated food or water. These diseases may cause symptoms such as stomach cramps, vomiting, diarrhea, and fever. They are estimated to affect around 10 million illnesses each year in the United States. There are more than 250 known foodborne pathogens, with salmonella being one of the most commonly recognized ones.
Causes
The causes of foodborne diseases can vary depending on the specific disease. Some common sources of infection include raw, undercooked meat; dairy products like cheese that have been made from unpasteurized milk; eggs that have been exposed to the environment after they've been laid; fish and shellfish contaminated with bacteria like Vibrio vulnificus; and vegetables if they're unwashed or rinsed off in contaminated water. In addition, food handlers who don't properly wash their hands or handle food improperly can also contribute to outbreaks.
Symptoms
Symptoms of foodborne illness depend on the particular germ causing illness, but general signs and symptoms include nausea, vomiting, abdominal pain, cramping, watery diarrhoea, high temperature, headache, lethargy and muscle aches. Most people recover within a few days without needing medical treatment. However, some groups of people including young children, pregnant women, older adults, people with weakened immune systems and chronic conditions are more susceptible to severe complications and death from foodborne illness.
Prevention and Treatment
To prevent foodborne diseases, it is important to practice good hygiene when handling and preparing food, such as washing hands before cooking and after using the restroom, cleaning equipment thoroughly, avoiding cross-contamination through proper separation of raw meats and ready-to-eat foods, keeping perishable foods refrigerated and cooked to appropriate temperatures. Additionally, checking the risk levels of food recalls and following public health warning alerts can help avoid potential contaminants. If you suspect foodborne illness, consult your healthcare provider. Antibiotics may be prescribed to treat severe cases, but for most individuals, rest and home care are sufficient.
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Description
Learn about foodborne diseases, including common causes, symptoms, prevention, and treatment. Understand the importance of practicing good hygiene when handling food and the significance of food safety measures to prevent illnesses.
