Understanding Foodborne Illnesses
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Preventing Foodborne Illnesses: Dysentery, Norovirus, Parasites, Typhoid, and Paratyphoid
1. Dysentery
Dysentery is an infection of the intestines that causes severe diarrhoea, often with blood. It is commonly caused by bacteria like Shigella or amoebas. To prevent dysentery:
- Maintain good hygiene.
- Wash your hands regularly with soap and water.
- Ensure food is cooked thoroughly to kill harmful pathogens.
2. Norovirus
Norovirus is a highly contagious virus that causes vomiting and diarrhoea. It spreads through contaminated food, water, or surfaces. To prevent norovirus:
- Wash hands thoroughly and frequently.
- Disinfect surfaces regularly.
- Prepare food in clean environments.
3. Parasites
Parasites like tapeworms, roundworms, and protozoa can contaminate food and cause symptoms such as digestive issues and malnutrition. To prevent parasitic infections:
- Inspect food for signs of contamination.
- Cook meat thoroughly to kill parasites.
- Ensure proper food handling and storage practices.
4. Typhoid and Paratyphoid
Typhoid and paratyphoid fevers are caused by Salmonella bacteria. Symptoms include high fever, weakness, and abdominal pain. To prevent typhoid and paratyphoid:
- Get vaccinated, particularly when travelling to high-risk areas.
- Drink clean, safe water.
- Practice good food hygiene.
General Food Safety Tips
Protect yourself and others from foodborne illnesses by following these essential food safety practices:
- Wash your hands with soap and water before and after handling food.
- Cook food to the correct temperature to kill harmful bacteria.
- Store food at safe temperatures to prevent spoilage and bacterial growth.
- Avoid cross-contamination by keeping raw and cooked foods separate.
- Keep kitchen surfaces clean and sanitised.
By implementing these food safety measures, you can significantly reduce the risk of foodborne illnesses.
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