Food borne diseases and their implications
- Consumption of contaminated food and beverages results in food borne illness. Disease causing pathogens and microbes mainly contaminates food. Parasites, bacteria and viruses cause most food borne diseases. Harmful toxins and chemicals also contaminate food. People acquire many food borne pathogens from drinking water or by coming in contact with animals. Infectious diseases also spread through contact from person to person (Jha, 2015). References:
- Some of the common symptoms of food borne diseases include vomiting and diarrhoea that may prolong for one to seven days. Few of the other symptoms created by food borne diseases include nausea, pain in the abdomen, fever, fatigue and back or joint pain.
- Incubation period is the time between which the pathogen or bacteria invades the body and the first symptom of the disease is noticed. The incubation period for the food borne diseases ranges from few hours to one week (Evans, 2013).
Role of the doctors and nurses in preventing and curing food borne diseases
- The medical professionals play the most important role in curing and preventing food borne diseases. Apart from treating the people infected with food borne diseases, the medical practitioners should generate awareness among their patients against the food borne diseases.
- If one cannot control the source of contaminated food then the doctors and nurses should come forward to provide a guideline for the people as to how to reduce the transmission of bacteria and pathogens. The doctors can aware their patients to boil the drinking water to kill germs and microorganisms. The doctors may also advice people to avoid taking food and drinks that contains chemicals (McKeown, 2014).
- The doctors can advise their patients to prepare food properly and to dispose the leftover food items properly in the dustbin. The doctors should provide their patients with proper guidelines to maintain personal hygiene.
- The medical practitioners should inform the family members of the people infected with diseases to not to send them to their work or school. This would prevent the disease to get transmitted through personal contact (Thistlethwaite & Ridgway, 2015).
Evans, A. S. (2013). Viral infections of humans: epidemiology and control. Springer Science & Business Media.
Jha, S. N. (2015). Rapid Detection of Food Adulterants and Contaminants: Theory and Practice. Academic Press.
McKeown, T. (2014). The role of medicine: dream, mirage, or nemesis?. Princeton University Press.
Thistlethwaite, J., & Ridgway, G. (2015). Communicating with the patient in primary care settings. Communicating Quality and Safety in Health Care, 36.