Terminologies

● Food borne illness - common, costly, sometimes life threatening—yet largely

preventable—public health problem.
● Pathogens - a bacteria, virus, or other microorganism that can cause diseases.
● Pathogenic bacteria - bacteria which are capable of causing disease when enters
into the body which can spread through water, air, soil and also through physical
contact. Mostly bacteria are harmless and beneficial but some are pathogenic.
● Food safety - refers to handling, preparing, and storing food. In a way best to
reduce the risk of individuals becoming sick from foodborne illnesses.
● Bacteria - single celled microbes. Not all bacteria are harmful.
● Virus - infectious agent of small size and simple composition that can only
multiply in living cells of animals, plants, or bacteria.
● Parasite - an organism that lives on or in a host organism and gets its food from or
at the expense of its host.
● Prion - can affect both humans and animals and is sometimes spread to humans by
infected meat products.
● Foodborne illness - an illness caused by eating foods that have harmful organisms
in them.
● Faecal Contamination - an indicator that a potential health risk exists for
individuals exposed to this water.
● Diarrhoea - defined as the passage of three or more loose or liquid stools per day.
● Arthralgia - pain in a joint.
● Life-threatening - capable of causing death.
● Lymph nodes - a part of the body’s immune system that has a small bean-shaped
structure.
● Malaise - an overall feeling of discomfort, illness, or uneasiness.
● Bilateral Fluid Paralysis - due to the most common cranial nerve disease (Bell’s
palsy).
● Vertigo - a sensation that you, or the environment around you, is moving and
spinning. Sometimes associated with hearing loss and vomiting.
● Bacilli - a disease-causing bacterium.