1. Communicable Diseases
Health 2

2. What Are They?
Communicable disease: a disease that is spread from one living thing to another or through the environment
Infections: Condition that occurs when pathogens enter the body, multiply, and damage body cells
Body can’t fight off = disease develops
Infections caused by micro-organisms
Too small to see without a microscope
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3. Forms of Pathogens Pathogens: Organisms that cause disease
Viruses: harmless alone, need cells to reproduce (Influenza, AIDS)
Bacteria (Foodborne illness, Lyme Disease)
Good bacteria: makes vitamins, helps digestion
Toxin: kills cells, interferes with functions
Fungi (Athlete’s Foot, Ringworm, Yeast Infection)
Protozoans (Malaria, Dysentery)
Ricketts (Rocky Mountain spotted fever)
Bacteria Fungi Protozoan Virus
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4. How Are They Transmitted
Direct Contact: many pathogens are transmitted by making direct contact with an infected person, animal, or environmental object.
Indirect Contact: not coming in direct contact with an infected person, animal or env.
Contaminated objects: contaminated with infectious discharge or secretion
Vector: “third party” carrier that transmits pathogens to humans or other animals
Food/water: careless storage or handling of food
Stored improper temperature
Cross contamination (salmonella)
Ingested at improper temperature
Consumed contaminated water
Contaminated with feces can lead
to hepatitis A
Deer Tick = VECTOR

5. Transmission Cont.
Airborne: Pathogens from sneeze or cough that travel long distances, and inhaled by new host.
Not all diseases can be transmitted through the air
Arsenic poison: large amounts of pressure treated dust.
Examples: Chicken Pox, Influenza, Tuberculosis

6. Salmonella Bacteria
Whoever ate it
Uncooked Chicken
GI Track
Direct Contact: plate
Ingestion

7. Lyme Disease
Vector: Deer Tick
New Host: YOU
Tick Bite: skin
Tick Bite
Direct Contact

8. Preventing Disease Washing Hands Handling Food Properly
Most effective method
Anti-bacterial soap
Germ-X: kills good and bad bacteria/fungi
Handling Food Properly
Sanitized cooking surfaces
Paper towel, not dish towel or sponges
Bleach water, anti-bacterial
Cook and handle food properly
Store and cook at appropriate temperatures
Clean food
Don’t cross contaminate
Ecoli: packaged
meat