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Immunity and food preservation

The immune system, antibodies and vaccines, and how we preserve food. Read one part at a time and tap “I know this”. Then test yourself in the quiz.

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The body’s defences

  • A virus is a tiny germ that multiplies inside living cells.
  • Wash hands regularly with soap; cough into your elbow to keep germs off your hands.
  • Healthy food (vitamins) and sleep help the body build defences.
Preserving food: bottling, drying and cooling.
Preserving food: bottling, drying and cooling.
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Preserving food

MethodHow it works
Refrigeration (fridge)Cold: bacteria grow slowly
FreezingBacteria can hardly grow at all
DryingMoisture is removed; bacteria need water
Salting (curing)Salt draws the water out of the food, so bacteria cannot grow (e.g. biltong, salted fish)
Canning or bottlingHeating kills the germs and the seal keeps new germs and air out
FermentationMicrobes like yeast or bacteria change the food: cheese, yoghurt

Food at room temperature: bacteria multiply quickly. The expiry date shows until when food is safe. Preserving means less waste, so more people can eat.

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Communicable diseases

A communicable disease spreads from person to person, through germs in the air, on hands or on things we share.

DiseaseCause, signs and what to do
Common coldVirus. Runny nose, sneezing, sore throat. Wash hands, cough into your elbow; rest and drink lots of water.
ChickenpoxVirus. Itchy blisters and fever. There is a vaccine; stay home until the blisters are dry.
MumpsVirus. Swollen cheeks below the ears and fever. There is a vaccine; rest and drink lots of water.
TB (tuberculosis)Bacterium. Cough for longer than two weeks, night sweats and tiredness. Keep windows open; the clinic gives free pills that you take every day for months.
Athlete’s footFungus. Itchy, cracked skin between the toes. Dry your feet well and don’t share towels; cream from the pharmacy helps.
Rule

You can get information at the clinic, from a nurse, doctor or pharmacist.

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Food hygiene

RuleHow
Keep cleanWash hands, counters and knives before and after handling food
Keep apartRaw meat and chicken away from food that is ready to eat
Cook thoroughlyEspecially chicken, meat and eggs
Keep coldPut leftovers in the fridge within two hours
  • Harmful: food past its expiry date, mouldy food, a swollen tin, unwashed fruit and vegetables.
  • Food poisoning comes from germs in food (such as salmonella or listeria): stomach ache, vomiting and diarrhoea. Drink plenty of water and go to the clinic if it does not get better.
  • Read the label for the ingredients. Too much sugar, salt or fat is harmful over time (tooth decay, high blood pressure). Some people are allergic to ingredients such as peanuts, so check the label first. Fresh, unprocessed food is usually the safest choice.
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Remember this and test yourself

Remember this: your summary
  • The immune system is the body’s defence against disease.
  • White blood cells find and fight germs; antibodies fight a specific germ.
  • A vaccine helps the body build antibodies.
  • Fever: the extra heat helps the body fight germs. A symptom is a sign that you are ill.
  • Preserving food: we stop bacteria growing, so food stays edible longer.

Write these points in your book. Read them again the night before the test.

Memory trick

Bacteria love warm and wet: fridge = cold, drying = dry, salt = thirsty.

Flash cards · Tap to turn over

Important words

First say what the word means, then turn the card over.

Test yourself · Part 2

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