2. Over 300 years ago the Chinese and Hebrews were advocating cleanliness in food, water and person hygiene

Distinguish between infectious and non-infectious diseaseInfectious: when a pathogen (disease carrying microbes) invade the body. Some diseases are contagious (caught from another infected person/air/food/water..) or can be transmitted by a vector (another organism carrying the pathogen). Non-infectious: Does not involve a pathogen and cannot be caught. This is due to heredity/metabolic malfunction/lifestyle/environment/poor nutrition. 

Explain why cleanliness in food, water and personal hygiene practices assist in control of disease-Micro-organisms are everywhere and can enter the body through openings-To decrease the spread and growth of pathogenic diseases, hygienic practices need to be followed-Cleanliness in water, food and hygiene practices all help to prevent the growth and transmission of pathogens and hence help to control disease

Identify data sources, plan and choose equipment or resources to perform a first-hand investigation to identify microbes in food or waterAim: to investigate the presence of microbes in food or waterEquipment: -5x petri dish with agar jelly-swabs -stickey tape-incubator-bunsen burner-matches -sanitiser-permanent marker -loop thing-1 refrigerated meat samples (for four hours after buying) left in bag-1 refrigerated meat samples unrefrigerated left in bagMethod: 1. Sanitise hands, equipment must be sterile2. Collect both samples of meat3.swipe one sample with a sterilised inoculating loop and lightly make 's' shape on perti dish. make sure the petri dish is opened at no larger than a 30 degree angle, and that it is not opened for longer than necessary. 4. Stickey tape the petri dish and label which food source was used.5. swipe each sample and repeat step 3 and 4, tiwce; sanitising inoculating loops between samples.6. place in incumbator and leave for four days, ensuring the dishes remain upside down. 7. Observe daily and photgraphy dishes. 8. Use autoclav for destruction Results: Fungi showed as furry, and bacteria as smooth. More microbes on petri dish with meat left out of fridge as it has a four hour advanced...

Identify the conditions under which an organism is described as a pathogenPathogen: any organism or infective agent that lives in or on another living organism and causes disease. To causes disease, it needs the right conditions to mulitply and be transmitted. There are a number of ways which pathogens can be transmitted:   -direct: passing from person to person   -indirect: passed from the environment (air, water, food...)   -vector: transmitted on/within a carrier. e.g. malaria is carried by mosquitos

Gather process and analyse information from secondary sources to describe ways in which drinking water can be treated and use available evidence to explain how these methods reduce the risk of infection from pathogensWater must be treated before consumption as it contains organisms that (although cause no harm to their own environment) may cause harm to humans. Chlorinatio:Treatment method: disinfection treatmentHow it reduces risk of pathogen infection: adding a few parts per million kills most remaining microbes. Chlorine is then removed with sodium sulfite/escapes into air. Pathogen targetted: bacteria, viruses, amoeba, removed threat of cholera and thyroid. Ozone treatment:Treatment method: disinfection treatmentHow it reduces pathogen infection: injected into water (kills microbes and removes same metal ions. It then breaks down into removal oxygen). Pathogens targetted: Filtration:Treatment method: physical removalHow it reduces risk of pathogen infection: Pathogens targeted:

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