Communicable Diseases

Food poisoning

• Who is likely to get food poisoning?
• Causes of food poisoning

• Headache
• Fever
• Stomach pains
• Diarrhoea
• Vomiting

• Bacterial - the most common cause.
• Viral - viruses do not actually grow on food but may be carried in food.
• Chemicals including metals - food poisoning caused by chemicals is rare and is usually caused through carelessness e.g. allowing cleaning chemicals to contaminate food.
• Poisonous plants - food poisoning symptoms as a result of eating poisonous plants e.g. deadly nightshade or some fungi.

• People - people commonly carry food poisoning bacteria on their skin and also within the nose, mouth, ears and intestines. These bacteria contaminate food when touched by unwashed hands, or alternatively by food handlers sneezing and coughing on the food.
• Raw food - particularly poultry, red meat and uncooked shellfish may carry food poisoning bacteria. Unwashed salad products may also carry bacteria.
• Pests - many insect pests, notably flies and cockroaches, carry food poisoning bacteria on their legs and bodies. They contaminate food and work surfaces when they walk on them. Rodents excrete bacteria and their urine and droppings contaminate food and preparation surfaces.
• Dirt - bacteria may be present in dirt and dust. It is for this reason that thorough cleaning is essential.

• Food prepared too far in advance and then kept at room temperature. Food poisoning bacteria grow rapidly at room temperature. Any food prepared in advance must be refrigerated in order to slow bacterial growth.
• Undercooking. This is dangerous because any harmful bacteria in the food will not be destroyed.
• Not reheating food to high enough temperatures. Reheated products are those which have been previously cooked. If the subsequent cooling has not been rapid enough, any spores in the food will have had time to germinate. It is vital that these products are thoroughly reheated in order to destroy any bacteria which may have been produced by the spores.
• Cross contamination. Food poisoning bacteria are very often present in raw food, especially raw meat, poultry and salad vegetables. If these bacteria are transferred to ready-to-eat foods, food poisoning can result. Cross contamination occurs for example during storage when the juices from raw meat are allowed to drip onto cooked food, or via an unwashed chopping board, work surface or unwashed hands.
• Poor personal hygiene and infected food handlers. Poor personal hygiene can result in food becoming contaminated with bacteria. It is also possible for persons who have suffered from vomiting or diarrhoea to contaminate the food they prepare.

• you experience painful or persistent symptoms;
• you are working as a food handler or if you are elderly, pregnant or if the sufferer is a child.

Commercial food handlers must not, under any circumstances, prepare food whilst suffering food poisoning symptoms.

• A food handler whose work is connected with the preparation or handling or food or drink.

• A health care, or nursery employee who has direct contact or contact through serving food, with vulnerable groups such as the elderly or children.

Wash hands regularly when preparing food but especially:

• After going to the toilet
• Before handling for
• In between handling raw and cooked food
• Before eating
• After blowing your nose or coughing ino your hand
• After handling refuse

Also

• Cover cuts and boils using a waterproof plaster
• Avoid habits such as touching your nose, mouth, and hair, when handling food
• No smoking during food preparation
• Clean all utensils and other food contact surfaces thoroughly before use with different foods
• Avoid leaving food at room temperature
• Thaw frozen food completely before cooking
• Cook food thoroughly
• Reheat food correctly
• Cool cooked food quickly
• Refrigerate cooked food as soon as possible within 90 minutes
• Store raw and cooked foods separately - cooked food above raw food
• Closely wrap all food before putting into fridge or freezer