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Communicable Diseases
Food poisoning
Food poisoning affects thousands of people in the UK each
year. It is likely that many cases go unreported because people do
not visit their GP to have a formal diagnosis.
Generally the very young and the elderly are more likely to
suffer; however, anyone who is ill or who has a weakened immune
system could also be vulnerable to food poisoning.
Food poisoning occurs after eating food contaminated with
sufficiently high numbers of bacteria or viruses or
contaminated with toxins or chemicals
The symptoms of food poisoning generally include some or all
of the following:-
- Headache
- Fever
- Stomach pains
- Diarrhoea
- Vomiting
There are four main types of food poisoning:
- 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.
Bacteria cannot be detected by the naked eye as many as 3
million can fit on the end of a pin. Harmful bacteria are called
pathogens and it is these that cause food poisoning.
Bacteria are destroyed during cooking, however some of them may
produce spores and toxins (poisons) which can survive even very
high temperatures, and are therefore able to re-contaminate food as
it cools.
- 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.
If you are only mildly unwell, take plenty of fluids and rest
until you feel ready to eat solid food again.
Consult your doctor if:
- 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.
You must avoid preparing food for other people while you are
suffering from vomiting or diarrhoea; however if it is unavoidable,
take extra care with hand washing.
Commercial food handlers must not, under any circumstances,
prepare food whilst suffering food poisoning symptoms.
If you or your doctor have good reason to suspect the
infection was linked to a particular food or to a specific food
premises, you should contact Environmental Health at the
Council for advice. If an investigation is appropriate it will be
necessary to ask you to provide a faecal specimen so that the exact
type of bacteria can be identified. The Environmental Health
Officer (EHO) will also be able to offer advice on the specific
type of food poisoning you have and how to manage it until you are
well.
Note: You must always inform your doctor and EHO if you work
in the following areas:
- 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
If you would like further advice, please contact Environmental
Health at the Civic Offices on telephone (023) 9244 6654.
Alternatively you can
email us.
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