Food Poisoning
Telephone: (023) 9244 6016
Email: customer.services@havant.gov.uk
Visit: Customer Services reception in the
atrium of the Public Service Plaza, Civic Centre Road, Havant PO9
2AX
Who is likely to get food poisoning?
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.
What causes food poisoning?
Food poisoning occurs after eating food contaminated with
sufficiently high numbers of bacteria, viruses, other organisms or
chemicals.
What symptoms are experienced?
The symptoms of food poisoning generally include some or all
of the following:-
- Headache
- Fever
- Stomach pains
- Diarrhoea
- Vomiting (Sickness)
What are the common sources of food
poisoning?
There are four main types of food poisoning:
- Bacterial - the most common source.
- Viral - these do not actually grow on food but may be carried
in food.
- Chemicals and 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.
What are bacteria?
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.
Where do bacteria come from?
- 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/Dust - bacteria may be present in dirt and dust. It is for
this reason that thorough cleaning is essential.
What are the main causes of food
poisoning?
- 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 as 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.
What should I do if I have symptoms?
Should you experience painful or persistent symptoms, consult
your doctor if you are working as a food handler or if you are
elderly, pregnant or if the sufferer is a child. If you are only
mildly unwell, take plenty of fluids and rest until you feel ready
to eat solid food again. 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.
Reporting food poisoning to the
Environmental Health Service
If you or your Doctor has good reason to suspect the infection
was linked to a particular food or to a specific food premises, you
should contact your Council's Environmental Health Team for
advice - telephone
(023) 9244 6016 or e-mail
customer.services@havant.gov.uk.
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 fall
within the following categories:
- 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.
What can I do to prevent food
poisoning?
- Wash hands regularly when preparing food but especially:
- After going to the toilet
- Before handling food
- In between handling raw and cooked food
- Before eating
- After blowing your nose
- 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
Telephone: (023) 9244 6016
Email: customer.services@havant.gov.uk
Visit: Customer Services reception in the
atrium of the Public Service Plaza, Civic Centre Road, Havant PO9
2AX