Page last updated at 14:02 GMT, Monday, September 12 2011
Food Poisoning and Infectious Diseases
The Environmental Health Commercial Team is
notified of cases of food poisoning, suspected food poisoning and
infectious disease within the borough via the Hampshire and Isle of
Wight Health Protection Unit. The team is responsible for
investigating these cases to try to establish the possible cause of
illness and therefore prevent further spread within the home and
also the borough.
There are many different types of food
poisoning bacteria (germs). The most common are Campylobacter and
Salmonella; unfortunately the number of people affected by
Campylobacter is increasing year on year. However, cases of
Salmonella have declined due to immunisation of chickens.
In addition to those more common food
poisoning bacteria, you may have also heard about Ecoli; there are
2 types, one being carried by humans and Ecoli 0157 caused by
undercooked meat or unpasteurised or contaminated milk. Ecoli 0157
is particularly nasty and can have serious consequences which may
result in kidney damage or even death.
Who is at Risk?
Everyone is susceptible to food poisoning,
however, the very young, the elderly and those with ore-existing
illnesses are particularly at risk. As such it is particularly
important that people who work with these vulnerable groups either
in a caring role or who handle their food, do not pass the
infection on to them young children and the elderly can very
quickly become very ill when infected. Therefore it is very
important for control measures to be in place to prevent people who
are suffering with food poisoning from infecting vulnerable
groups.
What are the Main Symptoms of Food
Poisoning?
Different food poisoning bacteria have
variable symptoms, however common symptoms include:
- Diarrhoea
- Vomiting
- Fever
- Nausea
- headache
- Dizziness
- Stomach cramps
What should I do if I believe I am suffering from food
poisoning?
As there are so many different types of food
poisoning bacteria, it is important to visit your doctor and submit
a stool specimen if you believe you may be suffering from food
poisoning. This will help establish whether (a) you actually have
got food poisoning and (b) whether it can be linked to a food that
you have either eaten at home or outside of the home. Without
submitting a stool specimen, it may not be possible to investigate
an allegation of suspected food poisoning further, due to lack of
evidence.
It is important to recognise that your illness
may be viral as opposed to food poisoning. Viruses cause illness,
similar to food poisoning and they also spread very quickly.
How does food poisoning
occur?
There are a number of ways that food poisoning
can occur, the main causes are:
- Preparing foods too far in advance; high-risk
food left at room temperature until it’s eaten. When food is kept
warm (between 8°C and 63°C), the bacteria in the food will grow
rapidly and reach dangerous levels within hours.
- Not cooking foods properly; the food does not
reach a hot enough temperature to kill the bacteria. Foods should
be cooked to 75°C (in the centre of the food).
- Not defrosting foods correctly; foods will be
cooked on the outside, but may still be frozen or cold on the
inside.
- Storing foods incorrectly; either at the
wrong temperature (refrigerators should run between 1 - 8C) or
allowing raw meat to drip blood onto ready to eat foods.
- Cross contamination of foods after cooking;
when foods are not going to undergo further cooking to kill
bacteria prior to being eaten.
- Infection from food handlers due to poor
hygiene practices; contamination of foods from the food handler, ie
food handler not washing their hands after using the toilet.
- Good food hygiene standards in the food
industry and at home are vital to prevent food poisoning.
How can I stop food poisoning
occurring?
Tips to try and reduce food poisoning:
- Wash hands thoroughly before handling food
and always after handling raw meat, going to the toilet, blowing
your nose or handling animals (including pets)
- Keep food preparation surfaces and
utensils clean and disinfected (e.g. using an anti-bacterial spray
and clean cloth)
- Prepare and store raw meat and 'ready-to-eat'
food separately. Always keep raw and defrosting meat at the base of
the refrigerator, below everything else
- Ensure that your refrigerator and freezer are
operating properly, it is a good idea to invest in a suitable
thermometer. The refrigerator should ideally operate at 5°C or
lower and the freezer at -18°C or lower
- Check the 'Use by' dates on food and ensure
that you use the food before the date expires
- Always store eggs in the refrigerator and do
not eat food containing uncooked eggs
- Keep pets away from food and food preparation
surfaces
- Defrost food, particularly meat and poultry
thoroughly before cooking
- Cook food thoroughly. Follow the
manufacturers' guidelines and ensure that food is piping hot
throughout before eating
- Cool food immediately after cooking (if it is
to be eaten at a later time) and never allow it to be at room
temperature for more than 4 hours.
- Always store leftover food in the
refrigerator as soon as it has cooled to room temperature
If I have got food poisoning, what
should I do to prevent passing it to others?
If you or a member of your family are
suffering from the symptoms of food poisoning, it is recommended
that you follow the advice below to try and prevent the spread of
the illness:
- Wash your hands thoroughly after going to the
toilet or after contact with the sick person
- Do not use the same towel or face cloth as
someone who is suffering with food poisoning
- Clear up soiling accidents immediately; wash
with hot soapy water and disinfect with a disinfectant or
bleach
- Wash your hands thoroughly before handling
food or eating
- Disinfect door and toilet handles, taps and
the toilet seat after use and disinfect the toilet bowl
frequently
- Drink plenty of fluids while you are ill to
prevent dehydration
Where can I find out
more?
More information is available from The Food Standards Agency
and The Health
Protection Agency
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