Food Poisoning

What is it caused by

Food Poisoning Symptoms

What Should I do

Information Required to aid investigation

Preventing food poisoning - Storage of food, Preparation, Cooking

What is it caused by

Different bugs such as viruses, parasites and bacteria cause different symptoms. Eating infected food or drinking infected water usually the most common cause of food poisoning. Although sometimes it can spread directly from person to person or when someone who is ill or has been ill with food poisoning prepares food.

Food Poisoning Symptoms include:

• Diarrhoea
• Vomiting
• Nausea
• Abdominal pain
• Fever

The most common infection that causes these symptoms particularly in the winter is as a result of a virus and symptoms usually last 24 to 48hrs. Nothing further can be done other than drinking lots of fluids and bed rest. Persistent symptoms may indicate food poisoning.

What Should I do if I think I have Food Poisoning

If you think that you are suffering from food poisoning you must contact your doctor. The doctor may then ask you to provide a sample of your faeces for submission to the local hospital microbiology laboratory. The sample will be used to grow a culture to try and identify the cause of your illness.

If you have submitted a faecal specimen and the result is positive for the presence of a food poisoning organism, the laboratory will automatically notify the Environmental Health Department. An officer will contact you either by letter or visiting your home.

Information Required

The investigating officer will need the answers to the following questions:

• What symptoms you have?
• When the symptoms started?
• What foods you have eaten in the previous few days?
• Where you have eaten the food?
• When you ate the food?
• Whether you have travelled anywhere recently?
• What your occupation is?
• Whether any other members of the household have been ill?

If you suspect that you have acquired your infection from a commercial food business please contact the department on (01743) 281353. Illnesses acquired abroad can also be notified to the department and the relevant authorities notified.

Preventing food poisoning at home

Follow these essential rules for safe food preparation:

Storage of food

• Never leave perishable foods unrefrigerated for prolonged periods.
• Always check the label on packaging, if food needs to be refrigerated keep it in the fridge.
• Make sure your fridge is operating correctly. Foods should ideally be kept between 2°C and 5°C.
• Cooked leftovers should be cooled quickly and stored in the fridge.
• Keep raw meat, poultry and eggs separate from other food items.
• Store raw meat and poultry at the bottom of the fridge so they can't drip onto other foods (beware of protecting items in any salad tray below).

Preparation

(N.B. Food poisoning from cooked foods often occurs as a result of cross-contamination from raw foods).

• Prepare raw and cooked food separately.
• Always wash your hands thoroughly after touching raw food, especially raw meat, poultry and eggs.
• Use different chopping boards/work surfaces for raw food and ready-to-eat food.
• Clean knifes and other utensils thoroughly after use with raw food.
• Keep dishcloths clean and change tea towels and hand towels frequently.
• If you have any cuts or grazes on exposed areas, keep these covered with a waterproof dressing.

Cooking

• Make sure frozen meat and poultry are fully thawed before cooking.
• Ensure the centre is well cooked. Meat should be cooked until the juices run clear. No pink meat should be visible in poultry, meat burgers, sausages and mincemeat. Do not reheat cooked food more than once.
• Do not use raw eggs in uncooked foods, e.g. home made mayonnaise, tiramisu, mousse etc.
• Use pasteurised egg or commercially available mayonnaise.

Other Useful Sources of Information