Contact Us
Frankwell Quay
Shrewsbury
SY3 8HQ
Food Poisoning Organisms
- Campylobacter
- Clostridium perfringens
- Dysentery - Amoebic and Bacillary
- Giardiasis
- Salmonella
- Staphylococcus aureas
Campylobacter
What is Campylobacter?
Campylobacter jejuni is the most frequent cause of diarrhoea in the UK. It is generally considered to be a food borne or water borne infection rather than food poisoning. If the bacteria are present in food they do not tend to multiply in it, however once swallowed the bacteria can multiply in the gut causing infection. Only a small number of bacteria need to be ingested to produce the symptoms. Illness lasts for about 1 week, but even after recovering, the patient can continue to pass the bacteria in their stools for a number of weeks - as a "healthy carrier". Infections are usually highest in the late spring and early summer and then in the autumn. The reason for this are not altogether understood at present.
What food is affected?
This type of food poisoning is not only associated with raw meat and poultry but also with untreated milk and infected pets. Around 50% of dogs and cats excrete the bacteria in their faeces and as a result, the animal's coat becomes contaminated. In this way it is passed on to humans, especially children who stroke their pets. Campylobacter bacterium can also be found on many farm animals, such as cows, sheep and chickens.
What are the symptoms?
Flu-like symptoms for the first 24 hours, consisting of fever, headaches and aching muscles, then followed by stomach cramps and severe diarrhoea which usually last from 1-10 days. The symptoms start between 2 and 10 days after eating the contaminated food.
Action to be taken!
During the diarrhoea phase personal hygiene should be scrupulous and food handling avoided. It is during this time that it is possible to pass the infection on to other people
NOTE: Campylobacter bacteria are easily killed by thorough cooking, therefore the risk lies in the consumption of raw foods or cooked foods which have been contaminated either as a result of poor handling or the use of dirty utensils.
Food Standards Agency Microbiological Report on Campylobacter pdf
If you need further advice, please do not hesitate to contact Environmental Health: 01743 281000
Clostridium perfringens
What is Clostridium perfringens?
Clostridium perfringens is a type of food poisoning organism often associated with large scale catering, such as canteens, schools and hospitals. It may be found in the bowels of animals, birds and man, and in such a habitat it spores readily. Spores will survive in soil or dust for a very long time and if the vegetation or water sources are contaminated, infection of food animals is likely. Contaminated products may result in human infection. Soil adhering to vegetables is another potential source in food preparation areas. Very large numbers of this organism are required to cause human illness.
What food is affected?
This type of food poisoning is often associated with reheated meat and meat products. Since the organism is only able to multiply in the absence of air, it thrives at the bottom of a stockpot or in the centre of a meat pie or rolled joint. Most outbreaks normally involve a large number of people because Clostridium perfringens is more commonly found in foods that have been prepared in bulk.
What are the symptoms?
The symptoms include stomach pains and diarrhoea and usually last for 12-24 hours. The patient rarely vomits. The symptoms start between 8-24 hours after eating contaminated food.
Action to be taken!
During the diarrhoea phase hygiene should be scrupulous and food handling avoided. It is during this time that it is possible to pass the infection on to another person.
If you need further advice, please do not hesitate to contact Environmental Health 01743 281000
Dysentery - Amoebic and Bacillary
What is Dysentery?
There are many types of Dysentery in the UK although most fall into the categories of Amoebic (Entamoeba histolytica) and Bacillary (Shigellosis). Bacillary Dysentery is by far the most common form experienced and is an infection in the gut caused by bacteria. The bacteria can live outside the body on surfaces and in the soil for some weeks.
The bacteria Shigella Sonnei cause the most common form - Bacillary (Shigellosis) dysentery. It is milder in its effects than other strains that are present in hot countries. There has been an increase in this type of dysentery over recent years.
The bacteria is in your faeces when you are ill and may be present for up to 4 weeks later. Even after the symptoms have stopped, you may still be able to infect other people, so personal hygiene is most important.
What are the symptoms?
The symptoms include fever and raised temperature, loss of appetite, nausea and vomiting, stomach pains or cramps and diarrhoea, sometimes with blood or mucus.
What food is affected?
As the main cause of spread is by the faecal-oral route, contamination of food by the food handler is the most common cause. It may also be spread directly by handling soiled clothes, bedding or nappies etc and indirectly by hand to mouth contact with infected objects such as door and toilet handles etc. Flies may also carry the cysts on to food from faecal material.
Action to be taken!
During the diarrhoea phase hygiene must be scrupulous and food handling avoided if possible. In particular, attention should be given to
- Wash hands with soap and warm water after using the toilet or handling soiled clothing, and scrub your finger nails every time.
- Clean and disinfect the toilet seat and bowl each day.
- Clean and disinfect the toilet chain or handle, the door handle and taps every day.
- Always keep kitchen worktops and equipment very clean and wash down with a disinfectant afterwards.
If you need further advice, please do not hesitate to contact: Environmental Health : 01743 281000
Giardiasis
What is Giardiasis?
Giardiasis is the most common gastro-enteritis parasite of man in the west. Although many infections may have been acquired through travel abroad, there is a substantial number of people who have acquired the infection without travel. Giardiasis is caused by the protozoan Giardia Iamblia which infects the small intestine. The parasite is found in contaminated water.
What food is affected?
Giardiasis is spread by drinking untreated water or eating food that has been contaminated by sewage, or by person to person contact.
What are the symptoms?
About two thirds of those infected have no symptoms, however when symptoms do occur, they begin 1-3 days after the parasite has entered the body. Violent attacks of diarrhoea accompanied by severe wind are common. Stomach ache with some swelling, loss of appetite and nausea can also occur. The symptoms can last for several weeks.
Action to be taken!
During the diarrhoea phase of the infection, personal hygiene should be scrupulous and food handling should be avoided. It is during this phase that it is possible to pass on infection to another person by hand to hand contact or the faecal-oral route. If food handling is unavoidable, hands should be thoroughly scrubbed before handling the food.
If you need further advice, please do not hesitate to contact:- Environmental Health : 01743 281000.
Salmonella
What is Salmonella?
Salmonella is one of the most common type of food poisoning in the UK. There are many types, however Salmonella enteritis (phage type IV) is the most common of all.
What food is affected?
Almost all food can be affected by Salmonella, but in particular poultry, raw meat, untreated milk, duck and hens eggs. Insects, birds, vermin and domestic pets can spread the bacteria on to food if they are allowed into the kitchen. Raw meat can spread the bacteria on to work surfaces. Other foods may be contaminated unless work surfaces are thoroughly cleaned.
What are the symptoms?
Symptoms usually develop about 12 to 36 hours after infection, and can cause fever, headaches, stomach pains and diarrhoea. These can last for about a week but even after recovering, the patient can continue to pass the bacteria in their faeces for a number of weeks - as a "healthy carrier".
Action to be taken!
During the diarrhoea phase of the infection, personal hygiene should be scrupulous and food handling should be avoided. It is during this time that it is possible to pass on infection to another person via the faecal-oral route.
NOTE: Salmonella is easily killed by heat therefore the risk lies in the consumption of raw foods, inadequately cooked foods or cooked foods which have been contaminated either as a result of poor handling or the use of dirty utensils.
More Information
If you need further advice, please do not hesitate to contact us:- Environmental Health : 01743 281000
The Institute of Food Science and Technology has published a report on
Staphylococcus aureus
What is Staphylococcus aureas?
This bacteria occurs on the human body, e.g. skin, nasal passages, throat and in particular, skin lesions such as boils. It is not the ingestion of this organism that causes food poisoning but the toxin which the bacteria produces. Whilst growing and multiplying in food stored at warm temperature (optimum 20-36ºC) it produces a toxin (a poisonous substance) and when swallowed with the food the toxin irritates the stomach lining causing vomiting. At least a million organisms per gram of food staff are required to produce sufficient toxin for illness. The bacteria is introduced by people sneezing or coughing over food or by people who do not cover septic cuts, boils or styes, when handling foodstuffs
What food is affected?
Many kinds of food have been involved with staphylococcal food poisoning, including poultry, fish, meat, milk and related products. Special care should be taken with creams, custards and sauces, and any baked food containing creams, that are likely to be contaminated by the food handler after they have been cooked.
What are the symptoms?
The toxin produced normally takes effect within 1-4 hours of eating, but can take as long as 7 hours. The symptoms are salivation, nausea, vomiting, abdominal cramps and diarrhoea, and usually last between 6-24 hours.
Action to be taken!
During the symptoms of staphylococcus food poisoning, personal hygiene should be scrupulous and food handling should be avoided. It is during this time that it is possible to pass the infection on to another person.
NOTE: Good food handling practices should be observed.
Hygienic preparation and thorough cooking of food will prevent it from becoming contaminated with the bacterium. However, if contamination has taken place and the bacteria have produced toxins, these toxins will not be destroyed by reheating. For this reason prevention is all important.If you need further advice, please do not hesitate to contact:- Environmental Health : 01743 281000.
Useful Guidance
Other Sources of Information
Public Health laboratory Service
61 Colindale Avenue
London NW9 5DF.
Tel: +44 (0)20 8200 1295
Fax: +44 (0)20 8358 3130
Centers for Disease Control and Prevention
1600 Clifton Rd.
Atlanta, GA 30333
U.S.A
(404) 639-3311
(404) 639-3312 (TTY)
William Farr House
Mytton Oak Road
Shrewsbury
SY3 8XL
Tel: 01743 261300
Fax: 01743 261303