Food Safety - Infectious Diseases
Certain infectious diseases are notifiable to the Health Authority
and these are investigated by officers of the Local Authority. We
investigate food poisoning and certain other food borne illnesses
which are notifiable.
For information email
environment@richmondshire.gov.uk
The purpose of this investigation is to try to prevent the spread
of illness within the community and to try and establish possible
causes. Advice is also given to the patient on how to prevent the
spread of disease within the home.
Many different sorts of bacteria (germs) can cause food borne
illness. When food is kept warm, these bacteria can grow rapidly
and reach dangerous levels within hours. The numbers of cases of
food borne illness have increased dramatically over the past few
years, particularly during the Summer months. Good food hygiene
standards in industry and the home are vital to prevent food borne
illness.
The incubation period (time taken from eating the food to feeling
unwell) varies with each type of organism but in most cases is 1-3
days after consumption of the food. It is important to realise
therefore, that the last meal you ate may not be the cause of your
symptoms.
The main causes of food poisoning and food borne illness are:
- Preparing foods too far in advance
- Not cooking foods properly
- Not defrosting foods correctly
- Storing foods incorrectly (i.e. too warm) so that bacteria can
grow quickly
- Cross contamination of foods after cooking
- Infection from people handling foods due to poor hygiene
Who is at Risk?
We all are, but babies, young children and the elderly can very
quickly become very ill when infected. Pregnant women, people who
already have a pre-existing illness, and anyone whose immune system
is weakened can also be seriously affected by food borne
illness.
What are the Main Symptoms of Food-Borne Illness / Food
Poisoning?
- Diarrhoea
- Stomach cramps
- Vomiting
- Fever
- Nausea
- Headache
- Dizziness
There are many types of food borne illness caused by different
bacteria. The most common include:
Campylobacter
Symptoms
include stomach cramps and severe diarrhoea but rarely vomiting.
They can begin 2-10 days after eating contaminated food but usually
within 2-5 days. Main sources are undercooked chicken and other
meats, handling pets, cross-contamination to other foods, raw milk
and contaminated water. This organism is the most common cause of
acute diarrhoea in adults.
Salmonella
Symptoms include stomach pain, fever, diarrhoea and vomiting. It
usually takes about 12-48 hours for the illness to develop.
Symptoms can be much more severe in the young and elderly. Main
sources are undercooked meat and poultry, untreated milk and raw or
undercooked eggs. This organism is the second most common form of
food poisoning.
E.coli
0157
Symptoms include severe bloody diarrhoea,
and the infection can lead to serious kidney damage in children.
Main sources are undercooked beefburgers and minced beef,
contaminated cooked meats and unpasteurised milk. This organism has
also been linked to farms.
Staphylococcus
aureus
Symptoms include stomach pains and
vomiting, 1-6 hours after eating and it usually takes 12-24 hours
for symptoms to subside. This bacteria is found on humans
(particularly in the nose, throat, skin and ears) and is
transferred to food through poor hygiene practices.
Listeria
Mild
flu-like illness in healthy people, but which can cause septicaemia
and meningitis in the young and elderly. Listeria can lead to
stillbirth and miscarriage or meningitis in the new-born baby.
Sources include unpasteurised soft cheeses (such as Brie and
Camembert) and meat pates. Prevention of food poisoning from
Listeria is more difficult than other organisms as it can multiply
rapidly at refrigeration temperatures. It is recommended therefore
that pregnant women do not eat the above products.
Prevention
Follow the Department's Top Ten Tips to try and reduce food borne
illness:
- 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. anti-bacterial).
- 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, invest in a suitable thermometer. The refrigerator should
operate at 5 degrees C or lower and the freezer at -18 degrees 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 consumption.
- Cool food immediately after cooking and never allow it to be at
room temperature for more than 4 hours. Always store left over food
in the refrigerator as soon as it has cooled to room
temperature
What to do if you have symptoms of food borne
illness
Food borne illness can spread quickly, partly because everyone in
the family could have eaten the same food and partly because the
bacteria may be picked up by close family contact (e.g. nursing the
sick). Viruses can also cause illness, similar to food poisoning
and they also spread very quickly. If you suspect you are suffering
food poisoning it is recommended that you visit your doctor as soon
as possible, who might ask you to submit a sample for examination.
Samples are useful in that they might be able to show which
food-borne illness you are suffering from, or could rule out a
food-poisoning organism. Viruses can also be detected. Consult your
doctor immediately if the person affected is a baby, elderly or has
an existing illness or condition or if symptoms are prolonged or
severe (e.g. bloody diarrhoea).
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 after contact with the sick person, and before
handling food.
- Do not use the same towel or face cloth as someone who is
suffering with food borne illness.
- Clear up soiling accidents straightaway, wash with hot soapy
water and disinfect with a disinfectant or bleach.
- 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.