Introduction
Food poisoning is an illness usually caused by eating food contaminated by germs (bacteria) or their toxins (poisons) that they produce. Food poisoning is most likely to occur in the summer when warm weather encourages the growth of germs (bacteria) in contaminated food. Symptoms may include diarrhoea, vomiting and stomach ache although there are different types of food poisoning which cause different symptoms.
Why have I been contacted by the Public Protection department?
Environmental Health Officers have a duty to investigate infectious disease incidents including cases of food poisoning. The Environmental Health Officer wants to find out what type of food poisoning you are suffering from and what type of food you have eaten in order to determine where the germs (bacteria) may have come from. The Environmental Health Officer can provide advice as to precautions that should be taken and inspect the source of the contaminated food (shop, supermarket, café etc.) in order to prevent anyone else getting ill.
When certain people e.g. food handlers and young children have food poisoning there is an extra risk and the Environmental Health Officer may want to take steps to ensure that the infection is not passed on.
I feel fine now and I am back at work so why worry?
Although you may feel fine now and show no food poisoning symptoms, you may still have the germs (bacteria) in your body and be able to infect other people, particularly if you prepare food for others to eat. A person who is a carrier (has the bacteria/germs in their body but does not get ill) is a particular risk if they have close contact with or handle food for young children, elderly and anyone who is in poor health.
Common food poisoning germs/bacteria
Salmonella
- Sources of infection : Commonest food poisoning bacteria often associated with poultry, meat and dairy products
- Time for symptoms to develop : 6-72 hours, usually 12-36 hours
- Symptoms : Stomach pain, aching limbs, diarrhoea, sickness and high temperature
Campylobacter
- Sources of infection : Large numbers of the bacteria are excreted by infected people. Unpasturised milk. Often found in cattle, poultry and domestic pets, especially dogs with diarrhoea.
- Time for symptoms to develop : 5 - 7 days
- Symptoms : Moderate to severe diarrhoea, stomach pains and fever
Food poisoning germs require urgent attention
Dysentery is a highly infectious bacterial disease. Outbreaks commonly occur under conditions of crowding and poor sanitation. It is more common and more severe in children than adults.
The infection may be spread from person to person or indirectly by contaminating food. The disease begins with a sudden attack of diarrhoea (often with blood and mucus) accompanied by fever and vomiting. Convulsions may occur in young children. Symptoms usually develop between 1-3 days but may develop between 1-7 days.
Hepatitis A is caused by a virus (smaller than bacteria); the onset of the disease is usually sudden with fever, a feeling of uneasiness and abdominal discomfort with an urge to vomit. It may be followed within a few days by jaundice (eyeballs, skin and urine become abnormally yellow). Outbreaks commonly occur when water or food including milk, salads, raw or uncooked shellfish such as cockles or mussels have been contaminated by human excreta. Symptoms may take 15-20 days to develop.
To avoid the spread of food poisoning
- Do wash hands thoroughly before and after preparing food and always after handling raw meat. Cover any open wound or sore with a waterproof plaster. Contact your doctor if you develop food poisoning symptoms.
- Don't touch face and nose whilst preparing food; many people carry food poisoning bacteria in their nose and mouth.
- Do keep all perishable foods in a fridge especially cooked meat, stews, meat pies, poultry and dairy products. Only take food out just before you are going to use it. Avoid leaving perishable food at room temperature. Keep cooked and uncooked foods apart to prevent cross contamination.
- Don't wash pets' feeding bowls with the family dishes or allow the pet to lick from the family's dinner plates. Keep pets out of the kitchen particularly when preparing food. Wash hands thoroughly after touching pets.
- Do ensure that frozen foods (especially poultry, meat joints, etc.) are properly thawed before cooking.
- Don't allow food to become contaminated by dust, dirt, flies, birds, rodents and animals. Ensure that the kitchen is kept clean. Adopt a 'Clean as You Go' system of work.
- Do clean the toilet thoroughly after patient has used it especially after diarrhoea. Use a household disinfectant or bleach. Use disposable paper tissues for cleaning the seat, flushing handle, etc. Ensure hands are washed.
- Don't touch face and nose whilst preparing food; many people carry food poisoning bacteria in their nose and mouth.
- Don't just warm up meat and dairy products, otherwise you encourage the bacteria to grow and multiply. When reheating food kill the bacteria by cooking thoroughly.
What information will the Environmental Health Officer require?
The Environmental Health Officer will require the following details:
- Patient i.e. occupation, place of work and name of doctor.
- Other occupants in your home who may have become infected.
- Infection. The Environmental Health Officer will want to know details about the food you have eaten before you became ill.
- Symptoms. The Environmental Health Officer will want to know about the symptoms you have experienced as well as the date on which you first became ill.
- Out. The Environmental Health Officer will want to know if you have eaten out recently or been out of the country and possibly eaten contaminated food abroad.
- Notification. Please contact the Environmental Health Department and notify them of the details required even if you feel well now!
Remember - information you give may prevent someone else from getting ill.