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Safety

Food Poisoning

What is Food Poisoning?
 
Food poisoning is a preventable illness which is recognised firstly by some or all of the following symptoms, such as vomiting, diarrhoea, abdominal pain and fever. Vomiting or diarrhoea may occur three times or more within 24 hours. 

How is it Caused?

It is caused by germs entering the body through the mouth from infected food or drink. Once the germs have entered the body they multiply in the bowels and cause the illness. The germs include salmonella, campylobacter, cryptosporidium, eschericia coli and staphylococcus bacteria. 

How is it Spread?

Food may be contaminated by germs through under-cooking, or through contamination after cooking. Taps, door handles, toys, food and drink which have been handled and contaminated by a person who has diarrhoea can also be a source of infection if good hygiene standards are not maintained. 

How Soon After Exposure Do Symptoms Appear?

The symptoms may appear one to seven days after exposure but usually within two to three days.

How Long is a Person Able to Spread the Infection?

Most people pass the germs in their faeces (stool) for one to two weeks.

Do Infected People Need to Stay Away from Work or School?

Most infected people may return to work or school once their bowel movements have returned to normal for 48 hours and provided that they carefully wash their hands after toilet visits. Food handlers, health care workers and children in day care must obtain the approval of the Environmental Health Department before returning to their routine activities.
 
What is the Treatment?

Most people will recover on their own. Fluid replacement to prevent dehydration is important. Eating live yoghurt or honey may help the recovery. Antibiotics are occasionally used to treat some cases, or those who relapse.  

How can it be Prevented?

Always treat raw poultry, beef and pork as if they are contaminated and handle accordingly:  

1. wrap fresh meats inplastic bags to prevent blood from dripping onto other foods; and store in the bottom of the fridge.  
2. refrigerate foods promptly; minimise holding at room temperature;
3. cutting boards and counters used for preparation should be washed immediately after use to prevent cross contamination with other foods;
4. avoid eating raw or undercooked meats;
5. ensure that the correct internal cooking temperature is reached, particularly when using a microwave or barbecue.

• Avoid using unpasteurised milk or milk products.
• Ensure eggs are thoroughly cooked.
• Make sure children, particularly those who handle pets, wash their hands after contact with animals and before touching food.
• On visiting farm open days follow the hygiene advice provided by the owner.
• Since the germ is passed in the faeces, the single, most important prevention activity is careful hand washing after using the toilet.

Wash Everything Well, Including Your Hands, and Dry Them Afterwards

You must wash your hands using plenty of soap, under warm running water: 

• AFTER using or cleaning the toilet
• AFTER doing anything for a person who has diarrhoea, changing the baby’s nappy and washing clothes and bed linen.
• BEFORE preparing food or serving drinks.

Points to Remember

If a member to your family has food poisoning:  

• Have one towel each, do not share towels; better still, use paper towels.  
• Help small children to wash their hands.  
• Laundry from anyone with food poisoning must not go in the launderette or laundry with general washing. Instead, keep it separate (save it in a plastic bag) and, either boil it for 10 minutes, or set the washing machine to hot.  
• If you cannot do either of these, soak it in disinfectant overnight. The Environmental Health Officer will advise you on the disinfectant to use.   
• Wash and dry your hands after washing clothes.

Cleaning the Toilet

Always wear rubber gloves to clean the toilet and keep them for this use only.  

With a cloth soaked in disinfectant, wipe the door handle, flush handle, toilet seat and, if necessary, the floor, (in that order), two or three times a day. If the baby’s potty has been used, wipe it clean using disinfectant.
 
The lavatory pan must be cleaned using a lavatory brush and disinfectant. Flush the toilet holding the brush in the water to clean it, then place in its holder.

REMEMBER TO WASH YOUR HANDS FREQUENTLY

Food and Drink

Always wash your hands before handling food. Touch the food as little as possible. Serve fresh food. If you have a pet, keep it and its food well away from your food.

Will I Need to Provide a Specimen?

When a case of food poisoning is suspected it will be necessary to collect samples of faeces (not urine). The Environmental Health Officer will advise as to who needs to submit a specimen. The results will be given to you as they become available, but in the meantime the Environmental Health Officer will advise you on what precautions to take. Your help will reduce the chances of the illness spreading to others.

For Further Advice Contact:  

(i) Your GP  
(ii) Health Visitor  
(iii) The Local Environmental Health Officer  
(iv) The Consultant in Communicable Disease Control at Bedfordshire Health.  

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