Health and Social Care

Food Poisoning

Food poisoning can be an extremely unpleasant experience, yet it is something that can be easily avoided. The 2 most common causes of Food Poisoning are Salmonella and Campylobacter.

This page contains the following information about Food Poisoning:

How to reduce the chances of getting food poisoning
Salmonella
Campylobacter

How to reduce the chances of getting food poisoning

Always wash your hands with hot soapy water before and after preparing food, after contact with pets or farm animals, after contact with faeces (nappies, diarrhoea or used laundry)
Make sure that meat and chicken are thoroughly cooked
Use separate chopping boards and utensils for raw and cooked food. If this is not possible make sure they are thoroughly cleaned in between use
Keep foods at the correct temperature, don't leave chilled and cooked foods at room temperature
Keep raw foods separate from cooked food separate in the fridge. Raw meat should always be kept on the lowest shelves to avoid the juices dripping onto cooked foods
Take note of use by dates on packs of food. Use by dates are put on perishable foods which could cause food poisoning if eaten after the date shown

If you work as a food handler, handling high-risk foods, as a general rule you should not return to work if you have been suffering diarrhoea and/or vomiting until you have been symptom free for 48 hours.

If you think you may have contracted food poisoning from food bought within the Borough of Hastings please contact us.

Salmonella

Salmonellosis is a bacterial disease. Salmonella bacteria can cause diseases for both man and animals. Salmonella Enteriditis and Salmonella Typhimurium are the two most common types in this country.

If you have Salmonella you may be experiencing the following symptoms:

Headache
Abdominal pain
Diarrhoea
Nausea and sometimes vomiting
Fever

Rarely, the Enterocolitis may develop into Septicaemia, producing abscesses, causing arthritis and other infections.

Symptoms usually last for days but carriers' status can persist for months.

Where is Salmonella found?

Domestic and wild animals are the source of infection. This includes poultry, swine and cattle. Salmonella, therefore, is commonly associated with foodstuffs derived from these animals. Pets that have become ill have been implicated in transferring infection.

How is Salmonella spread?

The organism is passed to humans by three main methods:

Through ingestion of infected food, or water; this can include raw and under-cooked foods such as poultry and meats or commercially processed meat produces, raw sausages and unpasteurised milk.
Through contact with infected pets, (especially puppies or kittens), through infected wild animals.
Through infected humans, especially when diarrhoea is present.

Incubation Period

The incubation period is 6 to 72 hours, but usually about 12 to 36 hours.

Preventative Measures

Thoroughly cook all foodstuffs derived of animal origin.
Avoid recontamination of cooked foods by separating cooked foods from uncooked foods.
Stress hand washing before preparation of food.
Always wash hands after visiting the toilet.
Ensure frozen foods are properly thawed before cooking.
When food is not consumed immediately after cooking, cook it quickly and refrigerate within 11/2 hours.

Control Measures

Exclude symptomatic individuals from foodhandling and care of elderly residents.
Stress proper handwashing.
Quarantine of individuals is not needed.
There is no specific treatment generally given other that hydration and electrolyte replacement.
Cleanse the toilets, wash hand basins, door and flush handles thoroughly and frequently.

More detailed advice and information can be found on the Health Protection Agency and NHS Direct websites.

Campylobacter

If you have the Campylobacter infection you may be experiencing the following symptoms:

Flu like illness
Headaches
Feeling sick
Vomiting
Stomach Ache

The symptoms can last for up to 10 days, although in some cases for 2 weeks or more.

The period between catching the germ and becoming ill is usually 2-5 days.

If symptoms persists then medical advice should be sought as medication may be appropriate.

How did I get Campylobacter?

Possible routes of infection are as follows:

Eating or drinking contaminated food, milk or water.
Raw unpasteurised (green top) milk and raw meat and poultry may be contaminated. However, thorough cooking of meat and poultry and the pasteurisation of milk will destroy the germ.
The germ can also be found in surface water which if accidentally swallowed may cause illness. Drinking unchlorinated water also presents a risk.
Infection from pets.
Puppies and kittens may harbour the germ that causes the disease.
Infection is possible when there is accidental transfer of the germ from faeces to mouth.

Precautionary Measures

Wash and dry hands carefully after handling raw meat and poultry.
Keep raw meat and poultry away from other foods. Wash utensils and chopping boards with hot water and detergent.
Make sure meat and poultry are properly cooked particularly at barbecues which are a common source of infection.
Wash hands regularly and thoroughly.
Regularly disinfect toilets, flush handles, taps and door handles in the immediate vicinity of the WC.
Avoid swallowing water when participating in water sports, and avoid drinking unchlorinated water.
Be particularly careful when travelling abroad to countries where there is poor sanitation and water supplies are primitive.