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Food Poisoning
We all need to eat and drink to stay alive, so it is important that our food does not harm us in any way. However, when things go wrong in the manufacture, preparation or storage of foods and you eat something harmful, the body tries to get rid of it by the quickest method – an uncomfortable and often distressing experience.
Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms may include nausea, vomiting, diarrhoea and abdominal pain. These symptoms may start between one and seven days after eating contaminated food, but usually start to appear within 8 to 72 hours and can continue for a week or more.
Food poisoning can be caused by:
- bacteria or their toxins
- chemicals
- metals
- poisonous plants
- viruses
Bacterial food poisoning is by far the commonest with some 30.000 cases being reported each year. Anyone can be affected by food poisoning but those in vulnerable groups (such as the very young, the elderly or those who have weakened immunity to disease) are most at risk.
Bacteria are invisible to the naked eye and live on and in our bodies and throughout the natural world. There are many thousands of different types of bacteria, most are harmless and some are used in the manufacture of foods such as yoghurt, vinegar etc. However, a small number are harmful and can cause food poisoning such as salmonella, campylobacter and E. Coli.
The bacteria that cause illness come from a number of sources including:
- raw foods (especially meat, poultry and eggs)
- pests and pets
- people
- dirt and food waste
The prevention of food poisoning can be achieved by following a number of simple principles as below:
- prevent contamination of food
- adopt good practices of personal hygiene (e.g. hand washing)
- keep foods covered
- keep raw and cooked foods apart
- stop pests from entering food rooms
- do not allow pets into the kitchen
- keep waste covered
- stop bacteria from growing
- keep foods cold – below 5C
- keep foods hot – above 63C
- keep preparation time to a minimum
- kill bacteria present in food
- cook food thoroughly at a suitable temperature for sufficient time
Anyone who suspects that they may be suffering from food poisoning should initially visit their GP to obtain a correct diagnosis. This may only be possible after submitting a faecal specimen for analysis.
Food handlers suffering from food poisoning should remain off work until at least 48 hours after they last exhibited symptoms.
Further information can be found on the Food Standards Agency website.
Contact Details
If you would like to speak to a member of the Commercial Team about suspected food poisoning, they can be contacted via the Customer Service Centre on 01462 474000 or at env.health@north-herts.gov.uk.