Certain infectious diseases are notifiable to
the Health Authority and these are investigated by the Consultant
in Communicable Disease Control or by officers in Public
Protection. We investigate food poisoning and certain other
food borne illnesses which are notifiable.
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 and
in some cases can be up to 10-15 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 or Food
Poisoning?
- Diarrhoea
- Stomach cramps
- Vomiting
- Fever
- Nausea
- Headache
- Dizziness
- Prevention
Follow the Department's Top 10 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 spray)
- 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° C or lower and the freezer at
-18° 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.
Faecal 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-poising 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
Further Information
For futher information regarding food poisoning and other
infectious disewase please click here
