For further information contact the
Food, Licensing and Safety Team.
Certain infectious diseases and all types of food poisoning are
notifiable. In several cases the local authority will
investigate these in accordance with procedures agreed with
the Consultant in Communicable Disease Control (CCDC) from the
Suffolk Health Protection Team. 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 (ie 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 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 / food
poisoning?
- diarrhoea
- stomach cramps
- vomiting
- fever
- nausea
- headache
- dizziness
There are many types of food borne illness caused by different
bacteria. The most common include:
Campylobacter
Symptoms include stomach cramps and severe diarrhoea, but rarely
vomiting. They can begin 2-10 days after eating contaminated food
but usually within 2-5 days. Main sources are undercooked chicken
and other meats, handling pets, cross-contamination to other foods,
raw milk and contaminated water. This organism is the most common
cause of acute diarrhoea in adults.
Salmonella
Symptoms include stomach pain, fever, diarrhoea and vomiting. It
usually takes about 12-48 hours for the illness to develop.
Symptoms can be much more severe in the young and elderly. Main
sources are undercooked meat and poultry, untreated milk and raw or
undercooked eggs. This organism is the second most common form
of food poisoning.
E.coli 0157
Symptoms include severe bloody diarrhoea and the infection can lead
to serious kidney damage in children. Main sources are undercooked
beefburgers and minced beef, contaminated cooked meats and
unpasteurised milk. This organism has also been linked to
farms.
Staphylococcus aureus
Symptoms include stomach pains and vomiting 1-6 hours after eating
and it usually takes 12-24 hours for symptoms to subside. This
bacteria is found on humans (particularly in the nose, throat, skin
and ears) and is transferred to food through poor hygiene
practices.
Listeria
Mild flu-like illness in healthy people, but which can cause
septicaemia and meningitis in the young and elderly. Listeria can
lead to stillbirth and miscarriage or meningitis in the new-born
baby. Sources include unpasteurised soft cheeses (such as Brie and
Camembert) and meat pates. Prevention of food poisoning from
Listeria is more difficult than other organisms as it can multiply
rapidly at refrigeration temperatures. It is recommended therefore
that pregnant women do not eat the above products.
Prevention
Follow the Top Ten 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 (eg antibacterial).
- 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 degrees C or lower and the freezer at -18 degrees 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 manufacturer's 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 leftover 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 (eg 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. 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 poisoning 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 (eg 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.