WHAT IS FOOD POISONING?

F ood poisoning is an unpleasant, sometimes fatal illness, which may follow the consumption of contaminated or poisonous foods. The illness usually involves all or some of the following symptoms: vomiting, diarrhoea, abdominal pain and fever. However, some food poisoning bacteria can cause different types of illness:

L isteria, for example, can cause meningitis or septicemia. Pregnant women who have Listeria poisoning may miscarry. Certain types of E-coli, for example, E-coli 0157 have caused haemorrhagic colitis in patients who ate undercooked beefburgers and E-coli has been linked to hemolytic uraemic syndrome - the kidney disease, which can be fatal to children.

F ood poisoning is usually traced to a bacterial or viral source, but in addition, chemical contamination can cause food poisoning. Generally, thorough cooking will destroy harmful bacteria. However, if foods are naturally containing such bacteria or improperly cooked or, once cooked, re-contaminated through poor hygiene, food poisoning may result.

T he symptoms vary considerably and can take anything from 1 hour to 7 days to develop (in some cases this may take even longer). Diarrhea and vomiting are the body's way of disposing of harmful bacteria, so preventing them from reaching the bloodstream


Food poisoning


A
ll of which will be explained in the HHH (Home Health Hygiene) pack, where they can be found and how to protect yourself and your family from them. The fast pace and the way our life styles have changed in this modern world mean we rely on ready to eat convenience foods.

M ost ready to eat items including pies, quiches, rice dishes or any food that has previously been cooked will almost certainly be high risk. The reason being, if the food has already been contaminated and in turn not reheated properly it could cause very serious problems. Once you have that basic knowledge of just how easily food poisoning can occur you will change the way you buy, prepare, cook and store food, enabling you and your family to enjoy safer meal times.

F
ood becomes unsafe mainly due to ignorance, everyone should be aware of the importance of food hygiene. I myself once loved to eat out, now I think twice. Only when I have seen the premises and feel confident that they follow a strict code of hygiene do I treat my family and myself. Food poisoning is usually traced to a bacterial or viral source, but in addition, chemical contamination can cause food poisoning.

G enerally, thorough cooking will destroy harmful bacteria. However, if foods are naturally containing such bacteria or improperly cooked or once cooked, re-contaminated through poor hygiene, food poisoning may result. The symptoms vary considerably and can take anything from 1 hour to 7 days to develop (in some cases this may take even longer). Diarrhoea and vomiting are the body's way of disposing of harmful bacteria, so preventing them from reaching the bloodstream.


Botulism


B
otulism, poisoning caused by eating food containing Clostridium botulinum, a poisonous bacterium. The organism, which is derived from the soil, grows in many meats and vegetables. Its spores are killed by boiling for 30 minutes, but the toxins may be destroyed by moist heat at 80° C (176° F) for the same period.

B ecause the spores grow best in the absence of air, improperly processed foods in sealed containers offer a perfect environment for their development. Commercially prepared foods are now a rare source of the disease, but improperly sterilized home-canned nonacidic foods cause many cases. Symptoms appear usually 18 to 36 hours after ingestion.

T he toxin, which is not destroyed by the enzymes of the gastrointestinal tract, affects the central nervous system and interrupts nerve impulses, but the mind continues to function normally. Disability progresses from difficulty in walking and swallowing and impaired vision and speech to occasional convulsions and ultimately to paralysis of the respiratory muscles, suffocation, and death, all within a few hours or days, depending on the amount of toxin ingested.

T wo-thirds of those attacked may die. Botulism antitoxin may be effective if administered early. Surgical opening of the trachea and use of a respirator may be lifesaving. Research into the use of botulism in biological warfare has produced a toxoid.

Barbecues, picnics, festivals and holidays;
it's that time of year again.


It should be fun, but more and more people are not getting to spend it outdoors, enjoying the warm weather, because they're spending it on the toilet.

The bugs are multiplying;

Each year, it's estimated that there are more than ten million cases of Gastroenteritis in England alone. For an increasing number of people, it's due to food poisoning, something that is preventable.

Gastroenteritis describes symptoms affecting the bowel, such as nausea, vomiting, diarrhoea, and stomach pain. Food poisoning is the type of gastroenteritis caused by eating or drinking something contaminated with micro-organisms or "germs", or by toxic substances produced by these germs.

These illnesses are often accompanied by fever, muscle aches, shivering, and feeling exhausted.

Top 6 Bugs

Top to bottom:
Staphylococcus aureus;
Clostridium perfringens;
Bacillus cereus;
Campylobacter;
Listeria monocytogenes;
Salmonella.

 
COMING SOON!
 
1 Eggs
2 Maggot
3 Chrysalis
4 Adult Housefly
   
Common House Fly
   
The Cockroach Cycle
   
     
       
   

Common food culprits...

Campylobacter, Milk and poultry

Salmonella, Eggs, meat (especially poultry)

Clostridia Spores, in food (especially meat)

Listeria, Meat, pate, creamed cheese, dairy foods, fish, shellfish

This leaves the door wide open for the microorganisms to enter the body in one of two ways. If the food containing them hasn't been cooked thoroughly, as is often the case when barbecuing, then the microorganisms are not killed off, and enter the body through the food.

The other way is if the person preparing the food has the illness, and doesn't wash their hands properly, or at all, and then handles the food. The micro-organism will be transferred from them to the food, and into the body itself.

The usual suspects

Campylobacter infection is currently the commonest cause of food poisoning seen by GPs. It likes to reside in milk and poultry. Other common causes of food poisoning include salmonella, listeria, shigella, and clostridia. Some take a few hours to cause symptoms, others take a few days. Serious infections with E-Coli, although often reported in the press, are fortunately quite uncommon.

Don't let it happen

Always wash your hands thoroughly before preparing food, after going to the toilet, and after handling pets. They should always be kept away from any food that isn't for them.

Defrost food completely before cooking it, and cook it well. Meat shouldn't have any pink bits, and if food is re-heated, then it must be served piping hot.

Prevention...

· Put raw meat, poultry and fish at the bottom of the fridge, and make sure they can't drip onto other foods.

· Always wash hands before handling food.

· Always check the 'use by' or 'best before' date on food and store according to package instructions.

· Never put cooked food onto a plate which has been used for raw meat or poultry.

· Don't leave food out or uncovered.

· When cooking eggs for babies always ensure that the white and yoke are solid.

· Always keep pets well away from food and preparation areas. Keep two chopping boards, one for meats and one for veg.

· Always wash thoroughly after use.

· Never re-heat food more than once.

· Don't cook foods too far in advance.

· Wash hands thoroughly

· Keep kitchen work surfaces clean

· Keep pets away from food

· Defrost food completely

· Cook food thoroughly

· Serve re-heated food piping hot

· Store raw foods at bottom of fridge

· Store all perishable foods at 5ºC / 41ºF or less

· Keep raw food covered up

· Rinse fruit and vegetables before eating

· Throw away food that: is past its use-by date doesn't smell right has fungus on it

Fruit and vegetables should be rinsed under running water before being eaten.

Any food that is past it's use-by date, doesn't smell right, or has fungus growing on it, should only be fed to the waste-bin.

If you get the bug

Most infections clear up within 24-48 hours, during which time fluid is often being lost from both ends. To prevent dehydration, it's important to drink plenty of boiled water, and use re-hydration powders if the symptoms continue. Sometimes, antibiotic treatment is necessary, and this can be determined by testing for the responsible microorganism

It's especially important that anyone whose work involves handling or preparing food, stays away from work whilst they have the symptoms, to avoid passing the illness on to others. They must also notify, and seek advice from, their local Environmental Health Department.

If someone suspects that a certain food bought from, or eaten in, a specific shop, take-away, or restaurant is responsible, they too should inform their local Environmental Health Department, so the standards of food hygiene can be investigated

The homehealthhygiene.com package is the first of its kind and can be purchased from this site.

   
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