Food Poisoning Information

There are many different types of food poisoning. The most common are Campylobacter and Salmonella and unfortunately the numbers of people affected by Campylobacter is increasing year after year. Cases of Salmonella have declined due to immunisation of flocks The young and the elderly are particularly at risk and those people whose job involves handling food, working with children or nursing may pass the infection onto others. Below is some basic information about the most common types of food poisoning:

Campylobacter
Sources. Undercooked poultry and meat, untreated milk or 'milk pecked' by birds, untreated water, contact with domestic animals and shellfish. Symptoms. Severe diarrhoea sometimes containing blood and abdominal pain Spread. Via food (undercooked or via cross contamination, water or from animals. Incubation period (the time it takes from eating the suspected food until symptoms begin) 1-10 days, usually 2-5 days Duration of illness 2 days - 1 week Control. Through cooking of poultry and meat, prevention of cross-contamination, pasteurisation of milk, water treatment and precautions when cleaning up after pets.

Salmonella
There are many different types of Salmonella, including typhi and paratyphi both known as enteric fever. Sources . Food such as raw eggs, undercooked poultry and meat, unpasteurised milk, infected food handlers and other people and animals. Symptoms. Diarrhoea, high fever, severe abdominal pain, vomiting. Spread. Food borne, due to inadequate cooking and/or cross-contamination made worse by poor handling/storage techniques. Sometimes directly from infected animals. Human to human contact from cases with diarrhoea.

Incubation period (the time it takes from eating the suspected food until symptoms begin) Usually 12-48 hours, occasionally up to 4 days. Duration of illness Up to 3 weeks. You may be a carrier for up to 12 weeks or longer after your symptoms have subsided. Control through cooking of poultry, meat and eggs. Good personal hygiene. Reduction of risk of cross-contamination, good temperature control.

Bacilluscereus
Sources. Food - cereal products, rice, spices, dried foods, milk and dairy products. Environmental. Soil, dust, sediments Symptoms a) nausea, vomiting and stomach cramps. Diarrhoea may occur later b) Acute diarrhoea and abdominal pain Spread Food. Contaminated cooked food, particularly rice and pasta dishes, dried foods and dairy products Environment. Soil, dust and sediments Incubation period (the time it takes from eating the suspected food until symptoms begin) 1- 5 hours 8-16 hours Duration of illness, Usually no longer than 24-36 hours Control. Correct cooking to minimise spore germination and multiplication. Cooked food should be held hot at 630C before consumption. Left over rice should be cooled quickly and placed in the fridge

E.coli
There are 2 types, one being carried by humans and E.coli O157 caused by undercooked meat or unpasteurised/contaminated milk. Sources Humans Symptoms Diarrhoea with blood Spread Water, human contact via the faecal-oral route. Incubation period (the time it takes from eating the suspected food until symptoms begin) 10 18 hours Duration of illness 2 weeks Control Good standards of personal hygiene, through cooking of food

E.coli O157
Sources. Under cooked beef, contaminated/unpasteurised milk Symptoms. Range from mild diarrhoea to more serious bloody diarrhoea and can cause kidney damage. Spread. By food, water and humans via the faecal-oral route Incubation period (the time it takes from eating the suspected food until symptoms begin) 12 60 hours Duration of illness, Variable Control Through cooking of meat until piping hot or juices run clear. Avoid cross-contamination of food

Clostridium Botulinum
Sources. Environment, soil, marine sediments, intestinal tracts of fish and animals Symptoms. Diarrhoea and vomiting followed by constipation, double vision, dry mouth, difficulty in swallowing, weakness of limbs, paralysis and respiratory failure Spread. Raw, undercooked or under-processed foods. Incubation period (the time it takes from eating the suspected food until symptoms begin) 2 hours - 5 days. Usually 12 36 hours Duration of illness Up to 6-8 months Control Food processing technology

Clostridium Perfringens
Sources. Faeces of animals and man, soil, sewage, dust, feeds of animal origin Symptoms. Diarrhoea and abdominal pain Spread. Contaminated bulk cooked meat and poultry dishes which have been left at ambient temperature during cooling and storage. Incubation period (the time it takes from eating the suspected food until symptoms begin) 8 18 hours Duration of illness 24 hours Control Adequate cooling, storage and re-heating of food