Certain infectious diseases are notifiable to Public Health England.
- These are then investigated by the Consultant in Communicable Disease Control (CCDC) or by officers of the Local Authority. We investigate food poisoning and certain other foodborne illnesses which are notifiable.
- This is to try to stop 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, viruses (germs) and chemicals can cause foodborne illness. When food is kept warm, bacteria can grow rapidly and reach dangerous levels within hours. The numbers of cases of foodborne illness have grown greatly over the past few years, mainly in the summer months. Good food hygiene standards in industry and the home are vital to prevent foodborne illness.
The incubation period (time taken from when you eat the food to feeling unwell) varies with each type of organism. In some cases, it can be 10 to 15 days after eating the food. (It is important to realise that the last meal you ate may not be the cause of your symptoms.)
The main causes of food poisoning and foodborne illness are:
- Food prepared too far in advance.
- Food not cooked right.
- Food not defrosted right.
- Food Stored incorrectly (such as being too warm), so that bacteria can grow quickly.
- Cross-contamination of foods after they are cooked.
- Infection from people who handle foods, due to poor hygiene.
- Animals (wild, farmed and domestic).
- Dirty or affected water.
- Natural environment.
Everybody is at risk, but babies, young children and the elderly can very quickly become very ill.
Others that can be seriously affected by foodborne illness are:
- Pregnant women;
- people who already have a pre-existing illness;
- and anyone whose immune system is weakened.
Main symptoms of food-borne illness/food poisoning
- Diarrhoea.
- Stomach cramps.
- Vomiting.
- Fever.
- Nausea.
- Headache.
- Dizziness.
There are many types of foodborne 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.
These can be much more severe in the young and elderly.
It usually takes about 12-48 hours for the illness to develop.
Main sources are:
- undercooked meat and poultry;
- untreated milk;
- and raw or undercooked eggs.
This organism is the 2nd most common form of food poisoning.
E.coli 0157
Symptoms include severe bloody diarrhoea.
The infection can lead to serious kidney damage in children.
Main sources are:
- undercooked beef burgers 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.
This happens 1-6 hours after eating and it usually takes 12-24 hours for the symptoms to subside.
This bacteria is:
- found on humans (particularly in the nose, throat, skin and ears);
- transferred to food through poor hygiene practices.
Listeria
This is a mild flu-like illness in healthy people that can cause septicaemia and meningitis in the young and elderly.
- It 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.
Conditions similar to food poisoning
Some people may have been affected by food poisoning or believe they have. Though other organisms and scenarios can mimic food poisoning. These include viruses associated with seasonal changes, like:
- Norovirus;
- Sapovirus;
- and Rotavirus.
These have symptoms like food poisoning, but are often passed from person to person or contact with contaminated surfaces.
Other causes of food poisoning symptoms can include excessive consumption of:
- food;
- alcohol;
- or reaction to medications.
Prevention
Follow our top ten tips to try and reduce foodborne illness:
- Wash your hands well before you handle food and always after you:
- Handle raw meat.
- Go to the toilet.
- Blow your nose.
- Handle animals, which includes pets.
- Keep food preparation surfaces and utensils clean and disinfected (for example anti-bacterial).
- 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.
- Make sure your fridge and freezer work properly and invest in a suitable thermometer. The fridge should work at 5 degrees C or lower and the freezer at -18 degrees C or lower.
- Check the "Use by" dates on food and make sure that you use the food before the date expires.
- Always store eggs in the fridge and do not eat food that contains uncooked eggs.
- Keep pets away from food and food preparation surfaces.
- Defrost food (in particular meat and poultry) thoroughly before it is cooked.
- Cook food thoroughly. Follow the manufacturers' guidelines and make sure that food is hot throughout, before consumption.
- Cool food right after it is cooked. Never let t to be at room temperature for more than 4 hours. Always store leftover food in the fridge as soon as it has cooled to room temperature.
What to do if you have symptoms of foodborne illness
This can spread quickly because:
- Everyone in the family could have eaten the same food.
- The bacteria may be picked up by close family contact (such as nursing the sick).
Viruses can also cause illness, similar to food poisoning and they also spread very quickly. If you think that you have food poisoning, you should visit your doctor as soon as possible:
- They might ask you to submit a sample for examination;
- or you can request to submit a sample for examination.
Samples are useful because they can show which foodborne illness it is. They can also rule out a food-poising organism or detect viruses.
Consult your doctor straight away if the person affected:
- Is a baby;
- is elderly;
- has an existing illness or condition;
- or if symptoms are prolonged or severe (such as bloody diarrhoea).
If someone suffers from the symptoms of food poisoning, try to stop the spread of the illness, follow this advice:
- 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 from foodborne 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 often.
- Drink plenty of fluids while you are ill to prevent dehydration.
- Do not take antidiarrhoeals, like Immodium. This stops the digestive tract from getting rid of what is causing the symptoms. This can increase the severity and prolong the illness.