Bacteria in food can lead to food poisoning. The bacteria do not usually affect the taste, appearance or smell of food, but will multiply fast with moisture, food, warmth and time.
Symptoms
The symptoms of food poisoning can last for a number of days and include abdominal pains, diarrhoea, vomiting, nausea and fever.
Bacteria can multiply for several days before causing an illness but symptoms usually come on suddenly. The food that caused the illness could have been eaten 2 or 3 days, or even up to 10 days before the symptoms began. A poison or toxin made by some bacteria can bring on vomiting within a few hours of eating affected food.
What you should do
If you suspect you have food poisoning you should:
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Submit a faecal sample for testing. Make an appointment with your doctor to organise this. The Environmental Health department will be notified if your sample is positive for food poisoning.
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Avoid passing the infection to others by washing your hands thoroughly after using the toilet. Do not go swimming for 2 weeks.
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While you have symptoms you are infectious. If you handle food in the course of your work or work with children or the elderly, inform your employer immediately and abstain from work until 48 hours after your last symptom has ceased.
What Environmental Health will do
Environmental Health Officers have a responsibility to investigate incidences of food poisoning. We will prepare a letter and questionnaire to send to the infected person. The questionnaire will detail the food diary over the previous days so that we can identify likely sources of the contaminated food. We will then investigate and inspect implicated premises.
How to avoid food poisoning
Ensure you wash your hands thoroughly with soap and warm water:
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Before preparing and eating food
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After handling raw food
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After going to the toilet or changing a baby's nappy
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After contact with pets and other animals
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After working in the garden
After having diarrhoea:
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Wash dirty clothes, bedding and towels on the hottest cycle possible
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Clean toilet seat, toilet bowl, flush handle, taps and wash hand basins after use with detergent and hot water, followed by a household disinfectant
At home:
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Store raw foods below cooked or ready-to-eat foods in the fridge
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Keep cooked food away from raw food
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Cook food thoroughly, especially meat, so that it is piping hot
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Keep all kitchen surfaces, knives, chopping boards and dish-cloths clean
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Do not drink untreated water from lakes, rivers or streams
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Do not keep reptiles or amphibians in households where there is a child under 1 year of age, or someone with poor immunity
Further information can be found at the Health Protection Agency website.
