Causes of Food Poisoning

Food Poisoning

Food poisoning is an illness which usually comes on suddenly, within 1 to 36 hours of eating food contaminated by bacteria or viruses. The infected food causes stomach pain, diarrhoea, nausea and vomiting.Many viruses and bacteria can cause food poisoning, but the ones you have probably heard mentioned the most are Salmonella and Listeria. In 1989, when Edwina Currie raised the issue of contaminated poultry and eggs, there were an estimated 120,000 cases of Salmonella poisoning, 50 of which were actually fatal. In the same year 287 cases of Listeria poisoning were reported, and 50 of those died. Of those who were pregnant, 11 had miscarriages. However, you have to keep this in perspective, because most of us eat without any ill effects whatsoever!
WHERE DO THE BACTERIA COME FROM?
Bacteria and viruses are everywhere, and as they are microscopically small, we aren't aware of them on or inside our bodies, nor on the food we eat. Our natural defence systems can usually overcome infecting bacteria, but when those bacteria multiply and get into our bodies in massive numbers we are unable to counteract them and then become ill. Cooking food correctly kills bacteria, and storing food at the right temperature in fridges and freezers stop bacteria from multiplying. The main sources of food poisoning are:
Uncooked meat and poultry: during the slaughtering process, harmful bacteria from the animals intestines can contaminate the meat, and so all raw meat should be considered as potentially contaminated.
Shellfish: oysters and mussels which have grown near sewage discharge can carry a multitude of infecting germs.
Humans: as we have large numbers of bacteria in our intestines, it is essential that we all wash our hands after using the toilet, and especially before preparing food. Kitchen staff with colds, boils or skin infections shouldn't handle food.
Domestic animals: pets can be a source of infecting bacteria, so do keep them off your food, table, plates and cutlery.
Vegetables: will have been subject to bacteria in the soil, manure and even sewage sludge used as fertiliser!
PREVENTING FOOD POISONING.
DO: * Wash and dry all uncooked meat. Keep it refrigerated and separate from cooked food. * Use a fridge and a freezer thermometer. The fridge should be below 5 deg C. and freezer below 18 deg C. * Cook all meat thoroughly. Use left overs quickly.
* Wash all vegetables and salads (including pre packed), and pat dry with kitchen roll or a clean cloth.
* Keep all dairy produce in fridge.
* Thaw all frozen food thoroughly * Reheat `TV dinners', `cook chilled' meals and pre cooked poultry until they are piping hot.
* Wash `chopping boards' after raw meat has been on them, before using them for other food.
* Follow manufacturers instructions exactly when using a microwave to cook or reheat food. DON'T.
* Use a knife that has just cut uncooked meat to cut cooked or salads.
* Eat soft cheeses or pate if you are pregnant.
* Store salads or dairy produce near to uncooked meat or poultry.
* Eat raw eggs, ideally eggs should be boiled for 6 minutes.
* Eat foods that have passed their `eat by' dates.
TREATMENT
DO not eat solid food for 24 hours, but drink plenty of fluids. You will stand a better chance of recovery by using fluid and electrolyte replacement powders, such as `Dioralyte', `Electrolade' or `Rehidrat', which can be bought from your local pharmacist or obtained on NHS prescription. Full instructions are given on the packets.
Call your GP if the vomiting and diarrhoea are severe or not responding to the above treatment. As children and babies can rapidly become dehydrated with diarrhoea and vomiting, you should contact your GP if there are no signs of improvement within 4 to 6 hours of starting the above treatment.
IMPORTANT NOTICE : This content is from the Dr Chris Steele personal archive and is provided for convenience only. Information contained here may no longer agree with the most up to date medical advice. Please check with a medical professional before taking any action.

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