Article: Business - food safety - illness and contamination Article Body All cases of food poisoning are notified to the Council by either doctors or hospitals. The Council will investigate individual cases and outbreaks of food poisoning and certain other infectious diseases. Investigations are aimed at controlling and preventing the spread of these illnesses and wherever possible to identify a cause. Food poisoning is an illness that occurs after eating or drinking anything that has been contaminated. The illness is usually caused by bacteria in food, but occasionally it could be chemicals, viruses or parasites. Food poisoning can affect anyone, but it is the very young, the elderly or those who have a lowered immune system who are most at risk of becoming ill. Contact Information Barnsley Council Regulatory Services PO Box 602 Barnsley S70 9FB Telephone 01226 772468 Fax 01226 775699 email Regulatoryservices@barnsley.gov.uk Our normal business hours are - Monday to Thursday 08:30am to 5pm and Friday 08:30am to 4:30pm Response times/next steps Following an official notification of food poisoning a Food Safety Officer will contact the person concerned usually within 24 hours, depending on the type of illness. If you suspect you have food poisoning you should in the first instance go and see your own GP. Further Information The Health Protection Agency (HPA) provide further information on the different types of food poisoning and food-borne illness. Frequently asked questions What are the symptoms of food poisoning? The main symptoms of food poisoning may include one or more of the following; Diarrhoea (sometimes bloody) Stomach cramps Vomiting Fever Nausea Headache Dizziness Symptoms can vary from being mild to very severe. Illness may last only a day or could continue for one to two weeks. The time taken from eating affected food to feeling unwell varies with each type of organism (bacteria, virus, parasite) and in some cases can be up to ten days after eating food. It is therefore important to realise that the last meal you ate may not be the cause of your illness. What you should do if you have symptoms of food poisoning? If you are suffering the symptoms of food poisoning you should go and see your doctor as soon as possible. This is especially important if the person affected is a baby, elderly or has an existing illness or condition or if their symptoms are prolonged or severe (for example, bloody diarrhoea). Your doctor may ask you to provide a stool sample. Once your doctor has the results from stool testing they will notify the Food Safety Team and we will then investigate the cause, and take appropriate action. If you have any food which you believe may have caused your illness, please keep it covered, put it in the fridge and contact the Food Safety Team. In certain cases illness can spread quickly, partly because everyone in the family could have eaten the same food and partly because the bacteria may be picked up by close family contact (for example, nursing the sick). Viruses can also cause illness, similar to food poisoning and they also spread very quickly, usually beacuse these can be spread through the air. If you or a member of your family is suffering from the symptoms of food poisoning it is recommended that you follow the advice below to try and limit the spread of the illness: Wash your hands after contact with the sick person, and before handling any food or drink Do not use the same towel or face cloth as someone who is suffering illness Clear up spoiling 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 frequently Drink plenty of fluids while you are ill to prevent dehydration What can cause food poisoning? There are many types of bacteria, virus, and parasite which can cause food poisoning or illness. The most common include: Campylobacter Symptons include stomach cramps and severe diarrhoea but rarely vomiting. They can begin two to ten days after eating contaminated food but usually within two to five 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. It usually takes about 12-48 hours for the illness to develop. Symptons can be much more severe in the young and elderly. Main sources are undercooked meat and poultry, untreated milk and raw or undercooked eggs. This organism is the second most common form of food poisoning E.coli 0157 Symptoms include severe bloody diarrhoea, and 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 farm animals. Staphylococcus aureus Symptoms include stomach pains and vomiting, one to six hours after eating and it usually takes 12-24 hours for symptoms to subside. This bacteria is found on humans (particularly in the nose, throat, skin and ears) and is transferred to food through poor hygiene practices Listeria Mild flu-like illness in healthy people, but which can cause septicaemia and meningitis in the young and elderly. Listeria 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. Cryptosporidia This is a parasite, causing diarrhoea, stomach pains and fever, often lasting ten days. Good personal hygiene and washing hands properly is essential in preventing illness. Extra care is needed when visiting the countryside or visits to farms. Giardia This is a parasite causing smelly diarrhoea, stomach ache and stomach cramp. Sources of illness include drinking untreated or contaminated water or contact with animals. Good personal hygiene and washing hands properly is essential in preventing illness. Extra care is needed when visiting the countryside or visits to farms. Viral gastroenteritis (Norovirus) A group of viruses causing sudden nausea followed be projectile vomiting and watery diarrhoea. Some people suffer a raised temperature, headaches and aching limbs. Most people make a full recovery in one to two days. However, spread of the illness from person to person is very easy, which results in a large number of people being affected. Schools, care homes and hospitals are likely places were the illness can spread. Good personal hygiene is essential in reducing the risk of becoming ill. What can I do to prevent food poisoning? By following these guidelines you will reduce the risk of becoming ill: Wash hands thoroughly before handling food. Wash hands after handling raw meat, eggs in their shell, going to the toilet, blowing your nose or handling animals (including pets) Keep food preparation surfaces and utensils clean and disinfected (use an anti-bacterial cleaner) 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 Ensure that your fridge and freezer are operating properly. Invest in a suitable thermometer. The fridge should operate at five degrees Celsius or lower and the freezer at -18 degrees Celcius or lower Always use food before the use-by date expires Always store eggs in the fridge and do not eat food containing raw eggs Keep pets away from food and food preparation surfaces Defrost food properly, particularly meat and poultry, before cooking it Cook food thoroughly. Follow the manufacturers' guidelines and ensure that food is piping hot throughout before eating it Cool food immediately after cooking and never allow it to be at room temperature for more than four hours. Always store left over food in the fridge as soon as it has cooled to room temperature