What are Infectious Diseases?
Food poisoning results from eating food contaminated with
bacteria, viruses, other organisms, chemicals or poisonous plants
and fish. The time taken from eating food to feeling unwell (the
incubation period) varies, and in some cases can be up to 10 days
after consumption. The last meal you ate may not be the cause of
your symptoms.
The initial point of contact in all cases of suspected food
poisoning is always your GP. In addition, details of the suspected
case should be referred to this Authority in order for
Environmental Health Officers to investigate and prevent any
further spread of food poisoning.
Reporting an infectious disease
If you believe that you have food poisoning you need to take the
following steps:
- Visit your GP and request for a stool sample to be
analysed
- Ensure you practice good personal hygiene
- Wash your hands before handling food and after visiting the
toilet
- Drink plenty of fluids
- Anyone with symptoms should be 48 hours symptom free prior to
returning to work, school or nursery
GPs have a statutory duty to notify the Council of all suspected
and confirmed cases of gastrointestinal illness caused by food
poisoning/food borne bacteria.
Outbreaks of Food Poisoning
An outbreak is when two or more unrelated cases occur from the
same source.
Finding out how you got food poisoning
It is extremely difficult to establish the source of isolated
cases of food poisoning. All notified cases of food borne illness
are contacted either by phone or by home visit and a questionnaire
is completed. The information gathered is used to establish links
between people and food eaten. Sometimes it is possible to identify
the food or indeed the food premises which has caused the
illness.
How to help prevent food poisoning
When preparing food wash hands frequently but especially:
- Before starting to handle food
- Between handling raw and cooked food
- Before eating
- After going to the toilet
- After blowing your nose or sneezing
- After handling refuse
In addition it is important to:
- Avoid touching your nose, mouth and hair during food
preparation
- Do not smoke when handling food
- Clean all food utensils, chopping boards and work surfaces
thoroughly
- Ensure frozen food is completely thawed prior to cooking
- Cook food thoroughly
- Cool cooked food quickly and refrigerate as soon as
possible
- Do not leave food at room temperature longer than is absolutely
necessary
- Reheat food correctly
- Store refrigerated raw and cooked foods separately with cooked
above raw
Common causes of food poisoning
- Salmonella
- Campylobacter
- Bacillus cereus
- Staphylococcus
- E.coli O157
- Clostridium perfringens
- Listeria
Please see symptoms and causes for more information.