Clare O'Shea

• An estimated one million people are affected by foodborne disease in the UK annually, costing the economy in excess of £1bn. Laboratory confirmed human cases in the UK from 2000 to 2017 of the four major bacterial pathogens (harmful bacteria) are shown below. Only a minority of cases are reported and samples sent for analysis.
• Food poisoning may result from poor domestic food preparation, or poor food processing in industry including restaurants, cafes and take-aways. This may result in loss of business and people's jobs if it is a serious outbreak.
• Micro-organisms occur naturally in the environment, on cereals, vegetables, fruit, animals, people, water, soil and in the air. Most bacteria are harmless but a small number can cause illness. Food which is contaminated with food poisoning micro-organisms can look, taste and smell normal.
• Changes in food, either through enzyme deterioration of food or micro-organism growth, will eventually lead to the food becoming inedible or unsafe if eaten. The rate of deterioration depends on a variety of factors which must be controlled carefully. Contaminants may be already present in the food, e.g. salmonella in chicken or transferred to the food by humans, flies, rodents and other pests.
• High-risk foods


  • meat, meat products and poultry
  • milk and dairy products
  • eggs – uncooked and lightly cooked
  • shellfish and seafood
  • prepared salads and vegetables
  • cooked rice and pasta
• If high-risk foods become contaminated with food-poisoning micro-organisms and conditions allow them to multiply, the risk of food-poisoning increases.
• Lion mark hen eggs can now be eaten raw or lightly cooked. Although people who have a severely weakened immune system and who are on a medically supervised diet prescribed by health professionals should cook all eggs thoroughly, even eggs that have the Red Lion stamp.
• People at high risk


  • Elderly people
  • Babies
  • Anyone who is ill
  • Pregnant women
• Factors affecting food poisoning


  • preparation of food too far in advance
  • storage at ambient temperature
  • inadequate cooling
  • inadequate reheating
  • under cooking
  • inadequate thawing
  • consuming raw food
  • improper warm holding (i.e. holding 'hot' food below 63ºC)
  • infected food handlers
  • contaminated processed food
  • poor hygiene
• Symptoms of food poisoning

  • severe vomiting
  • diarrhoea
  • exhaustion
  • headache
  • fever
  • abdominal pain
  • tiredness
• Tips for buying food


  • it is illegal to sell food that has passed its 'use by' date
  • dented, blown or rusted cans of food should not be purchased
  • frozen food which has frozen together in the pack should not be purchased
  • do not buy food where the packaging has been damaged
  • only shop in clean and hygienic stores
• Tips for transporting food back home


  • buy chilled and frozen foods at the end of the shopping trip
  • keep frozen and chilled foods cold, by using cool boxes/bags and packing these types of foods together
  • cooked and uncooked foods should be kept separate
  • dry and moist foods should be packed separately
  • household chemicals should be packed separately
• Tips for storing food in the home


  • food should be unpacked as soon as possible
  • old stocks of food should be used before buying new ones (first in, first out theory)
  • store food in the correct place, i.e. dry food, in cool, dry clean places and chilled food in the refrigerator
• Clostridium botulinum


  Sources: Fish and meat. Dust, soil and vegetables. Inadequately processed canned meat, vegetables and fish (faulty canning). Signs and symptoms: Onset 12-36 hours. Voice change, double vision, drooping eyelids, severe constipation. Death within a week or a slow recovery over months.
• Campylobacter


  Sources: Raw and undercooked poultry, unpasteurized milk, contaminated water. Signs and symptoms: Onset 2 – 5 days (can be longer). Fever, headache and dizziness for a few hours, followed by abdominal pain. This usually lasts 2 – 7 days and can recur over a number of weeks.
• Clostridium perfringens


  Sources: Animal and human waste. Dust, soil and vegetables. Raw meat. Insects. Signs and symptoms: Onset 12-18 hours. Abdominal pain, diarrhoea and nausea. This usually lasts 12 – 48 hours. Clostridium perfringens forms spores.
• E Coli 0157


  Sources: Raw and undercooked meat and poultry. Unwashed vegetables. Contaminated water. Signs and symptoms: Onset usually 3-4 days. Diarrhoea, which may contain blood, can lead to kidney failure or death.
• Salmonella


  Sources: Raw meat, poultry and eggs. Flies, people, sewage and contaminated water. Signs and symptoms: Onset 6-48 hours. Headache, general aching of limbs, abdominal pain and diarrhoea, vomiting and fever. This usually lasts 1 – 7 days, and rarely is fatal.
• Staphylococcus aureus


  Sources: Humans: nose, mouth and skin. Untreated milk. Signs and symptoms: Onset 1 – 6 hours. Severe vomiting, abdominal pain, weakness and lower than normal temperature. This usually lasts 6 – 24 hours.
• Listeria


  Sources: Unpasteurised milk and dairy products, cook-chill foods, pate, meat, poultry and salad vegetables. Signs and symptoms: Onset 1-70 days. Ranges from mild, flu-like illness to meningitis, septicaemia, pneumonia. During pregnancy may lead to miscarriage or birth of an infected baby.
• Bacillus cereus


  Sources: Rice and cereals. Dust, soil and vegetables. Signs and symptoms: Ranges nausea and vomiting and abdominal cramps and has an incubation period of 1 to 6 hours. This usually lasts less than 24 hours after onset. Bacillus cereus forms spores and releases toxins which cause illness.
• Tips to reduce the risk of food poisoning


  • Always follow 'use by' dates
  • Store food correctly, either cold or hot, never warm
  • Separate raw and cooked food
  • Wash fruits and vegetables
  • Thoroughly cook food
  • Keep yourself and your workspace clean
  • Don't cough or sneeze over food
  • Thoroughly wash and dry hands regularly
• For further information, go to: www.foodafactoflife.org.uk