Types of Food Poisoning

8/19/2019 Types of Food Poisoning

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Types of food poisoning

The body is very clever! When it detects that you have eaten something harmful, it tries to

get rid of whatever has caused the problem by the quickest method - and we don't need toexplain in any detail what this often entails!

owever most cases of food poisoning are not reported becausepeople suffer mild symptoms and recover fairly quickly, but asa result, the exact causes of food poisoning is not always testedfor"

The #ood $tandards %gency indicate some frightening statistics,in that each year in the &(

•

around a million people suffer a food borne illness

• around )*,*** people receive hospital treatment due to

food borne illness

• there are around +** deaths caused by food borne illnesses

• the cost of food safety and hygiene issues in the & is nearly "+ billion!!

.n the coming sections, we will therefore identify the many types of food poisoning and someof the most common symptoms that result"

Campylobacter is by far the most common cause of food poisoning and is found in(


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• raw poultry

• uncooked meat

• unpasteurised milk

• untreated water

/ampylobacter will be destroyed through the cookingprocess and through the pasteurisation of milk"

0ets with diarrhoea can be a cause but the ma1ority of infections remain unexplained by recognised risk factors for disease" The most common signs and symptoms include(

• headache

• fever

• severe abdominal pain

• diarrhoea

$ymptoms may normally take ) to 2 days to appear and can return after a few weeks"

Salmonella

$almonella is the second most common cause of food poisoning" 3utbreaks can occur inthe general population 4and within institutions5 butfortunately, serious cases are infrequent"

$almonella has been found in(

• raw meat

• poultry

• eggs

• unwashed vegetables

6 but not exclusively, as it can be found in manyother types of food!

.t is carried in the gut and faeces of animals and humans and transmission occurs by the

ingestion of contaminated food, or through faecal contamination from an infected person or


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animal" 0eople may also be exposed to salmonella through contact with household pets,especially reptiles 4e"g" li7ards, turtles, snakes5"

The most common signs and symptoms include, abdominal pain, headache, fever, vomiting,watery and sometimes bloody diarrhoea"

.nfection are likely to cause severe illness in the young, old or sick" $ymptoms can takebetween ) and 28 hours to develop and illness can be severe and in some cases fatal"/omplications include scepticaemia or reactive arthritis"

#ree7ing foods contaminated with salmonella hinders the growth of the bacteria but will 93Tdestroy it!

E.Coli and its symptoms

:"/oli can be found in(

• unpasteurised milk and dairy products

• raw vegetables

• unpasteurised apple 1uice

• raw and undercooked meat

.n recent years, outbreaks have been reported wherecontaminated food has been( mince, milk, yoghurt,

cooked meats, meat pies, cheese and dry cured salami"

:"/oli exists in the guts of animals and humans and thereare different types;strains" $ome are harmless, whilstothers are capable of causing common infections such as urine infections and infections ofthe gut 4like gastroenteritis5 and much more serious illnesses" $ymptoms may takeanywhere between to ) weeks to develop, but would normally take about ) days" The mainsymptom is diarrhoea, which may be bloody and severe and in the elderly and childrenunder " This can cause a severe gut infection" %lso the toxin 4poison5 which is released

by the =T:/ *+> can cause other serious diseases" ?ost people will recover but it issometimes fatal" ealthy sheep and cattle can sometimes carry =T:/ *+> and there havebeen links to people who have worked and handled live sheep and cattle" .n @anarkshire,there was an outbreak in AA


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There are many more strains of bacteria and micro-organisms which have been identified ascauses of food poisoning"

3ther bacteria which are not as common but that can also cause food poisoning include(

•

Clostridium perfringens-

common source may be from animal and human excreta,soil, dust, insects, raw meat and will be linked to cooked meat and poultry"

• Listeria - common source may be soil, water, sewage, people and will be linked to

soft cheese, cheese made from unpasteurised milk, salad and pBtC"

• Bacillus cereus - common source may be from cereals, soils and dust and will be

linked to cerials 4especially rice5"

• Staphylococcus aureus - common source may be from the human body, especially

skin, nose, mouth, cuts and boils and will be linked to cold meats, raw milk4unpasteurised milk5 and dairy products and anything touched by hand"

• Norwalk-like viruses - common source may be from contaminated water or eating

meat from an animal that is infected or from a food handler that is infected with the virus andwill be linked by saliva, air, cough, fecal-oral route, surfaces, blood, needles, bloodtransfusions, sexual contact and mother to

The Symptoms

Dour body's defence when it has detected thatyou have eaten something harmful is to get rid of it in the quickest manner" This means that

the most common symptoms of food poisoning are(

• abdominal pains

• diarrhoea

• vomiting

• nausea and fever

.ncubation periods vary widely 4depending on the cause of food poisoning5 but most

pathogenic bacteria make you ill when they have been inside your body for a while" 3thers


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may make you ill fairly soon after you have eaten, producing symptoms and illness within E*minutes to a few hours, however most cases take between and ) days to develop"

.f the food poisoning is due to an infection with /ampylobacter, it may take a week or longerto develop

Vulnerable Groups

.t is important that all food handlers, in whatever profession, are aware of the members ofthe population that are vulnerable to the risk of food poisoning"

.f a person has a lowered resistance to disease, then foodpoisoning will be more likely to affect them than a healthy personwho may also show fewer symptoms or no symptoms at all"

%nyone with a lowered or compromised immune system is at far

greater risk from food poisoning, as they do not have thedefences to cope with the pathogens which healthier individualsmay not even notice"

%ll the below groups have a compromised immune system andare at greater risk(

• :lderly people 4over


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• diarrhoea

• abdominal cramps

• rashes

• tingling of the lips, tongue and throat

• swelling of the throat and mouth

• difficulty in breathing or speaking

?ost people who have a food allergy know what to avoid, but may need help in identifyingthe ingredients and be able to trust the information given to them" This is why accurate foodlabelling is so important and although you may think that some of the labeling on the packetsof food or drink you may be using or loading into a vending machine are not necessary - to

some people they are =.T%@!

.f you are preparing, using or handling food that may be an allergen, it is important to takesteps to ensure that you do not provide the allergen with a vehicle by which it contaminateother foods that are intended to be Jallergen freeK"

Haard Analysis Critical Control !oints "HACC!#

a7ard %nalysis /ritical /ontrol 0oint 4%//05 is a way of managing food safety" .t is basedon putting in place procedures to control ha7ards and involves(

•

Loo$ing closely at %hat you do in your business and what could go wrong

• &dentifying the 'critical control points(- these are the places you need to focus on

to prevent ha7ards or reduce them to an acceptable level

• !utting in place procedures to make sure ha7ards are controlled at your critical

control points

• )eciding %hat action you need to take if something goes wrong

• ?aking sure that your procedures are %or$ing

• *eeping appropriate records to show that your procedures are working

$ome people think that %//0 is very complicated, but it doesnIt have to be"

The important thing is to have safety management procedures that are appropriate foryour business or place of %or$. To support this+ there are packs produced by the #ood$tandards %gency that can help you put procedures in place"

,hat is a haard


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% ha7ard is something that could make asituation, product or environment dangerous" When considering ha7ards in relation to food, aha7ard is something that could make a food unsafe to eat and can happen at any stagewithin the Jfood /hainK from delivery to food service"

#ood safety ha7ards can be(

• -icrobiological - involving harmful bacteria, e"g" when certain foods are kept out of

the fridge for too long and bacteria will grow in them

• Chemical - involving chemicals getting in the food, e"g" cleaning products or pest

control chemicals

• !hysical - involving ob1ects getting into food, e"g" broken glass or pieces of

packaging

,hat the La% says about procedures

Dou must put in place food safety management procedures and these could be based onthe principles of %//0 4a7ards %nalysis /ritical /ontrol 0oint5

Dou must also(

• eep these in place permanently

• eep up to date documents and records relating to your procedures

• Leview your procedures if you change what you produce or who you work in

association with

!ersonal /esponsibilities and )uty of Care


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•

Goth employers and employees haveresponsibilities under the law regarding food safety and hygiene"• %s an individual, you have a duty of care and as a result, it is your responsibility to

ensure that your behaviour and standards of hygiene do not knowingly cause abreach of these regulations"

• #ailure to do so can result in fines being issued to both you and your employer "

• Legulations do change from time to time, so it is also very important to keep up to

date with the current standards and expectations" We will take a look at some ofthese a little later in the course"

•

,ell )one

0ou ha1e demonstrated your understanding of $ey points to $no% in

this section 2o% mo1e on to the ne3t section.

•

• /an you see germs on contaminated food with the naked eyeM

•

• 0ou said4 2o

•

• /orrect

Herms are normally only visible under a microscope

•

•

• %ll bacteria are harmful" .s this statement True or #alseM

•

• 0ou said4 False

22AE


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•

• /orrect

$ome are essential for a healthy life!

•

•

• Gacteria grow rapidly in cold, dry conditions" .s this statement True or #alseM

•

• 0ou said4 False

•

• /orrect

Gacteria multiply at a fast rate and to do so they need moisture, food, warmth andtime

•

•

• .s it true to say that at very low temperatures bacteria will always dieM

•

• 0ou said4 2o

•

• /orrect

$ome will die but many will survive and when the warm conditions return, they willstart to multiply"

•

•

• #ood poisoning only happens in isolated cases and to individual people at a time" .s

this statement True or #alseM

•

• 0ou said4 False

•

• /orrect

22A2

22A+

2+*


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Hroups of people can often be infected e"g" at a social function, where many peoplecould eat contaminated food and all become ill"

•

•

• No :nvironmental ealth 3fficers have the power to prosecuteM

•

• 0ou said4 0es

•

• /orrect

.f offenders break the law, they can be prosecuted"

•

•

• #ood poisoning is only caused by bacteria and viruses

•

• 0ou said4 False

•

• /orrect

#ood borne illness can also be caused by toxins and chemicals, for instancepesticides that can remain on food and cause illness"

•

•

• 0eople who eat a high protein diet are most vulnerable to food poisoning" .s this

statement True or #alseM

•

• 0ou said4 False

•

• /orrect

0eople with a weak or underdeveloped immune system are most vulnerable"

•

•

22A>

22A8

22AA

2+**


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• a7ard %nalysis /ritical /ontrol 0oint 4%//05 is a way of managing food safety

and is based on putting procedures and controls in place" .s this statement True or#alseM

•

•

0ou said4 True•

• /orrect

%ll food premises owners are required to have procedures and controls in place tohelp with food safety and hygiene"

%s different food poisoning germs are active at different temperatures 4as discussed earlierin this course5 it is important to keep foods below +O/ or above


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Dou should 2EVE/4

• chew

• cough

• smoke

• snee7e

• eat or drink

• spit

• scratch

• lick fingers

• blow on glasses or cutlery to help polish them

• dry your hands on your clothing or on cleaning cloths

• bite nails

• handle food too much

• pick at your face 4spots5

• leave cuts or sores uncovered

• wear strong aftershave or perfume

• wear earrings, hairgrips, rings, bracelets or wristwatches

• wear nail vanish or false nails

This is an important check list and you should try to make sure you understand andremember as much of this information as possible!

!ersonal Appearance


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.t is so important that you maintain highstandards of personal appearance" Whilst at work you are a representative of yourorganisation and seen as such by the public and your clients;customers so remember, firstimpressions are always important 4for you and the organisation you work for5 as it canensure you demonstrate(

• a professional image

• high standards

• safe %or$ing practices

• that you care and that the impression of clients6customers is important to you

.t is also important to always follow good practice so as a person involved in the Jfood chainKconsider the points below(

• wash your hands thoroughly

• keep yourself and your uniform clean

• wear strong and sensible shoes

• keep your nails clean

• keep your hair clean and tidy

• cover cuts with a waterproof dressing- a blue one is ideal

• at all times show due diligence

*no%ledge Chec$ 7

• ,ell )one

• 0ou ha1e demonstrated your understanding of $ey points to $no% in

this section

• 9ow move on to the next section"

•


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• .t is a legal requirement to report to your supervisor if you have had food poisoning or

have been in contact with someone suffering from food poisoning or an air borne

disease" .s this statement True or #alseM

•

• 0ou said4 True

•

• /orrect

.t is a legal requirement under the ealth and $afety at Work %ct A>2

•

•

• $hould you wear protective clothing outside of a food environment or to go to the

toiletM

•

• 0ou said4 2o

•

• /orrect

0rotective clothing should 9:=:L been worn under these circumstances

•

•

• .f you work in a food preparation;handling environment and cut yourself, you should

wear which of the followingM

•

• 0ou said4 A brightly coloured %aterproof plaster %hich completely co1ers the

%ound.

2+*

2+*2


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•

• /orrect

.t must be waterproof and brightly coloured so that you can easily see if it has fallen into any

food"

•

•

• The standards of personal hygiene that . maintain are my own business" .s this

statement True or #alseM

•

• 0ou said4 False

•

• /orrect

0ersonal hygiene standards are essential and food handlers should follow all relevant

guidelines in following them!

•

•

• %n interesting fact is that germs can live on our hands for up to how longM

•

• 0ou said4 8 hours

•

• /orrect

Herms can live on our hands for E hours - that is why hand washing is so important"

•

2+*+

2+*


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•

• Linsing hands under hot water will remove the germs you may have picked up after

touching raw food"

•

• 0ou said4 False

•

• /orrect

Dou must was hands thoroughly with soap, using the L/9 approved method"

•

•

• Gacteria do not multiply between temperatures of *O/ and +O/, or if they do multiply,

they multiply very slowly" .s this statement True or #alseM

•

• 0ou said4 True

•

• /orrect

Gacteria lie dormant at temperatures between *O/ and +O/, or if they do multiply,

they multiply very slowly"

•

•

• #ree7ers should operate at which of the following temperaturesM

•

• 0ou said4 9:;

2+*A

2+E


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•

• /orrect

#ree7ers should operate at -8O/ or below"

•

•

• %s with all equipment, fridges and free7ers must be checked and maintained

regularly to ensure they are working correctly" .s this statement True or #alseM

•

• 0ou said4 True

•

• /orrect

.deally, refrigerator and free7er temperatures should be checked twice a day"

A1oid Cross Contamination

.f you remember from earlier in the course, cross contamination is when bacteria is spreadbetween food, surfaces, people or equipment and we need to remember that anything thattouches food is a possible JvehicleK by which contamination could occur"

ere is an example of how you could spread bacteria, cross-contaminating items orenvironments very quickly 4that could possibly result in an incident of food poisoning5"

%s we have established, it is the elderly, young or ill who are at the highest risk of food borneillness, so imagine that you have been preparing raw food in the kitchen and need to wipeyour hands" Dou use a tea towel that is for drying the dishes" Dou put it down and someone

else picks it up 4without knowing5 and wipes a dish clean" When food is put on to the plate,bacteria will contaminate the food and the client;customer will be served food that couldresult in them getting food poisoning"

Dou can see how easily it could happen, so remember - always be aware of using thecorrect cloths" .t would be good practice to use a colour code system for any equipment andcloths that are used for cleaning purposes" This would then ensure that they will not be usedin inappropriate environments" #or example, cloths and brushes for the toilet should 2=T beused in food areas"

2+2


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Access !rocedures

When entering a kitchen or food preparation area, anyone93T directly involved in food preparation or food handling should(

• Wear appropriate protective clothing

• Wash their hands effectively before entering

• 9ot participate in any food preparation

• Ge supervised at all times

#rom time to time, premises may be visited to ensure you can demonstrate that you complywith hygiene regulations" This could include(

• &nspectors - who may wish to check that legal requirements are being met

• -anagers - who may visit to routinely check standards

• !est control officers - who will check to ensure there is no evidence of infestation


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• 9ests

• ?ovement tracks

Dou may be able to think of some other signs that may indicate that pests have been

!re1enting &nfestation

The best way to control a pest infestation isnot to let it happen in the first place! %lways follow best practice to control access for pests,such as(

• %ttach fly screens to windows

• Glock gaps around service areas

• &se gutter guards

• #it door strips and plates

• :liminate access to waste food and shelter

• eep all areas clean and disinfected

• 9ever leave food debris around

• /over milk deliveries

• :nsure that all waste is disposed of in tight fitting bins

• eep food off the floor

• eep food in air tight containers if kept in cupboards 4eg"flour5

• eep water tanks covered

.nfestation can lead to the spread of disease and for the sick, elderly or young, can be very

dangerous" .t can also lead to food stocks being damaged, which can be very costly as it willall have to be thrown away if it has become contaminated" Dou may also get customer


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complaints which could lead to loss of business and in the worst cases, businesses can beforced to close with the potential for legal action!

The consequences of pest infestation can be quick to remedy if caught early enough but cansimilarly be extremely serious if left untreated!

,ell )one

0ou ha1e demonstrated your understanding of $ey points to $no% in thissection

2o% mo1e on to the ne3t section.

Why is it important to Pclean as you goIM

0ou said4 &t is a routine that %ill enable you to stay on top of safety and hygieneissues

/orrect

.t is a routine that will enable you to stay on top of safety and hygiene issues"

When preparing cleaning agents which of the following best describes why water shouldalways be put into the bucket or bottle firstM

0ou said4 &t helps to reduce splashing and minimises the ris$ of neat chemical cominginto contact %ith the s$in

/orrect

.f chemicals are added afterwards 4against specific instructions5 it helps to reducesplashing and minimises the risk of neat chemical coming into contact with the skin

2+


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of the handler, other people and surfaces around"

#ood safety laws require organisations involved in food preparation and handling tasks tohave a cleaning schedule" .s this statement True or #alseM

0ou said4 True

/orrect

#ood safety laws require organisations involved in food preparation and handlingtasks to have a 'cleaning schedule(.

Which of the following best describes cross contaminationM

0ou said4 Cross contamination is %hen bacteria is spread bet%een food+ surfaces+people or e>uipment

/orrect

/ross contamination is when bacteria is spread between food, surfaces, people orequipment" %nything that touches food is a possible JvehicleK by whichcontamination could occur"

2+>

2+8

2+A


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Which of the following is the best reason why controlling access to food handling;preparationareas is importantM

0ou said4 To minimise the ris$s of contamination and cross9contamination

/orrect

#ood handling;preparation areas should be for food handlers only, as this will help tominimise the risks of contamination and cross-contamination"

Which of the following is true about animals in food preparation areasM

0ou said4 Animals are not allo%ed at all

/orrect

9o animals are allowed in food preparation areas!

Health ? Safety at ,or$ Act etc :@B

This important act imposes duties of care on both employersand employees, which cover the responsibilities of both employers and employees" .t makesyou responsible! #or :mployers, the following is expected" They should(

• ?ake the workplace safe, without risks to health 4this includes keeping dust and

fumes under controlF ensuring substances are stored and used safelyF giving employees

2+)*


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adequate information, instruction, training and supervision necessary for their health andsafety5, and ensuring an employees' welfare, so far as 'reasonably practicable'"

• Nraw up of a health and safety policy and ensuring everyone is aware of it and what

it means"

• 0rovide protective clothing specifically required by health and safety law free of

charge"

• Leport in1uries, diseases and dangerous occurrences to the appropriate authorities"

• eep the workplace clean, providing clean washing and toilet facilities and

accommodation for clothing"

• Take correct precautions to prevent employees being exposed to substances which

may damage their health"

• :nsure that all substances, including micro-organisms are safe 4as far as is

reasonably practicable5 and without risks to health"

Employees /esponsibilities

&nder the ealth and $afety at Work %ct A>2, employeeshave responsibilities too! .t is an employee's responsibility to (

• Take reasonable care of the health and safety of themselves and of other persons

who may be affected by their acts or omissions at work"

• To co-operate with employers and;or others carrying out legal requirements, as

necessary, so that the requirement can be performed or complied with"

#ailure to observe these requirements can lead not only to the owner of the premises beingprosecuted, but also individual food handlers who do not follow required procedures"

!rosecution can result in

• #ines of up to )*,*** for :%/ offence


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• % prison sentence of up to ) years"

• /ompensation to customers who have been affected by your

• The #ood $afety 4Heneral #ood ygiene5 Legulations )**+ became law in Qanuary

)**


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.f you ever handle food, you must(

• eep yourself and your workplace clean

• Wear suitable protective clothing

• No everything in your power to protect food from contamination

• #ollow temperature controls for storage, preparation, display and serving of food"

• Leport any illness or food poisoning symptoms to your supervisor immediately"

• 93T work with food if you have any symptoms until your employer or doctor says it is

safe to do so

)ue )iligence

%ll #ood andlers ?ust Ge Niligent!

$) of The #ood $afety %ct, AA* states(

"It is a defence for the person charged, to prove that they took all reasonale precautions and e!ercised all due diligence to avoid commission of the offence ythemselves or y a person under their control"

This means that there must be evidence to prove that food handlers have(

• followed legal requirements and organisational policies and procedures"

• received adequate training and knowledge of food safety

• protected individuals from harmful infections and unsafe practices wherever possible"

• appropriate awareness and potentially be able to spot symptoms of infections"

• appropriate awareness and potentially be able to spot ha7ards"

•

reported any illness, infection and ha7ards to the relevant personnel"


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Documents

Types of Food Poisoning