Food Borne Illnesses
Each year it is estimated that as many as 5.5 million people in
the UK may suffer from foodborne illnesses - that's 1 in 10 people.
This section explains what food poisoning is and describes some of
the most common germs that cause it.
More information on foodborne illnesses can be found on the
Food Standards
Agency web site.
About Germs
Germs are invisible except under a powerful microscope; hence
the name micro-organisms or microbes. Microbes can be grouped
according to their different structures; two common groups of
microbes are viruses and bacteria. Not all bacteria are harmful -
indeed many are essential for life. The bacteria, viruses and other
microbes that cause illness are commonly known as germs.
Germs found in food can lead to food poisoning, which can be
dangerous and can kill - though this is rare. They are very hard to
detect since they do not usually affect the taste, appearance or
smell of food.
The most serious types of food poisoning are caused by bacteria
although viral infections are not uncommon too. The more bacteria
present, the more likely you are to become ill. Bacteria multiply
fast and to do so need moisture, food, warmth and time. The
presence or absence of oxygen, salt, sugar and the acidity of the
surroundings are also important factors. In the right conditions
one bacterium can multiply to more than 4 million in just 8
hours.
They multiply best between 5oC and 63oC but
are killed at temperatures of 70oC. At temperatures
below 5oC, most bacteria multiply very slowly, if at
all. At very low temperatures some bacteria will die, but many
survive and can start to multiply again if warm conditions return.
That is why proper cooking and chilling of food can help reduce the
risk of food poisoning.
For information and advice on how to prevent food poisoning at
home see the FSA's Eat Well web site.
Food Poisoning
Germs can get into our food at any point in the food chain -
from the time when an animal or food is in the field to the moment
food is put on to the table to eat.
If they are allowed to survive and multiply, they can cause illness
when that food is eaten.
Sometimes these germs are spread to other foods, for example via
hands or kitchen utensils and cause illness when those foods are
eaten. This is known as cross-contamination.
The symptoms of food poisoning can last for days and include
abdominal pains, diarrhoea, vomiting, nausea and fever. The
symptoms usually come on suddenly, but can occur several days after
eating contaminated food. They will usually get better on their
own. Your pharmacist may be able to advise on suitable remedies or
contact NHS Direct.
If symptoms persist contact your doctor.
Sometimes groups of people can be infected at the same time.
They may have eaten at a party or restaurant or there may be a
batch of contaminated food being sold in different places. In such
cases an Environmental Health Officer (EHO), who is employed by
Tendring District Council, will usually investigate the matter to
find out the cause. The EHO will alert others to the dangers, offer
advice, and where necessary prosecute offenders for breaches of
food safety laws. Whenever such outbreaks of food poisoning occur
or are suspected, it is important to contact the Environmental
Services Food Team.
To contact the Environmental Services Food Team:
Email:
environmental.services@tendringdc.gov.uk
Address: Council Offices, Thorpe Road, Weeley, Clacton on Sea,
Essex, CO16 9AJ
Telephone: 01255 686767
The Most Common Food Borne Illnesses
Campylobacter
Campylobacter can be found in raw poultry and meat,
unpasteurised milk, and untreated water. Pasteurised milk can be
contaminated by birds pecking bottle tops on the doorstep. Pets
with diarrhoea can also be a source of infection. Campylobacter is
the most common identified cause of food poisoning.
Illness may be caused by a small number of bacteria.
Cross-contamination can lead to illness. Thorough cooking and
pasteurisation of milk will destroy Campylobacter.
Symptoms include fever, headache and a feeling of being unwell,
followed by severe abdominal pain and diarrhoea, which may be
bloody. Symptoms normally take 2-5 days to appear but it can be as
long as 10 days and return over a number of weeks.
Campylobacter Fact Sheet (pdf document).
Salmonella
Salmonella has been found in raw meat, poultry and eggs, raw
unwashed vegetables, unpasteurised milk and dairy products and many
other types of food. It is found in the gut and faeces of animals
and humans. Salmonella is the second most common cause of food
poisoning.
Salmonella survives when refrigerated although it is unable to
multiply through cooking and pasteurisation. Usually large numbers
of the bacteria are needed to cause infection but outbreaks have
been reported where infection has been caused by a low number of
bacteria.
It normally takes 12 to 48 hours for symptoms to develop but
symptoms can develop as early as 6 hours after consuming a food
item with very large numbers of this bacteria. Symptoms may include
fever, diarrhoea, vomiting and abdominal pain. Infection may be
very severe, and in some cases may be fatal. It is particularly
likely to cause severe illness in the very young and very old.
Symptoms may last up to three weeks and there may be complications
such as reactive arthritis.
Salmonella Fact Sheet (pdf document).
E. Coli
E. Coli is a widespread organism that is normally found in the
guts of animals and humans. There are many different types, some of
which are capable of causing illness. One uncommon type which can
cause serious illness is Verocytotoxin producing E. coli O157 which
has been found in raw and undercooked meats, unpasteurised milk and
dairy products, raw vegetables and unpasteurised apple juice.
Illness may be caused by a small number of bacteria, so
cross-contamination can lead to illness. The bacteria can survive
refrigeration and freezer storage, but thorough cooking of food and
pasteurisation of milk will kill them.
Symptoms normally take about 2 days to develop but may start within
a day, or take up to 5 days to come on. The main symptom is
diarrhoea. In some cases, particularly in children under the age of
6 and in the elderly, infection can lead to diarrhoea, which may be
bloody and severe, kidney failure, and sometimes death.
E. Coli Fact Sheet (pdf document).
Infectious Diseases
Why Report Infectious Diseases?
Global and National Surveillance of Infectious Disease
Doctors are required by law to report some infectious diseases
and this requirement is not superseded by GMC guidelines regarding
patient confidentiality. Some infections (e.g. cholera and malaria)
are monitored on a global scale so that travellers can be warned
and protected, and international action can be taken to control
disease. Surveillance also takes place at a national level to
monitor the success of childhood immunisation programmes (e.g.
polio, mumps and rubella) or to inform other control strategies
such as that for tuberculosis (TB) which collects information on
risk groups, drug resistance and clustering of cases to improve
understanding.
More information on
infectious diseases is available via this
pdf document.
To report a notifiable disease please -
Contact the Environmental Services Food Team:
Email:
environmental.services@tendringdc.gov.uk
Address: Council Offices, Thorpe Road, Weeley, Clacton on Sea,
Essex, CO16 9AJ
Telephone: 01255 686767 |