Food Poisoning & Control

Food poisoning, also called foodborne illness, is an illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. Below are a few examples 

Salmonella:

• Salmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract.
• Salmonella bacteria typically live in animal and human intestines and are shed through faeces.
• Humans become infected most frequently through contaminated water or food.

Bacillus Cereus - This is a Spore-Forming Bacteria:

• Rice, potatoes, peas, beans and spices are common sources of B. cereus.
• The presence of B. cereus in processed foods results from contamination of raw materials.
• The resistant phase of spores to heat and other manufacturing processes.  you have already learnt in the last section.

Clostridium Perfringes - This is a Spore-Forming Bacteria:

• Clostridium perfringens bacteria are one of the most common causes of foodborne illness (food poisoning).
• C. perfringens can be found on raw meat and poultry, in the intestines of animals, and in the environment.
• C. perfringens spores sometimes survive cooking; they can germinate and multiply, resulting in large numbers of bacteria when cooked meat that is contaminated with C. perfringens is left at room temperature or even up to 60° C  for a period of time.

Staphylococcus Aureus:

• Found in the skin, hair,  noses, and throats of many people and animals. Up to 25% of healthy people have this bacteria and it can easily be transmitted into food.
• It's most often spread by someone who has the bacteria and did not wash their hands properly. Meal preparation is a common way staphylococcus is spread. Someone with an infection and unclean hands can handle food or the equipment used to prepare it which may be the cause of the bacteria spreading.

Common Food Sources for Food Poisoning:

• Undercooked poultry and meat as the food already is contaminated and not cooked thoroughly to kill the bacteria.
• Desserts often have raw eggs in them like mousse. They are also high risk if they are not covered and stored correctly.
• Fish/shellfish are sometimes eaten raw.  They can cause a viral issue if they have grown in waters that are contaminated by sewage.  This means any viruses in the humans or animals that created the sewage will be in the fish/shellfish.
• Cooked meats are high in protein and support the multiplication of bacteria if not stored correctly. These are high-risk foods.
• Salads fruits and vegetables can contain viruses from contaminated water used when growing.  Therefore they must be washed properly.  This will also remove any chemical fertilisers that can cause food poisoning as well.
• Milk/milk products  if  raw unpasteurised milk is used,
• Eggs/egg products if the dish is not cooked.  Another example other than dessert is fresh mayonnaise.

The symptoms of food poisoning are listed below. The Incubation period of food poisoning is usually 1- 36 hrs. This means the time a person is infected but yet to show symptoms.  The common duration of food poisoning is 1 - 7 days, this means how long the person is infected.  anyone suffering from symptoms of food poisoning must not return to the food preparation environment until 48 hours after symptoms have disappeared. 

• Stomach Cramps,
• Diarrhoea,
• Vomiting,
• Nausea/feeling sick,
• Fever,
• Dehydration, and
• Collapse.

Some people are more like to suffer from poisoning as they are more vulnerable to illness. These vulnerable people may include but not be limited to:

• The Elderly,
• Babies and younger children,
• People who are already sick, and
• Immunocompromised (having a weakened immune system) for example people recovering from treatments like chemotherapy.

Food poisoning rarely occurs because of a single isolated mistake. Food poisoning results from management failing to identify hazards and/or failing to control these hazards. 

Breaking the Chain: 

• STOP the contamination of high-risk food.
• PREVENT the multiplication of bacteria within the food. Remember bacteria need food, warmth, time and temperature to survive and multiply.
• REDUCE the risk of contaminated food being eaten by following good food safety procedures

Some pathogenic bacteria organisms may also be transmitted by ways other than food, for example, person-to-person spread or contact with animals. Examples are E-Coli, Norovirus, Dysentery, Hepatitis, Listeria, Typhoid, Campylobacter Enteritis and Parasites. These bacteria are found in the faeces of infected humans and animals.

They are low-dose pathogens in the main and when transmitted via food, the faecal-oral route is common. A low dose means that only a small number can make you sick.

As you can see from the picture below it is really not that pleasant at all!!

Pathogens → faeces → hands → food → eaten