Causes of Food Poisoning

Contamination: Food can become contaminated through contact with harmful substances and micro-organisms. Contaminants can include bacteria, viruses, moulds, toxins, and chemicals.
Cross-contamination: This can happen when safe food comes into contact with harmful substances or micro-organisms, often from other foods or cooking utensils.

Common Types of Food Poisoning Bacteria

Salmonella: This bacteria is often found in raw or undercooked meat, poultry, eggs and milk.
E. coli: Commonly found in raw or rare ground beef, contaminated raw fruit and vegetables, and unpasteurized milk and fruit juice.
Campylobacter: This bacteria is often present in raw or undercooked meat and poultry, unpasteurized milk and untreated water.
Listeria: Found in a variety of foods including soft cheeses, pre-packed sandwiches, pate and cooked sliced meats.

Symptoms can vary widely but commonly include stomach cramps, diarrhoea, vomiting, and fever.
Symptoms can appear as early as 1 hour after eating contaminated food and as late as 10 days.

Maintain high levels of personal hygiene. This includes regularly washing hands and cleaning cooking utensils.
Cook food thoroughly, especially meat. This will kill any bacteria present.
Correctly store food. Refer to product storage instructions.
Avoid cross-contamination. Use separate cutting boards and utensils for different food types.

Rehydrate: Drink plenty of fluids to replace the lost through vomiting and diarrhoea.
Rest: Allow your body to recover.
If symptoms persist, seek medical attention.