Common Types of Food Poisoning
Common Types of Food Poisoning
Food Poisoning Overview
- Food poisoning is a common illness caused by consuming contaminated food.
- It’s crucial for anyone working with food to understand the risks and precautions to prevent these illnesses.
- Symptoms often include vomiting, diarrhoea, abdominal pain, fever, and chills.
- Recovery is typically between a few hours to several days, depending on the type of bacteria or virus involved.
Common Types of Food Poisoning
Salmonella
- Salmonella is usually found in raw or undercooked poultry, eggs, and unpasteurised milk.
- Infections can be prevented by properly cooking and storing food.
- The onset of symptoms typically occurs 12 to 72 hours after infection.
E. coli
- Primarily found in raw or undercooked meat, particularly beef, and raw vegetables.
- E. coli can also be contracted from contaminated water.
- Symptoms usually appear within 1 to 10 days after exposure.
Campylobacter
- Campylobacter is most commonly found in raw and undercooked poultry, unpasteurised milk, and untreated water.
- Symptoms typically appear 2 to 5 days after exposure,
- Proper food handling and thorough cooking can prevent Campylobacter infections.
Staphylococcus aureus
- Staphylococcus aureus is found on the skin and in the noses of healthy people, and can contaminate food if handlers don’t follow hygiene rules.
- Common contaminated foods include sliced meats, puddings, pastries, and sandwiches.
- Symptoms can appear as rapidly as 30 minutes to 8 hours after consumption.
Clostridium perfringens
- Clostridium perfringens is typically found in large meat dishes left to stand at room temperature.
- Symptoms often arise within 6 to 24 hours after eating contaminated food.
- Avoiding prolonged room-temperature exposure for cooked meats helps prevent this type of food poisoning.
Controlling Food Poisoning
- Always follow the 4 C’s of food safety - Cleaning, Cooking, Chilling and Cross-contamination.
- Hand washing and clean equipment are crucial elements for preventing food poisoning.
- Proper refrigeration and food storage prevent bacterial growth.
- Thorough cooking is essential, particularly for meat and poultry.
- Avoid cross-contamination by keeping raw food separate from ready-to-eat food.