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.