Food poisoning soars as hygiene levels fall (From Echo)

Food poisoning soars as hygiene levels fall

1:07am Friday 13th June 2008 in

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FOOD poisoning is one of the most common causes of illness in Britain.

It's estimated there are more than nine million cases of gastroenteritis each year in England and for many people it is due to food poisoning, something that can be prevented.

Gastroenteritis affects digestion and symptoms include nausea, vomiting, diarrhoea and stomach pain.

It occurs when harmful bacteria stick to and sometimes strip away the lining of the bowel.

There are three main ways of becoming infected: Eating food past its shelf life, cross-contamination between raw and cooked foods and eating food that was not cooked or not stored properly. Infections can then be passed from person to person.

This week marks National Food Safety week, dedicated to highlighting ways to prevent food poisoning. Numbers are on the rise, with the most common culprit being poor food hygiene.

Rachel Glover, environmental health manager at Basildon Council, says good hygiene when handling food is essential.

She said: "Simple precautions include avoiding cooking food that's about to go off and making sure you dry your hands properly after washing them. Far more bacteria are spread from damp hands than dry hands.

"Almost any food can make you ill if kept for too long within the warm temperature range in which the spores of bacteria germinate.

"Surprisingly, rice is one of the most common causes of food poisoning in restaurants.

"If someone suspects food bought from, or eaten in, a specific shop, takeaway or restaurant is responsible, they should also inform their local environmental health department, so food hygiene standards can be investigated."

Campylobacter infection is the most common cause of food poisoning seen by GPs. It likes to live in milk and poultry. Some bacteria take a few hours to cause symptoms, others a few days.

Salmonella is the next biggest culprit and while it can be found in almost any food, it tends to occur in undercooked poultry, unpasteurised milk and eggs.

Other nasties include E coli 0157 which can lurk in undercooked mince, and listeria, which is generally found in pate and soft cheeses.

Luckily most cases of food poisoning clear up within a few days. However, you should see a doctor if this doesn't happen or if your general condition worsens.

Pitsea GP Dr Robin Bell advises stopping eating once you suspect you have food poisoning, but drink plenty of water to stay hydrated.

He said: "Do not eat any food while feeling sick or vomiting. Rest your stomach for an hour after being sick and then try small sips of water. Gradually build up the amount of fluids.

"Also avoid milk and dairy products during this time as they can ferment in the intestines and definitely avoid alcohol as it will make you more dehydrated."

Dr Bell advises eating again only once you have been free of sickness and diarrhoea for several hours.

"Start off with small amounts of plain foods that are easy on the stomach, such as plain potatoes and dry toast," he said.

"Once you are a bit better it can help to have a probiotic drink to help recolonise the beneficial bacteria in the gut."

Top 10 tips to avoid mealtime nasties

• Make sure your fridge is working at the right temperature - ideally, it should be working at around 5C. If you have a fridge thermometer you can regularly check the temperature is correct. You can adjust the temperature of the fridge by changing the dial, but you will need to check the manufacturers instructions, as in many cases, you need to turn the dial up to get the fridge temperature to go down
• Don't overstock your fridge or freezer - it makes it difficult to keep the right temperature. Always keep raw food away from ready to eat food. Use covered containers and ensure food is properly wrapped
• Wash your hands frequently, especially before preparing or touching food, and after touching raw food, coughing, sneezing or touching pets
• Frozen food must always be thawed thoroughly and fully before cooking (unless the manufacturer's instructions state otherwise). It is always best to thaw food in the fridge
• Always follow the cooking instructions. Make sure meat is piping hot all the way through
• Use separate chopping boards and utensils or wash them thoroughly to avoid cross-contamination between raw meat, and any cooked or ready-to-eat foods. Remember to clean areas like fridge door handles, and taps, as these may become contaminated with food poisoning bacteria
• Don't leave food out all day. It is better to put out small amounts at a time, so what has been on the table has just been cooked or just come out of the fridge. Ideally, try to use any leftovers within 48 hours or freeze them
• Avoid reheating food, but if you do, only reheat once and ensure the food is piping hot
• Do not get involved with preparing the food if you are unlucky enough to be suffering from sickness or diarrhoea, as it could be passed on through the food
• Try to keep pets out of the kitchen, especially when cooking.