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Health & Environmental Services

Tel: 03450 450 063

Fax: 01954 713149
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Environmental FAQs

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Food poisoning

Food poisoning is under-reported nationally; this is important because it can be a serious illness for some groups of people, especially the very young, the very old and people who are chronically ill. Food poisoning is also important because it can be passed onto other people, particularly if they work in jobs involving food, young children or older people. Therefore, if you suspect you are suffering from food poisoning you should contact your GP and your Environmental Health Department.

We receive notifications from GP's and the Public Health Laboratory will also inform us of all confirmed results of food poisoning on samples that they have tested. A faecal sample is the only certain way of confirming food poisoning.

Environmental Health Officers will advise you on any precautions that you may need to take. We will also investigate possible sources of contamination, such as suspect foods or linked food businesses.

Jump to: Campylobacter | Dysentery | Salmonella

campylobacter

CAMPYLOBACTER

What is campylobacter?

It is a very common form of Gastroenteritis and a cause of travellers' diarrhoea.

What is the incubation period?

From being infected to having symptoms takes between 2-10 days.

Where does it come from?

• Handling raw meat, especially poultry.
• Inadequately defrosted meat especially poultry.
• Poorly cooked poultry
• Domestic animals with diarrhoea
• Untreated water-canals, ponds etc.
• Untreated milk.
• Milk from bottles pecked by birds.
• Associated with water sports/outdoor pursuits.
  

What are the symptoms?

• Symptoms start with fever, a feeling of being generally unwell, and abdominal pains.
• After 2-3 days diarrhoea starts (some people might see blood or mucus). This can last 2-3 days or longer.
• The abdominal pains and loose motions may last for a further 10-14 days.
• Vomiting is rare in adults but may occur in children.

What should I do?

• If symptoms persist beyond 2-3 days consult your doctor.
• If you are a food handler or work with the very young or very old inform your employer immediately.
• Drink plenty of fluids
• Wash your hands thoroughly after using the toilet
• Disinfect all areas in the toilet daily (including door handles etc)
• Ensure all family members have separate towels whilst symptoms are present.

How can it be prevented?

• Thaw and cook poultry thoroughly.
• Keep raw foods separate from all other foods
• Wash hands immediately after preparing raw foods and sterilise equipment and work surfaces with a steriliser (follow manufacturers instructions for dilution and contact time).
• Keep animal food/bowls separate from the family's food and dishes.
• Wash hands thoroughly after using the toilet and before preparing foods and eating.
• Never drink untreated water (or foods or ice washed or made with untreated water) or milk.

dysentery

DYSENTERY

What is it?

Dysentery is an infectious illness caused by the germ or bacteria called shigella sonnei.

What are the symptoms?

The illness begins with a sudden and acute attack of diarrhoea (often with blood and mucus) Accompanied by vomiting, abdominal pains and there may be a raised temperature.

How is it caused?

It is spread by contaminated food or water and by hand to mouth transfer from taps, door handles and toys that have been touched by a person who has dysentery. Young children who suck their thumbs and fingers are obviously at risk in picking up germs, and outbreaks can readily spread in nursery and infant schools.

Advice - Tell your doctor

Tell your doctor if anyone in your house has an illness like this and if dysentery is suspected he will arrange for a specimen of diarrhoea to be examined. If the illness is confirmed then an Environmental Health Officer will visit you and will advise on what precautions you can take to prevent the illness spreading to others.

How can an outbreak be controlled?

Any infected young children or adults whose job involves food handling are kept away from school or work until the environmental health officer advises their return. The environmental health officer will also check any suspect food, water and milk supplies to identify the source of infection and also any potential dysentery carriers.

What can I do to prevent the illness spreading to others?

Toilet hygiene
This is the biggest danger area as germs are deposited in the lavatory or in the children's potty or changing mat from the bowels. Since germs can get through toilet paper everyone using the toilet must wash their hands thoroughly.

Cleaning the toilet
Basic home hygiene routines should be followed strictly during an outbreak. Hand contact sites such as toilet seats, handles, taps etc should be disinfected several times a day and the lavatory pan disinfected daily.

Hand Washing
WASH HANDS with soap and water:-

• AFTER using or cleaning the toilet.
• AFTER doing anything for the person who has dysentery, e.g. changing baby's nappy, washing clothes and bedclothes.
• BEFORE preparing or handling food or serving drinks.

Points to remember

• IMPORTANT - have one towel each, do not share towels.
• REMEMBER - small children must have their hands washed for them.
• LAUNDRY - washing must not go to the laundry or launderette.
  
  Keep it separate and either: -
  (a) Boil for 10 minutes.
  (b) Set washing machine on hot.
  (c) Soak in disinfectant overnight (follow instructions or seek advice).
  

salmonella

SALMONELLA

What is salmonella?

Salmonella is a very common form of food poisoning caused by bacteria.

Where does it come from?

• Raw foods, especially meat, poultry, milk and eggs.
• Other humans.
• Pets, rodents, birds and flies.
• Sewage.

How is it spread?

• In direct contact with raw food that is infected.
• In indirect contact with infected work surfaces, utensils, wiping cloths and hands.
• Food that is eaten undercooked.
• Poultry and meat, which is incorrectly stored after cooking.
• Food infected by unwashed hands.
• As a result of poor fridge temperature control (4oc).

Incubation period

Usually 12-72 hours after infection.

What is it like?

The symptoms are vomiting, abdominal pain, diarrhoea and fever which last for 1-7 days.

How can it be prevented?

• Wash hands thoroughly before preparing food, and after going to the toilet.
• Young children should have their hands washed for them.
• Keep all raw foods completely separate from all other foods.
• Thaw foods thoroughly before cooking.
• Cook food thoroughly.
• After cooking - if the food is not going to be eaten immediately, cool it quickly and store it in the refrigerator.
• Keep pets out of the kitchen.

What should you do?

• Do not return to school or work until 48hours after you are free from diarrhoea and your stools are normal.
• Drink plenty of fluids.
• Consult your doctor if symptoms persist.
• If you are a food handler you must inform your employer.