Hell´s Kitchen

Food poisoning can be fatal

Food poisoning in the UK is increasing. The number of cases of Salmonella has remained high in the past few years, and Campylobacter cases have doubled.

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Better training of food handlers needs to take place, and better care must be taken to ensure food is kept at the proper temperatures. Cross contamination is also a big problem which needs to be addressed.


Bacillus cereus

This is a spore forming bacteria which is often found in rice from take-away restaurants. Symptoms of Bacillus cereus include diarrhoea and abdominal cramps between 6-15 hours after consumption of contaminated food. Nausea may occur and symptoms usually last 24 hours.

Source of Bacillus cereus

You can contract the disease from meat, milk, vegetables and fish, but outbreaks have normally been associated with rice, potato, pasta and cheese products. Sauces, puddings, soups, casseroles, pastries and salads can also be contaminated.


Campylobacter

Campylobacter is a group of spiral-shaped bacteria that can cause disease in humans and animals. Most human illness is caused by Campylobacter jejuni. Birds carry this illness without becoming ill themselves. Proper cooking, milk pasteurising and chlorination of water will all kill bacteria. This is the most common cause of acute bacterial diarrhoea in the UK. Symptoms include diarrhoea, cramping, abdominal pain and fever within 2-5 days after exposure, and can include nausea and vomiting.

Sources of Campylobacter

Raw or undercooked meat and poultry, offal, contaminated water or milk. Contamination is usually from excreta of birds, cattle and family pets. 40,000 cases are reported annually in the UK.

Clostridium perfringens

This is distributed throughout the environment and is normally found in human and animal intestines. The illness is caused by bacteria releasing toxins in the digestive canal. Symptoms include intense abdominal cramps and diarrhoea, and usually lasts less than 24 hours. It can last up to two weeks in severe cases. The illness can be mistaken with 24-hour flu.

Food sources

Meat, meat products and gravy are usually implicated with food poisoning caused by clostridium perfringens. The young and the elderly are most at risk.

Clostridium botulinum

Clostridium botulinum causes severe food poisoning, and is caused by the ingestion of foods containing the neurotoxin formed from bacteria. The illness is rare but can be fatal and can be destroyed by heating at 80ºC for at least 10 minutes. Symptoms can show up 4 hours to 8 days after ingestion, and include weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, muscle weakness and constipation. Paralysis and death can follow between 18 and 36 hours later if untreated.

Food source

Incriminated foods include: tinned or vacuum-packed food.

Cryptosporidium parvum

Members of this family are parasites from the intestinal tracts of fish, reptiles, birds and mammals. Cryptosporidium is passed in the faeces and is common in drinking water which originated from drainage of agricultural land. Symptoms usually include short term diarrhoea unless you suffer from a compromised immune system which can make the illness more severe.

Escherichia coli (E coli)

Normally found in animal and human intestines, E coli can be serious. One group of bacteria cause severe infantile diarrhoea and another cause traveller´s diarrhoea. Food sources include undercooked minced beef and unpasteurised milk. The elderly or very young can develop anaemia and renal failure. Symptoms include abdominal pain, fever, diarrhoea and vomiting and normally show between 10 and 72 hours after ingestion and last between 1 and 5 days.

Avoid E.coli

Ensure all meat is cooked thoroughly and juices run clear when spiked. Always avoid unpasteurised milk and separate raw and cooked foods to prevent cross contamination. Disinfect all surfaces and utensils used for food preparation. Wash hands regularly and always use a disinfectant hand wash.

Food source

Foods often incriminated include soft cheese, but the main contamination comes from food handlers.

Giardia lamblia

Giardia lamblia is a parasite which exists in two forms and lives in the small intestine, and is passed through faeces. Symptoms include severe diarrhoea from contaminated food or water.

Listeria monocytogenes

Listeria monocytogenes is a food-borne illness which is often transmitted to ready-to-eat foods, and is widely found in sewage and decaying vegetable matter. To avoid listeria always wash salads before use, never eat chilled products after the sell by date, and ensure your fridge is kept at the correct temperature. The onset of symptoms is normally 8 days to 3 months, and they include nausea, vomiting and diarrhoea. Meningitis and blood poisoning can occur in pregnant women. Antibiotic treatment is effective.

Food source

Foods known to cause listeria include: salads, sandwiches, paté, cooked meat and ready meals. Other suspected foods include milk, ice cream, raw and smoked fish and soft cheese.

Salmonella

Salmonella is found in animals, including poultry and pigs and environmental sources include water, soil, insects, kitchen surfaces, animal faeces, raw meats and raw seafood. Symptoms include nausea, vomiting, abdominal cramps, diarrhoea, fever and headache and normally start 6 to 48 hours after infection.

Shigella

Shigella is found in the intestine of man and other animals, and is also known as bacillary dysentery. Symptoms include diarrhoea, fever, vomiting and abdominal pain and can start 12 hours to 2 days after infection. Foods incriminated include salads, raw vegetables, milk and dairy products, poultry and contaminated water.

Norwalk Virus

Norwalk Virus is an intestinal infection which occurs in outbreaks and is normally associated with shellfish. The virus is passed in the stool of infected persons and people get infected by swallowing stool-contaminated food or water. Other sources of infection include salads, eggs, ice and ready to eat foods. Norwalk is more common in adults and older children and symptoms normally appear within 10 days. Symptoms include nausea, vomiting, diarrhoea and stomach cramps.

Anyone can get Norwalk virus infection, but it may be more common in adults and older children. Illness normally lasts 24 to 60 hours.















Hell´s Kitchen

Food poisoning can be fatal

Food poisoning in the UK is increasing. The number of cases of Salmonella has remained high in the past few years, and Campylobacter cases have doubled.

Better training of food handlers needs to take place, and better care must be taken to ensure food is kept at the proper temperatures. Cross contamination is also a big problem which needs to be addressed.


Bacillus cereus

This is a spore forming bacteria which is often found in rice from take-away restaurants. Symptoms of Bacillus cereus include diarrhoea and abdominal cramps between 6-15 hours after consumption of contaminated food. Nausea may occur and symptoms usually last 24 hours.

Source of Bacillus cereus

You can contract the disease from meat, milk, vegetables and fish, but outbreaks have normally been associated with rice, potato, pasta and cheese products. Sauces, puddings, soups, casseroles, pastries and salads can also be contaminated.


Campylobacter

Campylobacter is a group of spiral-shaped bacteria that can cause disease in humans and animals. Most human illness is caused by Campylobacter jejuni. Birds carry this illness without becoming ill themselves. Proper cooking, milk
pasteurising and chlorination of water will all kill bacteria. This is the most common cause of acute bacterial diarrhoea in the UK. Symptoms include diarrhoea, cramping, abdominal pain and fever within 2-5 days after exposure, and can include nausea and vomiting.

Sources of Campylobacter

Raw or undercooked meat and poultry, offal, contaminated water or milk. Contamination is usually from excreta of birds, cattle and family pets. 40,000 cases are reported annually in the UK.

Clostridium perfringens

This is distributed throughout the environment and is normally found in human and animal intestines. The illness is caused by bacteria releasing toxins in the digestive canal. Symptoms include intense abdominal cramps and diarrhoea, and usually lasts less than 24 hours. It can last up to two weeks in severe cases. The illness can be mistaken with 24-hour flu.

Food sources

Meat, meat products and gravy are usually implicated with food poisoning caused by clostridium perfringens. The young and the elderly are most at risk.

Clostridium botulinum

Clostridium botulinum causes severe food poisoning, and is caused by the ingestion of foods containing the neurotoxin formed from bacteria. The illness is rare but can be fatal and can be destroyed by heating at 80ºC for at least 10 minutes. Symptoms can show up 4 hours to 8 days after ingestion, and include weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, muscle weakness and constipation. Paralysis and death can follow between 18 and 36 hours later if untreated.

Food source

Incriminated foods include: tinned or vacuum-packed food.

Cryptosporidium parvum

Members of this family are parasites from the intestinal tracts of fish, reptiles, birds and mammals. Cryptosporidium is passed in the faeces and is common in drinking water which originated from drainage of agricultural land. Symptoms usually include short term diarrhoea unless you suffer from a compromised immune system which can make the illness more severe.

Escherichia coli (E coli)

Normally found in animal and human intestines, E coli can be serious. One group of bacteria cause severe infantile diarrhoea and another cause traveller´s diarrhoea. Food sources include undercooked minced beef and unpasteurised milk. The elderly or very young can develop anaemia and renal failure. Symptoms include abdominal pain, fever, diarrhoea and vomiting and normally show between 10 and 72 hours after ingestion and last between 1 and 5 days.

Avoid E.coli

Ensure all meat is cooked thoroughly and juices run clear when spiked. Always avoid unpasteurised milk and separate raw and cooked foods to prevent cross contamination. Disinfect all surfaces and utensils used for food preparation. Wash hands regularly and always use a disinfectant hand wash.

Food source

Foods often incriminated include soft cheese, but the main contamination comes from food handlers.

Giardia lamblia

Giardia lamblia is a parasite which exists in two forms and lives in the small intestine, and is passed through faeces. Symptoms include severe diarrhoea from contaminated food or water.

Listeria monocytogenes

Listeria monocytogenes is a food-borne illness which is often transmitted to ready-to-eat foods, and is widely found in sewage and decaying vegetable matter. To avoid listeria always wash salads before use, never eat chilled products after the sell by date, and ensure your fridge is kept at the correct temperature. The onset of symptoms is normally 8 days to 3 months, and they include nausea, vomiting and diarrhoea. Meningitis and blood poisoning can occur in pregnant women. Antibiotic treatment is effective.

Food source

Foods known to cause listeria include: salads, sandwiches, paté, cooked meat and ready meals. Other suspected foods include milk, ice cream, raw and smoked fish and soft cheese.

Salmonella

Salmonella is found in animals, including poultry and pigs and environmental sources include water, soil, insects, kitchen surfaces, animal faeces, raw meats and raw seafood. Symptoms include nausea, vomiting, abdominal cramps, diarrhoea, fever and headache and normally start 6 to 48 hours after infection.

Shigella

Shigella is found in the intestine of man and other animals, and is also known as bacillary dysentery. Symptoms include diarrhoea, fever, vomiting and abdominal pain and can start 12 hours to 2 days after infection. Foods incriminated include salads, raw vegetables, milk and dairy products, poultry and contaminated water.

Norwalk Virus

Norwalk Virus is an intestinal infection which occurs in outbreaks and is normally associated with shellfish. The virus is passed in the stool of infected persons and people get infected by swallowing stool-contaminated food or water. Other sources of infection include salads, eggs, ice and ready to eat foods. Norwalk is more common in adults and older children and symptoms normally appear within 10 days. Symptoms include nausea, vomiting, diarrhoea and stomach cramps.
Anyone can get Norwalk virus infection, but it may be more common in adults and older children. Illness normally lasts 24 to 60 hours.















Hell´s Kitchen

Food poisoning can be fatal

Food poisoning in the UK is increasing. The number of cases of Salmonella has remained high in the past few years, and Campylobacter cases have doubled.

Better training of food handlers needs to take place, and better care must be taken to ensure food is kept at the proper temperatures. Cross contamination is also a big problem which needs to be addressed.


Bacillus cereus

This is a spore forming bacteria which is often found in rice from take-away restaurants. Symptoms of Bacillus cereus include diarrhoea and abdominal cramps between 6-15 hours after consumption of contaminated food. Nausea may occur and symptoms usually last 24 hours.

Source of Bacillus cereus

You can contract the disease from meat, milk, vegetables and fish, but outbreaks have normally been associated with rice, potato, pasta and cheese products. Sauces, puddings, soups, casseroles, pastries and salads can also be contaminated.


Campylobacter

Campylobacter is a group of spiral-shaped bacteria that can cause disease in humans and animals. Most human illness is caused by Campylobacter jejuni. Birds carry this illness without becoming ill themselves. Proper cooking, milk
pasteurising and chlorination of water will all kill bacteria. This is the most common cause of acute bacterial diarrhoea in the UK. Symptoms include diarrhoea, cramping, abdominal pain and fever within 2-5 days after exposure, and can include nausea and vomiting.

Sources of Campylobacter

Raw or undercooked meat and poultry, offal, contaminated water or milk. Contamination is usually from excreta of birds, cattle and family pets. 40,000 cases are reported annually in the UK.

Clostridium perfringens

This is distributed throughout the environment and is normally found in human and animal intestines. The illness is caused by bacteria releasing toxins in the digestive canal. Symptoms include intense abdominal cramps and diarrhoea, and usually lasts less than 24 hours. It can last up to two weeks in severe cases. The illness can be mistaken with 24-hour flu.

Food sources

Meat, meat products and gravy are usually implicated with food poisoning caused by clostridium perfringens. The young and the elderly are most at risk.

Clostridium botulinum

Clostridium botulinum causes severe food poisoning, and is caused by the ingestion of foods containing the neurotoxin formed from bacteria. The illness is rare but can be fatal and can be destroyed by heating at 80ºC for at least 10 minutes. Symptoms can show up 4 hours to 8 days after ingestion, and include weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, muscle weakness and constipation. Paralysis and death can follow between 18 and 36 hours later if untreated.

Food source

Incriminated foods include: tinned or vacuum-packed food.

Cryptosporidium parvum

Members of this family are parasites from the intestinal tracts of fish, reptiles, birds and mammals. Cryptosporidium is passed in the faeces and is common in drinking water which originated from drainage of agricultural land. Symptoms usually include short term diarrhoea unless you suffer from a compromised immune system which can make the illness more severe.

Escherichia coli (E coli)

Normally found in animal and human intestines, E coli can be serious. One group of bacteria cause severe infantile diarrhoea and another cause traveller´s diarrhoea. Food sources include undercooked minced beef and unpasteurised milk. The elderly or very young can develop anaemia and renal failure. Symptoms include abdominal pain, fever, diarrhoea and vomiting and normally show between 10 and 72 hours after ingestion and last between 1 and 5 days.

Avoid E.coli

Ensure all meat is cooked thoroughly and juices run clear when spiked. Always avoid unpasteurised milk and separate raw and cooked foods to prevent cross contamination. Disinfect all surfaces and utensils used for food preparation. Wash hands regularly and always use a disinfectant hand wash.

Food source

Foods often incriminated include soft cheese, but the main contamination comes from food handlers.

Giardia lamblia

Giardia lamblia is a parasite which exists in two forms and lives in the small intestine, and is passed through faeces. Symptoms include severe diarrhoea from contaminated food or water.

Listeria monocytogenes

Listeria monocytogenes is a food-borne illness which is often transmitted to ready-to-eat foods, and is widely found in sewage and decaying vegetable matter. To avoid listeria always wash salads before use, never eat chilled products after the sell by date, and ensure your fridge is kept at the correct temperature. The onset of symptoms is normally 8 days to 3 months, and they include nausea, vomiting and diarrhoea. Meningitis and blood poisoning can occur in pregnant women. Antibiotic treatment is effective.

Food source

Foods known to cause listeria include: salads, sandwiches, paté, cooked meat and ready meals. Other suspected foods include milk, ice cream, raw and smoked fish and soft cheese.

Salmonella

Salmonella is found in animals, including poultry and pigs and environmental sources include water, soil, insects, kitchen surfaces, animal faeces, raw meats and raw seafood. Symptoms include nausea, vomiting, abdominal cramps, diarrhoea, fever and headache and normally start 6 to 48 hours after infection.

Shigella

Shigella is found in the intestine of man and other animals, and is also known as bacillary dysentery. Symptoms include diarrhoea, fever, vomiting and abdominal pain and can start 12 hours to 2 days after infection. Foods incriminated include salads, raw vegetables, milk and dairy products, poultry and contaminated water.

Norwalk Virus

Norwalk Virus is an intestinal infection which occurs in outbreaks and is normally associated with shellfish. The virus is passed in the stool of infected persons and people get infected by swallowing stool-contaminated food or water. Other sources of infection include salads, eggs, ice and ready to eat foods. Norwalk is more common in adults and older children and symptoms normally appear within 10 days. Symptoms include nausea, vomiting, diarrhoea and stomach cramps.
Anyone can get Norwalk virus infection, but it may be more common in adults and older children. Illness normally lasts 24 to 60 hours.