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Food Poisoning

What are the symptoms of food poisoning?

Symptoms usually develop between 2 and 72 hours after eating infected food. They usually include:

• Diarrhoea
• Vomiting
• Stomach ache
• Fever
• Fatigue

A person with food poisoning can pass the germs in their faeces for one to two weeks.

Should infected people stay away from work or school?

Most people can return to work or school 48 hours after the diarrhoea has stopped.

Food handlers, health care workers and children in day care must obtain the approval of the Regulation Department before returning to their occupation.

Why has the Environmental Health Officer (EHO) contacted me?

They want to find out what kind of food poisoning it is, how and where you might have caught it and to advise you about how to avoid passing it on to other people.

The EHO (Environmental Health Officer) may ask for details of:

• The person who is ill
• Other people living in the house
• What symptoms you had
• Whether you have been abroad recently
• They may also ask for faecal specimens from you and members of your household.

How can I prevent food poisoning and its spread?

Hands

• Wash hands thoroughly before preparing food and after handling raw meat
• Wash hands after using the toilet
• Wash hands after changing a baby's nappy
• Cover open sores or wounds with a waterproof plaster
• Don't touch your face or nose whilst preparing food
• Help small children wash their hands

Fridges

• Keep all perishable foods in the fridge - separate raw meat from other foods
• Don't store raw and cooked food close together. Put raw food in containers if possible and put it near the bottom of the fridge so other food does not get contaminated
• Keep your fridge below 5 degrees centigrade
• Take food out of the fridge just before using it

Preparing food

• Keep kitchen surfaces and utensils clean. Clean them after preparing different kinds of foods to avoid spreading germs

Cooking

• Cook all poultry and meat products thoroughly (so that the meat and juices are not pink)
• Do not reheat meat or poultry more than once
• If you have to reheat food make sure it is piping hot
• If you are having a barbecue, make sure you cook poultry and meat thoroughly, that you keep the food in the fridge until you are ready to cook it and that it is eaten as soon as it is cooked

Buying foods

• Don't buy food that is past its 'sell by' date or eat it after its 'use by' date
• Do not use unpasteurised milk or milk products

Travel

• Take extra care if you are travelling to countries with poor sanitation and water supplies
• Salads, unpeeled or unwashed fruit, tap water or drinks with ice in may all contain contaminated water
• Do not eat meat that is not fully cooked

Pets and other animals

• Don't allow pets in the kitchen when preparing food
• Ensure children and adults wash their hands after handling pets or other animals and before eating

Common causes of food poisoning

Bacteria	Where are the bacteria found?	How long after the food is eaten do symptoms appear?	How long does the illness last?
Campylobacter	Poultry, Unpasteurised milk, Unchlorinated water, Animals (including cats, dogs and birds)	16-48 hours	10 days
Salmonella	All types of food, especially poultry, eggs and milk products	6-36 hours	3 days-3 weeks
Staphylococcus aureus	Human skin and infected cuts. Spread when handling food especially milk products, custards, cream and cakes	2-6 hours (can start very suddenly)	6-24 hours
Cryptosporidiosis	Caused by a parasite; water or milk contaminated by animal faeces	16-48 hours	3-14 days

Further information

If you would like further information about food poisoning, please contact:

• Food Safety Team
• Thurrock Council
• Civic Offices
• New Road
• Grays
• Essex
• RM17 6SL
• Telephone: 01375 652955
• Email: foodsafety@thurrock.gov.uk

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