Summary of some common food poisoning organisms Control measures by rrboy

VIEWS: 56 PAGES: 3

									     Summary of some common food poisoning organisms

     Control measures for prevention of bacterial food poisoning
     The list below is by no means comprehensive. For further information contact your
     doctor or the Directorate of Environmental Health 37 Pembroke Road, W8 6PW.
     Telephone: 020 7341 5282 or email: food.hygiene@rbkc.gov.uk

CAUSAL AGENT        SOURCES         EXAMPLES         INCUBATION DURATION                  SYMPTOMS
                                    OF LIKELY        (period of onset
                                                     after eating
                                    FOODS            contaminated food)


Bacteria

Salmonella          Raw meat,       Contaminated     6 to 72 hours.       1 to 7 days   Diarrhoea,
                    milk, egg,      high risk        More                 (may be       vomiting,
                    carriers,       foods which      commonly 12          longer)       fever,
                    pets,           require no       to 36 hours                        abdominal
                    rodents,        further                                             pain. May lead
                    terrapins,      preparation or                                      to secondary
                    water,          treatment                                           infection such
                    sewage                                                              as blood
                                                                                        poisoning and
                                                                                        ultimately
                                                                                        death.
Clostridium         Animal and   Large               8 to 22 hours,       Approximately Abdominal
perfringens         human        quantities of       more often 12        12 to 48      pain,
                    faeces, dust,high risk food      to 18 hours          hours         diarrhoea.
                    soil, raw    such as
                    meat and     gravy,
                    insects      sauces,
                                 stews,
                                 lasagne,
                                 meat
                                 dishes,joints
                                 over 2.5kg
Staphylococcus      Human nose, High risk            1 to 6 hours         6 to 24 hours   Abnominal
aureus              skin, boils, foods                                                    pain, vomiting,
                    cuts, mouth.                                                          prostration,
                                                                                          temperature.
Vibrio           Seafoods           Shell fish       2 to 48 hours,       1 to 7 days     Diarrhoea,
parahaemolyticus                                     most usually                         vomiting,
                                                     12 to 18                             fever,
                                                     hours.                               dehydration.
                                                                                          and pain
Clostridium         Soil, fish,     Canned           2 hours to 8         Long term.      May lead to
botulinum           meat and        foods,           days. Most                           death following
                    vegetables      smoked fish,     usually 12 to                        paralysis of the
                                    for example.     36 hours.                            nervous and
                                                                                          respiratory
                                                                                          system
Bacillus cereus   Cereals, rice, Cooked rice    1 to 5 hours       12 to 48         Vomiting and
                  dust and soil                 or 8 to 16         hours            or diarrhoea
                                                hours
E.coli H0157      Sewage,          Contaminated 10 to 72           May be as        Abdominal
                  water and        cooked       hours. Most        long as 5        pain,
                  raw meat         products.    commonly 12        days.            diarrhoea,
                                   Unwashed     to 24 hours.                        vomiting. May
                                   salad items                                      lead to
                                   which have                                       secondary
                                   been sprayed                                     infection and
                                   with                                             kidney failure.
                                   untreated
                                   sewage.

Other Causes

Viruses           Humans           Shellfish and   24 to 96        1 to 2 or more   Diarrhoea,
And                                other foods     hours           days.            vomiting,
gastroenteritis                                                                     malaise,
                                                                                    nausea and
                                                                                    fatigue.
Chemicals         Galvanised       Acud fruits,    10 minutes to   1 to 7 days      Diarrhoea,
(rare)            containers,      fruit drinks,   2 hours         (variable        vomiting,
                  chipped          stews,                          depending        malaise,
                  enamel, tin      damaged                         upon metal)      nausea and
                  cans             tinned food.                                     fatigue.
Red Kidney        Undercooked      Undercooked     Very short      12 to 48         Vomiting,
Beans             beans            kidney beans    onset.          hours            diarrhoea,
                                                                                    abdominal
                                                                                    pain.
Scrombotoxic      Fish which       Mackerel,       10 minutes to   8 hours          Vomiting,
fish poisoning    have not         tuna, sprats,   3 hours                          diarrhoea,
                  been chilled     sardines,                                        abdominal
                  properly after   pilchards,                                       pain. Flushing
                  catching.        tuna.                                            around neck
                                                                                    and face.
                                                                                    Burning
                                                                                    sensation in
                                                                                    mouth.
Shellfish         Mussels and      Mussels and    Immediately      2 to 12 hours    Paralysis or
poisoning         bivalves         other bivalves or up to 12                       diarrhoea
                  which have                      hours
                  eaten dead
                  plankton
Aflatoxicosis     Aflatoxins       Cereals, dried Variable         Acute or         Cirrhosis of the
                  from             fruits such as                  chronic          liver, various
                  common           figs, and nuts                                   gastrointestinal
                  moulds                                                            disturbances
Control measures for prevention of bacterial food poisoning
The list below is by no means comprehensive. For further information contact your
doctor or the Directorate of Environmental Health 37 Pembroke Road, W8 6PW.
Telephone: 020 7341 5282 or email: food.hygiene@rbkc.gov.uk

Salmonella

Store chilled food below 5 degrees centigrade.
Cook food thoroughly to 75 degrees centigrade, or hotter.
Avoid cross-contamination especially from raw poultry.
Defrost poultry correctly.
Good personal hygiene.

Clostriduim Perfringens

Avoid cooking foods to far in advance of service.
Cool pre-cooked foods within 2 hours.
Properly refrigerate foods until required.

Staphylococcus aureus

Food handlers must avoid contaminating foods.
Good personal hygiene is required.
Cover wounds and cuts with waterproof dressings.
Until required for service chill food.

Bacillus cereus

Cook rice and pasta dishes.
Cool quickly.
Store in a suitable refrigerator.
Re-heat thoroughly (above 82 degrees C).

E.coli H:0157

Avoid cross contamination from raw meat to cooked foods.
Cook meat thoroughly, especially ground beef.

								
To top