Food poisoning symptoms and causes

• Definitions
• Common food poisoning causes and symptoms
• Measures for preventing food poisoning

Definitions

• Food poisoning: A short-lived type of illness with a range of symptoms, the most common of which are diarrhoea and vomiting, which occurs after consuming contaminated food. It is usually caused by bacteria (the most common cause), viruses or toxins naturally present in fish or plants. May also be caused by metals and chemicals. Positive diagnosis has to be carried out by a pathology laboratory.
• High risk food: Food which easily supports the growth of organisms and requires little or no further preparation or treatment.
• Control measure: Actions required to eliminate or reduce hazards to a safe level.

Common food poisoning causes and symptoms

Download and print a summary of some Common food poisoning causes and symptoms.  [PDF file]

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Measure for preventing food poisoning

The list below is by no means comprehensive. For further information contact your doctor or the Directorate of Environmental Health or email: food.hygiene@rbkc.gov.uk

• 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.