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E. coli is a microbe that causes food poisoning. It is normally found in the guts of animals and humans. One type which can cause serious illness is the Verocytotoxin producing E. coli O157 which has been found in raw and undercooked meat, unpasteurised milk and dairy products, raw vegetables and unpasteurised apple juice.
The bacteria can survive refrigeration and freezer storage, but thorough cooking of food and pasteurisation of milk will kill them.
Symptoms normally take about 2 days to develop but may start within a day, or take up to 5 days to come on. The main symptom is diarrhoea. In some cases, particularly in children under the age of 6 and in the elderly, infection can lead to diarrhoea which may be bloody and severe, kidney failure, and sometimes death.
Store eggs in the refrigerator and take note of their 'best before' dates.
Raw eggs may contain micro-organisms that can cause food poisoning. To avoid cross-contamination, prepare raw eggs away from other food, especially cooked and ready-to-eat food.
After handling eggs, always wash hands, utensils and surfaces thoroughly and before any contact with other food.
Elderly or sick people, babies, young children and pregnant women should only eat eggs that are thoroughly cooked (until both the yolk and white are solid).
Store fish in the fridge. To avoid cross-contamination, store fish away from other food, especially cooked food and ready-to-eat food (such as salads, fruit, cooked meat, cheeses, bread and sandwiches). Store fish well covered, on the bottom shelf of the fridge so that the juices cannot drip onto other food.
After handling raw fish, always wash hands, utensils and surfaces thoroughly and before any contact with other food.
Elderly or sick people, young children and pregnant women should avoid eating raw or partially cooked fish and shellfish.
Food poisoning is a broad term that covers any disease of an infectious or toxic nature caused by the consumption of contaminated food or water.
Diarrhoea, abdominal pains ('tummy ache'), vomiting, nausea and fever are all common symptoms of food poisoning. These symptoms usually come on quickly but can occur several days after eating contaminated food. If possible, avoid preparing food for yourself or others until the symptoms have passed.
Keep chilled or frozen meat seafood, dairy products and eggs in the fridge or freezer. For other types of food, check the labels to see which ones need to be stored in the fridge and for how long they can be stored after opening.
Do not open fridge or freezer doors unnecessarily and always ensure that there is sufficient space between items placed in the fridge or freezer so that cold air can circulate freely.
When shopping, buy chilled and frozen foods last. Pack them together, ideally in an insulated bag or cool box, and take them home and put in the fridge or freezer as soon as you can.
Check the label on pre-packed food to see if it is suitable for home freezing. If so, freeze as soon as possible after purchase. The star marking panel on food labels will tell you how long you can store your food, depending on your type of freezer.
When freezing home-cooked foods, use clean freezer bags and label them with the date of freezing and description of the food. Check your freezer manual or cook book to see how long you can store the foods.
Gastroenteritis means inflammation of the stomach and small and large intestines. Viral gastroenteritis is an infection caused by a variety of viruses that results in vomiting or diarrhea. It is also known as the "stomach flu," although it is not caused by the influenza virus.
The main symptoms of viral gastroenteritis are watery diarrhea and vomiting. The affected person may also have headache, fever, and abdominal cramps ("stomach ache").
In general, the symptoms begin 1 to 2 days following infection with a virus that causes gastroenteritis and may last for 1 to 10 days, depending on which virus causes the illness.
Germs are any micro-organism that cannot be seen with the naked eye. Germs include bacteria, viruses, fungi and algae.
The kitchen, bathroom, laundry room - any place that provides a warm, moist environment - are ideal places for germs to live. They can pass from surface to surface and even from your hands to your food.
- Wash your hands thoroughly with hot, soapy water before and after you prepare food, and after you use the bathroom, change diapers, handle pets, cough, sneeze, or blow your nose.
- Consider using disposable paper towels instead of dishcloths or sponges, which can harbor bacteria. Throw away the paper towels after you have finished cleaning, and wash dishcloths frequently in the hot cycle of your washing machine.
Genetically modified organisms (GMOs) are plants, animals or bacteria that have one or a few selected genes from other organisms introduced into them through the use of modern gene technology. The food and feed which contain or consist of such GMOs, or are produced from GMOs, are called genetically modified (GM) food or feed.
In contrast, conventional breeding involves the selected breeding of plants or animals with specific desirable traits. Conventional breeding generally takes much longer to produce the desired organism compared to genetic modification.
Wash your hands regularly throughout the day and especially:
- Before: Preparing food; eating; caring for the sick, looking after babies or the elderly; starting work - especially if you are a food handler or health professional.
- Between: Handling raw food (meat, fish, poultry and eggs) and touching any other food or kitchen utensils.
- After: Preparing food, especially raw food; going to the toilet; emptying rubbish bins; caring for the sick; coughing or sneezing.
Always use warm water. Rub hands together vigorously for about 15 seconds, making sure both sides of the hands are washed fully, around the thumbs, between fingers and around and under nails. Rinse with clean water.
The micro-organisms on our food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating) our food. However, given the chance, they can easily be spread around the kitchen - via our hands, chopping boards, cloths, knives and other utensils. If they are allowed to cross-contaminate other food - especially cooked and ready-to-eat food - they can make us ill. Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs.
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