- Information
- AI Chat
Food Poisoning and you
Applied Microbiology
Bath Spa University
Students also viewed
- Mass Movement Hazards
- Complex Conflicts in Hazard Management
- Exam - Information regarding the exam that took place at the end of the year, provided
- GEO5100-20 Lecture 1 - An introduction to the course, outlining the key concepts and what will be expected
- GEO5100-20 HVR Lecture 2
- Organisations Businesses Env management systems and beyond
Preview text
Food Poisoning and you - are you
making yourself sick?
UK Food Safety Issues
•£42 average expenditure on food per person per week (69% eating in, 31% eating out), an average of 11% of household spend. (Defra Family Food report 2015)
•Approx. 70,000 notified or otherwise ascertained cases of food poisoning annually in England & Wales (PHE)
•UK outbreak of E O157: 161 cases, 2 fatalities. Suspect vehicle was mixed salad leaves
•2265 food, feed or environmental contamination incidents investigated by FSA in 2016/ (FSA Annual Report of Incidents)
–(1514 in 2015, 1645 in 2014, 1562 in 2013, 1604 in 2012, 1714 in 2011, 1505 in 2010)
–Fluctuating but increasing trend of incidents over past 9 years
What is food poisoning?
- An acute gastroenteritis caused by the ingestion of food
- Acute: arising suddenly and of short duration
- Gastroenteritis (abdominal pain, with or without diarrhoea, vomiting, and fever) Food Spoilage
- Any change that renders food unacceptable for human consumption
- Tastes off, smells off, visibly deteriorated (mould, slime, etc)
- Reduces nutritional quality of food
- Spoilt food will not necessarily cause food poisoning
2 types of food poisoning
Intoxications - Organism grows in a food and releases a toxin - Ingested toxin leads to illness - Live organisms not required for illness - Short incubation period Infections - Ingestion of sufficient live organism - Organism grows in gastrointestinal tract - Illness caused by actions of organisms - Longer incubation period
Cases of food poisoning
Total cases: 1,338,
Food cases risk ratio Poultry 414,500 85 950 Eggs 77,809 35 396 Red meat 185078 14 166 Seafood 96,725 35 389 Milk 103,715 3 41 Other dairy 6,321 2 23 Fruit and veg 41,210 >1 NA Complex Foods 339,464 NA NA
Infectious intestinal disease study
Study found that: - There are more than 500,000 cases of food poisoning a year from known pathogens - Campylobacter was the most common foodborne pathogen, with almost 280, cases a year - Next most common pathogen was Clostridium perfringens with 80,000 cases, and norovirus 3rd with 74, - Salmonella is the pathogen with the most annual hospital admissions (2,500)
Food poisoning at home - Estimated that 30-40% of all food poisoning outbreaks originate in the home - Improving domestic hygiene is a key element of the FSA strategy to reduce IID - Problems: homes and consumers are not regulated, and there’s an optimistic bias
Major Causes of food poisoning
- Food prepared too far in advance and incorrectly stored (too warm)
- Incorrect refrigeration
- Cooling food too slowly
- Not heating food to a high enough temp
- Undercooking food
- Not thawing frozen foods before cooking
- Cross contamination from raw to cooked foods
- Eating raw food
- Not keeping warm foods above 63 degrees
- Contamination from food handlers
What are we doing wrong? - Undercooking contributes to 35% of food poisoning - 37% of dishcloths found to contain Listeria - 10% of sponges contained Salmonella, 60% contained S. aureus - 22% of fridges running at >5 degrees - Pathogens can survive lower level temperature clothes washing
Hygiene awareness is good, hygiene knowledge is v poor
95% recognised that undercooked poultry can contain pathogens, but 75% didnt know
Food Poisoning and you
Module: Applied Microbiology
University: Bath Spa University
Students also viewed
- Mass Movement Hazards
- Complex Conflicts in Hazard Management
- Exam - Information regarding the exam that took place at the end of the year, provided
- GEO5100-20 Lecture 1 - An introduction to the course, outlining the key concepts and what will be expected
- GEO5100-20 HVR Lecture 2
- Organisations Businesses Env management systems and beyond