Food poisoning from bacteria

Quite often, however, the symptoms of food poisoning are relatively mild and may not require medical attention. Such cases are not reported, so it is difficult to know how many cases there are every year, however, it is clear that food poisoning is a widespread problem.

Food poisoning from bacteria is a notifiable disease, so you should inspect your dining rooms and shops to determine the cause of the disease and prevent its recurrence. Bacteria can be transferred to foodstuffs by different means, including:

Using the same utensils to contaminated food.
careless attention to personal hygiene when handling food, such as not washing hands after visiting the toilet, touching nose when preparing food.
Leaving skin infections and cuts unveiled during the preparation of food.
Fternisma, Coughing, spitting in food preparation.
Incomplete cleaning of food utensils and serving dishes.
parasites, for example houseflies, cockroaches, beetles, moths.
Rodents such as mice, darn.
Household pets such as dogs, cats, hamsters.
Infected or diseased cattle and dairy cows.
Contaminated water supply.
Soil and dust.

Once bacteria have been transferred to a food will grow and multiply under the following conditions:

Inadequate thawing and cooking of certain foods, such as poultry, pork
Holding cooked food such as chicken, shellfish, at room temperature before serving.
Incomplete or repeated cooking of food leftover.
careless storage of food.

The reasons for the increase in the number of cases of food poisoning include:

more ready-made foods eaten, e.g. meat pies, pasties, partially cooked breads.
Most people who eat at restaurants, take-away shops and Hotels. Large-scale power can lead to outbreaks of food poisoning.
Increase in imports of foodstuffs from countries where food hygiene laws cannot be enforced strictly.
Increase in import animal feeds, which may have become infected and contaminated animals that eat them.
Insufficient training of staff who handle food.
Failure by consumers to store food properly and to its use by the target date.
Temperature too high in domestic freezer or refrigerator, leading to bacterial growth.

Recommended guidelines for avoiding food poisoning Member:

Infants, elderly, people recovering from illness and pregnant women should never eat raw eggs in any form. Eggs must be cooked thoroughly, so that both the white and yolk are solid. Pregnant women and people with low resistance to infection should avoid eating soft, ripe cheeses (e.g. Brie, Camembert, blue-veined) or Cook-chill heat ready meals.