Awareness food poisoning
 
We are reminded to keep ourselves safe from passing any Virus, in particular the COVID-19 Pandemic.
 
This is not the only Virus that we should be concerned about. There are 4 types of Influenza, each with different strains. There are more than 12 deadly virus in the world. The two giving most concern throughout the World at present are, COVD-19 and the Norovirus.
 
However, we must remind each other of the knock-on effect of ignoring the possibility of Food Poisoning. due to improper handling of food.
 
The following list of Food Poisoning Bacterium, is to highlight just a few which could occur very easily in the home.
 
  • Salmonella - found in the Gut of humans, animals and carried by flies. It can also be found in raw & cooked poultry and eggs.  
  • To help prevent Salmonella, do not place farm eggs nor eggs from pet ducks or hens in the fridge.
  • Always wash your hands after handling eggs, even if you are only packing or storing them.
  • Egg check for freshness, place the egg in glass of water if it drops to the bottom it is fresh, if it tilts and floats it will still be good to eat, if it floats to the very top do not use.
  • Do not store or prepare, raw and cooked food next to each other.
  • Washing raw meat, especially poultry is not good practice and not necessary. Only cooking properly will kill bacteria
  • Do not let your pet eat directly from your hand/fingers
  • Wash your hands after stroking or playing with your pet. 
 
  • Staphylococcus aureus - is found on the human, in the nose, mouth, cuts boils and on the skin. It can also be found on cold cooked meats and dairy produce.
  • Do not touch your face, rub your eyes or stroke your hair
  • When you go to car after shopping, use a sanitizer before driving off.
  • When you enter the house always wash your hands with soap and water.
  • It is not necessary to use a sanitizer in the home, it is better to use soap and water.
  • Always wash crockery and cutlery properly, do not just rinse under the tap.
 
  • Clostridium Perfringens - is found in animal & human excreta, soil, soil dust, insects, raw and cooked meat & poultry.
  • Always rinse lentils split peas, and rice to remove the dust
  • Always wash your hands after using the toilet or cleaning the bathroom.
  • Wash your hands after gardening even if you have worn gloves.
  • Change your footwear when as soon as you arrive home.
  • Do not wash the poultry
  • Cook poultry until juices run clear.
 
  • Bacillus Cereus - is found in wheat, soil, dust, rice, pasta and couscous.   
  • Do not reheat boiled rice
  • check the wattage of your microwave oven before you cook ready meals
  • when cooking meals which have kept in a freezer make sure all home-made meals are fully defrosted before cooking. Only cook from frozen if the label states "can be cooked from frozen".
  • Rinse rice, lentils and split peas before cooking to clear dust. Soak hard kidney beans overnight and rinse to release toxins, not necessary for tinned beans
 
Freezing does not kill bacterium, it makes it dormant. Keeping food in a fridge will slow down multiplication of bacteria, and prolong life of food. It is recommended that the best way to defrost food is to place frozen food in the fridge. Using the microwave oven to defrost can partly cook the food, which is not advisable.
 
  • Clostridium Botulinum AKA Botulism-Can be found in soil, water, fish, canned fish, corned beef, and hazelnut puree.
  • Do not open dented/blown tins
  • Re-heat food once and above 75 degrees C
  • Keep hot food above 63 degrees C
  • Keep oils infused with garlic or herbs in fridge
  • Do not give honey nor corn syrup to infants under 12 months
  • Keep potatoes cooked in foil, hot until eating
  • Keep raw and cooked food separate
  • Ensure all food is free from soil
  • Keep all work surfaces clean
 
  • Campylobacter Jejuni - Can be found on animals in sewage, untreated water, raw poultry, pork, milk, domestic cats, dogs, goats and birds
  • Do not wash poultry
  • Wash hands after handling raw food.
  • Ensure all taps and surfaces are disinfected after handling raw food
  • Do not use milk if the foil caps have been pecked by birds
  • Wash hands after playing with pets
  • Cook food thoroughly poultry juices should run clear. Pork should be blood free and not pink
  • Ensure all work surfaces including chopping boards are cleaned as you go.
  • Do not feed pets directly with your fingers.
 
  • Escherichia Coli 0157 ( E, coli)- Is found in the gut of humans and animals, sewage, water, raw beef (especially minced), unpasteurised cheese, ice cream, fruit, vegetables, lettuce, cucumbers, spinach, broccoli soy sauce,  and unrefrigerated sandwiches.
  • Wash your hands throughout the preparation, cooking and serving of food.
  • Wash salads and vegetables in running water
  • Keep sandwiches below 8 degrees C
  • Check USE BY dates do not use after that date, unless it has been frozen. If frozen defrost and use as soon as completely defrosted.
  • Cook food above 70 degrees c. or Reheat once and above 75 degrees c
 
  • Listeria - can be found in soil, water, sewage, people, soft cheese, salad vegetables pâté and cheese made from unpasteurised milk
  • Keep fridge 0-5 degrees c
  • Do not exceed the use by date
  • Check wattage of microwave oven, to reduce risk of under-cooking
  • If food has been frozen defrost in the fridge and cook within 24 hours of defrosting
  • Keep all work surfaces clean and disinfected
  • Freezing does not kill bacteria.
 
  • Shigella AKA Dysentery- Can be found in people, water, salad and vegetables.
  • Always wash your hands when you arrive home
  • Wash your hands after using the toilet
  • Sanitize your hands immediately after leaving public toilets
  • Wash your hand towels and kitchen towels separately, and above 63 degrees c  
  • Wash salads and vegetables under running water until the soil has gone.
 
These guidelines are advisory to keep us all safe.
Words by Jack Parker