Food Poisoning
What to do and how to prevent it
Food poisoning is an acute illness, which usually occurs within 1 to 36 hours of consuming contaminated or poisonous food. The symptoms can include vomiting, diarrhoea, abdominal pain, nausea and fever, which normally last between 1 to 7 days.
This page describes the causes of food poisoning, the symptoms to look out for and how to prevent it.
Causes of Food Poisoning
Each type of food poisoning has a characteristic incubation period (the time it takes from consumption to symptoms) and predominant symptoms depending on the cause.
Food poisoning may be caused by:-
- bacteria and their toxins (pathogenic bacteria)
- viruses
- chemicals (e.g. insecticides and cleaning agents)
- metals (e.g. lead and mercury)
- poisonous plants/animals (e.g. deadly nightshade, toadstools, Japanese puffer fish)
Harmful bacteria (Pathogens) are the most common causes of food poisoning and usually an extremely large number of the bacteria are required to make people ill.
Viruses also cause cases of vomiting and diarrhoea. They do not multiply in food but a much smaller number is required to make people ill. Air-borne infection is common and can spread easily from person to person.
Food poisoning from chemicals is rare and usually results from accidental ingestion when poisonous chemicals are stored in unlabelled bottles or food is contaminated with chemicals or additives.
Metallic poisoning causes vomiting and abdominal pains and results from the contamination of food and drink by contact with metals.
Poisonous plants/animals are again a rare form of food poisoning, particularly in commercial premises.
The following links provide further information on this subject area:
HPA – Guidelines – Provides information on preventing the spread of enteric pathogens including a table of common enteric pathogens and guidelines for people returning to work including food handlers
The following links to fact sheets can be viewed and printed:
