Types of Food Poisoning: Bacteria, Viruses, and Moulds
Bacteria
Campylobacter
Commonly found in chicken carcasses, transferred through human contact and cross-contamination.
Salmonella
Found in stomachs of animals and humans, transmitted by food handlers, causing symptoms within 6 to 72 hours.
Clostridium Perfringens
Resistant to heat, often found in bulk-prepared foods like stews and casseroles, causing rapid onset of abdominal pain and diarrhoea.
Escherichia Coli (E.coli)
Mainly in animal guts, found in foods like minced beef and raw vegetables, causing symptoms including bloody diarrhoea and kidney failure.
Listeria
Associated with chilled foods, can lead to flu-like symptoms, vomiting, and fever, posing risks especially to pregnant women.
Moulds
Can grow on various foods, some harmless (e.g., cheeses), some producing toxins leading to illness, thrive in temperatures 20-30°C.
Viruses
Smaller than bacteria, spread via poor hygiene, cause gastroenteritis and hepatitis A.
Norovirus
Spreads rapidly, causing vomiting, diarrhoea, abdominal pain, and fever.
Typhoid
Carried by sewage and manure-contaminated water, with symptoms including fever, nausea, rash, and diarrhoea, onset 8-14 days.
Preventing Food Poisoning
Adopting proper hygiene practices, cooking food thoroughly, and storing food correctly according to manufacturer's instructions can significantly reduce the risk of foodborne illnesses.
For more detailed information on food safety and handling, visit the Food Standards Agency website.
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