Food related illness - Print version

We investigate suspected cases of food poisoning to try and find out where the food poisoning might have come from and to try and prevent it from happening again to someone else. Take a look at further information about specific food related illnesses [https://www.coventry.gov.uk/downloads/download/3006/food-related_illness_advice_sheets]. 

Doctors who suspect a patient may have food poisoning have a duty to report the matter to the UK Health Security Agency [https://www.gov.uk/government/organisations/uk-health-security-agency] (UKHSA). The UKHSA then notify the Food Team of confirmed cases of food poisoning within Coventry.

Patients are contacted by us to try and identify where the illness may have come from and to try to prevent the spread of the illness. This is particularly important if the patient is a food handler, or in contact with vulnerable people (the very young, elderly or people with a low immune-system).

What is food poisoning?

Food poisoning is a general term applied to illnesses picked up from eating contaminated food or drinking water.

What are the symptoms of food poisoning?

Symptoms may include one or more of the following:

• Vomiting
• Diarrhoea
• Abdominal cramps
• Nausea
• Fever

The time it takes from eating contaminated food and becoming unwell (called the incubation period) varies between each type or organism, and in some cases can be up to 14 days. It is therefore important to realise that the last meal that you ate may not actually be the cause of your symptoms.

There are many different types of organisms (e.g. bacteria, viruses, parasites) that can cause stomach upsets, including vomiting and diarrhoea. If you suffer from these symptoms, it does not necessarily mean that you have food poisoning.

Norovirus

The most common cause of upset stomachs in the UK is from a viral infection called Norovirus. This is also known as the ‘winter vomiting bug’ and has been responsible for large outbreaks and the closure of hospital wards. Symptoms normally only last for 24 to 48 hours, and recovery is usually quick. It is not necessarily associated with eating contaminated food. It is easily passed from person to person, so strict personal hygiene standards are necessary to prevent it from spreading.

What should I do if I think I am suffering from food poisoning?

If you are suffering from the symptoms of food poisoning, you should:

• Contact your doctor as soon as possible and arrange to provide a faecal (poo) sample for testing. This should be able to determine what organism caused your illness.
• Whilst you have symptoms (e.g. vomiting and/or diarrhoea) you should remain at home and observe high standards of personal hygiene. This will help prevent the spread to other family members.
• If you are a food handler, or work with the elderly, young children or ill people, you should notify your employer, and do not return to work until you have been free from all symptoms for at least 48 hours.

Report suspected food poisoning [https://www.coventry.gov.uk/foodpoisoningcomplaint]

Food safety at home

When you are suffering from food poisoning symptoms, it is common to assume that it was caused by the last thing that you ate. However, in most cases it could actually be something you ate several days earlier, or not even food-related at all. 

Most people assume that food poisoning is most likely to come from restaurants, cafes and takeaways. Yet 80% of food poisoning actually comes from the home.

Further advice on preventing food poisoning in the home [https://www.nhs.uk/Livewell/homehygiene/Pages/Foodpoisoningtips.aspx].

Precautionary advice on cooking frozen raw breaded chicken products following link to cases of Salmonella - October 2020

The Food Standards Agency and Public Health England are reminding people to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs. This comes as we investigate a rise in cases of two particular strains of Salmonella Enteritidis (a food poisoning bug) linked to frozen raw breaded processed chicken products. Two product recalls have been undertaken, however further investigations are ongoing.

Nick Phin, Deputy Director of PHE’s National Infection Service, said: ‘From January 2020 there have been 382 cases of Salmonellosis caused by two strains of Salmonella Enteritidis linked to frozen, raw, breaded chicken products. ‘Salmonella generally causes a mild illness, although vulnerable groups like children under five years, the elderly, and those with weakened immune systems may experience more severe illness. Symptoms of a Salmonella infection include diarrhoea, stomach cramps and sometimes vomiting and fever. Anyone who is concerned about symptoms should contact their GP or out of hours service in the first instance.’ Further information on Salmonella can be found on the NHS choices website. [http://www.nhs.uk/conditions/salmonella-infection/pages/introduction.aspx]

Colin Sullivan, Chief Operating Officer, FSA said: ‘You should always check the cooking instructions on food packaging, as different brands of the same product might have different instructions. Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed We’re not asking you to make changes to the food you buy, but we are asking you to always follow good hygiene practices to help reduce the risk of food poisoning to you and your family.

Top food hygiene tips:

• Always carefully check the advice on food packaging and follow the cooking instructions provided
• If the packaging advises the product should be thawed/defrosted before cooking, follow the instructions
• Consume or freeze food by its use-by date
• Wash your hands with soap and water after touching raw chicken products and before you handle ready-to-eat food
• Avoid cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat.

Salmonella is a common bacteria that can cause food poisoning. Salmonella can be found in raw meat (processed and unprocessed), undercooked poultry and unpasteurised milk. Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to Salmonellosis.

FSA Explains salmonella video