Food Hygiene

Most common infection is Salmonella

Features

- Incubation of less than 12 - 24 hours.

- Fever, 37.7 - 39.4 `C

- Diarrhoea and vomiting.

Sources

- Cross infection, eg human, flys, knives.

- Meat, poultry, pork.

- Faeces, (animal and human).

- Cross contamination from other food stuffs.

Prevention

- Clean all equipment, use of soap and hot water.

- Thorough cooking of meat.

- Thawing of frozen meats.

- Store cooked and raw meats separately.

- Exclude human carriers, eg. typhoid Mary.

- Good personal hygiene in food workers.

- Avoid reheating of meat.

Clostridial food poisoning.

- Anaerobic

- Anaerobically cooked meat

- Spores survive several hours of boiling.

- Allowed to cool slowly.

- Would not occur if meat were eaten immediately after cooking.

Botulism.

- Can cause death.

- Rare.

- Inspection of tins.

- Care with undercooked preserves.

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