Food poisoning and infectious diseases

Food poisoning and infectious diseases
Information about Campylobacter
Information about Gastroenteritis
Information about Giardia Lamblia
Information about Shigella Dysentery
Information about Salmonella
Information about Cryptosporidium

Food poisoning and infectious diseases

Bassetlaw District Council are responsible for the investigation and control of certain communicable diseases, including food poisoning.

Your GP is legally obliged to notify us if you have suffered from certain notifiable diseases in order that we can investigate to determine the source of infection and prevent its further spread.

We are involved in investigations to establish the identity of any organism associated with the infection, the causative organism, and any infected contacts. This is particularly relevant to food poisoning outbreaks and other gastrointestinal infections.

Members of the public can also contact us direct if they think they have been infected although we can not investigate fully unless their doctor has confirmed food poisoning, usually by the examination of a stool sample.

For a more detailed review of food poisoning organisms please see the fact sheets (Related Documents on the right-hand side of this page).

Information about the risk of salmonella infection from reptiles is also available from Public Health England Website.

Campylobacter

How campylobacter is spread and how to minimise your chances of eating food contaminated with campylobacter.

Campylobacter is the most common cause of food poisoning in the UK. The majority of people who get ill from campylobacter recover fully and quickly but it can cause long-term and severe health problems in some. Children under five and older people are most at risk because they have weaker immune systems.

You can't see campylobacter, smell it or even taste it on food. But if it affects you, you won't forget it.

How campylobacter is spread

About four in five cases of campylobacter food poisoning in the UK come from contaminated poultry, especially chicken.

One of the main ways to get and spread campylobacter poisoning is through cross-contamination from raw chicken. For example, washing raw chicken can spread campylobacter by splashing it onto hands, work surfaces, clothing and cooking equipment.

Campylobacter is also found in red meat, unpasteurised milk and untreated water. Although it does not normally grow in food, it spreads easily. Campylobacter has a low infective dose, which means that coming into contact with a few bacteria can cause illness. This is especially important if you are young or have an underlying illness.

Avoiding campylobacter poisoning at home

You can help keep your family safe from campylobacter by chilling your food, cooking chicken correctly, avoiding cross-contamination and ensuring good personal hygiene.

Chilling your food

To chill your food, always store your food in the fridge, which should be at 5C or below

Cooking chicken correctly

It is important to cook chicken correctly by following the guidance on time and temperature and checking:

The meat is steaming hot all the way through
None of the meat is pink when you cut into the thickest part
Any juices run clear

Avoiding cross-contamination

You can avoid cross-contamination by never washing chicken or letting raw chicken come into contact with ready-to-eat foods.

Good personal hygiene will help to ensure that any bacteria you have come into contact with aren't passed to your friends and family in their foods.

Foodborne Bacteria

Foodborne bacteria live in the gut of many farm animals. During rearing, slaughter and processing it can be transferred into:

Meat
Eggs
Poultry
Milk

Other foods like green vegetables, fruit and shellfish can become contaminated through contact with animal and human faeces. For example, from manure used to improve soil fertility or sewage in water.

Foodborne bacteria can be spread by cross-contamination. For example, if raw and cooked foods are stored together, bacteria will spread from the raw food to the cooked food.

This is why it is important to follow the 4 C's, which are:

Cleaning
Chilling
Cooking
Avoiding Cross-Contamination

Some foodborne bacteria can also be spread from pets to people and from person to person through poor hygiene. This includes things like failing to wash your hands properly after going to the toilet or handling pets.

Gastroenteritis

All cases of Gastroenteritis, enteritis or suspected food poisoning should be regarded as infectious, although diarrhoea and vomiting may be caused by many things, not all of them being infectious.

Infection may pass from an infected person to another in various circumstances. For example, if an infected person contaminates their hands whilst nursing or caring for another with an infection and transfers the germs to his / her mouth or food.

Personal hygiene following Gastroenteritis

To prevent the possible spread from person-to-person the advice given below should be followed.

1. Hand-washing

Thorough hand-washing with soap in warm running water and drying is the most important factor in preventing the spread of gastrointestinal infections.
Doctors, nurses, relatives and other carers must wash their hands after handling patients, their bedding, clothing, or sick room equipment, and again before preparing or serving food.
Patients and attendants must always wash their hands after defecation or urination and before meals.
Towels must not be shared.
Institutions, particularly schools, should be encouraged to use liquid soap and disposable towels or air hand dryers.

2. Disposal of excreta and soiled materials

At home, patients should normally use a flush toilet.
If the toilet has a lid it should be placed down, covering the toilet before it is flushed.
If urinals or bedpans have to be used attendants should, if possible, wear disposable plastic gloves and wash their hands thoroughly after attending the patient.
Soiled clothing and bed linen should be washed in a domestic washing machine with a "hot cycle".
If the amount of soiling makes this impractical, as much faecal material as possible should be flushed away in running water, into the toilet bowl if possible.
Further soaking in disinfectant before washing, to reduce contamination is not generally considered necessary.

3. Disinfection

Toilet seats, flush handles, wash-hand basin taps, and toilet door handles should be cleaned daily, or more often, depending on how often they are used.
Toilet seats should be wiped after use with household detergent solution and a sanitising solution - such as bleach based household cleaner, diluted according to the manufacturer's instructions.
Alternatively, alcohol based wipes may be used on seats and other hard services.
Bedpans and urinals should be empties into the toilet bowl, and then washed with a disinfectant and rinsed.

These precautions are especially important in schools, nursery schools, and residential institutions.

4. Education

Everyone should be instructed in personal hygiene, and in the hygiene preparation and serving of food.
This teaching should be reinforced in those suffering from or who are contacts of patients with intestinal infections.

Attendance at work / school

As a general rule, people with gastroenteric symptoms (diarrhoea and / or vomiting) should always stay away from work or school (including nursery) whilst they are affected with the symptoms and for a further 48 hours after the symptoms have ceased.
In certain cases (where the cause of the infection is particularly infectious or serious germ) it may be necessary for people in certain jobs (e.g. food handlers, health care workers) and younger school children stay off work or school for longer than this/ In these circumstances it would probably be necessary to provide stool (faeces) specimens.

Remember

Keep perishable food refrigerated (below 8 °C)
Cook food thoroughly
Keep raw meat and poultry away from other foods
Wash your hands after handling raw meat or poultry
Do not eat raw or partially cooked egg dishes
Wash hands after visiting the toilet
Wash hands after coming into contact with pets and other animals

More Information

Do not hesitate to contact your GP if you are worried or you would like more advice on what to do.

Giardia Lamblia

The protozoa (germ) called Giardia Lamblia is a common cause of illness worldwide. The common symptoms of a Giardia infection are diarrhoea, abdominal pain and fatigue. Some people who contract Giardia may only have mild symptoms or no symptoms at all.

Where could you have caught it?

In this country this germ is most commonly spread from person-to-person via the faeces (motions) of an infected person. It is also a common cause of diarrhoea in people returning from foreign travel. Outbreaks can be associated with contaminated water, but this occurs mainly in areas of the world with poor sanitation and inadequate water supplies.

Many animal species carry this germ so contact with pets and other animals may be the cause of infection.

When did you catch it?

You were probably infected 1-3 weeks before you became ill, but some cases can have an incubation period of longer than this.

How long will you be ill?

If untreated the illness could last 4-6 weeks or even longer, but your GP may prescribe treatment which usually clears up the infection. Once you have been treated, feel better and have had no diarrhoea for 48 hours it is quite safe to return to work or school. If other members of your family have or have had similar symptoms, ask them to see their GP too, as they may also need treatment.

Remember while you are ill pay particular attention to personal hygiene, especially:

Wash and dry hands thoroughly after going to the toilet and before handling food.
People caring for ill people should also wash their hands after handling patients, their bedding, clothing, etc, and again before preparing or serving food.
Towels should not be shared.
Potties, seats and flush handle of WC's, taps and toilet door handles should be regularly disinfected. If the toilet has a lid then it should be placed down, covering the toilet before it is flushed. A household disinfectant such as "Dettox" is recommended.
Sinks used for preparing food or washing crockery should not be used for personal washing or soiled laundry.

These precautions will help to limit the spread of infection to others.

Shigella Dysentery

Dysentery is an infection usually spread by person to person caused by bacteria called "shigella".
It causes inflammation of the bowel, which gives bloody diarrhoea, headache, fever, nausea and sometimes vomiting and stomach cramps. These symptoms usually only last a few days, and need no treatment other than rest and plenty to drink (water or dilute squash are best).
After the acute illness people may still carry the germ for a while, even though they feel better.
Some people may have no symptoms at all, but still have the germ, Shigella is a common cause of diarrhoea in people returning from abroad.

Why worry about it?

Dysentery is Very Infectious!

Young children, the elderly, or those with pre-existing illness who catch Dysentery can be really ill and are particularly susceptible to the disease. It spreads very easily in a household unless adequate precautions are taken.

It may be necessary to keep children who are carrying the germ away from school; and adults in certain jobs may be asked to stay away from work for a period to prevent the spread of infection.

How can you stop Dysentery from spreading?

Dysentery is usually spread from person-to-person. As the germs are present in the bowel motions, and only a few germs are needed to spread Dysentery it is most important to be scrupulously hygienic after using the toilet and make sure that you wash your hands thoroughly:

Wash hands with soap and water, and clean nails with a nailbrush. Hands should be washed before handling or eating food, and also before caring for children, the elderly or patients.
If caring for someone with Dysentery, hands should be washed after contact with that person and before contact with the next.
Potties, seats and handles of WC's, taps and bathroom door handles should be regularly cleaned.
If the toilet has a lid it should be placed down, covering the toilet before it is flushed.
Sinks and bowls used for preparing food and washing crockery should not be used for personal washing or soiled laundry.

What might I be asked to do?

Because Dysentery can spread so easily and the germ can still be carried by someone without symptoms, or someone who is no longer ill, you may be asked to provide a "stool" specimen (specimen of the bowel motion) to test for the bacteria.

People should not return to work or school whilst they still have diarrhoea. People who work with open food, or children in nursery and infant schools should not return until they have had normal stools for at least 48 hours. Contact the Food Safety Team for advice if you fall into one of the above categories.

In certain cases it may be necessary to keep some people off work or school until they no longer carry the germ. (When 3 clear specimens have been obtained).

Any food handler returning to work after suffering from Dysentery should be scrupulous in their hand-washing, especially after visiting the toilet.

What should I do if I think someone has Dysentery?

If you have any of the symptoms described earlier, especially bloody diarrhoea you should stay off work or school, rest and drink plenty. If you think your children may have Dysentery, keep them away from nursery or school until they have no further symptoms for at least 48 hours.

High Risk Occupations

Food Handlers whose work involves touching unwrapped foods to be consumed raw or without further cooking.
Healthcare, nursery or other staff who have direct contact or contact through serving food, high susceptible patients or persons, in whom an intestinal infection would have particularly serious consequences.

More information

Do not hesitate to contact your GP if you are worried or would like more advice on what to do.

Salmonella

Salmonella bacteria cause food poisoning. Symptoms include diarrhoea, stomach cramps and sometimes vomiting and fever. Most people recover without treatment, but if you become seriously ill you may need hospital care because the dehydration (fluid loss) caused by the illness can be life-threatening.

Who gets salmonella?

Anyone can get salmonella, but young children, the elderly and people who have immune systems that are not working properly (including people with cancer, AIDS or alcoholism) have a greater risk of becoming severely ill.

How do you get infected with salmonella?

You usually get salmonella by eating contaminated food. Salmonella bacteria live in the gut of many farm animals and can affect meat, eggs, poultry, and milk. Other foods like green vegetables, fruit and shellfish can become contaminated through contact with manure in the soil or sewage in the water.

Contamination is also possible if raw and cooked foods are stored together. Most tortoises and terrapins and other pet reptiles can also carry salmonella. Dogs, cats, and rodents can occasionally become infected.

It is impossible to tell from its appearance whether food is contaminated with salmonella. It will look, smell and taste normal.

Salmonella can be spread from person to person by poor hygiene, by failing to wash your hands properly after going to the toilet, or after handling contaminated food.

How can you avoid getting infected with salmonella?

Wash your hands thoroughly with soap and warm water:

Before preparing and eating food
After handling raw food
After going to the toilet or changing a baby's nappy
After contact with pets and other animals, especially reptiles and amphibians
After working in the garden

Also:

Keep cooked food away from raw food.
Store raw foods below cooked and ready-to-eat food in the fridge to prevent contamination
Wash raw fruits and vegetables thoroughly before eating.
Cook food thoroughly, especially meat, so that it is piping hot.
Keep all kitchen surfaces including knives, chopping boards and dish clothes.
Do not drink untreated water from lakes, rivers or streams.
Do not keep reptiles or amphibians in households where there is a child under 1 year of age, or someone with poor immunity, e.g. being treated for cancer.

If someone has salmonella, wash all dirty clothes, bedding and towels in the washing machine on the hottest cycle possible. Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use with detergent and hot water, followed by a household disinfectant.

What are the signs and symptoms of salmonella and how long do they last?

Symptoms include diarrhoea, stomach cramps and sometimes vomiting and fever. On average, it takes from 12 to 72 hours for the symptoms to develop after swallowing an infectious dose of salmonella. Symptoms usually last for four to seven days and clear up without treatment. You may need treatment if you become dehydrated.

How do you treat salmonella?

It is important to drink plenty of fluids as diarrhoea or vomiting can lead to dehydration and you can lose important sugars and minerals from your body. Your doctor may recommend a re-hydration solution, available from your pharmacist.

If you feel sick, try taking small sips of fluid, frequently.
Avoid tea, coffee, carbonated drinks or alcohol.
Always dilute sugary drinks even if you would not normally dilute them.
A simple painkiller like paracetamol can help combat any pain.

Sometimes severe cases are treated with antibiotics. If you are given antibiotics it is essential that you complete the course as prescribed.

Do you need to stay off work or school?

Yes. While you are ill and have symptoms you are infectious. Children and adults should stay away from nursery, school or work for 48 hours after the symptoms have stopped.

You should tell your employer you have had salmonella if you work with vulnerable groups such as the elderly, the young, those in poor health, or handle food.

Cryptosporidium

Cryptosporidium is a parasite (a tiny organism) that causes an infection called cryptosporidiosis affecting people and cattle. Cryptosporidium is found in lakes, streams and rivers, untreated water and sometimes in swimming pools.

Who is at risk?

Anyone can get cryptosporidiosis, but it is most common in children aged between one and five years. People who care for, or work with children are more at risk than others. It can be a serious illness in people who have immune systems that are not working properly (including people who have cancer, are having chemotherapy, or have AIDS).

How do you get cryptosporidiosis?

You can get cryptosporidiosis directly from another person or animal by touching faeces, (for example when changing a nappy) and putting your hands near or in your mouth without washing them thoroughly. You can also get cryptosporidiosis from infected pets or by swimming in, or drinking contaminated water. Occasionally you can be infected by eating and drinking contaminated food, particularly unpasteurised milk, offal (liver, kidneys, and heart) or undercooked meat.

How can you avoid getting cryptosporidiosis?

Wash your hands thoroughly with soap and warm water:
- Before preparing and eating food
- After handling raw food
- After going to the toilet or changing a baby's nappy
- After work, feeding, grooming or playing with pets and other animals
Do not drink untreated water
Do not use ice or drinking water in countries where the water supply might be unsafe
Always wash and/or peel fruits and vegetables before eating them
Do not go swimming if you have diarrhoea. If you have had cryptosporidiosis do not go swimming until you have been clear or diarrhoea for at least two weeks
Avoid swallowing water in lakes and swimming pools
You should pay special attention to hygiene during farm visits, washing hands after any contact with animals, and eating only in designated areas

Cryptosporidiosis is highly infectious so you need to be scrupulously clean around your home. Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use. Make sure all members of your household wash their hands thoroughly with soap and hot water after going to the toilet and after handling soiled clothing or bedding.

Make sure that everyone has their own towel and that they do not use anybody else’s. Wash all soiled clothes and linen on as hot a machine wash as possible.

What are the symptoms of cryptosporidiosis and how long do they last?

Symptoms include watery diarrhoea, stomach pains, dehydration, weight loss and fever which could last for up to three weeks but it can affect people with weak immune systems for much longer. You might think that you are getting better and have shaken off the infection but then find that you get worse before the illness eventually goes. As symptoms are similar to many other infections, the only way to make an accurate diagnosis is for a sample of your faeces to be tested in a laboratory.

How do you treat cryptosporidiosis?

There is no specific treatment for cryptosporidiosis. Most people with a healthy immune system will recover within one month.

If you feel sick, try taking small sips of fluid, frequently
Avoid tea, coffee, carbonated drinks and or alcohol
Always dilute sugary drinks even if you would not normally dilute them
A simple painkiller like paracetamol can help combat any pain

Do I need to stay off work or school?

Yes. While you are ill and have symptoms you are infectious. You should not return to work or school until you have been free from diarrhoea and/or vomiting for 48 hours.

You should tell your employer you have had cryptosporidiosis if you work with vulnerable groups such as the elderly, the young, those in poor health, or if you handle food.

Last Updated on Tuesday, February 25, 2025

Food poisoning and infectious diseases

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