Suspected Food Poisoning Rise in Yorkshire and the Humber

7 June 2010

Health Experts Urge Simple Steps as Temperatures Soar.

 

7 to 13 June is Food Safety Week and HPA Yorkshire and Humber (Y&H) is working with the Food Standards Agency (FSA) to remind people about the importance of good food hygiene in the home. This is particularly important during the summer months, when levels of food poisoning soar with the temperature.

Dr Suzanna Mathew, Consultant in Communicable Disease Control and lead for Gastro Intestinal Infections at HPA Y&H, said: "In 2009, the number of notifications for suspected food poisoning* we received from across the region increased by 13%, from 7457 notifications received in 2008, to 8393 notifications received in 2009.

"It's important to be aware that these figures relate to suspected cases and therefore it's possible that not all cases are later microbiologically confirmed. However, this suspected rise is still of concern and we can all play our part in reducing this figure. 

"We know that the number of cases increases significantly as the weather gets warmer and barbeques and eating outside become more frequent. People should not worry unduly about food poisoning, as there are some simple common sense steps that can be taken to avoid getting ill. Just storing, handling and cooking food properly will minimise the risk."

Bob Martin, a food safety expert for the Food Standards Agency advises that following simple principles will help people to keep food safe. He said: "Proper cooking will kill food bugs. It's especially important to make sure poultry, pork, burgers and sausages are cooked all the way through. If there's any pink meat or the juices have any pink or red in them, germs could be lurking! Check your food is steaming hot all the way through before serving.

"Avoiding cross-contamination is also extremely important, that is preventing bacteria from spreading between foods and from contaminated surfaces or utensils. Make sure you store raw meat covered and at the bottom of the fridge, below and away from ready-to-eat food. Never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly first."

The FSA also highlights that clean hands in the kitchen are vital in the fight against food poisoning; while food must also be kept at the right temperature. Food that needs to be chilled should be kept in the fridge, and check that it's running at the right temperature - between 0°C and 5°C. Storage above this range can allow bacteria to grow or harmful toxins to form. Also, on a picnic, don't take food out of the fridge until the last minute and use a cool bag to keep it chilled until ready to eat.

Dr Mathew added: "Food poisoning is a miserable experience and so easily avoided. Just following simple steps in the kitchen can mean you don't become ill unnecessarily. Some types of food poisoning can also be spread from person-to-person through contact with people who have the infection. This is why it's extremely important for people to wash their hands thoroughly after using the toilet and/or before handling food."

For more advice on food safety go to eatwell.gov.uk/keepingfoodsafe and for further health advice on food poisoning go to www.hpa.org.uk

 

Ends

Notes to Editors:

• Notifications of food poisoning by Health Protection Unit, 2008-2009

	2008	2009
West Yorkshire	2561	3138
South Yorkshire	2286	2435
North Yorkshire and the Humber	2610	2820
Yorkshire and the Humber (total)	7457	8393

• * Figures for suspected food poisoning cases are taken from Notifications of Infectious Diseases (NOIDS) data. Notifications of infectious diseases, some of which are later microbiologically confirmed, prompt local investigation and action to control the diseases. Proper officers are required every week to inform the HPA (formerly the Registrar General) anonymised details of each case of each disease that has been notified. The HPA has responsibility for collating the weekly returns from proper officers, and publishing analyses of local and national trends.
• The prime purpose of the notifications system is speed in detecting possible outbreaks and epidemics. Accuracy of diagnosis is secondary, and since 1968 clinical suspicion of a notifiable infection is all that is required.
• For further information on NOIDS data, go to www.hpa.org.uk

 

Issued by Charlotte Farrar 
0113 284 0618
07810 684 104
Charlotte.farrar@hpa.org.uk

Last reviewed: 15 November 2010