NORTH DOWN BOROUGH COUNCIL

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Colin MagillSenior Environmental Health Officer
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Reported Cases of Food Poisoning in NI (1985
2005)
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Stanley Royd Hospital

• August Bank Holiday Weekend 1984
• Warmest day of the year
• Insufficient refrigeration in kitchens
• Food left at room temperature outside wards
• Salmonella affected over 400 patients in the
  hospital resulting in 19 deaths
• Ultimately led to the removal of Crown Immunity
  in 1986

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E Coli 0157

• Found in farm animals raw meat
• Major outbreak in Lanarkshire in 1996
• Traced to under-cooked foods produced at butchers
  shop
• 178 confirmed cases
• 19 deaths
• Report of Prof. Hugh Pennington led to the
  formation of the Food Standards Agency

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Downpatrick Hot Food Bar

• July 2004
• 174 people ill as a result of eating food from
  hot food bar over a 3 week period
• 85 positive results for Salmonella
• Mayonnaise made in premises identified as source
• Contaminated eggs used in production of
  mayonnaise

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Main Causes of Food Poisoning

• Preparing food too far in advance
• Cross contamination of foods after cooking
• Inadequate cooking
• Storing foods incorrectly (i.e. too warm) so that
  bacteria can grow quickly
• Infection from food handlers
• Not defrosting foods correctly

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Ten Tips to Prevent Food Borne Illness

• wash hands thoroughly
• - before handling food
• - after handling raw meat
• - after going to the toilet
• - after blowing your nose
• - after handling waste
• - after handling animals (including pets)

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Ten Tips to Prevent Food Borne Illness

• Cook food thoroughly. Follow the manufacturers'
  guidelines and ensure that food is piping hot
  throughout before consumption.
• When cooking food in advance, cool food
  immediately after cooking and never allow it to
  be at room temperature for more than 4 hours.
  Always store left over food in the refrigerator
  as soon as it has cooled to room temperature

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Ten Tips to Prevent Food Borne Illness

• Keep food preparation surfaces and utensils clean
  and disinfected (use anti-bacterial products).
• Prepare and store raw meat and 'ready-to-eat'
  food separately. Especially keep raw and
  defrosting meat in a dish capable of retaining
  meat juices at base of the refrigerator, below
  the everything else.

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Ten Tips to Prevent Food Borne Illness

• Ensure that your refrigerator and freezer are
  operating properly, invest in a suitable
  thermometer. The refrigerator should operate at 5
  degrees C or lower and the freezer at -18 degrees
  C or lower.
• Defrost food, particularly meat and poultry
  thoroughly before cooking.

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Ten Tips to Prevent Food Borne Illness

• Keep pets away from food and food preparation
  surfaces.
• Check the 'Use by' dates on food and ensure that
  you use the food before the date expires.
• Always store eggs in the refrigerator and do not
  eat food containing uncooked eggs.