Dear colleagues and students,Food poisoning is usually caused by the consumption of contaminated food or water containing bacteria, viruses, parasites or toxins of biochemical or chemical nature. Common causative agents of food poisoning include Salmonella (bacteria), Staphylococcus aureus (bacteria), Vibrio parahemolyticus (bacteria), Ciguatera fish poisoning (biochemical toxin), Tetrodotoxin poisoning (biochemical toxin), pesticide (chemical toxin), etc.
Symptoms
Symptoms of food poisoning include vomiting, abdominal pain and diarrhea caused by inflammation of the gastrointestinal tract (stomach and intestines). Depends on the cause of food poisoning, symptoms also include fever and chills, bloody stools, dehydration, myalgia, weakness and exhaustion, etc.
Mode of transmission
Food poisoning is caused by the consumption of food containing or contaminated by the causative agent.
Incubation period
Incubation period varies from hours to days according to the causative agent.
Management
Seek prompt medical advice if you have symptoms of food poisoning. Fluid replacement is usually required. Advise sick food handlers to stay away from work till the illness is over.
Prevention
Food poisoning can be prevented by practising food safety. The “5 Keys to Food Safety” are five simple and effective keys for people to follow when handling food to prevent foodborne diseases:
1. Choose (choose safe raw materials);
2. Clean (keep hands and utensils clean);
3. Separate (separate raw and cooked food);
4. Cook (cook thoroughly);
5. Safe temperature (keep food at safe temperature).
Source: Centre for Health Protection, Department of Health, the Government of the Hong Kong S.A.R.
https://www.chp.gov.hk/en/healthtopics/content/24/43.html
If you would like to read more health tips, please visit the website of Office of Health, Safety and Environmental Affairs https://hseo.umac.mo/health-tips/
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