food_safety_education
Current date 05/19/2012
 
 

More than two-thirds of respondents in a recent survey* believe that most recalled food has already been eaten by the  >>

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Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their  >>

For all Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors.  >>

FSQJ Food Poisoning

Food poisoning is infection or intoxication due to consuming food or beverages. We get food poisoning from eating food that contains harmful bacteria, viruses or poisonous substances known as toxins.Many different sorts of bacteria (germs) can cause food borne illness. If food is kept warm, bacteria can grow rapidly and reach unsafe levels within hours. Good food hygiene standards are vital to prevent these illnesses.
Food Poisoning
Foods commonly involved with food poisoning are meat and poultry, shellfish, rice and dairy products. The symptoms, in varying degree and combination, include abdominal pain, vomiting, diarrhea, headache, and prostration. Although, generally, it has mild effect, sometimes it can be fatal. The factors which cause foodborne diseases and food poisoning are chemical materials such as pesticides, detergents and plastics, natural food toxins, parasites and microorganisms such as bacteria, yeast and mold. 
Measure for preventing food poisoning

Salmonella
  • Store chilled food below 5 degrees centigrade
  • Cook food thoroughly to 75 degrees centigrade, or hotter
  • Avoid cross-contamination especially from raw poultry
  • Defrost poultry correctly
  • Good personal hygiene

Clostriduim perfringens
  • Avoid cooking foods to far in advance of service
  • Cool pre-cooked foods within 2 hours
  • Properly refrigerate foods until required

Staphylococcus aureus
  • Food handlers must avoid contaminating foods
  • Good personal hygiene is required
  • Cover wounds and cuts with waterproof dressings
  • Until required for service chill food.

Bacillus cereus
  • Cook rice and pasta dishes
  • Cool quickly
  • Store in a suitable refrigerator
  • Re-heat thoroughly (above 82 degrees C).

E.coli H:0157
  • Avoid cross contamination from raw meat to cooked foods
  • Cook meat thoroughly, especially ground beef.


Why is it important to report food poisoning?

If you think your illness has been caused by food from a restaurant or other food business, the local health department needs to know so it can investigate the business in question. If the food safety and health officers find a problem with the business's food hygiene practices, and get the business to improve them, this could help prevent other people suffering from food poisoning.

What are the symptoms?

Symptoms of food poisoning depend on the type of contaminant and the amount eaten. The symptoms can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks. Usually food poisoning is not serious, and the illness runs its course in 24-48 hours.

What should I do?

The Jamaica Government investigate all food poisoning incidents in Jamaica or affecting Jamaican residents.
  • If you think that you have food poisoning it is important that you contact your doctor for medical advice.
  • After visiting your doctor or the emergency department, follow any specific instructions and take any medications prescribed exactly as directed.
  • If you know of a number of people who become ill following eating the same food, contact the Ministry of Health  Food Storage Division as soon as possible with the details of where you ate or bought the food that caused the problem.
How to report food poisoning ?
Contact the Jamaican Government by e-mail, telephone or letter.

The Ministry of Health & Environment (MOHE)
2-4 King Street, Kingston Jamaica W.I
Office:
Telephone: 876-967-1100
Facsimile:  876-967-1643

Food Storage and Prevention of Infestation Division (FSPID)
15 Gordon Town Road
Kingston 6
Jamaica, W.I.
Tel: (876) 927-1929-30, 977-6816-20
Fax: (876) 977-7515

Montego Bay, St. James
Second Floor, UGI Building
30 Market Street
Tel: 940-6154, 564-1780


FSQJ Links


Foodborne Illness CDC

Foodborne Diseases Active Surveillance Network (FoodNet)

Food-Related Diseases CDC

 

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