Food Poisoning Warning

Filed in Recent News by January 4, 2017

EVEN in regional areas such as Scone it is important to report instances of food poisoning warn doctors.

James Flint a foodborne outbreak investigator with Hunter New England Health said people may not realise they are part of a more widespread outbreak and reporting all cases can help identify the source.

“In 2003 an outbreak of Salmonella identified in the Hunter New England region was traced to contaminated tahini imported from Egypt and subsequently cases were identified across New South Wales and even in New Zealand,” said Mr Flint.

“Early recognition of the source of contamination allows food authorities to remove contaminated products from the food supply,” he said.

James Flint and his team investigate outbreaks which affect two or more households to identify foods which may be contaminated with bacteria and prevent further cases.

Summer is the peak season for foodborne disease due to changes in temperatures which can affect food quality, fridges not working well in the heat and home cooks entertaining large groups of people.

“Some bacteria might only cause vomiting and diarrhoea in a health adult, but a child, the elderly or people with immune conditions could end up in hospital or die from eating the same food,” said Mr Flint.

“We remind people to keep cold foods cold and hot foods hot, to wash their hands before food preparation and to not prepare food for others if you have had vomiting or diarrhoea in last 48 hours,” he said.

Even if people have recovered they are still encouraged to contact the public health unit if the foodborne disease outbreak has affected a large group of people or at least two or more households: 02 4924 6477.

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