food poisoning health education

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I hate tummy pain and diarrhea! Dr. Keith Tsui

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Page 1: Food poisoning health education

I hate tummy pain and diarrhea!

Dr. Keith Tsui

Page 2: Food poisoning health education

Your experience?

In most cases, these symptoms will pass in a few days and you will make a full recovery.

Page 3: Food poisoning health education

The problem

• Most food poisoning is caused by bacteria.• Food which has become contaminated with harmful bacteria does not always taste bad.• Most of the time it looks, smells and tastes like it normally does.

Page 4: Food poisoning health education

How do they grow?

• Disease causing bacteria grow best when there is:• warmth (37°C-38°C) (Note: human

body temperature is 37°C)• moisture• food supply

• Once inside a person’s intestine the bacteria can continue to multiply• You may eat contaminated food having only a few bacteria on it, but eventually suffer from food poisoning

Page 5: Food poisoning health education

How do they get in our food?• not cooking food thoroughly (particularly meat)• not correctly storing food that needs to be chilled at below 5C• leaving cooked food for too long at warm temperatures• not sufficiently reheating previously cooked food• someone who is ill or who has dirty hands touching the food• eating food that has passed its "use by" date• the spread of bacteria between contaminated foods (cross-

contamination)

Page 6: Food poisoning health education

Beware of these food:

Page 7: Food poisoning health education

Preventive measures• The Food Standards Agency (FSA) recommends remembering the "four

Cs":• cleaning• cooking• chilling• cross-contamination (avoiding it)

Page 8: Food poisoning health education

Cleaning• Regularly wash your hands with soap and

warm water, particularly:• after going to the toilet or changing a baby's

nappy• before preparing food• after handling raw food• after touching bins or pets

• You shouldn't handle food if you are ill with stomach problems, such as diarrhoea or vomiting or you have any uncovered sores or cuts.

Page 9: Food poisoning health education

Cooking• cook food thoroughly to kill any harmful

bacteria that may be present• to check that meat is cooked, insert a knife

into the thickest or deepest part. It is fully cooked if the juices are clear and there is no pink or red meat. • Reheating food

• make sure it is steaming hot all the way through• don't reheat food more than once.

• stick to a food’s "use by" date and the storage instructions on the packetA food's appearance and smell aren't a reliable way of telling if it's safe to eat!

Page 10: Food poisoning health education

Chilling• Certain foods need to be kept at the correct

temperature to prevent harmful bacteria from growing and multiplying.

• Always check the storage instructions on the label.

• If food has to be refrigerated, make sure your fridge is set to 0–5C (32–41F).

• If food that needs to be chilled is left at room temperature, bacteria can grow and multiply to dangerous levels.

• Cooked leftovers should be cooled quickly, ideally within a couple of hours, and put in your fridge or freezer.

Page 11: Food poisoning health education

Cross contamination• Cross-contamination is when bacteria are transferred from foods

(usually raw foods) to other foods.• This can occur when one food touches or drips onto another food, or

when bacteria on your hands, work surfaces, equipment or utensils are spread to food.

Page 12: Food poisoning health education

Role play cross contamination• Scenario 1:1. A high risk food, such as a raw chicken thawing in a refrigerator, is

placed in contact with cooked meat. 2. The bacteria from the raw chicken contaminates the cooked meat. 3. Since the cooked meat is not heated again before eating, the

bacteria from the chicken pass to the person who eats the meat.

Page 13: Food poisoning health education

Role play cross contamination• Scenario 2:1. Before cooking a fish which is contaminated with salmonella

bacteria, a person uses a knife and cutting board to cut it up.2. Bacteria from the fish will be left on the knife and cutting board. 3. The person slices cooked ham using the same knife and board

without washing them first. The bacteria are transferred to the ham.

Page 14: Food poisoning health education

To prevent cross-contamination:• always wash your hands after handling raw food• store raw and ready-to-eat foods separately• store raw meat in sealable containers at the bottom of your fridge so that

it cannot drip onto other foods• use a different chopping board for raw food and ready-to-eat food, or

wash it thoroughly in between preparing different types of food• clean knives and other utensils thoroughly after using them with raw food• do not wash raw meat or poultry – any harmful bacteria will be killed by

thorough cooking, and washing may splash harmful bacteria around the kitchen

Page 15: Food poisoning health education

Don’ts

Page 16: Food poisoning health education

Do’s

Page 17: Food poisoning health education

Self Management• Stay off work or school until at least 48 hours after the last episode of

diarrhoea, rest as much as possible• Until you feel better, you should rest and drink fluids to prevent

dehydration. Try to drink plenty of water, even if you can only sip it.• Eat when you feel up to it, but try small, light meals at first and stick

to bland foods – such as toast, crackers, bananas and rice – until you begin to feel better.• avoid alcohol, caffeine, fizzy drinks and spicy and fatty foods because

they may make you feel worse

Page 18: Food poisoning health education

DIY Oral Rehydration Therapy

Ingredients:Half (1/2) level teaspoon of SaltSix (6) level teaspoons of SugarOne (1) Litre of clean drinking or boiled water and thencooled5 cupfuls (each cup about 200 ml.)Preparation Method:Stir the mixture till the salt and sugar dissolve.

Page 19: Food poisoning health education

Helping your family members• make sure everyone in your household (including yourself) washes

their hands with soap and warm water regularly – particularly after going to the toilet and before and after preparing food• clean surfaces, toilet seats, flush handles, basins and taps frequently• make sure everyone has their own towels and flannels• wash the laundry of the infected person on the hottest washing

machine setting

Page 20: Food poisoning health education

When to see your doctor• Severe symptoms

• temperature greater than 100.4ºF/38ºC• severe abdominal pain, • inability to eat or drink,• bloody stool,• bloody vomit• Symptoms lasting for few days with no improvement

• Special cases• you're pregnant• you're over 60• your baby or young child has suspected food poisoning• you have a long-term underlying medical condition (long term medication, cancer

treatment or HIV)

Page 21: Food poisoning health education

Anti-diarrheal• Diarrhea is a self-limiting symptoms –

it helps you to pass out the bacteria!• Doctors do not usually recommend

that people take antidiarrheal medicines. • these medicines can make the

symptoms last longer.

Page 22: Food poisoning health education

References• Uptodate• Medscape• http://

www.nhs.uk/conditions/Food-poisoning/Pages/Introduction.aspx• http://

www.health.gov.au/internet/publications/publishing.nsf/Content/ohp-enhealth-manual-atsi-cnt-l~ohp-enhealth-manual-atsi-cnt-l-ch3~ohp-enhealth-manual-atsi-cnt-l-ch3.8• http://www.health.gov.au/internet/publications/publishing.nsf

/Content/ohp-enhealth-manual-atsi-cnt-l~ohp-enhealth-manual-atsi-cnt-l-ch3~ohp-enhealth-manual-atsi-cnt-l-ch3.9