Food Safety And Storage

Overview

Food safety and storage is about how you buy, handle, cook, cool and keep food so that harmful germs (bacteria, viruses and parasites) don't grow in it or spread to other food. When germs or their poisons get into your body through food, you can get food poisoning — an illness that mostly affects your stomach and bowels. Good food safety is simply a set of everyday habits: clean hands and surfaces, keeping cold food cold and hot food hot, cooking meat properly, and respecting use-by dates.

Yes — food poisoning is very common. Health agencies around the world estimate many millions of cases every year, and most people never see a doctor about it, so the true number is even higher. Small outbreaks also happen regularly in households, schools, care homes and restaurants.

Anyone can get food poisoning, but some people are more likely to become seriously unwell: pregnant women, babies and young children, adults over 65, and people with a weakened immune system (for example from some illnesses or treatments). People who work with food, or who cook for others, also have a responsibility to be extra careful because they can pass germs on.

Symptoms

Common symptoms

• Feeling sick (nausea) and vomiting
• Watery diarrhoea, sometimes with stomach cramps
• Tummy pain or cramping
• Feeling generally unwell, tired or 'fluey'
• Headache and muscle aches
• A high temperature (fever) in some cases
• Symptoms often start 1–2 days after eating the food, but can begin anywhere from a few hours to a few weeks later

Symptoms in children

• Dehydration is the main worry — watch for fewer wet nappies or less urine, a dry mouth, sunken eyes, no tears when crying, and unusual sleepiness or irritability
• Children may be sick more often and become dehydrated quickly
• They may refuse to drink or eat, or complain of a sore tummy
• Blood in the stool or severe tummy pain in a child needs medical advice the same day

Symptoms in older adults

• Dehydration can develop faster and may cause confusion, dizziness on standing, or unusual weakness
• Older adults may not get a fever even when they are quite unwell
• Existing conditions such as kidney or heart problems can become harder to manage during an illness
• A reduced sense of smell or taste, or memory problems, can also make it harder to notice food that has spoiled

Causes

Main causes

• Germs such as Campylobacter, Salmonella, E. coli and Listeria, which are common in raw meat, poultry, eggs, unpasteurised dairy and unwashed produce
• Viruses such as norovirus, which spread very easily from hands and surfaces
• Parasites, which are more common in some countries and in untreated water
• Toxins made by bacteria that have been allowed to grow in food left out too long
• Cross-contamination — germs from raw meat dripping onto ready-to-eat food, or moving from hands, knives or chopping boards
• Undercooked meat, poultry, eggs or shellfish, and food reheated only once or not heated all the way through
• A fridge that is too warm or too full, so food doesn't stay cold enough
• Ignoring use-by dates, or eating food from damaged or bulging cans
• Poor hand washing, especially after using the toilet, changing nappies, or handling pets or raw meat
• Thawing frozen food on the kitchen counter instead of in the fridge

Risk factors

• Being pregnant, a baby or young child, over 65, or having a weakened immune system
• Medicines that reduce stomach acid, which can make it easier for germs to survive
• Living or working in close contact with others, such as in a care home, nursery or shared kitchen
• Eating out or ordering takeaways often, especially in hot weather
• Working with food, animals or young children
• Travel to places where tap water and food hygiene standards differ from home
• A fridge without a thermometer, or one that is packed so full that cold air can't circulate
• Reheating food more than once, or cooling large pots of food slowly at room temperature

When to see a doctor

See a doctor urgently if:

• You can't keep fluids down and are showing signs of dehydration
• There is blood in your vomit or stools, or very severe tummy pain
• You have a high fever, or you are shivering and feel very unwell
• You are pregnant, over 65, a young child, or have a weakened immune system and symptoms are not settling
• Diarrhoea has lasted more than a week, or you have recently travelled abroad
• You have recently taken antibiotics or been in hospital

Book a routine appointment if:

• Symptoms keep coming back, or you have ongoing bloating, wind or loose stools after the illness
• You are worried about food poisoning in someone you care for
• You want advice on what to eat and drink while recovering
• You would like to know whether you are well enough to go back to work, especially if you handle food
• You want to report a possible food poisoning from a restaurant or shop — your local public health or food safety service can advise

Diagnosis

In most cases, no tests are needed. A doctor will usually ask about your symptoms, what you have eaten recently, whether anyone else you ate with is unwell, any travel, and any medicines you take. From this they can usually tell whether you have a food-related tummy illness and whether you need any treatment. Tests are mainly used when symptoms are severe, lasting, or when there is a reason to identify the exact germ — for example during an outbreak or if you are at higher risk of complications.

Tests that may be done

• A stool (poo) sample, which can be checked in a laboratory for bacteria, viruses or parasites
• Blood tests, if you seem dehydrated or very unwell, or if a serious infection is suspected
• A urine test or pregnancy test if relevant to your care
• For suspected serious allergic reactions to food, allergy testing may be arranged by a specialist later on

What to expect at your appointment

If a sample is taken, results may take a few days. You will normally be advised to keep drinking fluids and to stay home until you have been free of symptoms for at least 48 hours. If a specific germ is found, your doctor will explain whether any treatment is needed and whether anyone close to you should be checked. If your symptoms are mild, expect to be reassured rather than sent for tests.

Treatment

Treatment for food poisoning is mostly about comfort and fluids. The body usually clears the infection on its own. The most important job is to replace the water and salts you lose through vomiting and diarrhoea, so keeping sipping is key. Medicines are rarely needed, and antibiotics are only helpful for certain bacterial infections — your doctor will decide if that applies to you.

Self-care at home

• Sip fluids little and often — water is fine, and pharmacy rehydration drinks can help replace salts, especially for children and older adults
• Rest as much as you need to; you will likely feel tired for a day or two after the worst is over
• Start eating again when you feel ready — plain, easy foods such as toast, rice, crackers or soup are a good place to start
• Avoid alcohol, strong coffee, very fatty or spicy food and fizzy drinks until you feel better
• Wash your hands thoroughly with soap and water after using the toilet and before preparing food
• Don't prepare food for other people until 48 hours after your last symptom
• Stay off work or school until you have been symptom-free for 48 hours — longer if you handle food, work in healthcare, or care for young children
• Wash soiled bedding and clothing on a hot wash, and clean the toilet and bathroom surfaces with disinfectant
• Take paracetamol or similar for aches only if you can keep it down and it is suitable for you — ask your pharmacist for advice

Medical treatments

Most people need no medical treatment at all. If you are very dehydrated, a doctor may give you fluids through a drip, usually in hospital. Antibiotics are prescribed only in certain situations — for example some confirmed bacterial infections, or if you are at high risk of complications — and they are never needed for viral causes such as norovirus. Anti-sickness medicines are occasionally offered to adults. Never take leftover antibiotics, and always ask a healthcare professional before taking any medicine, including ones you already have at home.

When is surgery considered?

Surgery is not used to treat food poisoning itself. Very rarely, a serious complication such as a perforated bowel or a severe abscess could require surgical treatment, but this is uncommon and would be managed in hospital.

Living with this condition

While you are ill, the priority is simple: rest, sip, and keep your hands and bathroom clean to avoid passing the infection to others. Most people feel back to normal within a few days. In the days afterwards, you may find your appetite is smaller and your bowels are a little unsettled — this usually settles within a week or two. Once you are well, it's a good moment to check your fridge temperature, look at use-by dates, and talk to your household about hand washing before meals.

Lifestyle tips

• Keep a fridge thermometer visible and check it now and then — aim for 0–5°C (32–41°F); your freezer should be around -18°C (0°F)
• Don't overfill the fridge; cold air needs space to circulate
• Store raw meat and fish on the bottom shelf in a covered container so juices can't drip onto other food
• Use separate chopping boards for raw meat and ready-to-eat foods, or wash boards thoroughly in hot soapy water between uses
• Never wash raw chicken — splashing spreads germs around the kitchen
• Defrost food in the fridge or microwave, never on the counter
• Cool leftovers quickly, cover them, and put them in the fridge within 2 hours
• Follow the 'use-by' date strictly; 'best-before' is about quality rather than safety
• Wash hands for about 20 seconds with soap and water before cooking and after handling raw meat

Diet and exercise

While recovering, eat small amounts of simple food as you feel able, and keep drinking regularly through the day. You don't need to force food — your appetite will return. Avoid alcohol until you're fully better. Once symptoms have settled for a couple of days, gentle activity such as a short walk can help you feel like yourself again, and normal eating usually resumes quickly. If you have a long-term condition such as diabetes, ask your doctor or pharmacist for advice about managing it while you are unwell.

Mental health and emotional wellbeing

A bout of food poisoning can leave you feeling anxious about eating out, trying new foods, or trusting your own cooking — this is very common and usually fades with time. Some people also feel embarrassed about being ill, especially if others were affected too. If worry is stopping you from eating normally, or you feel low or panicky for more than a couple of weeks, please talk to a healthcare professional. If you ever feel unable to cope or have thoughts of harming yourself, contact your local emergency number or a crisis support service right away — you deserve immediate help.

Prevention

Yes — most food poisoning is preventable. The four simple rules to remember are: clean (hands, surfaces and utensils), cook (meat, poultry, eggs and leftovers properly), chill (keep cold food cold), and separate (keep raw and ready-to-eat foods apart). Small habits make a big difference, especially checking your fridge temperature regularly and following use-by dates.

Vaccines

There is no routine vaccine that prevents common food poisoning. If you are planning to travel, ask a travel health service or pharmacist whether any vaccines or medicines are recommended for the places you are visiting.

Screening programmes

There is no screening test for food safety at home — the 'screening' is simply checking your fridge temperature, your dates and your kitchen habits. In food businesses, routine inspections and hygiene ratings help keep food safe for everyone.

Complications

If left untreated

• Dehydration, which is the most common complication and can become serious, particularly in babies, older adults and people who are already unwell
• Kidney problems caused by severe dehydration or, rarely, by certain infections
• Longer-lasting bowel changes such as bloating, wind or loose stools for weeks after the illness
• Reactive arthritis — joint pain and swelling that can follow some gut infections
• Irritable bowel syndrome (IBS) symptoms starting after an infection
• A rare but serious complication of certain E. coli infections that can affect the kidneys, mostly in young children
• A rare nerve condition called Guillain–Barré syndrome, which has been linked to some gut infections
• For pregnant women, certain infections such as Listeria can be especially serious for the baby, which is why extra care with food is advised in pregnancy

Long-term outlook

The outlook is very good for the great majority of people. Most recover fully within a few days to a week and have no lasting effects. Serious complications are uncommon and are seen mainly in people at higher risk, which is why it's worth knowing the warning signs and asking for help early if you're worried. Learning a few food safety habits now can help protect you and the people you cook for in the future.

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