Campylobacter infection is the most common cause of food poisoning seen by GPs. It likes to reside in milk and poultry. Other common causes include salmonella, listeria, shigella and clostridia. Some take a few hours to cause symptoms, others take a few days. Serious infections with E.coli are fortunately uncommon.
Always wash your hands thoroughly before preparing food, after going to the toilet and after handling pets.
Keep kitchen work surfaces clean.
Keep pets away from food.
Make sure food is defrosted completely before cooking.
Ensure food is cooked thoroughly before eating. Meat shouldn’t have any pink bits.
Serve reheated food piping hot.
Keep raw meat and fish covered and store at the bottom of the fridge.
Store all perishable foods at 5°C (41°F) or less.
Keep raw food covered up.
Rinse fruit and vegetables under running water before eating.
Throw away any food that’s past its use-by date, doesn’t smell right and/or has fungus on it.
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