June 7, 1999. Copyright 19989. Graphic News. All rights reserved.

NEW VILLAIN TOPS FOOD POISON HIT LIST

LONDON, June 7, Graphic News: FOOD POISONING cases across the UK have increased tenfold since 1980, according to a Department of Health study into Infectious Intestinal Diseases.

Reported cases of food poisoning Ð which have topped 100,000 for two years running Ð may just represent the tip of an iceberg. For every cases of Salmonella reported three go unreported, and this figure rises to eight for new-kid-on-the-block, Campylobacter. 

ÒWhile everyone has heard of Salmonella and E coli O157, few are aware of the dangers of Campylobacter,Ó says food safety expert, Professor Hugh Pennington.

This particular bacterium Ð curiously beautiful under the microscope Ð can cause abdominal pains so severe that in some cases victims have had their appendix removed mistakenly. ÒThat nearly one million people are infected with this bug each year in Britain is a real scandal because we know how to stop it.Ó

Campylobacter spreads easily by cross-contamination, and relatively small amounts are enough to make someone sick. ÒThe frustrating thing,Ó says John Frater of the Royal Environmental Health Institute, Òis that it is easy to avoid through good food hygiene practices; Campylobacter can be destroyed through cooking.Ó

 So if you want to cut the risks of being struck down with Salmonella or anything else, follow the code:

The average dishcloth can contain 100 million bacteria after just one weekÕs use Ð change or disinfect your dishcloth regularly. 

Take perishable food home promptly and donÕt ignore the ÔUse ByÕ date.

Use a fridge thermometer to help you keep your fridge below 5 degrees centigrade (41 degrees fahrenheit).

DonÕt overload the fridge Ð that blocks cooling air from circulating.

DonÕt put hot food in the fridge Ð let it cool first.

Cover all raw and uncooked food, and store raw meats at the bottom of the fridge to prevent them dripping.
Empty partly used tins into a bowl with a lid or cover.

Chop your meat and salads on separate chopping boards.

Cook food thoroughly.

/ENDS