24 December 2007
A top microbiologist at Sheffield Teaching Hospitals has warned the public not to let food poisoning come between them and a Merry Christmas by ensuring that their turkey is properly cooked this festive season.
Dr Rob Townsend who is based in the microbiology laboratories at the Northern General Hospital warns that undercooked meats are a key cause of gastroenteritis (diarrhoeal disease) which can leave sufferers with unpleasant symptoms including stomach cramps, vomiting and fever. He explains, “The most common causes of food poisoning are Campylobacter and Salmonella although there are around 1,000 reported cases nationally each year of a strain of E. coli called 0157 which is very dangerous but can be effectively prevented by ensuring good food, kitchen and hand hygiene.”
The E. coli 0157 bacteria possesses a toxin which has the ability to damage human cells and cause haemorrhagic colitis and kidney failure in a small number of cases. It is more commonly found in raw meat but can also be passed on through unpasteurised milk and cheese and unwashed vegetables, which have often been grown in animal manure. Rarely, E. coli can be fatal so it is vital that people follow a few simple steps to ensure that food is prepared safely:
“The best advice I can give people is to ensure they wash their hands thoroughly before, during and after food preparation. Also, make sure that you follow recognised guidance when cooking your poultry or meat, such as that provided by the Food Standards Agency,” explains Dr Townsend.
It is difficult to estimate how many people develop food poisoning each year because it often goes unreported but anyone who thinks they have the symptoms should contact NHS Direct on 0845 46 47 or visit www.nhsdirect.nhs.uk for further advice and information.
Notes
While guidelines for cooking your turkey will vary, the Food Standards Agency recommends the following for cooking an un-stuffed bird:
Pre-heat the oven to gas mark 4 (180ºC) then:
