Food poisoning

Food poisoning is caused by eating something that has been contaminated with germs.

This can happen if food:

• is not cooked or reheated thoroughly
• is not stored correctly – for example, it has not been frozen or chilled
• is left out for too long
• is handled by someone who is ill or has not washed their hands
• is eaten after its 'use by' date

Who is most at risk?

People who are most likely to suffer severe symptoms are young children, pregnant women, people with an underlying health condition (such as cancer, diabetes, liver and kidney disease) and older people. People in these groups can have lower immunity, meaning it is more difficult to fight off bacteria and viruses. Some medications can also affect your immune system; you can find out more about these from your healthcare professionals. Extra care should be taken when preparing, cooking and storing food for yourself or others in these groups.

How you can reduce the risk of food poisoning at home

Following the 4Cs of food hygiene and other tips will help you prepare, make and store food safely:

• cook food correctly by following the guidance on time and temperature
• chill your food below 5 degrees, this will stop or significantly slow the growth of bacteria
• clean food equipment and surfaces thoroughly. This helps to stop harmful bacteria and viruses from spreading onto food
• avoid cross-contamination which might lead to bacteria passing from raw foods to ready-to-eat foods via things like re-usable shopping bags, knives and chopping boards
• use food and drink by the 'use by' date on the label, even if it looks and smells fine – eating food after this date could put your health at risk as you can’t smell or taste bacteria which make you ill
• good personal hygiene is essential when you're preparing food. This will help ensure that bacteria you may have come into contact with isn't passed to your friends, family and neighbours in their food