What causes food poisoning and food borne illnesses?
Many different sorts of bacteria (germs) can cause food borne illness. Types of food that are at most risk are those that contain meat, fish, eggs or dairy products. When this food is not kept in the fridge the number of bacteria can grow rapidly and reach dangerous levels within hours. The number of cases of food borne illness has increased dramatically over the past few years, particularly during the summer months. Good food hygiene standards in industry and the home are vital to prevent food borne illness. The incubation period (time taken from eating the food to feeling unwell) varies with each type of bacteria and in some cases can be up to 10-15 days after consumption of the food. It is important to realise therefore, that the last meal you ate may not be the cause of your symptoms.
