Food Poisoning on Holiday
Most cases of food poisoning are preventable and even mild cases are unpleasant taking a few days to get over. Sometimes the effects of food poisoning are more serious and, in some cases, can be fatal.
Holidaymakers are vulnerable to food poisoning on holiday because the standards of hygiene and the level of regulation is not the same as it is in the UK.
Causes of food poisoning on holiday
Gastroenteritis or food poisoning describes symptoms that affect digestion. It can be caused by a number of micro-organisms or even toxins.
The most common are:
Bacteria:
Campylobacter – the commonest form of food poisoning and is found in raw meat and poultry
Salmonella – found in raw meat and poultry and can be passed on to dairy products such as milk and eggs.
Listeria – found in a variety of ready-to-eat, chilled foods such as pre-packed sandwiches, pate, butter, soft cheeses, cooked sliced meat and smoked salmon.
Escherichia coli – found in the digestive system of many animals (including humans). It can be caught from undercooked beef, vegetables which have been washed in contaminated water or grown in manure from contaminated animals.
Viruses:
Norovirus – part of a group of viruses that are the most common cause of gastroenteritis (upset stomach) in the UK. Sometimes called the ‘winter vomiting disease’ because it commonly occurs during winter months however it is possible to contact them at any time of year.
Rotovirus – a viral food poisoning mainly affecting children. Most adults develop immunity to it.
Parasites:
Giardiasis – a diarrhoeal illness caused by a microscopic parasite. Found worldwide in drinking water and recreational water (swimming pools, hot tubs, fountains etc).
Toxoplasmosis – found in the digestive systems of animals, especially cats. It is caught from eating undercooked contaminated meat or from food and water contaminated with the faeces of infected cats.
Toxins:
There is a small risk from oily fish contaminated by chemicals called polychlorinated biphenyls, although the level of toxins is thought to be very low. Oily fish include fresh tuna, mackerel, sardines and trout. The chemicals present a risk to unborn babies so pregnant women are advised not to eat too much fish. Some fish also contain high levels of mercury which can damage the nervous system of unborn babies. These fish include shark, swordfish and marlin.
Contamination of Food
Contamination can occur at any stage “from farm to fork” in the process of preparing food. However, since farms are strictly regulated concerning farming and food processing the most likely place for contamination to occur is during the storage or preparation.
Micro-organisms can enter our digestive systems in 2 ways; it can either be on the food, for example a person handling the food contaminates it, or it can be in the food and the food isn’t cooked properly.
Means of contamination:
Not cooking food at the right temperature
Not cooking food for the right amount of time
Not chilling food at the correct temperature
Food is handled by people who have not washed their hands properly
Cross-contamination where harmful bacteria are spread between the food, surfaces and equipment
Times of increased risk:
There is a higher risk of food poisoning on holiday because you are exposed to new germs in the food and water to which the locals are immune.
The local sanitation could be poor
There is poor kitchen and personal hygiene
In hot weather and flies there can be an increased risk of food poisoning on holiday
When you are on holiday you are more likely to eat out at catering establishments
In hotels, hostels and camping grounds there are greater concentrations of people all using limited facilities.
The food served may be past its “use-by” date.
Symptoms:
Nausea
Vomiting
Diarrhoea
Fever
Stomach cramps
Abdominal pain
Loss of appetite
Muscle pain
Chills
Headaches
Weakness
The incubation period or the time it takes for symptoms to develop can take anywhere between 2 and 28 days. However, the symptoms often occur quite quickly after contamination, normally between 1 and 3 days.
Treatment:
In the majority of cases you will be able to treat yourself and will not need to seek medical attention. However you should seek medical attention if:
Vomiting lasts more than 2 days
Your inability to retain liquids lasts more than 24 hours
Diarrhoea lasts more than 3 days
If there is blood in your vomit
If there is blood in your stools
If you are having seizures
If there are changes in your mental state; confusion
If you are having double vision
If your speech is slurred
If you have signs of dehydration e.g. a dry mouth, sunken eyes or inability to pass urine
It is vital to ensure you do not become dehydrated as this will slow down your recovery and worsen your other symptoms. It is recommended that you drink 2litres or 3.5 pints of water every day as well as 200ml every time you pass a loose stool. You can also take oral re-hydration salts or mix 6 level teaspoons of sugar with 1 teaspoon of salt in 1 litre of water to help replace the minerals lost in vomiting and diarrhoea.
Eating smaller more frequent meals will help and will probably be more manageable than 3 large meals a day. Eat dry foods such as toast, crackers, rice, bananas and apples. You should try and avoid alcohol, cigarettes, caffeine and spicy foods as well. However, most important of all is to make sure you rest.
Prevention:
As mentioned earlier, in the majority of cases food poisoning on holiday can be prevented relatively easily. It is also simple to remember how to prevent it as it is commonly referred to as “the 4 Cs”:
Cleaning: Maintaining good personal hygiene and keeping work surfaces and utensils clean helps to prevent contamination
Cooking: Make sure that you cook food thoroughly and that it is cooked all the way to ensure that any bacteria present have been killed. To test that meat is cooked all the way through you can use a meat thermometer or see if the juices run clear. Also never reheat food more than once.
Chilling: Chill food between 0-5?C. If food that should be chilled is left out to stand at room temperature then bacteria can grow and multiply to dangerous levels. Any cooked left-overs should be cooled quickly and then put in the fridge.
Cross contamination: This can happen either be by direct or indirect means. One type of food can touch or drip (for example the juices from raw meats) on a different type of food. Or bacteria on hands, equipment, work surfaces or utensils can spread to the food.
Seeking Legal Advice
Macks Solicitors is a specialist personal injury firm which has acted for thousands of clients who have suffered illness on holiday following food poisoning or bacterial infection. Our skilled solicitors have a great deal of experience in handling illness on holiday claims and have recovered hundreds of thousands of pounds in compensation for clients.
If you have suffered any illness on holiday and would like the benefit of a free consultation with an expert, specialist solicitor without any obligation please call Macks Solicitors on Freephone 0800 980 9384 or complete the online claim form.