23 December 2008

Public Health Alert: Food Borne Infections

NSW Health reports a spate of Haemolytic Uraemic Syndrome (HUS) and Salmonella infections in NSW have been reported in the past week.

The increase has prompted NSW Health and the NSW Food Authority to increase awareness of - and preventative measures for - these serious diseases.

“Preventative measures are so important and can dramatically minimise your chances of contracting any food-borne infections,” advises Dr Jeremy McAnulty, Director of Communicable

Diseases at NSW Health.

In December this year, four people in NSW have been affected with Haemolytic Uraemic Syndrome, a serious complication of infection with shigatoxigenic E. coli, or STEC.

STEC is carried by animals, such as cattle. People may be infected through consuming contaminated food e.g. undercooked burgers, contaminated salad vegetables or fruit, and unpasteurised milk or milk products, or drinking or swimming in contaminated water. Infection may be also spread through person-to-person contact or direct contact with animals or their faeces.

The symptoms of STEC include:

• Diarrhoea that may be bloody
• Abdominal pain
• Nausea
• Vomiting.

“This can sometimes progress to HUS. HUS is a serious disease characterised by anaemia, blood clotting problems and kidney failure.

“If people have symptoms they should see their doctor who can request a stool test to diagnose STEC,” advises Dr McAnulty.

This year so far, there have been 16 cases of HUS reported and 12 cases of STEC, compared with 12 cases of HUS and 23 cases of STEC in 2007. It is likely that there are more cases of STEC in the community that are not diagnosed.

In December there were 59 Salmonella infections, and in November 183 reported in NSW.  More than 2000 people have been reported with Salmonella infection in 2008 and 2500 in 2007. For every notified case of salmonellosis there are an estimated 7 other cases in the community.

Salmonella infections may occur:

• After eating contaminated food, including foods that are not further or inadequately cooked, such as poultry or meat or salad vegetables.
• Via contact with a person with the infection, or if an infected person has prepared food for others.

The NSW Food Authority advises that the best way to avoid these unpleasant infections is to:

• Wash your hands thoroughly with soap and running water for at least 10 seconds before handling and eating food.
• Wash your hands after using the toilet.
• Defrost and marinate foods – especially meats - in the fridge
• Never use dirty or cracked eggs, even if they are only hairline cracks
• Cook eggs thoroughly before eating (until no longer runny)
• Avoid eating undercooked meat and poultry products
• Put any food that needs to be kept cold in the fridge straight away
• Don't eat food that’s meant to be in the fridge if it’s been left out for 2 hours or more
• Separate raw and cooked food and use different cutting boards and knives for both
• Cook and reheat foods until they're steaming hot :
• Make sure there's no pink left in cooked meats such as mince or sausages – if you have a cooking thermometer – check that the internal temperature is at least 71 degrees C
• Look for clear juices before serving chicken or pork
• Check the label - follow storage and cooking instructions and do not eat food past its use-by date.

“Warm weather means warm food and this makes it easier for bacteria like Salmonella and STEC to grow on and in foods prepared at home,” cautions Dr McAnulty.

“Food preparation is a central part of the festive season – whether it’s Christmas lunch, a holiday barbecue or a simple picnic at the beach - it is important to take a few steps to minimise the risk of illness.”

Anyone with recent gastroenteritis should not prepare food until at least 48 hours have passed since symptoms resolved.

If you think you might be ill with a food-related illness, contact your medical practitioner.

For more information visit www.foodauthority.nsw.gov.au.

NSW Health Fact Sheets on these diseases are available at http://www.health.nsw.gov.au/publichealth/Infectious/a-z.asp

To report an outbreak of food poisoning call the NSW Food Authority on 1300 552 406.

For a range of health information, go online to www.health.nsw.gov.au