Some foods are more susceptible than others to the growth of the bacteria, toxins and viruses that can cause food poisoning.

The main types of potentially dangerous foods are:

Poultry/eggs

These carry a strain of salmonella. Chicken can also contain campylobacter. Eating undercooked chicken, raw eggs or food which has been in contact with raw chicken can cause illness.

Meat

Red meat can carry salmonella and campylobacter. Undercooked beef can be a source of E coli. Pork may contain other dangerous bacteria. Beef should be cooked above 74°C and pork above 65.5°C to reduce the risk of such organisms.

Dairy produce

Milk, soft cheese and yoghurt may contain salmonella, campylobacter, E coli and listeria. They should be kept refrigerated at or below 8°C.

Shellfish and fish

Dangerous bacteria and viruses may exist in these foods. Risks can be minimised by avoiding eating raw fish or shellfish. Such foods should be refrigerated at or below 8°C and stored beneath other food to reduce the risk of contamination.

Rice/pasta

Rice and pasta which is cooked and then stored may contain bacillus cerus. The risk can be avoided by storing these cooked foods appropriately. Rice should not be prepared more than one day in advance. Cooked rice should be served at once or cooled and then refrigerated at 5°C or below. Do not keep at room temperature. Only prepare salads from cooled rice.

Canned foods

Tinned foods may contain botulism. Botulism is caused by lack of oxygen in a low acidic environment. Risks can be avoided by not using food from cans which are damaged.

The provisions of the Food Safety (General Food Hygiene) Regulations 1995 and specific regulations, such as, the Food Safety (Temperature Control) Regulations 1995 contain provisions for preparing, handling and storing foods to minimise the risks listed above.

Organisations selling food are required to have a system in place to identify food hazards and ensure controls are in place to minimise or preferably eliminate risks to consumers. Guidance on such systems is given in the Catering Industry Guide to Good Hygiene Practice, published by the Chartered Institute for Environmental Health, which refers to the Hazard Analysis Critical Control Point system. See other articles to assist in identifying ways to minimise the risks posed by the above foods.

There are specific food hygiene regulations for certain types of food. These regulations apply to organisations who are primary producers of the food product or where an activity is being carried out which is referred to in the regulations. These regulations include:

·         Dairy Products (Hygiene) Regulations 1995

·         Eggs (Marketing Standards) Regulations 1995

·         Eggs Products Regulations 1993

·         Meat Products (Hygiene) Regulations 1994

·         Fresh Meat (Hygiene and Inspection) Regulations 1995

·         Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995

·         Food Safety (Fishery Products and Live Shellfish) Hygiene Regulations 1998

Roy Tozer is a Partner in the Regulatory Group of DLA Piper Rudnick Gray Cary UK LLP. roy.tozer@dlapiper.com


Disclaimer