What is food poisoning?

Food poisoning is an illness caused by eating foods and drinks that are contaminated with harmful bacteria or viruses. You can get a variety of symptoms including:

• feeling sick
• stomach cramps
• headaches
• fever
• vomiting
• diarrhoea

How common is food poisoning when I travel?

Food poisoning is common when travelling. This is especially so if you travel to warm countries with poor standards of sanitation and hygiene. Around 30 to 50% of people that travel from a developed country to a developing country may experience the type of food poisoning often called “traveller’s diarrhoea”.

You have up to 50% risk of developing food poisoning if you travel to these countries:

• Most of Asia
• The Middle East
• Africa
• Mexico
• Central/South America

You have up to 15% risk of developing food poisoning if you travel to these countries:

• Eastern Europe
• Russia
• Southern Africa
• Some Caribbean Islands

You have less than 4% risk of developing food poisoning if you travel to these countries:

• Northern and Western Europe
• Canada
• Australia
• New Zealand
• Japan
• The US

How common is food poisoning in Ireland?

But food poisoning rates rise everywhere during summer-time, even in Ireland! In Summer 2018 the Food Safety Authority of Ireland released a warning statement. They had noticed a sharp rise in the amount of food poisoning incidents during the summer months. Data from the National Disease Surveillance Centre on food borne illness shows that an average of 17 notifications of salmonella food poisoning occur every month from January to April. However this number increases to over 50 a month for the periods of May to September. The food safety authority warned that the rise in food poisoning during the summer months of 2018 was potentially due to people eating partially-uncooked burgers.

Food poisoning can be a serious illness and may lead to dehydration, hospitalisation and kidney failure. However you can often easily avoid it if you keep an eye out for good food hygiene.

What do Bacteria need to grow?

Food:

Firstly, much like any other living thing, they need food. And the foods they like best are protein rich foods like dairy foods, meat, fish, shellfish and poultry.

Acidity:

Next they need an environment that is not too acidic. For example, you can extend the shel life of food by storing them in vinegar, and pickling foods!

Time:

Bacteria also need time to grow, but not a lot! A single bacterium can multiply to over 2 million in just under 7 hours!

Temperature:

Next they need the right temperature. And bacteria have more tolerance to heat and cold than we humans do. They grow best at temperatures anywhere between 5 and 63 degrees Celsius!

Oxygen:

Oxygen is also important for the growth of most bacteria. And by leaving foods exposed to the air, they don’t just have ready exposure to oxygen, but also the billions of bacteria floating around you that are suspended in the air.

Moisture:

And lastly, bacteria need moisture. They grow best in “wet” foods such as juicy sandwiches, soups, sauces, meats and dressings.

You can reduce your risk of getting food poisoning, by taking away as many of these 6 things that help bacteria grow. A handy way to remember them is by using the acronym “FAT-TOM. It stands for food, acid, time, temperature, oxygen and moisture.

So how can you use our FATTOM principle to reduce our risk of getting food poisoning? First, we’ll explore some practical tips to keep in mind when travelling in countries where food poisoning risks are high. Next, we’ll see how we can apply the same FATTOM principles to ensure that our lovely summer BBQ is one to remember for the right reasons…

How can I prevent food poisoning when I travel?

After all that holiday prep, you don’t want to let food poisoning hold you back from enjoying your well-deserved holiday fun! Here are some common sense food safety tips that will help you to reduce your risk of falling ill.

Food for bacteria when travelling:

The F in FATTOM stands for food. As we mentioned earlier, high protein foods such as your meat, poultry and fish as well as dairy products are foods to watch out for when it comes to food poisoning bugs. When eating meat, fish or poultry, make sure they have been cooked thoroughly. You should only drink milk or eat dairy products that have been pasteurised.

And any foods that have been in contact with raw meats are also at risk of carrying those food poisoning bugs. So you should keep an eye out for the general cleanliness of the restaurant or markets where you buy your food. Are the utensils and glasses clean? Are the staff well presented? Are there other people eating in the restaurant?

If you are in anyway concerned about how your food is being cooked, consider asking for restaurant recommendations at your hotel or hostel, and check out online recommendations and guidebooks.

And a final tip here: foods packaging, including the peels of fruit or the bottle top of a water or soda bottle may have also been in touch with food poisoning bugs. So peel your fruit, and use a straw or glass to keep your mouth from touching the bottle top.

Acidity and Bacteria when travelling:

Now looking at the A of our FAT TOM acronym. Pickled food, so food that is somewhat acidic, tends to carry a lower risk of carrying food bug food poisoning bugs. However the risk is still there because they are also often moist.

Time and Bacteria when travelling:

Food that’s been laying around waiting for you to eat it has probably had plenty of time to develop those food poisoning bugs as well. Instead you could go for fresh foods and foods that are prepared to order. Because if it looks like it’s been hanging there waiting for you, so too have the bacteria. The same counts if you are buying food from a local market. Always look for foods that look and smell fresh.

Temperature and Bacteria when travelling:

From a temperature perspective, obviously foods that are laying around unrefrigerated are at a prime temperature for food poisoning bug growth. And if you are eating out, remember this: Food that should be hot should be served hot. And food that should be cold should be served cold.

Oxygen and bacteria when travelling:

Watch out for foods that have been left sitting out in the open air for too long. Foods that have been wrapped, preferably in airtight containers such as cans, jars or in airtight wrap, carry a lower risk of harbouring food poisoning bugs.

Moisture and Bacteria when travelling:

And finally, moisture attracts plenty of bugs. Be aware that in many developing countries the water systems harbour a large variety of parasites and bacteria. Therefore, you may be recommended to drink bottled water. I usually check if the water is safe to drink by asking hotel or hostel staff wherever I travel.

If the water is unsafe to drink, it will also mean that any food that has been washed in tap water or that has tap water added to it should be avoided. So, avoid raw vegetables and salads that have been washed in local water, but also keep an eye out for foods that have had ice added such as a cold drink or a slushy.

How can I prevent food poisoning during a BBQ at home?

Many of the same travelling food safety principles apply here in Ireland. However, your overall the risk of getting food poisoning here is much lower. Tap water in Ireland is often safer than in developing countries. And food hygiene at restaurants here is carefully monitored by the Food Safety Authority of Ireland.

But we do know that food poisoning rates reach a yearly high in summertime. So again, looking at some of those FATTOM principles; how can I prevent food poisoning at a BBQ?

Food for bacteria during summer barbecues:

Remember, those high protein foods pose the biggest risk of harbouring food poisoning bacteria. Make sure that you cook your meat, poultry and fish thoroughly. And try to avoid cross contamination of your raw meat to your cooked meat.

The same counts for your cooking utensils and plates. Do not use the same utensils and plates that you used to handle or store raw meat for your cooked meat and other foods such as bread and salads. In 2018, the Food Safety Authority of Ireland felt that most episodes of food poisoning were due to burgers that had not been cooked thoroughly. So if any meat, poultry or fish on your plate hasn’t been cooked completely, return it to the barbecue for an extra few minutes. And remember to grab yourself a clean plate and cutlery.

To check if your meat is cooked all the way through, cut into the centre of it and check that it is piping hot all the way through. Make sure that there is no pink meat left inside and that the juices from the meat run clear.

Time and bacteria during summer barbecues:

Heating those coals, and just barbecuing in general, always seems take longer than expected. And the longer your food spends in the sun and out of the fridge, the longer your food poisoning bugs have time to multiply. And believe me they multiply rapidly. So only take your food outside when you are ready to start eating.

If your barbecues are anything like mine then the leftovers from your barbecue could feed an entire family for several days. Make sure that your leftovers are not left outside for too long, where the temperature is high and insects could get at them. Try to refrigerate your leftovers within 2 hours of cooking and use them up within 3 days. But of course, throw them out if you have any doubts about whether they’re still okay or not.

Temperature and bacteria during summer barbecues:

And again with regards to temperature; food that should be hot should be served hot and foods that should be cold should be served cold. So only take your meat out of the fridge when you’re ready to start cooking. Make sure that your meat comes off the barbecue hot and cooked through.

Leave any salads, sauces and other perishables in the fridge until you need them as those Irish sunshine temperatures are perfect for bacterial growth. Also remember to reheat your leftovers the next day until they are piping hot.

Oxygen and bacteria during summer barbecues:

Keep your perishables well wrapped and covered to further reduce the risk of food poisoning. Remember that oxygen is needed for bacterial growth, so leave your jars and cans closed until you need them.

Moisture and bacteria during summer barbecues:

And lastly, foods that are high in moisture can harbour many food poisoning bacteria. During a barbecue this is especially true for your sauces and marinades. Keep your fresh sauces stored in the fridge until you need them. And be aware that any marinades used on raw meats cannot be used to then cover your vegetables as they will contain the bacteria from the raw meat. So if you want to use the marinade as a sauce afterwards, make sure you cook it in a saucepan and bring it to the boil before serving

So guys while the risk of food poisoning is at an all-time high during summer time, there is a lot you can do to prevent food poisoning at a BBQ or when travelling.

Keep in mind the FATTOM principles (so that is food-types, acid, time, temperature, oxygen and moisture) to help you remember what helps those bacteria to grow. And make sure to apply the simple food safety tips for travelling and barbecuing that we explored today. You will greatly reduce your risk of developing one of those nasty bugs.

Summer is a time when the weather is kinder, the days are longer and many of us are getting a chance to spend some time off work. In this series on Summer-time healthy hacks, we have looked at how to make the most of the many opportunities that summer brings to optimise our health! No matter whether you stay home or go away on holiday this summer, this is the time to build on those healthy habits. You can do this by exercising more, getting inspired by healthy eating, watching out for food hygiene when the temperatures rise and giving some TLC to our minds through rest and mindfulness.

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