IFST Advisory Statement cautions against food-borne Campylobacter infection

Prevention of food poisoning by Campylobacter
An IFST contribution to the 18th National Food Safety Week 7-13 June 2010.
Campylobacter is one of the major causes of food poisoning, and the theme of this year's Food Safety Week is how to prevent illness caused by it. Campylobacter is a germ that occurs widely in the intestines of many warm-blooded animals and birds, particularly chickens and turkeys, and can be carried in animals that are used for food production and in domestic pets. In addition, it can occur in untreated water and raw milk. The most important risk factors for food-borne Campylobacter infection are consumption of undercooked poultry (particularly chicken), and other meat, unpasteurised or inadequately pasteurised milk and food that has been cross-contaminated (i.e. the germs have been transferred to it from contaminated food). There is a risk of human infection from close contact with companion dogs or cats, particularly if they suffer from diarrhoea.

Symptoms of infection in humans consist of diarrhoea, sometimes with bloodstained stools, abdominal cramps and fever, which may last from 2-10 days. The illness can cause mild to severe symptoms.
Much scientific effort goes into making food prepared by manufacturers as safe as possible up to the point of purchase. Thereafter, as consumers, or as preparers of food for others, it is literally "in our hands" to keep it safe. Germs are everywhere and our hands are one of the main ways in which they can be transmitted to food or to kitchen surfaces, which can then be a source of contamination and sickness.

However, if we purchase raw food, particularly poultry, we need to take extra precautions. In this Advisory Statement IFST explains what we should do and the precautions we should take. It is safest to consume only thoroughly cooked meat/poultry, and only pasteurised milk; obtain water from approved sources; and practise good hygiene in the kitchen.
Cross-contamination from raw poultry to other foods can occur in household kitchens and in commercial catering, and has been shown to be an important factor in about 30% of food poisoning outbreaks.

HOW DOES CROSS-CONTAMINATION OCCUR?
Cross-contamination occurs, for example, if blood or other liquid from raw meat drips directly onto a ready-to-eat food item placed at the bottom of the 'fridge, or in the shopping bag if the food is not properly wrapped. Almost anything that is dirty can also transfer germs indirectly from a source of contamination to uncontaminated foods. Here are a few examples of common routes of cross-contamination:-

• hands
• dishcloths, tea towels, hand towels, aprons and floor cloths (especially if allowed to become dirty or remain wet)
• work surfaces
• packaging used for raw foods
• pets (especially if allowed to walk on the worktop)
• pets' bowls
• vermin
• dirty rinse water and washing up bowls
• waste bins and dustbins
• children's toys
• anything that has been outside
• dirty utensils or utensils that have been in contact with raw egg, meat or vegetables, for example chopping boards, knives, bowls and food processors.

Ten Points for Avoiding Cross-Contamination in the Home

1. Wash raw foods that are to be eaten raw. Raw foods may come from farms, market gardens or be home-grown. Germs exist naturally in the environment, even in the most hygienic growth conditions, so we must assume that raw food might be contaminated and keep it separate from other ready-to-eat-food. This applies to all raw foods, (except pre-washed leaf), even if 'free-range' or 'organic' and whether you have bought them in the village store or the supermarket, or are home-grown. The World Health Organisation recommends that consumers should, for example:-
   always buy pasteurised milk
   thoroughly wash certain foods eaten raw, such as non-pre-washed lettuce, other salad vegetables and fruit.
2. Keep raw and cooked foods apart during shopping and storage, either in the fridge, the freezer or the larder. Store ready-to-eat food above raw meat and poultry. Commodities such as non-prepacked salad vegetables may be placed in the middle. Cover all food and place on a plate any food that is likely to drip.
3. Use different utensils for preparing raw and cooked foods. Don't, for example, prepare a raw chicken and then use the same unwashed cutting board and knife to carve the cooked bird, or place any food on a plate that has previously held raw meat or poultry. If possible reserve different (preferably differently-coloured) cutting boards for raw meat/poultry, cooked meat/poultry and raw vegetables respectively. After preparing raw foods in a food processor, clean the parts thoroughly using hot water with detergent or in the dishwasher. Remember that using separate utensils is just as important when cooking on the barbeque! Take the same precautions with cutting boards, utensils and other items that contain an antibacterial as with ordinary ones. Germs may breed less quickly on those with built-in antimicrobials, but if they become contaminated they are just as liable to transmit contamination.
4. Wash hands, including finger-tips, thoroughly with soap and water for at least 20 seconds and dry them thoroughly before you start preparing food. Do this repeatedly during food preparation - after every interruption and always if you have had to change the baby's nappy or have been to the toilet; or after combing or touching your hair, nose, mouth or ears; or after eating, smoking, coughing or blowing nose; or after handling waste food or refuse; or after handling dirty cloths, crockery etc; or after shaking hands; or after touching shoes, the floor or other dirty surfaces. After preparing raw foods such as fish, meat, or poultry, wash your hands again before you start handling other foods. Rings can harbour germs - it is advisable to remove them to prevent contaminating food!
5. Keep all kitchen surfaces meticulously clean because every food scrap, crumb or spot is a potential reservoir of germs. The most important aspect of cleaning is physical removal of germs using hot water, a detergent and 'elbow grease' to remove food residues, especially fat. Disinfectants only work at their best on a surface that is already clean!
6. Frequently change cloths that come into contact with hands, plates and utensils and wash in very hot water before re-use. After use, dry dishcloths, tea towels, hand towels and aprons rapidly to stop any germs from breeding. Don't use floorcloths for cleaning surfaces used for food preparation or for cleaning plates and utensils. Wash and dry floorcloths after use on floors!
7. Dry the washed plates and utensils by allowing them to drain naturally and rapidly or by using a dishwasher! These are the most hygienic methods.
8. Protect foods from domestic pets, insects and rodents. Do not allow domestic pets to walk on kitchen worktops! Remember, too, that smaller pets such as birds, rodents, reptiles and turtles also harbour germs.
9. Always use clean, drinking-quality water for food preparation and for washing up. After washing vegetables that are to be cooked, change the water before washing ready-to-eat foods. However do not wash raw meat, poultry or fish. Apart from being ineffective in removing germs that cling to the meat or skin, washing would contaminate the sink and, by splashing, contaminate other surfaces surrounding the sink that might contaminate other foods.
10. Do not prepare food for others if you are sick or have a skin infection. Cover cuts with waterproof plasters.