Infectious Diseases

There are 32 diseases that must, by law, be reported to the Department. These are notifiable diseases and include infections such as Salmonella, Dysentery, Tuberculosis, Campylobacter and decaitalise -Rubella. The Food Safety Unit is responsible for investigating the source and controlling the spread of both notifiable and some non-notifiable diseases.

Enquiries regarding diagnosis of illness and treatment should always be made to your doctor. If, however, you suspect a particular food has caused you illness or would like advice on control of infection (such as exclusions from work or school) please feel free to contact us on 01624 685894 or e-mail ivan.bratty@.gov.im

Campylobacter

What is it?

Campylobacter is an infectious illness which can be food or water borne. It is recognised initially by the symptoms. These can include severe abdominal pain, diarrhoea, fever, nausea and occasionally vomiting. These symptoms can last for up to 2 weeks.

How is it caused?

It is caused by the campylobacter bacteria entering the body through the mouth usually from unwashed hands and infected food or drink. Possible routes of infection are:-

• drinking raw unpasteurised milk;
• eating undercooked poultry and poultry-based foods;
• contact with streams, ponds and similar watercourses;
• drinking unchlorinated water; and
• infection from pets, especially puppies and kittens and from farm animals and birds (watch out for birds pecking the tops on milk bottles left on the door step)

How is it spread?

Hands, kitchen surfaces and cooking utensils such as chopping boards and knives can become contaminated when preparing raw foods such as uncooked poultry. If not properly washed afterwards they can transfer bacteria on to other foods. If these foods do not require further cooking before being eaten, a process that would normally kill off bacteria, this could cause food poisoning.

What precautionary measures can you take?

Thorough hand washing is vital

• before preparing or serving food or drink
• after handling pets or their food bowls; and
• after handling raw meat and poultry
• Avoid swallowing water when participating in water sports.
• Only drink mains or treated water and make sure that the water tank in your loft is covered to stop birds/bats getting in.
• Do not drink untreated (green top) milk and keep tops on delivered bottled milk covered with yoghurt cartons to prevent birds pecking at them.
• Cover open wounds or sores with a waterproof plaster.
• Keep all perishable foods in a fridge separating raw meat from other foods
• Only take food out of the fridge just before use.
• Keep the fridge temperature below 5°C.
• Ensure frozen foods are properly thawed before cooking.
• Ensure foods are cooked thoroughly. Barbecues can be a particular problem.
• Keep kitchen surfaces and utensils clean. Wash chopping boards and knives with a detergent and sanitiser.
• Don’t let pets or other animals in the kitchen when preparing food. Do not wash pets’ food bowls with the family dishes.
• Don’t buy or eat food past its ‘Use By’ or ‘Best Before’ date.
• Don’t reheat food more than once
• Always follow the instructions on cooking/reheating microwave and ready meals carefully to ensure that the food is evenly heated throughout.

Will you need treatment?

No treatment is usually given for campylobacter infections. It is simply a case of letting the body’s natural defences deal with the infection. In some cases antibiotics may be prescribed but such treatments can have the disadvantage of extending the time during which the patient carries and can pass on the germ.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis.

An Officer will visit and decide who needs to supply specimens. Special boxes and bottles will be left which should be posted off to the laboratory as soon as the specimen has been provided. Your help will reduce the risk of spreading the illness to others.

Cryptosporidiosis

What is it?

Cryptosporidiosis is an infectious illness which can be food or water borne. It is recognised initially by the symptoms. These can include profuse watery diarrhoea, abdominal pain, vomiting, fever and weight loss. These symptoms can last for up to 4 weeks.

How is it caused?

It is caused by microscopic parasites entering the body through the mouth usually from unwashed hands and infected food or drink. Possible routes of the infection are:-

• infection from pets and farm animals;
• eating undercooked meats. Inadequately cooked sausages, tripe, faggots and offal have all been blamed for causing this illness in the past;
• drinking raw unpasteurised milk;
• contact with streams, ponds and similar watercourses; and
• drinking unchlorinated water.

How is it spread?

It can be spread from person to person or from animals to people. If an infected person does not wash his or her hands properly after going to the toilet their hands may be contaminated with the parasite. They can then pass the infection on, either by direct contact with other people, or, indirectly, by preparing food that someone else then eats.

What precautionary measures can you take?

Thorough hand washing is vital:-

• after going to the toilet;
• before preparing or serving food or drink;
• after handling pets or their food bowls; and
• after handling raw meat and vegetables.
• Avoid swallowing water when participating in water sports.
• Ensure good personal hygiene during farm visits or contact with farm animals.
• Only drink mains or treated water and make sure that the water tank in your loft is covered to stop birds getting in.
• When on holiday abroad it may well be safer to use bottled water.
• Always wash fruit and vegetables
• Take care when changing the nappies of infected babies.
• Do not drink untreated (green top) milk.
• Ensure foods are cooked thoroughly. Barbecues can be a particular problem. Sausages should be cooked until the juices run clear and there is no pink meat inside.
• Keep kitchen surfaces and utensils clean. Wash chopping boards and knives used to prepare raw foods with a detergent and sanitiser after use.
• Don’t let pets or other animals in the kitchen when preparing food. Do not wash pets’ food bowls with the family dishes.

Will you need treatment?

Antibiotics are sometimes used in the treatment of this infection. Your doctor will decide if you or your family would benefit from such treatment.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis. An Officer will contact you and decide whether this is necessary.

Where samples are felt necessary, special boxes and bottles will be left which should be posted off to the laboratory as soon as the specimen has been provided.

E coli 0157

What is it?

E. coli 0157 is an infectious illness which can be food or water borne. It is recognised initially by the symptoms. These can range from mild diarrhoea to severe bloody diarrhoea with abdominal pain. These symptoms can last for up to 2 weeks. In some extreme cases serious problems can occur including kidney failure.

How is it caused?

It is caused by the E. coli bacteria entering the body through the mouth usually from unwashed hands and infected food or drink. Only very low numbers of the bacteria need to be consumed to cause illness. Possible routes of the infection are:-

• eating undercooked meat, particularly minced meat, often in the form of burgers or sausages;
• drinking raw (green top) milk or treated milk that has become contaminated after it has been pasteurized;
• contact with streams, ponds and similar watercourses;
• drinking unchlorinated water; and
• infection from pets and farm animals.

How is it spread?

Hands, kitchen surfaces and cooking utensils such as chopping boards and knives can become contaminated when preparing raw meat. If not properly washed and disinfected afterwards they can transfer bacteria on to other foods. If these foods do not require further cooking before being eaten (a process that would normally kill off bacteria) this could cause food poisoning.

It can also be spread from person to person, both in families and in institutions such as schools, nursing and residential homes.

What precautionary measures can you take?

Thorough hand washing is vital:-

• before preparing or serving food or drink;
• after handling pets or their food bowls; and
• after handling raw meat
• Avoid swallowing water when participating in water sports.
• Ensure good personal hygiene during farm visits or contact with farm animals.
• Only drink mains or treated water and make sure that the water tank in your loft is covered to stop birds getting in.
• Do not drink untreated (green top) milk.
• Keep all perishable foods in a fridge separating raw meat from other foods.
• Ensure frozen foods are properly thawed before cooking.
• Ensure foods are cooked thoroughly. Barbecues can be a particular problem.
• Burgers should be cooked until the juices run clear and there is no pink meat inside.
• Keep kitchen surfaces and utensils clean. Wash and disinfect chopping boards and knives used to prepare raw meat with a detergent and sanitiser after each use.
• Don’t let pets or other animals in the kitchen when preparing food. Do not wash pets’ food bowls with the family dishes.

Will you need treatment?

There is no specific treatment for this particular illness and the most appropriate medication will depend upon the symptoms being suffered. Your doctor will be able to advise you what is most appropriate in your case.

Do you need to submit specimens?

It may be necessary to collect specimens of faeces for further analysis.

An Environmental Health Officer will visit and decide who needs to supply specimens. Special boxes and bottles will be left which may be collected or taken to the laboratory at Nobles Hospital as soon as the specimen has been provided. Your help will reduce the risk of spreading the illness to others.

Food Poisoning

What is it?

Food Poisoning is a term used to cover a range of unpleasant illnesses which can be caused by bacteria, viruses, chemicals, metals and poisonous plants. Bacterial food poisoning is the most common. Illness usually starts between 12 and 36 hours from eating affected food. Symptoms can include headache, diarrhoea, nausea and vomiting and can persist for between 1 and 7 days.

How is it caused?

It is caused by germs entering the body through the mouth on unwashed hands, infected food or drink. Once the germs have entered the body they can multiply very quickly in the digestive system causing illness.

How is it spread?

Germs can quite easily be spread by a person with diarrhoea if care is not taken with personal hygiene. It is also possible with some types of food poisoning to be a carrier and to spread the disease without having any symptoms or even knowing that you are infected.

How can you stop the infection spreading?

People with diarrhoea and vomiting symptoms are the greatest risk. Once the symptoms have gone, the chances of spreading the infection are greatly reduced. Anyone who has diarrhoea would be well advised to temporarily reduce social contact with others.

Do I tell my doctor?

Tell your doctor if anyone in your house has symptoms that could suggest food poisoning. If you handle food or drink or are in contact with young children or elderly people in the course of your daily work, you should tell your employer or supervisor.

What precautionary measures can you take?

Thorough hand washing is vital:-

• before preparing or serving food or drink;
• after using or cleaning the toilet;
• after dealing with anyone with diarrhoea;
• after changing the baby’s nappy;
• after handling soiled clothing or bed linen; and
• after handling raw meat
• Regularly disinfect toilets, flush handles, taps, light switches and door handles in the immediate vicinity of the toilet.
• Cover open wounds or sores with a waterproof plaster.
• Keep all perishable foods in a fridge separating raw meat from other foods.
• Only take food out of the fridge just before use.
• Keep fridge temperature below 5°C.
• Ensure frozen foods are properly thawed before cooking.
• Ensure foods are cooked thoroughly.
• Keep kitchen surfaces and utensils perfectly clean. Wash and disinfect them between preparing different foods.
• Do not let pets or other animals in the kitchen when preparing food. Do not wash pets’ food bowls with the family dishes.
• Do not buy or eat food past its ‘Use By’ or ‘Best Before’ date.
• Do not reheat food more than once.
• Always follow the instructions on cooking/reheating microwave and ready meals carefully to ensure that the food is evenly heated throughout.

Do you need to submit specimens?

• When a case of food poisoning is suspected it will be necessary to collect specimens of faeces for analysis. This is the only way to detect the presence of bacteria.
• An Environmental Health Officer will visit and decide who needs to supply specimens. You will be given special boxes and bottles which may be collected or taken to the laboratory at Nobles Hospital as soon as you have provided a specimen.
• The results will be relayed to you as soon as they are available but in the meantime the Environmental Health Officer will be pleased to advise you further.
• Your help will reduce the risk of spreading the illness to others.

Will you need treatment?

Treatment is not usually given for most types of food poisoning. It is simply a case of letting the body’s natural defences deal with the infection. In some cases antibiotics may be prescribed but such treatments can have the disadvantage of extending the time during which the patient carries the germs.

Giardiasis

What is it?

Giardiasis is an infectious illness which can be food or water borne. It is recognised initially by the symptoms. These can include watery diarrhoea, abdominal pain, wind, vomiting, fever, weight loss and constipation. These symptoms can last for up to several weeks.

How is it caused?

It is caused by microscopic parasites entering the body through the mouth usually from unwashed hands and infected food or drink. Possible routes of the infection are:-

• eating food prepared by someone already suffering from Giardiasis;
• contact with streams, ponds and similar untreated watercourses; and
• drinking unchlorinated water.

How is it spread?

It can be spread from person to person.

If an infected person does not wash his or her hands properly after going to the toilet their hands may be contaminated with the parasite. They can then pass the infection on, either by direct contact with other people, or, indirectly, by preparing food that someone else then eats.

What precautionary measures can you take?

Thorough hand washing is vital:-

• after going to the toilet;
• before preparing or serving food or drink;
• after handling raw meat and vegetables; and
• after handling pets or their food bowls.
• Use hot, soapy water and a nail brush.
• Avoid swallowing water when participating in water sports.
• Only drink mains or treated water and make sure that the water tank in your loft is covered to stop birds getting in.
• When on holiday abroad it may be safer to use bottled water.
• Always wash fruit and vegetables.
• Take care when changing the nappies of infected babies.
• Regularly disinfect toilets.

Will you need treatment?

Antibiotics are sometimes used in the treatment of this infection. Your doctor will be decide if you or your family would benefit from such treatment.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis. An Officer will contact you and decide whether this is necessary.

Where samples are felt necessary, special boxes and bottles will be left which may be collected or taken to the laboratory at Nobles Hospital as soon as the specimen has been provided.

Hepatitis A

What is it?

Hepatitis A is an infectious illness that can be food or water borne. Epidemics occur particularly in developing countries. It is recognised initially by the symptoms. These can include fever, headache and nausea, followed by vomiting, diarrhoea and jaundice. These symptoms can last for 3 weeks.

How is it caused?

It is caused by the Hepatitis A virus entering the body either through the mouth, usually from unwashed hands and infected food and drink or through cuts and broken skin.

Possible routes of the infection are:-

• eating fruit and vegetables contaminated with soil;
• using contaminated needles to inject drugs;
• contact with streams, ponds and similar watercourses;
• drinking water contaminated with sewage; and
• eating shellfish taken from contaminated waters.

How is it spread?

It can be spread from person to person. If an infected person does not wash his or her hands properly after going to the toilet their hands may be contaminated with the virus. They can then pass the infection on, either by direct contact with other people, or, indirectly, by preparing food that someone else then eats.

What precautionary measures can you take?

Thorough hand washing is vital:-

• after going to the toilet;
• before preparing or serving food or drink; and
• after handling raw meat and vegetables.
• Avoid swallowing water when participating in water sports.
• People in close contact with someone suffering from Hepatitis A should seek medical advice as vaccination may be appropriate.
• Only drink mains or treated water and make sure that the water tank in your loft is covered to stop birds getting in.
• When on holiday abroad it may well be safer to use bottled water.
• Always wash fruit and vegetables. When on holiday abroad it may be safer to use bottled water to do this.
• Take care when changing the nappies of infected babies.
• People suffering from Hepatitis A should be given their own towel and flannel to use.
• Intravenous drug users should always use sterile needles.
• Hepatitis A can be contracted abroad, especially in areas where there is poor sanitation and hygiene. If you intend travelling to a country where Hepatitis A is common, talk to your doctor about having an injection before you go. Such injections can help to protect you for up to 12 months.

Will you need treatment?

You should seek medical advice from your doctor about treatment.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis. An Officer will contact you and decide whether this is necessary.

Where samples are felt necessary, special boxes and bottles will be left which may be collected or taken to the laboratory at Nobles Hospital as soon as the specimen has been provided.

Hepatitis B

What is it?

Hepatitis B is an infectious illness caused by the Hepatitis B virus. It is recognised initially by the symptoms. These can include fever, nausea, loss of appetite, rash, jaundice, dark coloured urine and abdominal pain. These symptoms can last for a number of months.

How is it caused?

Possible routes of the infection are:-

• using contaminated needles to inject drugs;
• having unprotected sexual intercourse;
• tattooing, acupuncture, electrolysis and body piercing equipment if not sterilised properly before use;
• open wounds contaminated by blood or body fluids;
• the body’s mucous membranes (e.g. mouth and eyes) coming into contact with blood or body fluids;
• using toothbrushes or razors that have been contaminated by an infected person; and
• a new born baby can be infected by a mother carrying the virus.

How is it spread?

It is spread when a person comes into contact directly or indirectly with an infected person.

What precautionary measures can you take?

• never share needles or syringes;
• use a condom when having sex;
• don’t share razors or toothbrushes;
• if you are having any tattoos, acupuncture, electrolysis or your body pierced, always go to registered practitioners, ask to see their Certificate of Registration issed by Department;
• close contacts and people in occupations where they may come into contact with infected persons should seek medical advice as vaccination may be appropriate;
• blood or body fluid spillages should be cleaned up using protective gloves and disinfectant; and
• follow safety advice if you work in contact with blood or blood products.

What happens if you contract Hepatistis B?

If you have been diagnosed as having Hepatitis B or are a carrier, it is very important you look after your own health and take steps to prevent it being passed on. For example:

• follow the precautionary measures listed above;
• if you are going to the doctor, dentist or acupunctarist, tell them you have Hepatitis B so that safety measures can be taken;
• don’t give blood;
• don’t undergo chiropody, be tattooed, have your body pierced or use electrolysis until you have been cleared;
• take care to clean up blood spillages if you cut yourself; and
• cover any cuts or abrasions immediately.

Your doctor will want to repeat blood tests and check on your health.

Salmonella

What is it?

Salmonella is an infectious, food borne illness. It is recognised initially by the symptoms. These can include diarrhoea, vomiting, abdominal pain and fever. These symptoms can last for up to 7 days.

How is it caused?

It is caused by the salmonella bacteria entering the body through the mouth usually from unwashed hands and infected food or drink. Possible routes of the infection are:-

• eating contaminated foods such as poultry or poultry based foods, eggs or egg products and milk or dairy products;
• contact with infected animals, pets and farm animals; and
• contact with infected cases.

How is it spread?

It can be spread by hands contaminated with bacteria, from handling raw poultry or other foods or by a person with diarrhoea if care is not taken with personal hygiene.

It is possible to be a carrier and therefore to spread germs without having any symptoms or even knowing that you are infected.

How can you stop the infection spreading?

People with diarrhoea and vomiting symptoms are the greatest risk. Once the symptoms have gone, the chances of spreading the infection are greatly reduced. Anyone who has diarrhoea would be well advised to temporarily reduce social contact with others.

If you handle food or drink or are in contact with young children or elderly people in the course of your daily work you should tell your employer or supervisor.

What precautionary measures can you take?

Thorough hand washing is vital:-

• before preparing or serving food or drink;
• after dealing with anyone with diarrhoea;
• after changing a baby’s nappy;
• after handling raw meat; and
• after using or cleaning the toilet
• Cover open wounds or sores with a waterproof plaster.
• Keep all perishable foods in a fridge separating raw meat from other foods.
• Only take food out of the fridge just before use.
• Keep fridge temperature below 5°C.
• Ensure frozen foods are properly thawed before cooking.
• Keep kitchen surfaces and utensils perfectly clean. Wash and disinfect them between preparing different foods.
• Ensure foods are cooked thoroughly.
• Do not let pets or other animals in the kitchen when preparing food. Do not wash pets’ food bowls with the family dishes.
• Do not buy or eat food past its ‘Use By’ or ‘Best Before’ date.
• Do not reheat food more than once.
• Always follow the instructions on cooking/reheating microwave and ready meals carefully to ensure that the food is evenly heated throughout.

Will you need treatment?

No treatment is usually given for salmonella infections. It is simply a case of letting the body’s natural defences deal with the infection. In some cases antibiotics may be prescribed but such treatments can have the disadvantage of extending the time during which the patient carries and can pass on the germ.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis.

An Officer will visit and decide who needs to supply specimens. Special boxes and bottles will be left which may be collected or taken to the laboratory at Nobles Hospital as soon as the specimen has been provided. Your help will reduce the risk of spreading the illness to others.

Shigellosis

What is it?

Shigellosis is an infectious illness that is recognised initially by the symptoms. These can include severe diarrhoea (often with blood or mucous), vomiting, abdominal pain and fever. These symptoms can last from several days to several weeks, but usually 4-7 days.

How is it caused?

It is caused by the shigella bacteria entering the body through the mouth usually from unwashed hands and sometimes from infected food or drink. Possible routes of the infection are:-

• infection from contaminated objects such as toys, door handles, pencils, cutlery etc;
• infection from food prepared by someone who already has the infection; and
• drinking contaminated water or milk.

How is it spread?

It can be spread from person to person.

If an infected person does not wash his or her hands properly after going to the toilet their hands may be contaminated with the bacteria. They can then pass the infection on, either by direct contact with other people, or, indirectly, by preparing food or touching objects like those described in the previous section.

It is also possible to be a carrier and to spread germs without having any symptoms or even knowing that you are infected.

How can you stop the infection spreading?

People with diarrhoea and vomiting symptoms are the greatest risk. Once the symptoms have gone, the chances of spreading the infection are reduced. Anyone who has diarrhoea would be well advised to temporarily reduce social contact with others.

If you handle food or drink or are in contact with young children or elderly people in the course of your daily work you should inform your employer or supervisor.

What precautionary measures can you take?

Ensure hands are washed thoroughly and regularly. Soap, hot water and a nail brush should be used. Small children should have their hands washed for them. Wash Hands Before:

• preparing or serving food and drink;
• handling children or babies; and
• eating or drinking.

Wash Hands After:

• using or cleaning the toilet;
• attending to someone suffering from shigellosis;
• changing babies nappies; and
• handling soiled clothes or sheets
• Boil soiled laundry for 10 minutes or wash using the hot setting on a domestic washing machine. Alternatively soak in a recommended disinfectant.
• Use rubber gloves when cleaning the toilet.
• After the toilet has been used, wipe the flush handle, seat, light switch and door handle with a suitable disinfectant.
• Use separate towels and flannels for each person in the household.
• Handle food as little as possible, particularly when it is going to be eaten by other people.

Will you need treatment?

No treatment is usually given for shigella infections. It is simply a case of letting the body’s natural defences deal with the infection. In some cases antibiotics may be prescribed but such treatments can have the disadvantage of extending the time during which the patient carries and can pass on the germ.

Do you need to submit specimens?

In some cases it may be necessary to collect specimens of faeces for further analysis.

An Officer will visit and decide who needs to supply specimens. Special boxes and bottles will be left which may be collected or taken to the laboratory as soon as the specimen has been provided. Your help will reduce the risk of spreading the illness to others.

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