Food Poisoning and allergic reactions

Food poisoning can come in different forms and will affect some people differently from others. For example, a toxin can affect everyone, whereas something else may be fine to eat but some people may be allergic to it. Generally, food poisoning will cause stomach upset, diarrhoea, stomach cramps, nausea, vomiting, and fever. Depending on the level and type of poisoning, it will affect different people at different levels.

Fish and shellfish can be a major problem in food contamination, usually due to improper storage or transport. Fish and shellfish can accumulate toxins which can be passed on to the consumer once they eat them.

Allergic reactions generally come from things like peanuts and food additives, but they can be caused by almost any substance. If ingested, people can have an anaphylactic reaction within minutes. They will have red, blotchy skin and swelling of the respiratory tract. If severe, this causes respiratory arrest, where the person will stop breathing and could die.

Someone who suffers from allergies will often carry an auto-injector. This is a single dose adrenaline syringe, and it's usually administered by the person straight into the muscle part of the leg. There are three main types of auto-injector: The Jext, Emerade and EpiPen.

If you work in a restaurant, you will more than likely come across people who suffer from anaphylaxis. You need to make sure there is no cross-contamination which could cause potential illness. For example, if someone says they have an allergy to peanuts, you need to make sure that any food you serve them has not come into contact with anything peanut-related. This includes sauces, knives, cooking utensils, or any other food products.

Other reactions can be from gluten and lactose intolerance, so it's important to know what's in your food. Products such as frozen chips or sauces may have wheat on them or in them which could be ingested and cause a reaction.

The ways in which food can become contaminated has increased over the years. This is because food is now transported over longer distances, people require different foods and fruits all year round which previously may have only been available during certain seasons, plus there is an increased requirement for pre-prepared foods. It used to be that people would prepare most of the food at home. Now they're prepared in factory settings, restaurants, and takeaway outlets.

Allergies to egg products can be very fast and violent. If someone says they have an allergy do not ignore it and hope for the best, if you are unsure ask a manager or the chef.

Food contamination can occur in the manufacturing or transportation process, for example, food that has not been kept at the correct temperature or has been contaminated by other sources such as the boxes being left outside. These are all potential ways for the food to become contaminated.

Refrigeration is a critical element of food storage. Food must be stored at the correct temperature to stop the growth of bacteria. In other areas of the kitchen, such as preparation areas, special rules apply to cutting, mixing, and chopping surfaces. People demand a high quality of food, and if food is served below standards, they are far more likely to complain and this has caused an increase in complaints to the relevant authorities. If you're involved in the food industry, you have a legal responsibility to make sure the food you produce meets the relevant health and hygiene standards.