Food Matters

Although the number of people suffering from food poisoning fluctuates from year to year, it's fair to say that recent times have seen a general increase in the level of foodborne illness. Although the 'official' figures (i.e. those formally notified/confirmed) have been falling recently, it is thought that these form only a small proportion of the total number of people who actually suffer from foodborne illness every year. The Food Standards Agency has estimated this figure to be some 5.5 million people. There are many suggested reasons for this, e.g.:

• there are more people eating meals out
• more people are consuming 'convenience' meals
• a wider range of more 'exotic' foods are now available
• food is transported significant distances - this extended food chain challenges the maintenance of food safety controls
• changes in methods/styles of cooking e.g. microwave, barbeque
• greater travel to areas where standards of hygiene or sanitation may not be as high
• the high turnover of staff in catering outlets/use of temporary staff
• a possible reduction in understanding/underpinning skills in how to cook food properly
• higher levels of pest activity due to rats surviving through less severe winters

Useful information and advice is available on the various different types of Foodborne Illnesses, together with consise documents that can be downloaded.

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