For businesses preparing, selling or serving food, effective food hygiene measures are essential in the fight to minimise the risks of food poisoning. The short-term consequences of food poisoning have been widely mediatised with each outbreak, particularly in the most serious cases.
Most people will feel unwell for a few days when they contract food poisoning. They may experience nausea, diarrhoea, vomiting and a high temperature, but without more serious consequences. For others, however, food poisoning can be life-threatening, causing kidney failure, arthritis and in some cases, death.
Some studies, however, now seem to suggest that food poisoning can have longer-lasting consequences or can cause subsequent ailments to appear later in life, even years after the original case of food poisoning.
Those working in the food industry need to have appropriate food safety training if they are to be sufficiently aware of the risks involved in food preparation, as well as how to minimise them. Contamination can often be avoided if the rules covering food hygiene are respected, and training plays an essential role in the prevention of food poisoning outbreaks.