Food poisoning is not just from Salmonella

It is not just Salmonella or E.coli that can cause food poisoning and it is not always poultry or seafood that is the food involved.

These are common food poisoning bacteria and foods but they are not the baddies that much really.

Recently 140 people in the USA contracted Heptatitis A from eating pomegranate seeds from Turkey.

Seeds are dry, right? So how can people get sick from this type of dry food, that most would not consider potentially harmful?

Also how do they get a virus from this type of food? It is important to remember that a virus can easily be on dry food dormant and then grow once it gets into a person.

This particular strain of the virus is rarely seen in the USA as it is most commonly seen in the Middle East and Africa, so this outbreak is very unusual.

61 people have been hospitalised but, to date, no deaths.

The virus is spread through contact with faeces from someone who already has it. So good cleanliness and handwashing are absolutely essential to prevent spread.

This virus affects the liver and there is a vaccine available and those that work in the food industry, in areas where it is common, should ideally be vaccinated to prevent contraction and spread.

Typical symptoms include; aches and pains, fever, nausea, lack of appetite, abdominal discomfort, dark urine, pale stools and jaundice (yellowing of the eyeballs and skin). The symptoms generally last for up to three weeks, and in most people there is complete recovery. Onset (the time between exposure and symptoms) is from two to four weeks.

So it is not always Salmonella and poultry.

This article was written by Rachelle Williams, The Green Food Safety Coach