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Clostridium perfringens
Clostridium perfringens What is it?
- Clostridium perfringens (C. perfringens) is a type of bacteria widespread in the environment and in the gut of people and animals.
- It can form spores and toxins that are not destroyed by cooking or boiling.
- C. perfringens can cause gastro illness.
- Anyone can get sick with C. perfringens but vulnerable people (i.e. young children, pregnant women, the elderly) and people with weak immune systems (like cancer patients) can get seriously ill.
- Foods at higher risk of contamination include meat and poultry, thickened sauces (gravies, etc) and pre-cooked foods, especially spiced and herbed dishes.
Published 22 December 2020
Listeria in food
Listeria in food What is it?
- Listeria monocytogenes (Listeria) is a type of bacteria commonly found in soil, water, sewage and the gut of animals
- Listeria can grow in cold conditions, even in refrigerated food
- Listeria can cause an illness called listeriosis
- Listeriosis is rare but for pregnant women, the elderly and people with weak immune systems the illness can be serious and fatal
- Listeria may cause pregnant women to miscarry or the baby can be born prematurely or stillborn
- Even a small amount of Listeria in food can cause illness
- Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is tolerant…
Published 22 December 2020
Toxins in seafood
Toxins in seafood What are they?
- Toxins (poisons) can be present in some shellfish and fish
- These toxins are known as:
- amnesic shellfish toxin
- diarrhoetic shellfish toxin
- neurotoxic shellfish toxin
- paralytic shellfish toxin
- ciguatoxin and
- histamine
- The toxins come from algae that shellfish and fish feed on, or from bacteria naturally present in some fish
- These toxins can cause gastro or neurological illnesses called:
- amnesic, diarrhoetic, neurotoxic or paralytic shellfish poisoning
- ciguatera poisoning
- Scombroid or histamine poisoning
- Severe illness can result in coma,…
Published 23 December 2020
Clostridium botulinum in food
Clostridium botulinum in food What is it?
- Clostridium botulinum (C. botulinum) is a type of bacteria found in soil, water, on plants and in the gut of animals
- It can form spores and toxins that are not destroyed by cooking or boiling
- C. botulinum can cause a serious illness called botulism (caused by eating the bacteria's toxin) and infant botulism (generally in children, caused by eating the bacteria's spores)
- Anyone can get botulism although it is extremely rare in Australia. Generally only infants under 12 months old get infant botulism
- If not treated early, botulism can lead to paralysis and death
- Foods at higher risk of…
Published 22 December 2020
Hepatitis E virus in food
Hepatitis E virus in food What is it?
- Hepatitis E virus (HEV) is a virus that can be found in the gut of some animals and in people
- HEV can get into water and food from the faeces (poo) or body fluids of infected people or animals, for example from poor handwashing
- HEV can cause a hepatitis E infection of the gut and liver
- Anyone can get hepatitis E but vulnerable people, including pregnant women, the elderly, people with weak immune systems and people with liver disease are more likely to get seriously ill
- Pregnant women can also pass the virus to their unborn baby
- People traveling to countries where sanitation is poor may pick up HEV
- Foods at higher risk…
Published 22 December 2020
Salmonella in food
Salmonella in food What is it?
- Salmonella is a type of bacteria that is typically found in the gut of pets, livestock and wild animals
- It is usually transferred to food through contaminated soil or water from the faeces (poo) of animals or people, for example from animal manure, sewerage or dirty hands
- Salmonella can cause severe gastro illness called salmonellosis
- Anyone can get salmonellosis but young children, the elderly and people with a weakened immune system are most at risk
- Foods that are at higher risk of contamination include meat, chicken, eggs, raw fruits and vegetables and spices
- Symptoms usually start 12-36 hours after…
Published 28 June 2021
Hepatitis A virus in food
Hepatitis A virus in food What is it?
- Hepatitis A virus (HAV) is a virus that can be found in the gut of people and some animals
- HAV can get into water and food from the faeces (poo) or blood of an infected person or animal, for example through poor hand washing or contact with sewerage
- HAV can cause an infection of the gut and liver called hepatitis A
- Hepatitis A infections are contagious.
- Anyone who has not been vaccinated or has not had the virus before can get hepatitis A
- The elderly and those with a weakened immune system are more likely to have severe symptoms
- People traveling to countries where sanitation is poor can be at increased risk of picking…
Published 22 December 2020
Shigella in food
Shigella in food What is it?
- Shigella is a type of bacteria that can be found in the gut of humans and other animals
- Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure
- Shigella can cause a type of gastro called shigellosis
- Shigellosis is contagious
- Sometimes illness can cause seizures and longer-term problems such as arthritis
- Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill
- People with poor personal hygiene may be more likely to get shigellosis
- People traveling to countries with poor…
Published 23 December 2020
Norovirus in food
Norovirus in food What is it?
- Norovirus is a group of viruses that can be found in the gut of people
- Norovirus can get into water and food from the faeces (poo) or vomit of infected people, for example from unwashed hands
- Norovirus can stay infectious in the environment for a long time and might not be destroyed by common disinfectants
- Norovirus can cause gastro illness and is highly contagious
- Anyone can get gastro from norovirus even if they have had it before
- Very young children, the elderly and people with weak immune systems (e.g. cancer patients) can get seriously ill from dehydration
- Foods at higher risk of contamination include shellfish (e.g. oysters)…
Published 23 December 2020