Who is at risk?

Anyone can become ill when infected with food poisoning bacteria. Some groups are more at risk and become very ill quickly, for example babies, young children and the elderly. Pregnant women, people who already have a pre-existing illness, and anyone whose immune system is weakened can also be seriously affected by food poisoning.

Tips to reduce risk of food poisoning

Wash your hands thoroughly after using the toilet, changing or touching soiled nappies and after handling animals
Wash your hands before and after handling food
Be sure to handle raw and cooked foods separately to avoid cross contamination
Keep your kitchen clean and wash utensils and chopping boards thoroughly after handling raw foods
Place raw foods below cooked foods in the fridge so they cannot drip onto other foods
Defrost frozen foods thoroughly taking care to follow any instructions on the packaging
Don’t leave left over food out of the fridge in a warm kitchen
Eat left over food within two days
Check Use by Dates on food packaging
Keep pets away from food and work surfaces

Date Updated: 22/02/08