A Christmastime bout of food poisoning is often considered an inevitable hazard associated with attempting to negotiate yuletide at speed. Foodborne illness increases at this time of year and yet is largely preventable, says the new Food Safety Authority of Ireland. It plans this year to reduce the number of cases, which are often associated with a festive brand of carelessness, if not overindulgence. It's the FSAI's first education campaign and, according to its chief executive, Dr Patrick Wall, this type of illness does not justify complacency.
"What may be a mild bout of diarrhoea for a fit young adult can be a life-threatening illness for an infant, a frail elderly person, or for a person who is suffering from some other illness that has reduced the body's ability to cope with germs," he warned.
Having spent much of his working life in Britain investigating the circumstances of food poisoning cases - particularly major outbreaks in food outlets, hotels and restaurants - he says that any review of the cases demonstrates how easily they occur and the common elements to most outbreaks.
The trigger for bugs to increase can be as easy as doing a big shop, putting food in the car and then going shopping for toys or for a drink. Overloading the fridge is a frequent fault. A case of "raw poultry on the top shelf and its juices dripping into sherry trifle below" becomes possible.
Restaurants and hotels are usually under pressure at this time. "It's when they are under pressure that something can easily go wrong."
Food safety precautions "do not require rocket science". They are easily applied. Thorough cooking kills bugs. Proper refrigeration and storage prevents their proliferation, and special measures are needed to avoid "cross-contamination", such as separation of raw and cooked meats and washing one's hands after handling raw meat, including poultry. Applying the basic premise that "farms are not operating theatres" helps.
Just exactly what can go horribly wrong is to feature in a BBC1 television programme on Friday. The 999 Food Safety Special, which Dr Wall was involved in making, re-enacts a case of a boy who survived E coli 0157 bacterial infection, and another where people attending a wedding became seriously ill.
"Ireland produces some of the most wholesome and safe food in the world," he says. "However each year, and especially at Christmastime, many people suffer from food poisoning. Many of these cases are preventable."
The FSAI is circulating 10 Christmas guidelines for reducing risk. Much of the advice seems obvious, like heeding "use by" dates and separating raw meat when shopping, but case histories suggest people do not always heed the advice. Care should be taken when cooking a larger joint than usual, and using leftovers. Leftover turkey should be cooled as quickly as possible, he says, wrapped and put in a fridge or freezer.
From early next year the FSAI will have a walk-in information bank at Abbey Court, Lower Abbey Street, Dublin, and a website at http://www.fsai.ie.
