Self-help Tips for the Elderly

Food Poisoning

Food poisoning is an acute gastro-intestinal disease caused by consumption of food or drink which is contaminated by bacteria, viruses or chemicals.

Sign and Symptom

• Symptoms usually occur within one to thirty-six hours after intake of contaminated food. The severity of symptoms depends on the type and amount of contaminated food taken.

• Symptoms are usually mild, including diarrhoea, vomiting, dizziness and fever.

• There may be other symptoms such as numbness of extremities, mouth and lips, reversal of heat and cold sensation, blurring of vision and dehydration. For severe cases, confusion, coma and even death may occur. Thus, early diagnosis and treatment are very important.

Management of people suffering from food poisoning

• Seek medical advice as early as possible.

• Replace fluid to prevent dehydration.

• Do not take any medicine such as antidiarrheals without doctor's advice.

Preventive measures

To prevent food poisoning, maintaining food hygiene, personal hygiene and environmental hygiene is crucial.

Food hygiene

1. Avoid stocking up large amounts of food.

2. Check expiry dates of pre-packaged foods before buying, e.g. "used by dates" and "best before dates".

3. Do not buy any food which are rotten, or with damaged package, e.g. rusty canned foods.

4. Do not buy any food that is not properly protected e.g. barbecued meat hanging outside the shops and cooked food that has not been covered properly.

5. Buy food from licensed and reputable shops.

6. Drink clean water. Eat food that is thoroughly cooked.

7. Store raw and cooked foods separately in the refrigerator (cooked food in the upper compartment and raw food in the lower compartment) to avoid cross-contamination.

8. Consume the food as soon as it is ready. Otherwise, it should be stored in the refrigerator below 4 ８X?XC or warm cabinet above 63 ８X?XC.

9. Leftovers should be covered properly and kept in the refrigerator at 4 ８X?XC. Reheat it thoroughly before consumption (at 75 ８X?XC or above). Frozen food must be completely defrosted first and cooked thoroughly.

10. Use separate knives and chop boards for preparing raw and cooked food.Brush and wash the chop board immediately after use.

Personal hygiene

1. Always keep the hands clean. Wash hands with soap and water and dry them thoroughly especially before preparing food, before meals, after going to toilet and after handling rubbish.

2. Wear a clean apron during food preparation.

3. Do not touch cooked food with bare hands. Use clean spoons or chopsticks.

4. Cover the nose and mouth when sneezing and coughing. Practise good personal hygiene.

5. Do not smoke or spit while handling food.

6. Cover wounds with water-proof dressings and change it regularly to prevent contamination of food by the bacteria from the wound.

7. Do not handle food in case of illnesses such as fever, diarrhoea and vomiting. Seek medical advice at once.

Environmental hygiene

1. Maintain good lighting and ventilation in the kitchen. Keep the floor, ceiling and walls clean and dry.

2. Ensure good maintenance of refrigerator, exhaust fans, air-conditioners and cooking utensils e.g. wash dust-filters frequently.

3. Make sure drains are draining properly.

4. Maintain pest control to eliminate mice, houseflies and cockroaches. Do not keep pets in the kitchen and dining room.

5. Put refuse and food waste into a waterproof garbage bin with lid on at all times and empty the contents at least once a day.

6. Clean food containers immediately after use and store them in a dust and insect-proof cupboard after drying.

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