Abstract
Food poisoning is defined as ‘any disease of an infective or toxic nature caused by or thought to be caused by the consumption of food and water’. The term ‘food poisoning’ is, in fact, a misnomer and is more accurately described as ‘food-borne infections and intoxications’ (Collee, 1989) or infectious intestinal diseases (IIDs). Data from 2006, released by the Health Protection Agency for England and Wales, totalled 70 603 cases of food-borne illness and 211 deaths (excluding enterocolitis caused by Clostridium difficile). Cohort studies based in general practice found that, of the 9.4 million estimated cases of IID, only 1.5 million will consult their general practitioner approximating to one in six (Wheeler et al., 1999). With total costs to the economy estimated at £1.5 billion a year, the Food Standards Agency launched a strategic campaign in June 2008 to reduce this prevalence, in particular, the high numbers of cases notified during summer months.
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