Notifiable Diseases

Campylobacter

What is campylobacter?

Campylobacter is one of the many food poisoning germs.  The usual incubation period is 3-5 days, but can be as long as 10-11 days.

What symptoms does it cause?

There can be severe diarrhoea.  Sometimes there is blood and a foul smell with the faeces.  Other symptoms can include abdominal pain, nausea, vomiting and fever.

How long does it last?

The illness is generally self-limiting, but can last between 10 to 30 days after onset.

How can I catch it? How can I prevent it?
Drinking water contaminated by animals and poultry. In areas outside a Council treated water supply, the safest untreated water is roof water.
If water from a river, creek, dam, spring or bore must be used boiling the water for 5 minutes is recommended.
Drinking unpasteurised milk. Avoid drinking unpasteurised milk.
Eating meat from the carrier animal, particularly poultry and also including pigs, beef, sheep and wild animals. Thaw food in the refrigerator, allowing about 24 hours for complete thawing.

Ensure that this food is thoroughly cooked, and checked using a probe thermometer.

Internal temperature should be:
  • Pork & beef 70 degrees Celsius
  • Veal & lamb 75 degrees Celsius
  • Poultry 80 degrees Celsius
Eating food, which has been cross-contaminated with the germ. Raw meat contaminates whatever it touches - hands, bench tops, cutting boards, containers and utensils.  If these are not immediately cleaned after meat contact, then other food is likely to become contaminated.
Contact with infected animals whether domestic or wild, including cats, dogs, other pets, poultry, pigs, cows, sheep and wild animals and birds. Ensure treatment for domestic animals and pets suffering diarrhoea.  Always wash hands after handling animals.
Contact with infected persons, particularly infants. Always wash hands after caring for patients and changing nappies.

Test your knowledge

Questions

(Answer True or False)

  1. Thawing frozen food in the sink is all right.
  2. Eating raw mince meat is safer than eating rare steak.
  3. Meat and poultry should be frozen in the wrapping in which you purchase them.
  4. Poultry should be stuffed one hour before you plan to cook it.
  5. You have an unopened can of tomatoes that has rusty seams.  The contents are safe to eat.
  6. Food in a microwave oven does not need to be turned.

Answers

  1. False - thawing food in the sink or on benches can encourage bacterial growth.  Place food in the refrigerator for 24 hours or use a microwave oven to thaw quickly.
  2. False - while there is still a possibility of contamination from rare steak, raw mince is riskier because it is handled more frequently.
  3. True - meats should be frozen in the original wrappings because while rewrapping them, you might contaminate the meat.
  4. False - poultry should be stuffed just before cooking or bacteria from the raw meat can contaminate and multiply in the stuffing.
  5. False - it is a sign that air and probably bacteria has entered the can and may have contaminated the contents.
  6. False - cold spots can occur in microwave cooking.  Food should be turned or stirred to ensure all the food has been cooked.

Good food hygiene and personal hygiene habits protect you and your loved ones from experiencing campylobacter or any other food poisoning illness.

Need more information?

Council's Environmental Health Officers will be pleased to provide you with more information.

If you need more details do not hesitate to contact them by phoning (03) 6238 2715, or visit them at the Customer Service Centre, 16 Elizabeth Street, Hobart.

Giardiasis (Giardia lamblia)

What is giardiasis?

Giardiasis is one of the many food poisoning germs (a cyst forming protozoan infection).  The usual incubation period is 7-10 days, but can be as long as 5-25 days.

What symptoms does it cause?

It is often asymptomatic, that is, the symptoms are not noticeable.  There can be severe diarrhoea.  Sometimes there is blood and a foul smell with the faeces.  Other symptoms can include abdominal pain, bloating, fatigue and weight loss.

How long does it last?

The illness is generally self-limiting, but can last between 10 to 30 days after onset.

How can I catch it? How can I prevent it?
Drinking water contaminated by animals. In areas outside a Council treated water supply, the safest untreated water is roof water.  If water from a river, creek, dam, spring or bore must be used then boiling the water for 5 minutes is recommended.
Drinking unpasteurised milk. Avoid drinking unpasteurised milk.
Eating meat from infected animals, which includes pigs, cattle, sheep, poultry and native animals.  Meat contamination may occur during the butchering process. Thaw food in the refrigerator, allowing about 24 hours for complete thawing.

Ensure that this food is thoroughly cooked, and checked using a probe thermometer.

Internal temperature should be:
  • Pork & beef 70 degrees Celsius
  • Veal & lamb 75 degrees Celsius
  • Poultry 80 degrees Celsius
Eating food, which has been cross-contaminated with the germ. Raw meat can be contaminated by surfaces that have been cleaned with contaminated water.  Salad ingredients can be cross-contaminated by being washed by contaminated water.
Contact with infected animals such as cats, dogs, other pets, poultry, pigs, cows, sheep, native animals and birds. Ensure treatment for domestic animals and pets suffering diarrhoea.  Always wash hands after handling animals.
Contact with infected persons, particularly infants. Always wash hands after caring for patients and changing nappies.  Also food handlers, childcare workers and health care workers must not work until symptoms have stopped.

Test your knowledge

Questions

(Answer True or False)

  1. Thawing frozen food in the sink is all right.
  2. Eating raw mince meat is safer than eating rare steak.
  3. Meat and poultry should be frozen in the wrapping in which you purchase them.
  4. Poultry should be stuffed one hour before you plan to cook it.
  5. You have an unopened can of tomatoes that has rusty seams.  The contents are safe to eat.
  6. Food in a microwave oven does not need to be turned.

Answers

  1. False - thawing food in the sink or on benches can encourage bacterial growth.  Place food in the refrigerator for 24 hours or use a microwave oven to thaw quickly.
  2. False - while there is still a possibility of contamination from rare steak, raw mince is riskier because it is handled more frequently.
  3. True - meats should be frozen in the original wrappings because while rewrapping them, you might contaminate the meat.
  4. False - poultry should be stuffed just before cooking or bacteria from the raw meat can contaminate and multiply in the stuffing.
  5. False - it is a sign that air and probably bacteria has entered the can and may have contaminated the contents.
  6. False - cold spots can occur in microwave cooking.  Food should be turned or stirred to ensure all the food has been cooked.

Good food hygiene and personal hygiene habits protect you and your loved ones from experiencing giardiasis or any other food poisoning illness.

Need more information?

Council's Environmental Health Officers will be pleased to provide you with more information.

If you need more details do not hesitate to contact them by phoning (03) 6238 2715, or visit them at the Customer Service Centre, 16 Elizabeth Street, Hobart.

Salmonella

What is salmonella?

Salmonella is one of the many food poisoning germs.  The usual incubation period is 6-72 hours, but usually 12-36 hours.

What symptoms does it cause?

Symptoms can include headaches, abdominal pain, diarrhoea, nausea, vomiting, fever and joint pain.  Diarrhoea may persist for several days.

How long does it last?

The illness is generally self-limiting, but can last between 10 to 30 days after onset.

How can I catch it? How can I prevent it?
Drinking raw milk products. Avoid drinking unpasteurised milk and milk products.
Drinking untreated water. In areas outside a Council treated water supply, the safest untreated water is roof water.  If water from a river, creek, dam, spring or bore must be used then boiling the water for 5 minutes is recommended.
Eating contaminated meat, meat products, chicken and chicken products. Thoroughly cook all foodstuffs derived from animal sources, particularly poultry, pork, egg products and meat dishes.
Eating raw and under-cooked eggs and egg products (eg homemade ice-cream). Avoid using dirty or cracked eggs.
Food that has been contaminated at its source during handling. Refrigerate all foodstuffs (5oC or below).
Eating food that is from infected food animals, or contaminated by animals or persons. Wash hands before and after food preparation.
Contact with infected animals such as pet turtles, tortoises, chicks, dogs and cats.  Also domestic and feral animals such as poultry, pigs, cattle and rodents. Ensure treatment for domestic animals and pets suffering diarrhoea.  Always wash hands after handling animals.  Also protect all food and food preparation areas against rodents and insects.
Contact with infected persons, particularly infants. Always wash hands after caring for patients and changing nappies.  Also exclude food handlers with diarrhoea from working with food.

Test your knowledge

Questions

(Answer True or False)

  1. Thawing frozen food in the sink is all right.
  2. Eating raw mince meat is safer than eating rare steak.
  3. Meat and poultry should be frozen in the wrapping in which you purchase them.
  4. Poultry should be stuffed one hour before you plan to cook it.
  5. You have an unopened can of tomatoes that has rusty seams.  The contents are safe to eat.
  6. Food in a microwave oven does not need to be turned.

Answers

  1. False - thawing food in the sink or on benches can encourage bacterial growth.  Place food in the refrigerator for 24 hours or use a microwave oven to thaw quickly.
  2. False - while there is still a possibility of contamination from rare steak, raw mince is riskier because it is handled more frequently.
  3. True - meats should be frozen in the original wrappings because while rewrapping them, you might contaminate the meat.
  4. False - poultry should be stuffed just before cooking or bacteria from the raw meat can contaminate and multiply in the stuffing.
  5. False - it is a sign that air and probably bacteria has entered the can and may have contaminated the contents.
  6. False - cold spots can occur in microwave cooking.  Food should be turned or stirred to ensure all the food has been cooked.

Good food hygiene and personal hygiene habits protect you and your loved ones from experiencing salmonella or any other food poisoning illness.

Need more information?

Council's Environmental Health Officers will be pleased to provide you with more information.

If you need more details do not hesitate to contact them by phoning (03) 6238 2715, or visit them at the Customer Service Centre, 16 Elizabeth Street, Hobart.