Bacterial infections caused by campylobacter strains of bacteria continue to rise sharply, according to the latest Irish figures. Their incidence in the form of food poisoning far outnumbers infections caused by salmonella and E.coli, a conference hosted by the Food Safety Authority of Ireland (FSAI) has been told.
The microbe does not cause fatalities, but can cause severe vomiting, diarrhoea and abdominal pain lasting up to a week. Complications arise in a small number of cases.
In 1999, more than 2,000 confirmed cases of campylobacter were reported, Dr Derval Igoe of the national disease surveillance centre said yesterday at the conference in TCD.
Foods most associated with the infection are undercooked poultry, unpasteurised milk and contaminated water. Prof Tom Humphrey of the University of Exeter said very high levels of campylobacter in raw chicken required special interventions in poultry processing, but thorough cooking killed the bacteria and good hygiene was the best way to control its spread.
Measures such as washing hands and having separate chopping boards for raw meat and poultry and other foods would prevent people falling ill.
FSAI chief executive Dr Patrick Wall warned, however, that reported cases probably only indicates those who were hospitalised. "Many with gastroenteritis do not present to the health services; therefore the true number could be as much as one hundred times the reported figure."
High levels of human campylobacter infection in Ireland, which are being reflected throughout the developed world, indicated poor - and in many instances deteriorating - food hygiene practices, he said.
Dr Mary Crowe and Dr John Moore of Belfast City Hospital highlighted the need for an all-island dimension to tackling campylobacter, as cases in Northern Ireland were also rising.
Dr Moore stressed the seasonality of the problem, with cases peaking in the summer. It is more common in males, young adults and children. Children playing with pets were at risk, and should wash their hands after handling animals.
In the UK, up to 25 per cent of campylobacter infections were acquired by people on holidays abroad, when they were more likely to eat out. He suggested Irish holiday-makers may suffer the same fate.
The FSAI has published a new leaflet, How To Make A Complaint About Food, which advises consumers on how to make an official complaint against a food premises. It is available from the FSAI at 1890-336677.
