Hazardous foods
Some foods are more susceptible than others to the growth of bacteria, toxins and viruses that can cause food poisoning.
These are the main types of potentially dangerous foods:
Poultry/eggs
These can carry a strain of salmonella. Chicken can also contain campylobacter. Eating undercooked chicken, raw eggs or food that has been in contact with raw chicken can cause illness.
Meat
Red meat can carry salmonella and campylobacter. Undercooked beef can be a source of E coli. Pork may contain other dangerous bacteria. Cooking beef above 740C and pork above 65.50C can reduce the risk of such organisms.
Dairy produce
Milk, soft cheese and yogurt may contain salmonella, campylobacter, E coli and listeria. Keep these products refrigerated at 80Cor below.
Shellfish and fish
Dangerous bacteria and viruses may exist in these foods. Risks can be minimised by avoiding eating raw fish or shellfish. Keep shellfish and fish refrigerated at 80Cor below and store beneath other food to reduce the risk of contamination.
Rice/pasta
Rice and pasta that is cooked and then stored may contain bacillus cerus. Risks can be avoided by storing these cooked foods appropriately. Rice should not be prepared more than one day in advance. Cooked rice should be served at once or cooled and then refrigerated at 50C or below. Do not keep cooked rice at room temperature and only prepare salads from cooled rice.
Canned foods
Tinned foods may contain botulism. Clostridium Botulism is a bacteria that grows best in low oxygen conditions. Risks can be avoided by not using food from cans that are damaged.
The Food Safety (General Food Hygiene) Regulations 1995 and specific regulations, such as, the Food Safety (Temperature Control) Regulations 1995 contain provisions for preparing, handling and storing foods to minimise the risks listed above.
Organisations selling food are required to have a system in place to identify food hazards and ensure controls are in place to minimise or preferably eliminate risks to consumers. Guidance on such systems is given in the Catering Industry Guide to Good Hygiene Practice, published by the Chartered Institute for Environmental Health, which refers to the Hazard Analysis Critical Control Points (HACCP) system. (See other articles in this section to help identify ways to minimise the risks posed by the above foods.)
There are specific food hygiene regulations for certain types of food. These regulations apply to organisations who are primary producers of the food product or where an activity is being carried out that is referred to in the regulations. These regulations include:
- [Eggs (Marketing Standards) Regulations 1995](http://www.hmso.gov.uk/si/si1995/Uksi_19951544_en_1.htm)
- [Meat Products (Hygiene) Regulations 1994](http://www.hmso.gov.uk/si/si1994/Uksi_19943082_en_1.htm#tcon)
- [Fresh Meat (Hygiene and Inspection) Regulations 1995](http://www.hmso.gov.uk/si/si1995/Uksi_19950539_en_1.htm)
- [Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995](http://www.hmso.gov.uk/si/si1995/Uksi_19950540_en_1.htm)
- [Food Safety (Fishery Products and Live Shellfish) Hygiene Regulations 1998
by Charles Arrand
Charles Arrand is an associate in the regulatory group at law firm DLA.
