p d i c . h a a d .

a e

8 0 0 -4 2 4

Poison & Drug Information Center

Pharma/Medicines & Medical

Products Department

p d i c . h a a d . a e

Food Poisoning

Toll Free

800-424

Poison & Drug Information Center

Pharma/Medicines & Medical

Products Department

Food Poisoning

Food Poisoning
Food borne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens
such as parasites or viruses. Harmful bacteria are the
most common causes of food borne illnesses.

Medication Safety

DOS & DONTS

Bacteria may be present on foods when you purchase

them. It may also grow on certain foods if they are not
handled, or stored properly. Additionally, raw meat and
poultry may become contaminated during slaughter
and seafood may become contaminated during harvesting or through processing.

Health Authority - Abu Dhabi

Poison and Drug Information Center
Reach us at our National toll free number

800-424

(Sunday to Thursday 7 am - 3 pm)

Or e-mail address:

pdic@haad.ae
And Visit our website:

pdic.haad.ae

If you eat a food that has bacteria in it, you may

get sick. You cannot see bacteria that cause
food poisoning and may not be ably to smell or
taste it either.
Symptoms of food poisoning depend on the type of
contaminant and the amount eaten. The symptoms
can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks. Symptoms can range from
mild to serious and include: abdominal cramps, nausea,
green stool, vomiting, diarrhea, fever and dehydration.
Usually, food poisoning is not serious and the illness runs
its course in 24-48 hours. However, food poisoning can
be especially dangerous for babies and children, the
elderly, pregnant women, and those in poor health.

Self care at home

Poison & Drug Information Center

Short episodes of vomiting and small amounts of diarrhea lasting less than 24 hours can usually be cared for
at home. Do not eat solid food while nauseous or vomiting but drink plenty of fluids.
4 Small frequent sips of clear liquids (those that you
can see through like water and apple juice) are the
best way to stay hydrated.
4 Avoid alcoholic, caffeinated, or sugary drinks, if possible. Over-the-counter rehydration products made
for children are good to use if available.
4 Sports drinks are fine for adults if they are diluted
with water because at full strength they contain too
much sugar, which can worsen diarrhea.

Food Poisoning

4 After successfully tolerating fluids, eating should

begin slowly, when nausea and vomiting have
stopped.
4 Consider eating rice, wheat, breads, potatoes, cereals (low-sugar cereals), lean meats, and chicken
(not fried) to start in small amounts.
4 If there is a question or concern, always check with
your doctor.

Preventing food poisoning

Good hygiene at home
There are four main things to remember for good food
hygiene weve called them the 4Cs. You should think
about them whenever youre in the kitchen.
1. Cleaning
2. Cooking
3. Chilling
4. Cross-contamination

Cleaning
You can prevent the spread of harmful bacteria by observing good personal hygiene and keeping work surfaces and utensils clean.

Its important to wash your hands regularly, especially:

4 after visiting the toilet

cooking
Proper cooking kills food poisoning bacteria. Its important to cook food thoroughly, especially meat. Make
sure that food is cooked right through and very hot in
the middle.
When reheating food make sure its very hot all the way
through and dont reheat it more than once.

Chilling
Its very important to keep certain foods at the right temperature to prevent bacteria growing or toxins forming.
Always look at the label on the packaging. If it says that
the food needs to be refrigerated, make sure you keep
it in the fridge.
If food that needs to be chilled is left standing at room
temperature, food poisoning bacteria can grow and
multiply to dangerous levels.
Cooked leftovers should be cooled quickly and then put
in the fridge. Putting food in shallow containers and dividing it into smaller amounts will speed up the cooling .

Cross-Contamination
Cross-contamination is the transfer of bacteria from
foods (usually raw) to other foods. The bacteria can be
transferred directly when one food touches (or drips
onto) another, or indirectly, for example from hands,
equipment, work surfaces, or knives and other utensils.
Cross-contamination is one of the major causes of food
poisoning.

to prevent cross-contamination

4 after handling raw foods

4 always wash your hands thoroughly after touching

raw food

4 before touching ready-to-eat food

4 keep raw and ready-to-eat foods separate

And remember ...

Dont handle food when you are ill with stomach
problems, such as diarrhea or vomiting.

4 store raw meat in sealable containers at the bottom

of the fridge, so it cant drip onto other foods
4 use different chopping boards/work surfaces for raw
food and ready-to-eat food
4 clean knives and other utensils thoroughly after use
with raw food

Food Poisoning

Refrigerator calculator
meal

do your leftovers

add up to a safe

SIDE DISHES

t = 2-1

} Fresh salad = 1-2 days

t = 2-1

( )
()

t
= 3 2
t
= 4-3
t
/ = 4-3

t = 3 -2
t = 3 -2
t ( ) = 4 -3
t = 4-3
t = 7

} Pasta or potato salad = 2-3 days

} Potato (any style) = 3-4 days

SOUPS & CHILI

ys
with meat = 2-3 da

} Cooked vegetables = 3-4 days

Chili

= 3-4 days
Chili without meat
3-4 days
= } Soup/Stew

DESSERT

t = 2-1
t / = 2-1
t = 4-3

Cream pie = 2-3 days

} Fruit pie = 2-3 days

t = 3 -2
t = 3 -2

t = 7
t = 7

t = 7

OTHER

t

4 - 3
=

4 -3
=
t

/
t

4 - 3
=

SEA FOOD

MEATS
beef/

ground

Cooked

}
}

} Cheese cake = 7 days

} Pasta/rice = 1-2 days

} Casserole = 3-4 days

Pastries = 7 days
Cake = 7 days

} Pizza = 1-2 days

t =

= 2

} Hard-boiled egg = 7 days

= turkey
3-4 days
Cooked
poultry
= 3-4
days
} Cooke
d beef,
= lamb
3-4 days
}

= Must
} Raw
ay of
e on d
consum
se
purcha
ays
d=2d
Cooke
}

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8 0 0 - 424

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pdic@haad.ae

pdic.haad.ae

Poison & Drug Information Center

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