vomiting and think that you have a flu bug or virus that is going around. That might not be the case. It could be food poisoning.

People often blame food poisoning on food that was eaten at a restaurant, deli or social function. Little thought is given to the food they may have eaten six to 72 hours ago. Many food borne illnesses are the result of poor food handling practices.

The term "food poisoning'' is given to a variety of bacteria and toxins that re-transmitted from person to person via food. Some of them are Bacilus cereus, Clostridium perfringens, Campylobactor, Salmonellosis and Staphylococcus aureus, to name a few. Many have an incubation period of one to 72 hours after eating suspect food. Signs and symptoms may vary, but some can cause nausea, vomiting, abdominal pain, headache, fever and diarrhea. They can be mild requiring little or no treatment, or severe enough to require hospitalisation.

Once the symptoms have abated, it usually means that the bacteria has been eliminated from the system. However, Salmonella is one of the few that can remain in the body for up to six weeks or more, even though there are no longer any symptoms. Some of these can cause complications such as speticaemia (blood poisoning) and even death.

If you suspect that you have food poisoning, what should you do? There are three situations typically in which a case should be reported. They are: 1: You ate at a larger gathering.

2: You ate at a restaurant, delicatessen, lunch cart, etc.

3: If the suspect food is a commercial product.

These are the situations which will require investigation by the Department of Health officials, namely the Environmental Health Officer (E.H.O.) and the Nurse Epidemiologist. The following information is required when you make a report to the Health Department.

a: Name, address and telephone numbers.

b: Number of persons involved.

c: Name of place and date and time where the suspect food was eaten.

d: A detailed food history of up to 72 hours prior to first signs and symptoms of illness.

e: Date and time of onset of illness.

f: Treatment received either by own physician or the hospital.

The E.H.O. will investigate the alleged food establishment and observe such procedures as food preparations, cleanliness of kitchen, equipment and staff.

If there is any of the suspect food available, samples will be taken. At times stool samples will be required of the kitchen staff and waiters, as well as the person with the illness. The Nurse Epidemiologist is responsible for obtaining the food histories and stool samples.

Every care is taken to thoroughly investigate any complaints and reports of suspected food borne illnesses. There may be times when the source of infection may actually be in the home. Education and prevention about food borne illness are provided. The Health Department has several leaflets and booklets available.

Further information can be obtained by calling 236-0224 ext. 218 or 326.

Rhonda Daniels Nurse Epidemiologist Department of Health.