There's nothing like a case of food poisoning to spoil your party. Food poisoning symptoms include loss of appetite, nausea, vomiting, and diarrhea. Because children have a smaller body mass than do adults, they're likely to suffer more serious symptoms with a case of food poisoning.

It is usually caused by bacteria, viruses or parasites. Very occasionally poisoning from chemicals may be the cause.

Which bacteria cause food poisoning?

The bacteria most commonly found (about 40,000 cases annually) are called Campylobacter. These may be present in unpasteurized milk or raw poultry. Birds pecking the tops of milk bottles may infect the milk on the doorstep but in most cases the contaminated food is not identified. Salmonella is the next most commonly found group of bacteria. They may be present in raw meat, poultry and occasionally eggs. For the remainder, Staphylococcus Aureus, Clostridium Perfringens and Bacillus Cereus produce toxins or poisons in food which may result in severe vomiting. C. Perfringens is usually associated with meat and B. Cereus with rice.

How quickly does it happen?

Some types of food poisoning can produce symptoms within a few hours (8-12 hours) of the contaminated food being eaten, whilst others may not occur for some days (5-10 days).

How is food poisoning treated?

Unfortunately, there is no way to prevent food poisoning once bad food has been eaten. That is why prevention is the key.

Prevent dehydration (loss of body fluids) by replacing lost fluids with small but frequent sips of liquids.

Handwashing:

Washing your hands before and during food preparation is one of the best ways to prevent the spread of poisoning bacteria.

Cooking:

If you are cooking a ready-prepared meal, always make sure the food is piping hot all the way through before serving. Don't assume that the instructions on the packaging will be sufficient, because ovens vary.

If you are cooking a frozen ready-prepared meal, follow the instructions for cooking from frozen, or make sure it is completely thawed before cooking.

Storing Food

* Refrigerated steaks and roasts should be used within three to four days after purchase.

* Ground meats, fresh poultry and raw fish should be used within one to two days after purchase.

* Milk, cream, cottage cheese and cream cheese are good for a week after opening.

* Hard cheeses that are tightly wrapped are good for two to three months.

* Eggs are good for three to four weeks. Keep them refrigerated.

* Cooked or uncooked vegetables are good in the refrigerator for three to five days.

* Berries are only good for about three to five days in the refrigerator before they mold or rot.

* Bread, cake and cookies (or anything made from a batter with yeast or wheat) should be used within a week to avoid mold.

* Baked goods will last longer (two weeks) if refrigerated.

* Deli meats should be used within four days after opening the package.

* Leftover meats are good for three to five days.

* Leftover chicken, gravy, sauce, chicken or tuna salads and turkey pies are only good for one to two days.

* Mustard, soy sauce, Worcestershire sauce and other condiments should be used within a year of opening the container.