Contaminated food is the most common cause of holiday food poisoning outbreaks at hotels abroad. Even though the hotel buffet looks appealing, on closer inspection it can be the cause of an illness outbreak, especially at all-inclusive resorts where guests share food service facilities.
Illness outbreaks frequently occur because food is reused or it is sourced from disreputable suppliers to save expense. Food handlers may also fail to follow basic rules of food hygiene in the preparation and handling stages.
When on holiday your guard is down and you expect the food you are served to have been prepared hygienically and to be fresh and safe to eat.
Our holiday illness claims lawyers handle many cases each year concerning hotels which have cut corners in order to save time and expense. The consequences can often be serious, particularly if food becomes infected by bacteria, viruses, parasites and toxins.
The most common harmful bug in compensation claims pursued by Simpson Millar LLP involves salmonella, a bug often associated with chicken.
Substandard food is unacceptable and the hotel or holiday company are negligent if they permit contaminated food to be served.
If you contracted food poisoning such as salmonella or campylobacter then claim the compensation you deserve. Simpson Millar LLP Solicitors are the experts in pursuing successful compensation claims for victims of food poisoning abroad.
If you have contracted an illness at a hotel abroad through poor food hygiene whilst on holiday you will be entitled to compensation from your UK tour operator.
Have a browse of the contamination areas below and see if you could be entitled to make a claim.
Chicken must be cooked at a minimum of 170° with thigh meat to be cooked at 180°. Failure to cook food at sufficient temperature will reduce the likelihood that all bacteria will be destroyed.
Barbecues can exhibit a charred meat exterior which hides uncooked meat. Food-handling staff may be under pressure to serve a high number of guests which inevitably leads to rushing and food not being cooked thoroughly.
Bacteria thrive in warm conditions and dishes which are not chilled properly will allow bacteria to breed rapidly multiplying millions of times in a short period of time.
Some foods such as rice should never be reheated.
Food should not be left exposed for lengthy periods of time as bacteria can spread quickly as the food cools and will multiply at an increasing rate the longer the food is left exposed.
Diseases and infections are spread through birds contaminating surfaces such as tables in dining areas. Campylobacter is a bacterial infection that wild birds carry naturally. Animals also carry a range of infectious agents and some reptiles and turtles are carriers of salmonella.
Unclean hands will contaminate food and it is imperative that food handling staff observe strict rules on personal hygiene. A food handler cutting meat and then preparing a salad without washing their hands will risk contaminating the salad.
A food handler or person who is about to consume food who does not wash their hands after using the toilet will risk contaminating food with faecal matter. Be aware that even observing the most stringent personal hygiene regime is not always enough. As you grab the door handle when exiting the toilets ask yourself whether the previous person who held the handle observed the same stringent personal hygiene regime.
Food handlers who prepare food whilst suffering from illness which may be viral, such as the norovirus, can transfer the virus to food and water by touching the food or, for example, sneezing.
Food breaks down naturally after a period of time and can grow bacteria and toxins that cause food poisoning. Seafood should never be consumed once it has started the process of decaying.
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