Holiday hotel food hygiene claims

The number of claims against holiday package tour hotels has increased after further food poisoning outbreaks at hotels in Egypt, Tunisia, the Dominican Republic, the Maldives, Spain, Turkey and Cuba.



Food handlers in holiday hotels must handle, store and cook food correctly to avoid mass outbreaks of illness and subsequent compensation claims from poor standards of food hygiene in package tour hotels. Not only are reported cases of holiday hotel food poisoning continuing to increase but tour operators often ignore complaints from holidaymakers who end up seeking legal advice in order to claim the compensation they deserve.



Salmonella is one of the most common types of food poisoning and can often be found in undercooked poultry and eggs.



It is very difficult to detect salmonella in individual eggs. Of many thousands tested, very few have been found to be infected. However when eggs are pooled the bacteria from even a few eggs will spread quickly through the bulk and salmonella will be found in the dried or liquid products unless they are heat treated. This is why it is necessary, if using powdered or liquid eggs, to use a pasteurized product. Salmonella are readily killed by heat. At 70°C nearly all are killed after three or four minutes. Thus if the rules of food hygiene are followed there should be no risk to the consumer.

Food handlers should always wash their hands before and after handling eggs and should never store or use cracked eggs. Eggs must be stored in cool dry conditions or in the fridge to avoid cross contamination. Raw egg can contaminate other food or be contaminated by other food. Food handlers should never use raw egg in recipes, including desserts.



Listeria are small bacteria found in water, soil, vegetation and in the intestines of many domestic and wild animals such as dogs, foxes, chickens, rats, sheep, goats and cattle. The bacteria can be passed into the milk of infected animals. One in twenty people carry it in their gut, usually without being aware of this. Hence all of us have had contact with these bacteria and for the vast majority it causes no harm when swallowed.



Small numbers of listeria have been isolated from about one in ten samples of pre-cooked poultry and about one in five cook chill meals. However the listeria is easily destroyed by adequate reheating. Salads prepared in dressings (eg. coleslaw) and vegetables may also harbor listeria. Listeria is unusual in that it can grow in the refrigerator albeit slowly at temperatures which would be too cold for other bacteria to do so. Food should always be cooked adequately and the bacteria will be killed. Food should never be reheated more than once and only then if it is served piping hot all the way through. Food handlers should dispose of left over reheated food, follow the storage instructions carefully and observe eat by dates on labels. Salads, fruit and vegetables should be thoroughly washed if they are to be eaten raw.



If you want to claim compensation for food poisoning in a holiday package tour hotel, you should seek the advice of a regulated solicitor when you return to the UK. Use a no win, no fee solicitor who will help you claim the compensation you deserve with a minimum of fuss.









Adrian vultur writes for Holiday illness claims