Food News, with Amanda Killelea

REPORTED cases of food poisoning topped the 100,000 mark again last year in the UK - but this only represents the tip of a potentially massive iceberg.

How many of us suffer in silence with stomach pains, sickness and diarrhoea in the hope that it will go away before long?

Now a new Government report estimates the number of stomach upsets at more than nine million each year.

And in a bid to tackle the problem, local councils across East Lancashire are aiming to make people more aware of the dangers of food poisoning as part of next week's National Food Safety Week.

Everybody has heard of salmonella but far more prevalent is the campylobacter bacteria, which causes thousands of painful cases of food poisoning every year.

It causes symptoms so severe that they are mistaken for appendicitis, causing patients to have their appendix removed needlessly.

But still people seem to be unaware of the dangerous bacteria lurking in their homes.

Statistics show that 79 per cent of people change their dishcloth less than once a month - but a dishcloth can contain 100 million bacteria after just one week's use. More than half of all households do not use separate chopping boards for raw and cooked foods and 25 per cent of adults confessed to not always washing their hands before preparing food. During the week of June 7-14 Rossendale Council will have display stands at Rawtenstall, Bacup and Haslingden Markets, highlighting danger areas in the home and how to avoid food poisoning.

Hayley Robinson, of Rossendale's environmental health department, said: "Members of staff will be on hand to give advice to shoppers and hand out leaflets and people will be able to buy things like fridge thermometers.

"One of the major things we are warning people about at the moment is barbecues.

Food is cooked very quickly on the outside but can often be undercooked in the middle which can cause problems, especially with chicken."

There will also be competitions open to shoppers who can win prizes with a food safety theme, such as chopping boards and cool boxes.

Pendle Council will also have a display in Asda at Colne with leaflets and posters highlighting problems and advising customers on how to avoid food poisoning.

Cross-contamination is one of the biggest villains when it comes to causing food poisoning outbreaks but simple good food hygiene practices can eliminate the risks.

Here is a checklist to help homes avoid food poisoning:

Before touching food remove rings, bracelets, use waterproof dressings to cover cuts and sores and wash your hands. Where you can, use kitchen utensils not fingers for handling foods.

Store raw meat, poultry and fish on the bottom shelf of the fridge. Keep these raw foods, raw eggs and unwashed vegetables away from cooked and ready to eat foods at all times.

Wash hands, utensils and surfaces thoroughly after preparing raw meat, poultry, fish and eggs and before contact with other foods.

Wash fruit and veg before use, especially if they are to be eaten raw.

Clean surfaces after use and sweep and wash floors regularly. Try to clean as you go.

Use separate cloths or sponges for separate tasks. Where possible, dispose of them after use or soak overnight in a very weak bleach solution and rinse thoroughly.

Keep pets away from your food and food preparation surfaces and wash your hands after touching them.

PAUL UNCORKS TOP RESTAURANT AWARD

THE champagne corks are really flying for Alan Holmes, the talented young sommelier and restaurant manager of Paul Heathcote's Restaurant in Longridge.

Alan beat off stiff competition to win the Ruinart Champagne Sommelier of the Year competition in the grand final at London's Mandarin Oriental Hotel.

The final day of judgment was tense, with 14 semi-finalists pruned to just three finalists by lunchtime after a tough question paper and a blind tasting of six different wines. In the final Alan had to perform tasks including identification of 16 different drinks in just five minutes, cigar identification and choosing wine to complement various dishes.

Finally he had to serve a magnum of champagne equally into 16 glasses. The tension mounted as Alan realised he had a "duff" bottle but remained calm as the cork crumbled in his hand.

The judges rescued him with a new bottle and were obviously impressed with his composure as they awarded him the top spot.

Alan now has the chance to be selected to represent the UK in the Ruinart Champagne European Final in 2000.

Paul Heathcote said: "I am delighted for Alan. It follows a good two weeks or so, as he has just been promoted to restaurant manager.

"I knew he had the talent but a lot depends on confidence on the day.

"I've recently been working with him on presentations and putting him on the spot in front of audiences and I've seen his approach to pressure begin to grow. He is only 23 and still has a lot to learn but this is a very big stepping stone."

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.