Giardiasis What is Giardiasis?
Giardiasis is one of the many food poisoning germs ( a cyst forming protozoan infection). The usual incubation is 7-10 days, but can be as long as 5-25 days.
What symptoms does it cause?
It is often asymptomatic. that is, the symptoms are not noticeable. There can be severe diarrhoea. Sometimes there is blood and a foul smell with the faeces. Other symptoms can include abdominal pain, bloating, fatigue and weight loss.
How long does it last?
The illness is generally self-limiting, but can last between 10 and 30 days after onset.
| How can I catch it? |
How can I prevent it? |
| 1. Drinking water contaminated by animals. |
In areas outside a Council treated water supply, the safest untreated water is roof water. If water from a river, creek, dam, spring or bore must be used then boiling the water for 5 minutes is recommended.
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| 2. Drinking unpasteurised milk. |
Avoid drinking unpasteurised milk.
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| 3. Eating meat from infected animals, which includes pigs, cattle, sheep, poultry and native animals. |
Meat contamination may occur during the butchering process. Thaw food in the refrigerator, allowing about 24 hours for complete thawing. Ensure that food is
thoroughly cooked, and checked using a probe thermometer.
Internal temperature should be:-
- Pork & Beef - 70 degrees Celsius
- Veal & Lamb - 75 degrees Celsius
- Poultry - 80 degrees Celsius
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| 4. Eating food, which has been cross-contaminated with the germ. |
Raw meat can be contaminated by surfaces that have been cleaned with contaminated water. Salad ingredients can be cross-contaminated by being washed by contaminated water. |
| 5. Contact with infected animals such as cats, dogs, other pets, poultry, pigs, cows, sheep, native animals and birds. |
Ensure treatment for domestic animals and pets suffering diarrhoea. Always wash hands after handling animals. |
| 6. Contact with infected persons, particularly infants. |
Always wash hands after caring for patients and changing nappies. Also food handlers, childcare workers and health care workers must not work until symptoms have stopped. |
Test Your Knowledge
Questions: (Answer TRUE or FALSE)
1. Thawing frozen food on the sink is acceptable.
2. Eating raw mince meat is safer then eating rare steak.
3. Meat and poultry should be frozen in the wrapping in which they are purchased.
4. Poultry should be stuffed one hour before it is cooked.
5. You have an unopened can of tomatoes that has rusty seams. It is safe to eat.
6. Food in the microwave oven does not need to be turned.
Answers:
1. False - thawing food on the sink or on benches can encourage bacterial growth. Place food in the refrigerator for 24 hours or use a microwave oven to thaw quickly.
2. False - while there is still a possibility of contamination from rare steak, raw mince is riskier because it is handled more frequently.
3. True - meats should be frozen in the original wrappings because while rewrapping them, you might contaminate the meat.
4. False - poultry should be stuffed just before cooking or bacteria from the raw meat can contaminate and multiply in the stuffing.
5. False - it is a sign that air and probably bacteria has entered the can.
6. False - cold spots can occur in microwave cooking, food should be turned or stirred to ensure all the food has been cooked.
Good food hygiene and personal hygiene habits protect you and your loved ones from experiencing Giardiasis or any other food poisoning illness.
Need More Information
Council's Environmental Health Department staff will be pleased to assist you with more information. If you require more details do not hesitate to contact them by phoning (03) 6269 0000. | 
