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Food Poisoning

Food Poisoning

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Published by clark_matthew5

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Published by: clark_matthew5 on Jul 14, 2011
Copyright:Attribution Non-commercial


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Bacteria and Food Poisoning
What is Food Poisoning?
Food Poisoning occurs when bacteria has grown to dangerous levels, this usually is down to poor food safety control. The bacteria then enters the body through the digestive system causing illness,commonly symptoms are vomiting. diarrhoea and stomach cramps, but in rarer cases can causedeath.Bacteria needs moisture and warmth to grow, and grow it certainly does. The bacteria when atoptimal temperature doubles itself so 2 becomes 4, 4 becomes 8, 8 becomes 16 etc. So in 8 hoursone single bacterium could become several million in a matter of hours.Our bodies are perfect conditions for bacteria to multiply, and as we can't control our bodytemperatures our only option is to do as much as we can to reduce bacteria growth before it entersthe body. This means keeping food ready to eat chilled as this stunts the growth of bacteria, or to properly cook food to destroy the bacteria.
What Types of Bacteria Are There?
Here is a list of bacterium we should be aware of.
Salmonella is one of the most common types of bacteria related to food poisoning. It is mostcommonly associated with poultry and eggs.To prevent illness food should be stored properly to avoid cross contamination and kept at thecorrect temperature. Food involving raw eggs are especially dangerous if not pasteurised.Illness can last up to 8 days and sometimes in rare cases even longer. It usually takes 12 – 36 hoursto develop.
Staphylococcus Aureus
This type of bacterium is found on the human body, in the nose, throat and on the skin. It producestoxins that are resistant to heat so are not killed off through the cooking of food.To prevent illness good personal hygiene should be maintained. Washing hands, covering cuts andavoid sneezing and coughing near food.Illness can last up to 24 hours and can take up to 7 hours to develop.
Bacillus Cerus
This pathogen produces spores which can survive normal cooking temperatures. It is mostcommonly found in rice and pasta.To prevent illness food should be cooked thoroughly and eaten whilst still hot or cooled rapidly andstored in a fridge.
Illness usually lasts up to 36 hours and can take up to 5 hours to develop.
This bacteria doesn't grow in the body or on food but can enter the body through crosscontamination. It is found in raw poultry, raw meat and unpasteurised milk. However it can also because by contact with animals.To prevent illness food should be cooked properly. Avoid contamination ready to eat foods withraw poultry or meat. And also to wash hands after dealing with animals of any sort and stopanimals from coming into contact with food.Illness can last up to 7 days and can take up to 10 days to develop.
Escherichia Coli 0157 (E. coli)
E. coli comes in many forms and not all are harmful but this particular type is most commonlyrelated to cross contamination between raw and cooked foods.To prevent illness hands should be washed thoroughly between handling raw meats and cookedmeats. Meat should be thoroughly cooked.Illness can last up to 2 weeks, sometimes longer if serious illness occurs. It takes up to 14 days todevelop.
Clostridium Perfringens
Clostridium Perfringens can be found in raw meat and also in animal faeces, insects, soil and dust.Food should be cooked thoroughly then kept hot or chilled down rapidly and stored correctly, thenreheated no more than once.Illness lasts up to 48 hours and can takeup to 22 hours to develop.
Clostridium Botulinum
This type of bacteria is very rare but is usually found in improperly processed tinned food. It takesextremely high temperatures to kill this bacteria. It is found in soil, meat, fish and vegetables.To prevent illness ensure food is properly processed and to avoid eating damaged tinned goods.Illness can last up to 8 months, it can take up to 8 days to develop.
Listeria can be found in many places
not necessarily food, but food that has be found to contain the bacteria are soft cheeses, unpasteurised milk and meat based pate. It can slowly grow even at lowtemperatures.To prevent illness food should be stored properly and used with the use by date.

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