FOOD POISONING/Conditions for Bacterial Growth)

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9 Terms

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3 Categories of Food Poisoning

Biological (bacteria like Salmonella), Chemical (cleaning products),

Physical (hair, glass).

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Who Is Most at Risk

Pregnant women, elderly, babies, sick people (their immune system is weaker.)

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Symptoms of Food Poisoning

Nausea, vomiting, diarrhoea.

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How Bacterial Contamination Happens

When harmful bacteria spread from something dirty to food.

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4 Conditions Bacteria Need

Warmth, moisture, food, time.

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Temperature Danger Zone

5°C–60°C. Bacteria grow the fastest in this range.

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High-Risk vs Low-Risk Foods

High-risk: meat, dairy.

Low-risk: dry foods like rice or bread.

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FATTOM

Food, Acidity, Time, Temperature, Oxygen, Moisture (factors bacteria need.)

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Food Spoilage

When food goes off.

Ex. mouldy bread, sour milk.