FOOD POISONING/Conditions for Bacterial Growth)
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9 Terms
3 Categories of Food Poisoning
Biological (bacteria like Salmonella), Chemical (cleaning products),
Physical (hair, glass).
Who Is Most at Risk
Pregnant women, elderly, babies, sick people (their immune system is weaker.)
Symptoms of Food Poisoning
Nausea, vomiting, diarrhoea.
How Bacterial Contamination Happens
When harmful bacteria spread from something dirty to food.
4 Conditions Bacteria Need
Warmth, moisture, food, time.
Temperature Danger Zone
5°C–60°C. Bacteria grow the fastest in this range.
High-Risk vs Low-Risk Foods
High-risk: meat, dairy.
Low-risk: dry foods like rice or bread.
FATTOM
Food, Acidity, Time, Temperature, Oxygen, Moisture (factors bacteria need.)
Food Spoilage
When food goes off.
Ex. mouldy bread, sour milk.
Note 
Flashcards (22)