Food Hygiene 2024 (1)

Food Safety

LO1: Understand How Microorganisms Affect Food Safety

• AC1.1: Describe properties of micro-organisms.

• AC1.2: Assess how changing conditions affect growth of micro-organisms in different environments.

• AC1.3: Explain how microorganisms affect food quality.

LO2: Understand How Food Can Cause Ill Health

• AC2.1: Explain the physiology of food intolerances.

• AC2.2: Explain the physiological basis of food allergies.

• AC2.3: Explain the physiological basis of food poisoning.

• AC2.4: Describe the symptoms of food-induced ill health.

LO3: Understand How Food Safety is Managed in Different Situations

• AC3.1: Describe food safety hazards in different environments.

• AC3.2: Assess risk to food safety in different environments.

• AC3.3: Explain control measures used to minimise food safety risks.

Food-Related Causes of Ill Health

• Causes:

  • Bacteria

  • Microbes

  • Chemicals

  • Metals

  • Poisonous plants

  • Allergies

  • Intolerances

Environmental Conditions on Bacterial Growth

• Bacteria require the right materials from their environment.

• Water, nitrogen, oxygen, and carbon dioxide are needed.

• These elements facilitate the production of enzymes, nutrients, and growth factors, which provide energy for binary fission.

• Each microorganism has optimal living conditions, but some can adapt to changing conditions.

Phases of Microbial Growth

• The bacterial growth curve represents the number of live cells in a bacterial population over time.

• Four distinct phases:

  • Lag phase: Bacteria are metabolically active but not dividing.

  • Exponential (log) phase: Exponential growth occurs, nutrients are used, and waste products are produced.

  • Stationary phase: Growth reaches a plateau as the number of dying cells equals the number of dividing cells.

  • Death phase: Characterized by an exponential decrease in the number of living cells due to lack of nutrition.

Binary Fission

• Bacteria reproduce through binary fission, where a single cell divides into two identical daughter cells.

• The process begins with the replication of the bacterium's DNA.

• Example of bacterial growth over 5 hours at 37°C, starting with 100 bacteria:

  • 1 hour: 800 bacteria

  • 2 hours: 1,600 bacteria

  • 3 hours: 50,000 bacteria

  • 4 hours: 400,000 bacteria

  • 5 hours: Over 3 million bacteria

Factors Influencing Bacterial Growth

• The rate of growth is influenced by physical and chemical factors:

  • Temperature

  • pH

  • Osmotic Pressure

  • Water

  • Oxygen Levels

  • Nutrients

High-Risk Foods

• High-risk foods are intended to be eaten without further treatment to destroy pathogens, and conditions can support pathogen growth.

• Examples:

  • Sandwich fillings

  • Meat pies

  • Quiches

  • Salads

  • Gravy

  • Stocks

  • Pates

  • Cooked meats

  • Cheeses

  • Eggs

  • Ice-creams

  • Unwashed fruits

  • Tomatoes

Perishable Foods

• Given the right conditions (temperature, soil, cross-contamination, etc.), these foods provide an environment for pathogenic bacteria to grow rapidly.

• Examples:

  • Raw meats and poultry

  • Seafood

  • Milk and milk products

  • Eggs

  • Fresh pastas

Growth Rate and Enzyme Activity

• The rate of chemical reactions within a living cell is influenced by the activity of enzymes.

• Each species has a minimum and maximum temperature for binary fission, influencing food storage.

• If the temperature exceeds the limit (e.g., during cooking), the enzyme is damaged, and the cell denatures.

• If the temperature is too cold, enzyme activity slows or stops, but returns to normal when back in the optimum range.

Temperature and Microbial Growth

• Minimum temperature: No growth occurs below this temperature.

• Optimum temperature: Growth occurs at the fastest rate.

• Maximum temperature: No growth occurs above this temperature.

• Five categories of microorganisms based on temperature growth:

  1. Psychrophiles: Cold-loving, grow only in cold temperatures.

  2. Psychrotrophs: Tolerate temperate climates, able to grow at low temperatures.

  3. Mesophiles: Prefer body temperature/tropical water (37°C), no growth at low temperatures.

  4. Thermophiles: Prefer higher temperatures/warm soil, compost, silage.

  5. Extreme Thermophiles: Prefer hot water tanks/hot springs.

Hydrogen Ion Concentration (pH)

• The acidity or alkalinity of the environment affects microorganism growth.

• Changing the pH of food inhibits binary fission.

• Most Fungi and Moulds (acidophiles) prefer an acid environment (pH 4 - 4.5).

• Most bacteria (neutrophiles) prefer pH 5.5 - 8.

• pH Chart Comparison:
  Wine: Acidic pH
  Coffee: Acidic pH
  Eggs: Acid-forming Foods
  Butter: Acid-forming Foods
  Apples: Neutral
  Raw Spinach: Neutral
  Cheese: Acid-forming Foods
  Wheat: Acid-forming Foods
  Oats: Acid-forming Foods
  Raw Milk: Neutral
  Oranges: Alkaline-forming Foods
  Raw Celery: Alkaline-forming Foods
  Pork: Acid-forming Foods
  Beef: Acid-forming Foods
  Fish: Acid-forming Foods
  Most Tap Water: Neutral
  Almonds: Alkaline-forming Foods
  Gatorade: Acidic pH
  Sugar: Acidic pH
  Soy Milk: Neutral
  Coke (2.5pH): Acidic pH
  Beer: Acidic pH
  Tea: Acidic pH
  Avocados: Alkaline-forming Foods
  Olive Oil: Alkaline-forming Foods
  Carrots: Alkaline-forming Foods
  Mangoes: Alkaline-forming Foods
  Bananas: Alkaline-forming Foods
  Tomatoes: Alkaline-forming Foods
  Raw Broccoli: Alkaline-forming Foods

Osmotic Pressure

• Osmotic Pressure is the amount of force that water places on the membrane of a cell (plasma membrane).

• Cells are semi-permeable, allowing certain substances (especially solvents) to pass through but not solutes.

• The movement of water across the semi-permeable cell membrane is called osmosis.

• If the solute concentration is the same inside and outside the cell, there is no water movement.

• If the concentration is higher outside the cell (hypertonic solution), water leaves the cell, causing it to shrink and die.

• If the concentration is lower outside the cell (hypotonic solution), water enters the cell, causing it to enlarge and burst.

• Halophiles are microorganisms that can tolerate living in a marine environment (high salt).

Water Activity

• Microorganisms need water for growth and reproduction, obtained through osmosis.

• Foods contain water, even when dried.

• Free water is available for microorganisms to use, involving chemical and enzyme reactions that cause food spoilage.

• Water activity (aw) measures how easily free water content can be used by microorganisms.

• Most bacteria cannot grow below an aw of 0.91.

• Most molds stop growing at aw between 0.80 and 0.71.

• Many enzymes can't work at aw 0.85.

• High-risk foods usually have an aw more than 0.95, and low-risk foods are below 0.95.

Water Activity Examples in Foods

• High Risk > 0.95:

  • Fresh milk (aw 0.99)

  • White Fish (aw 0.99)

  • Fresh meat (aw 0.98)

  • Cheese (aw 0.97)

  • Cream (aw 0.97)

  • Oily fish (aw 0.97)

  • Poultry (aw 0.97)

  • Fresh pasta (aw 0.97)

• Low Risk < 0.95:

  • Sweet Plain Biscuits (aw 0.63)

  • Crackers (aw 0.25)

  • Dry Oats (aw 0.34)

  • Flour (aw 0.35)

  • Dry pasta (aw 0.35)

  • Almonds (aw 0.48)

  • White Sugar (aw 0.22)

Minimum Water Activity (aw) Required for Growth of Micro-Organisms

• Staphylococcal toxin production (by Staphylococcus aureus): 0.93

• Most yeasts: 0.88

• Staphylococcus aureus: 0.86

• Most moulds: 0.80

• Halophilic bacteria (grow best at high salt concentrations): 0.75

• Osmophillic yeasts (can grow in the presence of high concentrations of organic compounds, ex: sugars): 0.62-0.60

Oxygen Requirements for Microorganisms

• Aerobic microorganisms (aerobes) need O2 to grow, release energy, and reproduce.

• Anaerobic microbes (anaerobes) are killed or their growth and reproduction is affected by the presence of O2.

• Facultative microorganisms can grow and reproduce with or without O2.

Nutrient Requirements for Microorganisms

• Microorganisms require macronutrients and micronutrients.

• Foods that contain water and a wide range of nutrients (especially proteins) are high risk.

• Foods that do not contain a range of nutrients to support number growth are classified as low risk.

Managing Food Safety

• Lowering the risk of food contamination and food poisoning in food production.

• AC3.1: Describe food safety hazards in different environments.

• AC3.2: Assess risk to food safety in different environments.

• AC3.3: Explain control measures used to minimise food safety risks.

Environmental Factors and Food Handling Prevention

• Food Storage:

  • Temperature: Regularly check temperature of fridge and freezers.

  • pH: Low acid foods can be canned under pressure to ensure spores of Clostridium botulinum are destroyed; ensure pickled food is stored correctly.

  • Osmotic Pressure: Ensure dried foods do not absorb moisture; ensure that salt and sugar solutions used as preservatives are at the correct concentration to inactivate microorganisms.

  • Water Activity: Ensure dried foods do not absorb moisture; ensure frozen foods are correctly packaged to prevent water movement.

  • Oxygen: Use correct packaging for foods that does or does not allow oxygen in.

Environmental Factors and Implications

• Food Transportation:

  • Temperature: Regularly check temperature of food transport vehicles.

  • Water Activity: Check that packaging remains undamaged.

  • Oxygen Levels: Check that packaging remains undamaged.

• Food Preparation:

  • Temperature: Once prepared, place high-risk foods into chilling storage or serve immediately.

  • Osmotic pressure: Ensure dried foods are soaked in water for sufficient time before cooking (dried beans and legumes).

• Cooking Foods:

  • Temperature: Use digital food probes to ensure high-risk foods reach the correct temperature.

  • Osmotic Pressure: Ensure dried foods (e.g., kidney beans) are cooked for sufficient time to destroy the activity of natural toxins.

• Food Service:

  • Temperature: Ensure hot and chilled foods are served at the right temperature.

Food Quality

• Food quality covers physical attributes that make a food acceptable and pleasing to the consumer.

• Includes:

  • Provenance

  • Composition

  • Sensory Attributes

  • Economical and nutritional value

  • Safety

  • Shelf life

• The spoilage of a high or low-risk food depends on factors like water and nutrition.

• Low-risk/stable/long shelf life. High-risk/perishable/short shelf life

Microbes Location

• Soil and Water

• Plant and Plant Products

• Air and Dust

• Animal Fur

• Gut of animals and humans

• Food handlers

• Food preparation and serving utensils

Spoilage Bacteria

• Spoilage bacteria cause food to spoil or become unfit to eat causing it to smell or be slimy.

Food Spoilage Signs

• Odour – break down of proteins (rotten egg smell)

• Sliminess – tissue breakdown

• Gas Formation – swollen packaging

• Sourness – production of acid, sour milk

• Discolouration – green/blue molds on foods like bread, fruits and vegetables.

Spoilage of Foods

• When bacteria breaks down food, acids and waste products are generated.

• Waste products may be unpleasant or harmful.

• Clostridium botulinum spoils meat and poultry, and Bacillus cereus spoils almost all types of food.

• Eating deteriorated food could be unsafe due to mycotoxins or microbial wastes

Mycotoxins

• Mycotoxins are toxic compounds produced by certain types of molds (fungi).

• Molds that produce mycotoxins grow on cereals, dried fruits, nuts, and spices.

• Mould growth can occur before or after harvest, during storage, or on the food itself, often under warm, damp, and humid conditions.

• Most mycotoxins are chemically stable and survive food processing.

• Exposure can happen by eating infected food or indirectly from animals fed contaminated feed.

• Exposure to molds and mycotoxins can cause symptoms including pain, movement difficulty, delirium, dementia, and disorders of balance and coordination

Food handling and Storage

• Use the first in first out method (FIFO).

• Preservatives can extend the shelf life of food.

• Methods include: drying, salting, curing, canning, refrigeration, freezing, preservatives, irradiation, and high hydrostatic pressure.

• Lactic acid fermentation also preserves food and prevents spoilage.

• Clean, Separate, Cook, Chill – Prevention methods for moulds.

How Spoilage Micro Organisms Can effect Food Quality

• As found on Page 15 in the text book

Moulds KeyFacts

• Tiny fungi which grow from spores found in the air

• Settle on food products and multiply

• When visible, food is described as ‘mouldy’

• Causes food spoilage

Moulds Key Facts

• Mycotoxins are naturally occurring toxins produced by certain moulds (fungi) and can be found in food.

• Moulds grow on crops and foodstuffs, often under warm and humid conditions.

• Mycotoxins can cause adverse health effects.

• Effects range from acute poisoning to long-term effects such as immune deficiency and cancer.

Food Moulds

• Food mould is microscopic fungi.

• They reproduce by releasing spores into the air, and when they fall on to food that’s starting to turn, they can grow.

• Mould is made up of a hair-like branching structure called mycelium, which works its way through food rather like plant roots.

• When the spores break through the surface, the food can change colour and get a dusty appearance – but the mould will have been working through it for a day or two before you see any signs.

• The Food Standards Agency (FSA) advises against eating any food containing mould.

• Unlike bacteria, moulds tend not to cause sudden food poisoning, but certain moulds produce toxins called mycotoxins.

• If a considerable quantity of toxic mold is consumed it may cause gastro-intestinal symptoms and more serious effects, including liver or kidney failure and death.

Structure and Physiology of Bread Mold

• Composed of spores, sporangium, sporangiophore, stolon, rhizoids

Moulds and Yeasts

• Cladosporium:

  • Causes black spot on the surface of meat that has dried

• Mucor:

  • Causes visible mould growth on the surface of baked products such as breads, cakes and buns and a musty, 'earthy' smell and flavour

• Penicillium:

  • Many moulds produce mycotoxins, which pass into the food and can cause illness if consumed

• Wild yeasts:

  • Change the colour of vegetables preserved in vinegar and produce a mild alcoholic flavour and a 'fizzy' texture

  • Ferment fruits by converting natural sugars into alcohol and carbon dioxide

Parasites

• Parasites are organisms that derive nourishment and protection from other living organisms known as hosts.

• The most common foodborne parasites are protozoa, roundworms, and tapeworms.

• Causes food poisoning when humans ingest undercooked meat products in which the parasite has often survived.

Foodborne Parasites

• Foodborne parasites are often referred to as neglected diseases.

• They have not received the same level of attention as other foodborne biological and chemical hazards.

• They cause a high burden of disease in humans and can cause great hardship.

• Parasites have complicated life cycles, which may include multiple hosts.

• The disease can present with prolonged incubation periods (up to several years) or be sub-clinical/asymptomatic.

Symptoms of Parasites

• Parasites are a major cause of diarrhoea, even in developed countries such as the UK.

• Common signs of a parasite infection include:

  • Diarrhoea, Loose bowels

  • Constipation

  • Fatigue

  • Skin rashes

  • Cramps

  • Gas

  • Flatulence

Common Food Sources of Parasites

• Undercooked pork

• Other undercooked or raw meats, such as beef

• Raw fruits and vegetables

• Raw or undercooked freshwater or marine fish

• Raw or undercooked crustaceans or mollusks

• Raw aquatic plants such as watercress

• Unpasteurized cider and milk

Common Parasites and Food Sources

• Giardia: Untreated water.

• Cyclospora: Contaminated food or water (shed in stools).

• Pinworms: Passed by food handlers with inadequate handwashing.

• Tapeworms: Undercooked beef, pork, or fish.

• Taenia: Pork tapeworm from raw or undercooked pork.

• Trichinella: Larval form ingested in raw or undercooked meats.

• Toxoplasma: Undercooked contaminated meat and uncleaned raw produce.

• Anisakis: Improperly prepared sushi or sashimi (undercooked marine fish).

• Phocanema: Raw or undercooked marine fish.

• Clonorchis and Paragonimus: Freshwater fish and crustaceans not cleaned/cooked adequately.

• Cryptosporidium: Unpasteurized cider and milk, raw or undercooked shellfish.

Metals to Look Out for in Foods

• Mercury

• Lead

• Arsenic

Mercury

• Mercury is a naturally occurring element found in air, water, and soil.

• Methylmercury (a highly toxic form) builds up in fish, shellfish, and animals that eat fish.

• Main sources of methylmercury exposure to humans are fish and shellfish.

• Fish with higher levels include king mackerel, marlin, shark, swordfish, tilefish, and tuna.

Signs and Symptoms of Mercury Poisoning

• Impairment of peripheral vision

• Disturbances in sensations

• Lack of coordination

• Impairment of speech, hearing, walking

• Muscle weakness

Lead

• Lead is a cumulative toxicant that affects multiple body systems

• Lead in the body is distributed to the brain, liver, kidney and bones.

• It is stored in the teeth and bones, where it accumulates over time.

• Human exposure is usually assessed through the measurement of lead in blood.

• Lead in bone is released into blood during pregnancy

• There is no level of exposure to lead that is known to be without harmful effects.

• Lead exposure is preventable.

Lead in Bone Broth

• When animals (and humans) are exposed to certain metals—particularly lead—they often store it within bone materials.

• Bone broth was found to have “markedly high lead concentrations” compared to water cooked in the same cookware.

• Consume bone broth in moderation.

Arsenic in Rice

• Exposure to inorganic arsenic has been linked to heart disease, kidney disease, brain disease, and diabetes.

• Rice is efficient at absorbing arsenic from pesticide-laden soil, irrigation water, and cooking water.

• Rice has around 10 – 20 times more arsenic than other cereal crops.

• This is because it is grown in flooded conditions which make it much easier for arsenic to leave the soil and enter the rice.

Managing Arsenic Levels in Rice

• Basmati rice contains lower levels than other rice.

• Brown rice usually contains more arsenic than white rice (because of the husk).

• Growing rice organically doesn’t make a difference to levels.

• Rice cakes and crackers can contain levels higher than in cooked rice.

• The levels of arsenic found in rice milk far exceed the amounts that would be allowed in drinking water

• The Food Standards Agency advises that rice drink should never be used as an alternative to milk for children below the age of 5.

Regulators on Arsenic Levels

• Codex Alimentarius has discussed a maximum limit of 0.2 mg/kg of inorganic arsenic for polished rice

• As with any food, rice should be eaten in moderation and as part of a balanced diet.

• Babies and small children are particularly vulnerable so when buying for infants stick to specific baby products that are subject to stricter limits.

Acrylamide Formation

• Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking.

• Acrylamide in food forms from sugars and an amino acid that are naturally present in food.

• The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

• Acrylmide is basically Maillard gone too far

Foods that may contain acrylamide

• chips, french fries, other cut, deep fried potato products and sliced potato crisps from fresh potatoes

• potato crisps, snacks, crackers and other potato products from potato dough

• bread, including loaves, rolls and baguettes, toast and toasted sandwiches

• breakfast cereals (excluding porridge)

• baked products including cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes

• coffee: roast coffee, instant (soluble) coffee, coffee substitutes

• baby food and processed cereal-based food intended for infants and young children

Chemicals in the Kitchen

• Avoid contamination of food from chemicals

• Chemicals commonly found in the kitchen include:

  • Remnants of cleaning chemicals

  • Pesticides

  • Insecticides

  • Paint (wall surfaces)

Pesticides and Herbicides

• Some of the chemicals used in farming may remain on or in the food we eat.

• Farmers spray pesticides on crops to kill the insects that may reduce crop yield.

• Some of these chemicals may remain on the surface of fruit or be absorbed by the plant.

• The European Union has strict laws that determine how much of these chemical residues are permitted in foods.

Symptoms of Chemical Poisoning

• Severe throat pain

• Difficulty in breathing

• Burns on the lips or mouth

• Sudden behavior changes, such as unusual sleepiness, irritability, or jumpiness

• Unexplained nausea or vomiting

• Stomach cramps without fever

• Unusual drooling or odd odor on the breath

• Convulsions or unconsciousness (in very serious cases only)

COSHH (Control of Substances Hazardous to Health)

• Having your hands wet for a long time or having them frequently wet during the day can irritate your skin leading to dermatitis.

• Some foods and ingredients in cleaning products can cause skin allergies and asthma.

• Cooking fumes contain oil mists, irritating substances, smoke and carbon monoxide from gas-fired equipment.

Preventing Exposure to Harmful Substances (COSHH compliance):

• Use good work techniques that avoid or minimise contact with harmful substances and minimise leaks and spills.

• Store cleaning products safely.

• Keep the workplace well ventilated.

• Provide personal protective equipment.

• Practice good hand care

• Provide an extractor hood or canopy over cooking appliances.

COSHH and Cleaning Products

• Care must be taken with the use of cleaning materials.

• The manufacturers instructions must always be followed and protective equipment worn if required.

• It is very important that cleaning products are not mixed as toxic gases can be given off that can damage health.

• If cleaning chemicals are 'made up' with water, it is important that the manufacturers recommended water dilution level be used.

• Detergents can be used on all non-food contact surfaces in the kitchen

• They do not kill bacteria.

• Degreasers are better than detergents for cleaning very greasy non-food contact surfaces

• They do not kill bacteria.

• Disinfectants can be used on surfaces that come into contact with food or hands, but they must be of a 'food safe' type.

• Sanitisers have detergent and disinfectant properties, and can be used to clean all food contact surfaces.

  • They must be of a 'food safe' type.

Common Causes of Food Spoilage

• Inadequate temperature storage

• Prolonged storage times

• Inadequate ventilation

• Cross contamination

• Delays between delivery and storage

• Delays between preparation and cooking

The Physiology Basis and Effect of Food Poisoning

• Poisoning: A toxic substance that can harm a persons health

• Acute Poisoning: being exposed to a toxin which will lead to ill health, even death

• Chronic Poisoning: being exposed to a toxin over a period of time and generally develop symptoms of ill health e.g. exposure to heavy metals (lead, mercury)
  eventually result in a delay of physical and cognitive development in children

Stages of Pathogen Life Cycle Leading to Illness

• Contact with the host (exposure) e.g. the host ingesting the food/pathogen

• Colonisation of the host

• Invasion – the pathogen invades the hosts body

• Infection – the pathogen multiplies in large numbers

Pathogenic Bacteria

• Pathogenic microbes are classed as either primary or opportunistic

• Primary are usually very virulent and can cause illness despite the health of the hosts immune system or the extent or the microbiota.

• Opportunistic species are most likely to cause illness in a vulnerable host including ……

Vulnerable Hosts (Opportunistic Infections)

• Under developed immune systems like children

• Pregnant Women

• Elderly

• People with weakened immune systems recovering from illness

• People on certain medications that may suppress the immune system or have a genetic immune disorder

Gastroenteritis

• This is a generic name given to an illness that causes vomiting and Diarrhoea

• It is causes by the inflammation of the GI tract (stomach and intestines)

• This could be caused by a virus or a bacteria but is not necessary food related

• Strictly speaking this is causes by the ingestion of a toxin

• That toxin can be produced by bacteria but could also come from other sources – water, pesticides, natural toxins from plants or other chemicals

Bacterial Food Poisoning

• Of all microbes bacteria are the most common food poisoning cause. The infective dose of bacteria depend on the species involved

• Bacteria cause food poisoning in two ways

  • By multiplying in the food and contaminating it with toxins before its eaten

  • By multiplying in the body and then producing the toxin

• Different Bacteria Infective dose

  • Salmonella 100,000 + per g of food

  • Clostridium Perfringens 1,000,000 + per g of food

  • Bacillus cereus 100,000 + per g of food

  • Staphylococcus aureus 100,000 + per g of food at 10oC to 45oC to produce a toxin

  • E coli 0157 <100 bacteria in total

  • Campylobacter Up to 500 bacteria in total (very low infective dose)

Bacterial Symptoms

• Once the bacteria reach the intestines they pass through the intestinal lining.

• This triggers and intense response from the immune system in which proteins called cytokines.

• Are secreted by a specialist cells to send signals to the cells of the intestines, this causes inflammation, swelling and abdominal pain.

• The toxins also cause holes to open up in in the walls of the intestines, this causes water and other substances to pour into he intestine causing diarrhoea.

• One advantage to this is that it enables the body to flush out the toxin but it can cause dehydration

• Symptoms include diarrhoea and vomiting and are ways that the body rids itself of the toxin

Microbiological Pathogens Infective vs Toxic

• INFECTIVE POISONING: Result of eating contaminated food with bacteria itself.

  • Examples: Salmonella, Listeria

• TOXIC POISONING: Some bacteria produce toxins, these toxins cannot be destroyed with cooking.

  • Examples: Staphylococcus Aureus, Clostridium Perfringens

Common Symptoms of Food Poisoning

• Abdominal Pain

• Fever

• Diarrhoea

• Vomiting

• Nausea

• Tiredness/Fatigue

• Headache

• Death in extreme cases

Campylobacter

• Found in: raw meat and poultry

• Fever

• Headache

• Abdominal pain

• Diarrhoea

• Illness caused by small numbers. Most common form

Salmonella

• Found in: raw meat, poultry and unwashed vegetables

• Symptoms can take 48hrs to show

• Fever

• Vomiting

• Abdominal pain

• Diarrhoea

• Can be fatal!

Clostridium Perfringens

• Found in: animal poo, soil, manure, sewage, raw meat, and poultry

• Symptoms can take 8-18hrs to show

• Nausea

• Abdominal pain

• Diarrhoea

• Produces spores which may not be killed by cooking

E-coli 0157

• Found in: the gut of animals and humans

• Symptoms can take up to 5 days to show

• Diarrhoea

• Can be fatal!

• E Coli 0157 found in raw and undercooked meats and raw vegetables

• Illness caused by small numbers. Can survive refrigeration and freezing

Listeria

• Found in: soil, vegetation, meat, poultry, soft cheese and salad vegetables

• Symptoms range from Flu like symptoms to meningitis

• Pregnant women, Elderly, Very Young at greater risk

Can grow at low temperatures

Bacillus Cereus

• Found in: soil and dust

• Two types of symptoms:

  • After 1-5hrs Vomiting

  • After 8-18hrs Diarrhoea and Abdominal pain

• Heat resistant

• Symptoms Usually lasts less than 24hrs

• Forms spores that are resistant to heat

• Illness can be caused by a small number of bacteria

• Frequently found in: rice dishes

Staphylococcus Aureus

• Found in: on the skin, cuts and boils and up the nose!

• Symptoms produced after infection:

  • Severe vomiting

  • Diarrhoea

  • Abdominal pain

• Onset within 6hrs

• Symptoms can last 6 days!

• Produces a toxin which may survive cooking

• Caused by large numbers

• Survives refrigeration

• Transferred to food from hands, nose or mouth

Contaminant Onset of symptoms Foods affected and means of transmission