1. Food Poisoning

2. What is food poisoning?
An illness you get by eating contaminated food.
Can be bacterial
Can be chemical (pesticides, cleaning chemicals)
Can be from metals (copper)

3. High Risk Foods
Bacteria like foods that are moist and high in protein. These include:
Meat Fish
Poultry Dairy products
Eggs Gravies
Stocks Sauces
Shellfish Seafood

4. What do bacteria need to multiply?
Food
Moisture
Warmth
Time
What can you tell me about each of these?

5. Critical Temperatures
High risk and perishable foods should be kept out of the danger zone of between 5ºC and 63ºC.
The core temperature of cooked food needs to be at least 75ºC.
Chilled food should be stored below 5ºC.

6. Name the six types of food poisoning bacteria.
Campylobacter
Salmonella
E. coli
Clostridium perfringens
Listeria monocytogenes
Staphylococcus aureus

7. In groups choose one of the food poisoning bacteria.
Spend five minutes revising your bacterium.
Spend five minutes teaching another group about the bacterium.
Tell them where it is found, what symptoms it causes and how long the symptoms take to develop.
After five minutes quiz the group to see how much they know.
Swap over and allow the other group to teach you about their bacterium.
Who scored the highest?

8. Who am I? Produces a toxin which may survive cooking.
Large numbers needed to cause illness.
Symptoms are severe vomiting, abdominal pain, diarrhoea.
Found on skin, in cuts and boils and up the nose.

9. Staphylococcus aureus

10. Who am I? Found in animal faeces.
Found in soil, manure, sewage, raw meat and poultry.
Produces spores which may not be killed during cooking.
Symptoms abdominal pain, diarrhoea, nausea.

11. Clostridium perfringens

12. Who am I? Found in raw poultry and meat.
Illness caused by small numbers of bacteria.
Symptoms include fever, headache, abdominal pain and bloody diarrhoea.

13. Campylobacter