1. Chapter 1.4 Food poisoning

2. This is an illness that you get from eating contaminated food. Causes of food poisoning: Food contaminated with bacteria and other microbes (viruses, moulds). Eating food that contains chemicals and metals. Eating poisonous plants (toadstools, berries).

3. High and low risk foods Bacteria like foods that are moist and high in protein. Low risk foods are usually low in moisture, low in protein and acidic. Examples:MeatFish PoultryDairy productsEggs GraviesStocksSauces ShellfishSeafoodCooked rice Examples:Dried foodsPickled foods JamsHigh salt content (bacon) Chemical preserved

4. Why bacteria make us ill There are friendly and unfriendly bacteria. Some bacteria, once inside you – will attack your body causing illness. Some bacteria will produce a toxin (poison) on the food which will make you ill when you eat it.

5. How bacteria multiply Bacteria reproduce rapidly by dividing into two, which is known as binary fission. Each bacterium only needs 10-20 minutes to multiply. 1 bacterium = millions in a few hours.

6. Ideal conditions for growth Bacteria require: food + moisture + warmth + time

7. Critical temperatures 180 o C = Frying temperature in hot oil 100 o C = Boiling point of water 75 o C = Core temperature of cooked food 72 o C = Minimum core temperature of reheated food Above 63 o C = Temperature to hot hold food Between 5 o C – 63 o C = The danger zone Below 5 o C = Temperature of chilled foods Below 5 o C =Temperature of fridge Below - 18 o C = Freezer temperature

8. Food poisoning facts In England and Wales there were 92,000 reported cases of food poisoning in 2007. The real figure could be much higher, because many people with mild symptoms do not report them. The Food Standards Agency (FSA) estimates that there are around 850,000 cases of food poisoning each year in the UK. Reasons for outbreaks of food poisoning: An infected person preparing the food can pass on germs by contaminating it while preparing it. The infections are often the result of food products that are left out at room temperature for too long which allows the bacteria to multiply. Food can cause infection if it is under-cooked or handled by someone not following proper hygiene.

9. Symptoms of food poisoning Abdominal pain Diarrhoea Vomiting Nausea Fever

10. Types of food poisoning bacteria CampylobacterFound in raw poultry and meat SalmonellaFound in raw meat, unwashed vegetables, poultry and eggs E Coli 0157Found in the gut of animals and humans Clostridium PerfringensFrom animal faeces ListeriaFound in soil, vegetation, meat, poultry, soft cheese and salad vegetables Bacillus CereusFound in soil, dust and cooked rice Staphylococcus AureusFound on the skin, in cuts and boils and up the nose