Bacteria
Made by Ellie
- Created by: Elz.thomas
- Created on: 21-02-19 15:00
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- Bacteria
- Pathogenic
- Salmonella
- Raw chicken, meat, eggs, milk, animals, insects and sewage.
- Feel ill within 12-36 hours after eaten - vomit, diarrhoea, stomach ache, fever and become hot.
- E.Coli
- Raw meat, water, animal and human gut.
- Feel ill after 12 hours - kidney failure, stomach ache, fever, diarrhoea and vomitting.
- Campylobac-ter
- Raw meat, milk and animals.
- Takes around 2 or 3 days before you start feeling ill - feel sick, become hot, stomach ache and can get bloody diarrhoea.
- Staphylococc-us aureus
- Nose, mouth, cuts, skin and milk.
- Feel ill within 1-6 hours - stomach ache or cramps, vomit and become cold.
- Bacillus Cerus
- Rice, cereals, soil and dust.
- Feel ill within 16 hours - stomach ache/ cramps, are sick and become cold.
- Listeria
- Cheese, pate, salad and vegetables.
- No symptoms for days/ weeks - just get flu-like symptoms.
- Clostridium Batulinum
- Tinned foods, soil, raw meat, fish and vegetables.
- Feel ill within 12-36 hours - difficult to breath or swallow, followed by being paralysed.
- Clostridium Perfringens
- Raw meat, insects and dirt.
- Feel ill within 12 hours - get stomach ache and diarrhoea.
- Salmonella
- Temperatures
- 0*C
- Bacteria only freeze in cold temperatures, they don't die.
- 5*C
- Start growing at 5*C, fridges therefore are kept below this temp.
- 24*C
- Bacteria grow quickly in room temp, this is why food shouldn't be left out.
- 37*C
- bacteria love body temp - it's their favourite temp to grow at.
- 63*C
- don't like high temp as they die.
- 100*C
- at boiling point, bacteria are all dead.
- 0*C
- Helpful bacteria.
- helps to digest the food we eat.
- spoilage bacteria
- makes food perish, spoil or rot.
- Pathogenic bacteria.
- causes illness and food poisoning.
- Pathogenic
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