food poisoning bacteria

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  • food poisoning bacteria
    • salmonella
      • eggs, poultry, cooked meats, unpasteurized milk, insects and sewage
      • abdominal pain, vomiting, diarrhoea, headache and fever
      • 12-36 hours
      • most common bacteria found in the UK. Destroyed by heat over 70 degrees
    • Staphylococcus Aureus
      • human body, droplet infection, raw milk, meat and meat products.
      • abdominal pain and severe vomiting
      • 1-6 hours
      • creates a toxin which causes the illness. High standards of personal hygiene are essential
    • Clostridium Perfringens
      • raw meat, soil from root vegetables, animal dust excreta, sewage
      • abdominal pain, diarrhoea and nausea.
      • 12-18 hours
      • forms spores which creates a toxin. spores develop in the danger zone and anaerobic conditions
    • Bacillus Cereus - vomiting type
      • cooked rice
      • nausea, vomiting, very rarely diarrhoea
      • produces spores. toxins from growth of bacteria in food
      • 1-5 hours
    • Bacillus Cereus - diarrhoea type
      • cereals, cereal products, dust and soil
      • diarrhoea, abdominal pains and rarely vomiting
      • 8-16 hours
      • produces spores, toxins from growth of bacteria in food
    • Campylobacter Jejuni
      • raw meat and animal contamination
      • diarrhoea, headache, fever and abdominal pain
      • 1-5 days
      • destroyed by heat, most common cause of food poisoning in the UK
    • Escherichia Coli 0157
      • raw meat and poultry, untreated milk, water and dairy prooducts
      • abdominal pain, nausea, diarrhoea, vomiting and kidney failure
      • 12-24 hours
      • causes gastroenteritis and can be fatal. sometimes called 'Traveler's Diarrhoea'
    • Listeria Monocytogenes
      • cook-chill foods and ready meals, untreated dairy products and pate
      • mild flu to serious complications. can cause miscarriages
      • 1-70 days
      • pregnant women and new born babies, the sick and elderly are all at risk. store food below 5 degrees and reheat thoroughly as it can survive adverse conditions
    • Shingella (Bacillary Dysentery)
      • water, milk, salad and vegetables
      • diarrhoea, fever, vomiting and abdominal pain
      • 1-7 days
      • common among young children although infection can occur in all ages after travelling to areas where hygiene is poor

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