list of all the bacteria you need to know as well as likely symptoms and sources in bite sized pieces- perfect for revision!!!

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  • Created by: emily
  • Created on: 18-02-13 15:10
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Found in natural environments eg soil and food factories.
Destroyed by cooking (reaching at least 70c for 2 mins)
Vulnerable groups should avoid products such as long life or deli products like soft cheese and
smoked fish
Store below 5c
Never eat past use by date
Found in raw meat eg. Mince and unpast. milk
Avoid food that hasn't been properly cooked eg runny egg yolks
Avoid cross-contamination
Cook meat thoroughly to kill bacteria
Bacillus cerus
Found in cooked rice, cereal and soil
Keep food hot until eaten or cook and cool rapidly
Eat within a day if it's been chilled
Make sure food is piping hot all the way through
Found in eggs, unpastuerised milk and poultry
Avoid using raw eggs in products like mayo
Keep foods at correct temperatures
Avoid cross-contamination
Clostridium Perfrigens
Found in cooked meat and poultry
Cook food thoroughly
Reheat thoroughly making sure food is piping hot all the way through
Divide food into smaller portions so that it cools quicker and isn't left at ambient temperature for
more than 2 hours
Most commonly found in places like hospitals where food is prepared hours before hand

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Clostridium botulinum
Found in tinned meat and fish and smoked fish.
Don't but dented cans
Heat to 2120C for 5 mins.
Avoid feeding honey to infants younger than 12 months old to prevent infant botulism.
Honey can contain spores of Clostridium botulinum.
Found in the nose and throat of humans, cold meat and dairy products
Prevent by washing hands, covering cuts and coughing and sneezing over food.…read more


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