Transcript Food Poisoning

Food Poisoning
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)
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
What do bacteria need to
multiply?
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Food
Moisture
Warmth
Time
What can you tell me about each of these?
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.
Name the six types of food
poisoning bacteria.
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Campylobacter
Salmonella
E. coli
Clostridium perfringens
Listeria monocytogenes
Staphylococcus aureus
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?
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.
Staphylococcus
aureus
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.
Clostridium
perfringens
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.
Campylobacter