Bacterial contamination

• Where do most pathogenic bacteria cause food poisoning?

  Inside the digestive system
• What area of the body is affected by food poisoning?

  The abdomen
• What are the common symptoms of food poisoning?

  • Bad abdominal pain (stomach ache)
  • Diarrhoea
  • Nausea (feeling sick)
  • Vomiting (being sick)
  • Headache
  • Dizziness
  • Raised body temperature
  • Feeling cold and shivery
• How can some pathogenic bacteria affect the body beyond the digestive system?

  They can enter the bloodstream and damage organs
• Which vital organs can be damaged by bacteria from food poisoning?

  Kidneys and liver
• Who is particularly at risk from food poisoning?

  Babies, young children, pregnant women, elderly, weak immune system
• What is the onset of food poisoning?

  The time from eating contaminated food to symptoms
• How long can the onset of food poisoning take?

  A few hours to a few days
• Why can it be difficult to identify the cause of food poisoning?

  People may not remember what they ate days ago
• What are the main types of bacteria that cause food poisoning?

  Campylobacter, E. coli, Salmonella, Listeria, Staphylococcus aureus
• What are the common sources of Campylobacter?

  • Raw poultry and meat
  • Milk
  • Untreated (dirty) water
• What are the symptoms of Campylobacter infection?

  Diarrhoea, abdominal pain, nausea, fever
• What is the incubation time for Campylobacter?

  48-60 hours
• What are the common sources of E. coli?

  • Beef (especially minced beef)
  • Other meat
  • Raw milk
  • Untreated (dirty) water
• What are the symptoms of E. coli infection?

  Diarrhoea, abdominal pain, vomiting, fever, kidney damage
• What is the incubation time for E. coli?

  12-24 hours (sometimes longer)
• What are the common sources of Salmonella?

  • Raw and undercooked poultry
  • Eggs and meat
  • Raw milk
• What are the symptoms of Salmonella infection?

  Diarrhoea, abdominal pain, vomiting, fever
• What is the incubation time for Salmonella?

  12-36 hours
• What are the common sources of Listeria?

  • Soft cheeses
  • Cheese made from unpasteurised milk
  • Salad vegetables
  • Pates
• What are the symptoms of Listeria infection?

  Flu-like symptoms, miscarriage, infection in unborn baby
• What is the incubation time for Listeria?

  1-70 days
• What are the common sources of Staphylococcus aureus?

  • People (hands, nose, mouth)
  • Skin and cuts
  • Raw milk
  • Cold cooked meats
  • Dairy products
• What are the symptoms of Staphylococcus aureus infection?

  Abdominal pain, vomiting, low body temperature
• What is the incubation time for Staphylococcus aureus?

  1-6 hours
• How many different types of bacteria exist?

  Thousands of different types
• What can be observed under a microscope regarding bacteria?

  They come in different shapes and sizes
• How many bacteria can fit in a small area?

  Hundreds of thousands in a full stop
• Why is it difficult to know if food is contaminated?

  Bacteria are too small to see in food
• What conditions do bacteria need to grow and multiply?

  Temperature, food, moisture, and time
• At what temperature do bacteria cells die?

  100°C
• What happens to bacteria spores at high temperatures?

  Bacteria spores can survive very high temperatures
• What is the minimum cooking temperature for food?

  75°C
• What should cooked food be reheated to?

  At least 75°C
• What temperature should cooked food be kept above?

  Above 63°C
• What is the danger zone for bacteria growth?

  5°C to 63°C
• How do bacteria multiply at 5°C?

  Bacteria multiply slowly
• What temperature should food be chilled to?

  0°C to below 5°C
• What temperature should food be frozen to?

  -18°C to -24°C
• What happens to bacteria at -18°C to -24°C?

  Bacteria do not multiply; they are dormant