Chapter 9 - Food-Related Causes Of Ill Health Flashcards
Bacteria?
Microscopic, single-celled living organisms, some of which cause food poisoning.
Contaminate?
Making a food unsafe to eat by allowing it to come into contact with microbes that will grow and multiply in it.
Cross-contamination?
How microbes are spread from one place onto some food.
Food spoilage?
When something happens which makes food unfit and unsafe to eat.
Micro-organism?
Tiny plants and animals that are only clearly visible under a microscope (also called microbes).
Moulds?
Tiny organisms, related to mushrooms.
Pathogenic?
Something that is capable of causing illness in people.
Toxins?
Another name for poisons; if something is toxic, it is poisonous.
Yeasts?
Microscopic single-celled fungi that ferment foods containing sugar.
What are the three main causes of (food related) ill health:
- Microbes.
- Chemicals, metals and poinsonous plants.
- Food allergies amd intolerances.
Microbes?
Bacteria, Moulds, and Yeasts - some of these cause food spoilage and contaminate (infect) food by growing invit, which makes the food unfit and unsafe to eat.
Chemicals, metals and poisonous plants?
These poison food by either mistakenly being added to it (chemicals); reacting with certain fooda (metals) or by producing toxins (plants).
Food allergies and intolerances?
These happen in a minority of people, who unfortunately react to something natural in a food (not a microbe or poison) and become ill as a result.
Microbes?
The word “microbe” is short for micro-organism, which means a tiny living plant or animal that you can only see clearly under microscope. As they are so small, microbes can get onto food and start growing (if the conditions are right) and multiplying in it, without being seen.
What microbes are not harmful to people?
- Some types of bacteria that are used to make cheese and yoghurt.
- Some types of yeast that are used to make bread and alcohol.
- Some types of mould that are used to make cheeses such as brie and blue stilton.
Example of Cross-contamination:
- Handling raw chicken then handling some cooked meat, without washing you hands in between.
- Sneezing into your hamd, then handling some food without washing your hands in between.
- Using a knife to fillet slme raw fish, then cutting some bread rolls with the same knife that has
only been quickly wiped with a dirty dish cloth.
What is Food Poisoning?
- Food poisoning is a common and unpleasent illness that can lead to serious health problems.
- Pathogenic (harmful) bacteria cause the most cases of food poisoning.
- Food poisoning is particulary dangerous for young children, pregnant women, elderly people and
and those people who have been ill or have a weak immune system.
Non-visible symptoms of food poisoning:
- Headaches
- Weakness
- Feeling cold and shivery
- Bad stomach ache
- Feeling sick
- Loss of appetite
- Aching muscles
Visible symptoms of Food Poisoning
- Diarrhoea
- A high body temperature
- Being sick
- Dizziness
Where are micro-organisms found?
- Soil
- Sewage
- Air
- Clothing
- Equipment
How do Microbes make food unsafe?
- By putting their waste products into the food.
- By producing and putting toxins (poisons) into the food.
- By irritating the digestive system and/or causing damage to organs in the body, e.g. the kidneys.
What is the most common bacteria that cause food poisoning?
- Bacillis Cereus
- Campylobacter
- Clostridium Perfringens
- E.coli (escherichia coli)
- Listeria
- Salmonella
- Staphylococcus Aureus
What makes moulds grow and multiply?
- Warm temperatures
- Moisture
- Food
- Right ammount of acidity
- Time
What makes Yeast grow and multiply?
- Sugars in food
- Warm temperature (ideally 37°C)
- Moisture
- Time
