Food Poisoning

Question 1

Sources of campylobacter

Answer 1

Raw poultry

Untreated milk

Question 2

Incubation period of campylobacter

Answer 2

2-5 days

Question 3

How can campylobacter be controlled?

Answer 3

thoroughly cooking meat and poultry
washing salads that are pre-packaged
preventing cross-contamination
washing raw chicken

Question 4

Sources of salmonella

Answer 4

Soft cheeses

Pâté

Question 5

Incubation period of salmonella

Answer 5

6-72 hours

Question 6

How can salmonella be controlled?

Answer 6

washing hands after handling eggshells or uncooked meat
washing fruit and vegetables before cooking
thoroughly cooking meat, poultry and eggs
preventing cross-contamination

Question 7

Sources of E. coli bacteria

Answer 7

Unwashed salads

Raw beef

Question 8

Incubation period of E.coli bacteria

Answer 8

1-3 days

Question 9

How can E.Coli bacteria be controlled?

Answer 9

washing hands after touching animals
drinking pasteurised milk only
preventing cross-contamination
cooking meat thoroughly

Question 10

Sources of listeria

Answer 10

unwashed vegetables
unpasteurised milk/products made with it
soft cheeses (like brie)
ready-to-eat foods (like pâté and cured deli meats)

Question 11

How can listeria be controlled?

Answer 11

avoiding cross-contamination
only consuming pasteurised dairy products
reheating foods until piping hot
washing uncooked vegetables 
correctly storing meat

Question 12

Sources of staphylococcus aureus

Answer 12

High risk foods handled by a person carrying this type of bacteria

Question 13

Incubation period of staphylococcus aureus

Answer 13

1-6 hours

Question 14

How can staphylococcus aureus be controlled?

Answer 14

keeping good personal hygiene
covering cuts when preparing food
washing hands thoroughly pre-preparation

Question 15

Why do you need to store raw minced beef in its original packaging or a sealed container in the fridge?

Answer 15

Blood/juices can drip and contaminate food