Food Poisoning and Bacteria

Question 1

What is food poisoning?

Answer 1

It is a illness that you get from eating contaminated food.

Question 2

How can food be contaminated?

Answer 2

• Physical
• Chemical
• Microbiological

Question 3

What is pathogenic bacteria?

Answer 3

A harmful bacteria if consumed.

Question 4

Why is a food high risk AND give three examples.

Answer 4

It is a food that is moist and high in protein and popular with pathogenic bacteria.

High risk foods include:

• Meat
• Poultry
• Eggs
• Sauces
• Rice
• Shellfish
• Dairy

Question 5

What are the symptoms of food poisoning?

Answer 5

• Vomiting
• Abdominal pain
• Nausea
• Diarrhoea
• Fever

These vary on the type of food poisoning.

Question 6

How do bacteria multiple?

Answer 6

Binary fission. This is where bacteria multiple rapidly.

Question 7

What conditions do bacteria need for multiplication?

Answer 7

Time, Moisture, Food and Warmth.

TOO MANY FLIES WAITING!

Question 8

Discuss camphylobacter.

Answer 8

• SOURCES = raw poultry and meat.
• ONLY A SMALL AMOUNT OF BACTERIA IS NEEDED FOR THIS BACTERIA TO CAUSE FOOD POISONING.
• Symptoms include:
  Fever; headache; abdominal time, diarrhoea,
• Can last for up to 10 days.

Question 9

Discuss Salmonella.

Answer 9

• SOURCES = Raw meat, unwashed vegetables, poultry and eggs.
• Second most common cause of food poisoning.
• Survives refridgeration.
• Large number of bacteria needed to cause illness.
• Symptoms - fever, diarrhoea, vomiting, abdominal pain.
• Onset time - 48 hours (time taken for symptoms to show)
• Can last up to 3 weeks.
• Can be fatal.

Question 10

Discuss E Coli 0157.

Answer 10

• SOURCES = Found in the gut of animals and humans. Found in raw and undercooked meats, raw vegetables.
• Illness caused by small numbers of bacteria.
• Symptoms are diarrhoea.
• Can be fatal.
• Can take up to 5 days for symptoms to show.

Question 11

Discuss Listeria.

Answer 11

• SOURCES = Found in soil, vegetables (from the soil on them), poultry, soft cheese, salad.
• Can grow at low temperatures.
• Symptoms = flu like symptoms to meningitis, pregnant women, the very old and the very young are most at risk.
• Onset time (time to develop) - 2 weeks.

Question 12

Discuss Bacillus Cereus.

Answer 12

SOURCES = Soil and dust. Found frequently in cereal dishes (e.g. pasta, rice), meat or vegetables.

• SMALL NUMBER OF BACTERIA NEEDED FOR ILLNESS TO OCCUR.
• Symptoms = diarrhoea, abdominal pain after 8 - 18 hours, vomiting after 1-5 hours.
• Usually lasts less than 24 hours.

Question 13

Discuss Staphylococcus Aureus.

Answer 13

• SOURCES = HUMANS! (found on the skin, in cuts and boils and up the nose)
• Transferred to food from hands, nose or mouth.
• Large numbers needed to cause illness.
• Survives refridgeration.
• Produces a toxin which may survive cooking.
• Symptoms = severe vomiting; abdominal pain; diarrhoea.
• Onset within 6 hours.
• Lasts about 2 days.