4.1.3

Food Poisoning

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Bacteria Types

Food poisoning is caused by certain types of bacteria. These include:

Salmonella

Salmonella

  • Located in untreated eggs, unpasteurised milk and raw or undercooked poultry or meat and unwashed fruit and vegetables.
  • Symptoms can take 6-72 hours to appear.
  • Controlled by: washing hands after handling eggshells or uncooked meat, washing fruit and vegetables before cooking, thoroughly cooking meat, poultry and eggs and preventing cross-contamination.
Campylobacter

Campylobacter

  • In the UK, this bacteria is responsible for most cases of food poisoning.
  • Located in uncooked or undercooked poultry, unpasteurised milk, untreated water, shellfish and mushrooms.
  • Symptoms can take 2-5 days to appear.
  • Controlled by: thoroughly cooking meat and poultry, washing salads that are pre-packaged, preventing cross-contamination and NOT washing raw chicken.
E. coli O157

E. coli O157

  • E. coli bacteria dwell in animal intestines.
  • E. coli O157 can damage kidneys and can be fatal.
  • Can be found in raw/undercooked poultry and meat, raw seafood products, vegetables that haven't been washed, unpasteurised milk or products made from it (like cheese) and contaminated water.
  • Symptoms can take 1-3 days to appear.
  • Controlled by: washing hands after touching animals, drinking pasteurised milk only, preventing cross-contamination and cooking meat thoroughly.
Staphylococcus aureus

Staphylococcus aureus

  • Live on the hair, skin and inside the noses of people/animal.
  • Can be found in hand-made, ready-to-eat foods (like sandwiches), unpasteurised milk and cooked meats.
  • Symptoms can take 1-6 hours to appear.
  • Controlled by: keeping good personal hygiene, covering cuts when preparing food, washing hands thoroughly pre-preparation.
Listeria

Listeria

  • Live in shellfish and soft cheeses.
  • Is able to grow in cooler temperatures - even in a fridge.
  • Can be found in unwashed vegetables, unpasteurised milk/products made with it, soft cheeses (like brie), ready-to-eat foods (like pâté and cured deli meats).
  • Pregnant women are particularly susceptible. The bacteria can cause miscarriages and affect the foetus.
  • Controlled by: avoiding cross-contamination, only consuming pasteurised dairy products, reheating foods until piping hot, washing uncooked vegetables and correctly storing meat.

Food Poisoning

Food poisoning is caused by certain types of bacteria.

General symptoms

General symptoms

  • Nausea.
  • A high temperature (+38°C).
  • Diarrhoea.
  • Fever.
  • Stomach cramps.
  • Vomiting.
Getting food poisoning

Getting food poisoning

  • If you consume contaminated food that contains pathogenic bacteria, you're in danger of getting food poisoning.
  • Symptoms may not come on for a few days.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Food Poisoning

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following bacteria cause food poisoning?True / false
  2. 2
    Which of the following bacteria does NOT cause food poisoning?Multiple choice
  3. 3
    Where is salmonella found?Fill in the list
  4. 4
    Which bacteria is responsible for most cases of food poisoning in the UK?Multiple choice
  5. 5
    Which of the following is true of Listeria? True / false
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Enzymes & Signs of Food Spoilage

Bacterial Contamination