Food Poisoning

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Bacteria Types

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

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

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 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

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

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

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

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.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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