Source: https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-3-food-poisoning [Revision notes](https://senecalearning.com/en-gb/revision-notes.md) › [GCSE](https://senecalearning.com/en-gb/revision-notes/gcse.md) › [Food Preparation](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation.md) › [AQA](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa.md) › Food Poisoning # Food Poisoning Food Preparation & Nutrition: AQA GCSE, topic 4.1.3 ## Bacteria Types Food poisoning is caused by certain types of bacteria. These include: ### Salmonella ![Salmonella](https://image-v2.cdn.app.senecalearning.com/2018-05/47182fd4-c46b-4a93-a6f1-35bff434ffd4/shutterstock_735472669.jpg) - 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](https://image-v2.cdn.app.senecalearning.com/2018-05/9afbb9e0-1f97-42c5-be43-f9ab05976133/shutterstock_1042543324.jpg) - 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](https://image-v2.cdn.app.senecalearning.com/2018-05/bf6d1a02-e810-4b73-8f50-0d6fcf4456f2/shutterstock_72915928.jpg) - 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](https://image-v2.cdn.app.senecalearning.com/2018-05/c4f2a5a3-a219-4b3e-b03a-cb0fdbb175ba/shutterstock_229241485.jpg) - 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](https://image-v2.cdn.app.senecalearning.com/2018-05/7657f6a1-bfc9-4445-9eff-9bf03a4be46f/shutterstock_400088740.jpg) - 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](https://image-v2.cdn.app.senecalearning.com/2018-05/c523553a-1d55-4569-9d6f-6b02c3d62ae7/shutterstock_677885146.jpg) - Nausea. - A high temperature (+38°C). - Diarrhoea. - Fever. - Stomach cramps. - Vomiting. ### Getting food poisoning ![Getting food poisoning](https://image-v2.cdn.app.senecalearning.com/2018-05/b63cc09c-d923-49a2-969c-2bb437eb1fc7/shutterstock_680625247.jpg) - 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. ## Test yourself on Food Poisoning - Which of the following bacteria cause food poisoning? - Which of the following bacteria does NOT cause food poisoning? - Where is salmonella found? - Which bacteria is responsible for most cases of food poisoning in the UK? - Which of the following is true of Listeria? [Practise this topic for free](https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/c5577ab0-5915-11e8-ad59-ab3e3545b5cc/session) - Previous topic: [4.1.2 Enzymes & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-2-enzymes-and-signs-of-food-spoilage.md) - Next topic: [4.1.4 Bacterial Contamination](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-4-bacterial-contamination.md) ## Food Preparation & Nutrition: AQA GCSE contents ### 1 Food Preparation Skills - 1.1 Food Preparation Skills - [1.1.1 General Practical Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-1-general-practical-skills.md) - [1.1.2 Knife Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-2-knife-skills.md) - [1.1.3 Preparing Fruit, Vegetables & Using Equipment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-3-preparing-fruit-vegetables-and-using-equipment.md) - [1.1.4 Cooking Methods: Prepare, Shape & Combine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-4-cooking-methods-prepare-shape-and-combine.md) - [1.1.5 Sauce Making, Tenderising & Marinating](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-5-sauce-making-tenderising-and-marinating.md) - [1.1.6 Dough & Pastry](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-6-dough-and-pastry.md) - [1.1.7 Shaping & Finishing Dough](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-7-shaping-and-finishing-dough.md) - [1.1.8 Raising Agents & Mixtures](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-8-raising-agents-and-mixtures.md) - [1.1.9 End of Topic Test - Food Preparation Skills 1](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-9-end-of-topic-test-food-preparation-skills-1.md) ### 2 Food, Nutrition & Health - 2.1 Macronutrients - [2.1.1 Proteins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-1-proteins.md) - [2.1.2 Proteins 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-2-proteins-2.md) - [2.1.3 Fats](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-3-fats.md) - [2.1.4 Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-4-carbohydrates.md) - [2.1.5 Carbohydrates 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-5-carbohydrates-2.md) - 2.2 Micronutrients - [2.2.1 Fat-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-1-fat-soluble-vitamins.md) - [2.2.2 Water-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-2-water-soluble-vitamins.md) - [2.2.3 Minerals & Water](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-3-minerals-and-water.md) - [2.2.4 Minerals & Water 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-4-minerals-and-water-2.md) - [2.2.5 End of Topic Test - Macro & Micronutrients](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-5-end-of-topic-test-macro-and-micronutrients.md) - 2.3 Nutritional Needs & Health - [2.3.1 Informed Choices for a Balanced Diet](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-1-informed-choices-for-a-balanced-diet.md) - [2.3.2 Informed Choices for a Balanced Diet 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-2-informed-choices-for-a-balanced-diet-2.md) - [2.3.3 Energy Needs](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-3-energy-needs.md) - [2.3.4 Nutritional Analysis](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-4-nutritional-analysis.md) - [2.3.5 Diet Modifications](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-5-diet-modifications.md) - [2.3.6 Diet-Related Problems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-6-diet-related-problems.md) - [2.3.7 Diet-Related Problems 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-7-diet-related-problems-2.md) - [2.3.8 End of Topic Test - Nutritional Needs & Health](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-8-end-of-topic-test-nutritional-needs-and-health.md) ### 3 Food Science - 3.1 Cooking of Food & Heat Transfer - [3.1.1 Reasons for Cooking & Heat Transfer](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-1-reasons-for-cooking-and-heat-transfer.md) - [3.1.2 Water-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-2-water-based-cooking-methods.md) - [3.1.3 Fat-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-3-fat-based-cooking-methods.md) - [3.1.4 Dry Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-4-dry-cooking-methods.md) - [3.1.5 Dry Cooking Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-5-dry-cooking-methods-2.md) - 3.2 Functional & Chemical Properties of Food - [3.2.1 Proteins & Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-1-proteins-and-carbohydrates.md) - [3.2.2 Fats & Oils](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-2-fats-and-oils.md) - [3.2.3 Raising Agents](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-3-raising-agents.md) - [3.2.4 End of Topic Test - Food Science](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-4-end-of-topic-test-food-science.md) ### 4 Food Safety - 4.1 Food Spoilage & Contamination - [4.1.1 Microorganisms & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-1-microorganisms-and-signs-of-food-spoilage.md) - [4.1.2 Enzymes & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-2-enzymes-and-signs-of-food-spoilage.md) - [4.1.3 Food Poisoning](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-3-food-poisoning.md) - [4.1.4 Bacterial Contamination](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-4-bacterial-contamination.md) - [4.1.5 Microorganisms in Food Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-5-microorganisms-in-food-production.md) - 4.2 Principles of Food Safety - [4.2.1 Temperature Control](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-1-temperature-control.md) - [4.2.2 Ambient Foods & Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-2-ambient-foods-and-food-labels.md) - [4.2.3 Preparing, Cooking & Serving Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-3-preparing-cooking-and-serving-food.md) - [4.2.4 End of Topic Test - Food Safety](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-4-end-of-topic-test-food-safety.md) ### 5 Food Choice - 5.1 Factors Affecting Food Choice - [5.1.1 Factors Which Influence Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-1-factors-which-influence-food-choice.md) - [5.1.2 Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-2-food-choices.md) - [5.1.3 Religious Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-3-religious-food-choices.md) - [5.1.4 Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-4-food-labels.md) - [5.1.5 Mandatory Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-5-mandatory-food-labels.md) - [5.1.6 Optional Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-6-optional-food-labels.md) - [5.1.7 Marketing Influences](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-7-marketing-influences.md) - [5.1.8 End of Topic Test - Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-8-end-of-topic-test-food-choice.md) - 5.2 British & International Cuisines - [5.2.1 British Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-1-british-cuisine.md) - [5.2.2 Japanese Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-2-japanese-cuisine.md) - [5.2.3 Japanese Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-3-japanese-ingredients-and-dishes.md) - [5.2.4 Spanish Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-4-spanish-cuisine.md) - [5.2.5 Spanish Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-5-spanish-ingredients-and-dishes.md) - 5.3 Sensory Evaluation - [5.3.1 Taste Receptors & Olfactory Systems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-1-taste-receptors-and-olfactory-systems.md) - [5.3.2 Sensory Testing Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-2-sensory-testing-methods.md) - [5.3.3 Sensory Testing Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-3-sensory-testing-methods-2.md) - [5.3.4 End of Topic Test - Cuisines & Senses](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-4-end-of-topic-test-cuisines-and-senses.md) ### 6 Food Provenance - 6.1 Environmental Impact & Sustainability of Food - [6.1.1 Food Sources - Intensive & Organic Farming](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-1-food-sources-intensive-and-organic-farming.md) - [6.1.2 Food Sources - Genetically Modified Crops](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-2-food-sources-genetically-modified-crops.md) - [6.1.3 Food Sources - Reared Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-3-food-sources-reared-food.md) - [6.1.4 Food Sources - Caught Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-4-food-sources-caught-food.md) - [6.1.5 Food & The Environment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-5-food-and-the-environment.md) - [6.1.6 Food & The Environment 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-6-food-and-the-environment-2.md) - [6.1.7 Sustainability of Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-7-sustainability-of-food.md) - [6.1.8 Sustainability of Food 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-8-sustainability-of-food-2.md) - [6.1.9 End of Topic Test - Environmental Impacts](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-9-end-of-topic-test-environmental-impacts.md) - 6.2 Food Processing & Production - [6.2.1 Primary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-1-primary-food-processing.md) - [6.2.2 Primary Food Processing 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-2-primary-food-processing-2.md) - [6.2.3 Secondary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-3-secondary-food-processing.md) - [6.2.4 Fortification](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-4-fortification.md) - [6.2.5 Additives](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-5-additives.md) - [6.2.6 End of Topic Test - Food Processing & Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-6-end-of-topic-test-food-processing-and-production.md)