This test is run by .
Note that your final mark will not be saved in the system.
Note that your final mark will not be saved in the system.
Bacterial contamination Categorise
Target Level
4-5
Running Total
0
0%
Attempt
1 of 3
Click on an item, then click on a category to place it. Or, drag and drop the item into the correct category. Organise all items before clicking 'Check'.
Salmonella
Staphylococcus aureus
Campylobacter
E. coli
Listeria
Incubation period is typically 1–8 hours
Can last a few days or a few weeks
Most strains are harmless
Can be caused by raw beansprouts
Often transferred on human skin
Most common cause of food poisoning in the UK
Caused by incorrect chilling of foods
Incubation period is typically several days or weeks
Often associated with raw or uncooked eggs
Found in the guts of animals
Often caused by uncooked meat (particularly chicken)
Can be caused by soft cheeses (e.g. Camembert and Brie)
Symptoms tend to last for 4–7 days
Incubation period is typically 6–72 hours