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3.4.1.4 Bacterial contamination Categorise
Target Level
4-5
Running Total
0
0%
Attempt
1 of 3
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Salmonella
Staphylococcus aureus
Listeria
Campylobacter
E. coli
Can be caused by raw beansprouts
Found in the guts of animals
Most common cause of food poisoning in the UK
Caused by incorrect chilling of foods
Can be caused by soft cheeses (e.g. Camembert and Brie)
Often associated with raw or uncooked eggs
Can last a few days or a few weeks
Often caused by uncooked meat (particularly chicken)
Incubation period is typically 1–8 hours
Incubation period is typically 6–72 hours
Incubation period is typically several days or weeks
Most strains are harmless
Can last for 4–7 days