Bacterial contamination GapFill

 PatheticProbioticSympatheticPathogenic bacteria are known for their ability to cause food poisoning and diseases. They can be seen under a microscope and distinguished by their appearance and shape. But often, there is no time to carry out such a test. In those cases, one can guess the type of bacteria by checking what food was contaminated, the main symptoms and the amount of time that passed between consumption and when the symptoms first appeared.

The most common cause of food poisoning in England is  RubellaBacillus cereusCampylobacterListeria. This is an S-shaped bacteria that occurs most commonly in raw poultry (especially chicken), red meat, unpasteurised milk and untreated water. The first symptoms appear from two to five days after consumption of contaminated food, and include diarrhoea (sometimes with blood in it), nausea and vomiting, and sometimes fever.

Another commonly occurring pathogen is salmonella. It is usually associated with  cooked eggsraw eggsuntreated waterdirty hands and poultry, but it can also be found in raw meat and unpasteurised milk. The symptoms appear between 6 and 72 hours from the time of consumption, and include stomach cramps, severe diarrhoea, cold and chills, and vomiting. The infection is especially dangerous to newborns and small children, and the elderly, as it can quickly cause  deconstructiondegustationdemonstrationdehydration.

 E. coliNorovirusListeriaToxoplasma is a type of bacteria that usually lives in the human digestive tract. It can be transferred to the food through dirty hands – for example, if you forget to wash your hands after using the toilet. However, it can also be found in raw meat (where it has been transferred during butchering from the animal’s intestines), vegetables and salads (especially if these are washed with dirty water, or fertilised with manure), and unpasteurised milk. The symptoms appear between two and five days from consumption, and could include severe stomach cramps, watery or bloody diarrhoea, and sometimes vomiting.

Staphylococcus aureus is a bacteria commonly found on  eyelashesskinraw meatbread. This means that it is often found in ready-to-eat foods such as sandwiches that have been made by hand. However, it can also be found in unpasteurised milk and products made from it. It is therefore important to wash your hands frequently when handling food and to wear  yellowredwhiteblue plasters on any cuts. Symptoms of staphylococcus aureus usually develop within 30 minutes, but it can take up to 8 hours for symptoms to appear.

Correctly storing and handling food will help to prevent  top-crossinginter-crossingdecontaminationcross-contamination and minimise the risk of food poisoning. There are three mains ways this type of contamination can occur

• food-to-food – this is when a contaminated food comes into contact with another food, for example  fruit juicemeat juiceswatervegetable juice dripping onto other foods. It is important to properly  storechopsupplyarrange foods to prevent pathogenic bacteria passing between them.
• people-to-food – this is when pathogenic bacteria are introduced to food by the people handling it.  DryingBleachingHydratingWashing hands before and after handling food, especially ones at higher risk of being contaminated, is very important. It is also important to wear the proper protective equipment, such as hair nets or gloves.
• equipment-to-food – this is when bacteria are transferred onto tools, such as knives or chopping boards, and then come into contact with other uncontimated foods.
• other ways food can become contaminated is from pests, such as insects or rodents; from waste food and rubbish; and cooking foods at   lowhighincorrectcorrect temperatures.