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3.4.1.4 Bacterial contamination GapFill
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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 . 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 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 .
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.
There are various ways in which food may become contaminated with pathogens:
The most common cause of food poisoning in England is . 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 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 .
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.
There are various ways in which food may become contaminated with pathogens:
- other contaminated foods – for example, when a contaminated food comes into contact with another food; that’s why it is important to and use separate chopping boards and knives when preparing foods, and separate spoons and thongs when cooking and serving them.
- work surfaces and equipment – the bacteria are very small and we cannot see them with a naked eye; that’s why it is important to use separate tools and utensils, and wash and them thoroughly before and after using.
- the people cooking – bacteria can be easily transferred from the skin to the food, especially if the cook is not using gloves, and not washing their hands between preparing various foods; it is important to wash hands thoroughly before and after handling food (e.g. using the six-step washing technique), but also after using the toilet, after eating, after touching one’s face or hair, etc.
- pests – various animals from (cockroaches, flies, wasps, ants...) to rodents (mice, rats…) to birds and mammals can spread bacteria; to keep the food clean and hygienic, it is crucial to install window nets (to prevent bugs and birds from flying into the kitchen), keep the bins closed and clean them regularly (to prevent maggots infestation and to prevent flies from accessing the waste), and keep food stored in the correct conditions.
- waste food and rubbish – uneaten food and food scraps create a perfect environment for the bacteria to grow, as they are full of nutrients and they will not be cooked any more; to prevent bacteria from spreading, it is important to empty, clean and disinfect waste bins on a regular basis, and to keep them away from insects and pests (for example, by installing lids and storing them in a separate room).
Correctly storing and handling food will help to prevent and minimise the risk of food poisoning. However, it is equally important to maintain personal hygiene and ensure the food is cooked thoroughly and to the correct temperature.