Not Delia

Category: Health & Safety

  • Common Forms of Food Poisoning Bacteria

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    The most common forms of food poisoning bacteria are: Salmonella Clostridium perfringens Staphyloccus aureus Bacillus cereus Campylobacter jejuni Listeria monocytogenes E. coli We will look at each of these in turn in the next articles of this series.   This is Chapter Two, Part Five in a series of articles broadly similar to the course…

  • The Danger Zone

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    We’ve already seen the four conditions required for bacteria to multiply: Food Moisture Warmth Time We’ve also looked at high risk foods. Now let’s look at the other conditions in more detail. Moisture Bacteria need moisture to grow and this can be found in many high risk foods. Bacteria are much less likely to survive…

  • High Risk Foods

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    Those foods which are classified as being “high risk foods” are implicated in at least 75% of all food poisoning cases. High risk foods include: Cooked meat and poultry Dairy products and eggs Shellfish Cooked rice Cooked meat and poultry Cooked meat and products with cooked meat in them, such as gravy, soup, and stocks,…

  • How bacteria grow

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    We’ve looked at the basic types of bacteria. Now it’s time to look at where they can crop up. What situations encourage bacteria to grow? Bacteria are living organisms and they need four things to grow and multiply: food moisture warmth time Some foods which are high in protein, rich in nutrients, and contain moisture…

  • Bacteria – introduction

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    Urgh! Germs. Bacteria are tiny living organisms which are so small you can’t see them without a microscope. If you do see them through a microscope they are usually round or rod-shaped. They’re often called “germs” in everyday language. Bacteria are everywhere – in the soil, dust, water, in the air, and on our bodies.…

  • Food Poisoning Top Nine

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    Here are the nine most common causes of food poisoning. Food prepared too long in advance and stored at room temperature instead of in a refrigerator Cooling too slowly before refrigeration Not thawing frozen foods for long enough (especially poultry) Not keeping hot food hot enough; hot food should be kept above 63°C/145°F Food handlers…