Not Delia

Tag: Food hygiene

  • Listeria

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    Listeria bacteria can grow in the fridge. These bacteria are mostly associated with: Unpasteurised cheese Paté Cook-chill products And the people most at risk from this type of poisoning are: Elderly Very young Pregnant women Thoroughly reheating would kill the bacteria but that’s not really an option for many of the products in this category.…

  • Bacillus cereus

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    Bacillus cereus is a spore-forming bacterium and is associated with cereals and cooked rice. Once again, the way to reduce the risks of poisoning is by temperature control. If you’re saving cooked rice for another meal, don’t leave the food lingering in the temperature danger zone – chill it as quickly as possible. (For example,…

  • Staphylococcus aureus

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    This is associated with food being contaminated by toxins from the food handler’s nose and throat. Coughing, sneezing, and actions such as blowing into piping bags can spread these germs. Also face touching (Yuk! And see how often Gordon Ramsay does this) can spread the germs. Tasting food and putting the spoon back in is…

  • Salmonella

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    Salmonella food poisoning is usually associated with eggs and poultry. Please see our article “A good egg?” where we discuss the risks in more detail. Salmonella can also be present in both human and animal intestines, so good personal hygiene can help to prevent salmonella poisoning. Wash your hands after using the toilet and after…

  • 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…