Not Delia

Tag: Salmonella

  • Keeping Cold Food Cold

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    Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten cold have sufficient nutrients and moisture to allow bacteria to multiply rapidly. Examples of these types of food include cold meats and poultry, patés, soft cheeses and salads with…

  • Temperature control – Cooking with soups, stocks and eggs

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    Soups and stocks It is much safer to prepare soups and stocks in small quantities and throw away any left over at the end of the day. [Hmmm, if it’s stored properly in the fridge or freezer there’s no real need for the home cook to throw it away.] It is bad practice to top…

  • Humans and bacteria

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    We’ve already looked at how raw food can carry food poisoning bacteria. Now for the next culprit – the human body. There are several areas of the human body which carry food poisoning bacteria. Staphylococcus aureus can be found on hands, skin, throat, mouth, ears, hair and fingernails. Salmonella can also be present in the…

  • Campylobacter jejuni

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    Campylobacter jejuni is the most important cause of acute diarrhoea in the UK. It is similar in nature to salmonella. This bacterium is associated with raw meat. It can also be present in water. You can reduce the risks of poisoning from these bacteria by good personal hygiene. Always wash your hands after going to…

  • 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…

  • FSA update on salmonella outbreak

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    (August 2008) Dawn Foods withdraws cooked bacon products because of the risk of salmonella.