Bacterial Food Poisoing

Front 1

Food Preservation; why

1.

2.

3.

4.

5.

Back 1

Reduces waste and risk of food poisoning. Maintains nutritive value, saves money and ensure food is available throughout the year.

1. Low temperatures
2. High temperatures
3. Dehydration
4. Pasteurising/Sterlisation
5. Smoking/Curing
6. 
   

Front 2

Food Poisoning

Back 2

Any disease of an infectious or toxic nature caused by the consumption of food or water

Front 3

Causes of Food-borne Illness

Back 3

• Natural Toxins
• Contamination
• Microbes

Front 4

Microbes

Back 4

(sf)Bacillus spp. - B. cereus

Campylobatcer spp. - C. jejuni

(sf)Clostridium spp.- C. perfringens ,C. botulinum

Escherichia coli - E. coli Serotype O157: H7

Listeria monocytogenes

Salmonella spp. - S. enteritidis

(sf) Staphylococcus aureus

Front 5

Food Poisoning Types;

Back 5

1. Intoxication

Ingestion of food/water contaminated with pre-formed toxins

2. Infections

When food/water acts as a carrier of organisms rather than a medium for growth.

- Invasive e.g. Samlonella spp.

- Non-invasive e.g. Clostridium perfringens