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18 Cards in this Set
- Front
- Back
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Attack from the outside |
The attack from the outside can be from substances called enzymes. They ripen fruit but if the fruit is kept to long it will go soft and mushy. |
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Attack from the outside |
The attack from the outside is from a substance called micro-organisms such as bacteria, moulds and yeasts |
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Non harmful micro-organisms + definition |
Moulds - used in antibiotics and blue cheese Yeasts - used in bread making Bacteria - used in the production of yogurt and cheese |
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Bacteria that can cause illnesses |
Pathogenic bacteria If it contaminates food we will start to suffer from food poisoning |
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Symptoms of food poisoning |
Vomiting Diarrhea Nausea Abdominal pain Fever |
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Salmonella |
Source: chicken, meat, sausages, intestines of animals and humans Symptoms: fever Diarrhea, vomiting, abdominal pain Outcome: can cause severe illness in the very young and old , spread by poor personal and kitchen hygiene, symptoms reports within 12-48 hours |
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E. coli |
Source: raw and undercooked meat, unpasteurised milk and dairy foods, shellfish Symptoms: fever, Diarrhea, abdominal pain Outcome: kidney failure, fatal, spread by poor hygiene, symptoms reported within 3-4 days |
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Campylobacter |
Source: unpasteurised poultry and meat, unpasteurised milk Symptoms: severe abdominal pain, Diarrhea, fever Symptoms: symptoms reported within 2-5 days |
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Multiplying bacteria |
Bacteria divides into two every 20 minutes by a process called binary fission. |
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Conditions for multiplying |
It needs time, temperature -between 5-63 degrees (the danger zone) |
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High risk foods |
Moist and high in protein Eg: dairy, shellfish, sea foods, cooked rice |
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Bacteria growth (diagram) |
Back (Definition) |
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Preventing food poisoning |
Removal of moisture Removal of air Low temperature High temperature High concentration of vinegar High concentration of salt |
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How does bacteria get into food |
Knife Chopping board Hands Food tongs |
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Cross contamination |
the juices from uncooked meat fall onto cooked meat, that requires no more heating. A chopping board that is used to chop uncooked meat is then used to chop salad and vegetables |
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Chopping boards |
Red - raw meat Blue - raw fish Yellow - cooked meat Green - salad and fruit Brown - vegetables White - backing and dairy |
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Personal hygiene |
Back (Definition) |
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Kitchen hygiene |
Back (Definition) |
