Learning Intentions1.Understand conditions for growth.2.Understand the different types of food poisoning, bacterial, spores or toxins.3.Sources, symptoms and control measures.

Bacteria is the most common type of food poisoning and is caused by pathogenic bacteria.

They require warmth, food, moisture, time, oxygen and the correct pH level to thrive.

If any one of the above conditions is removed or altered the multiplication of bacterial cells will be hindered.

Bacteria multiply by a process known as binary fission.

Bacteria is the most common type of food poisoning and is caused by pathogenic bacteria.

They require warmth, food, moisture, time, oxygen and the correct pH level to thrive.

If any one of the above conditions is removed or altered the multiplication of bacterial cells will be hindered.

Bacteria multiply by a process known as binary fission.

The best temperature for growth of bacteria is 37ᴼC.

The danger zone is 5ᴼC-63ᴼC. When cooking food it should reach a core

temperature of 75ᴼC. Reheated food must reach a core

temperature of 82ᴼC. Bacteria can multiply slowly at fridge

temperature, 0ᴼC-5ᴼC. No bacteria can grow in a freezer, -18ᴼC but

will survive and reproduce on thawing.

The best temperature for growth of bacteria is 37ᴼC.

The danger zone is 5ᴼC-63ᴼC. When cooking food it should reach a core

temperature of 75ᴼC. Reheated food must reach a core

temperature of 82ᴼC. Bacteria can multiply slowly at fridge

temperature, 0ᴼC-5ᴼC. No bacteria can grow in a freezer, -18ᴼC but

will survive and reproduce on thawing.

Like all living cells bacteria need food to grow.

Some foods are high risk foods meaning bacteria can grow easily in them.

They are normally high in protein and moisture and can be eaten without further cooking which would kill off bacteria.

These foods should be kept at a temperature below the danger zone.

Like all living cells bacteria need food to grow.

Some foods are high risk foods meaning bacteria can grow easily in them.

They are normally high in protein and moisture and can be eaten without further cooking which would kill off bacteria.

These foods should be kept at a temperature below the danger zone.

Like all living cells, bacteria need moisture to grow.

Bacteria prefer a high water content; many foods contain sufficient moisture for growth.

Some foods are dried so as to restrict bacterial growth e.g.. Milk and pulses.

When the water is added to these foods bacteria can then begin to grow.

Like all living cells, bacteria need moisture to grow.

Bacteria prefer a high water content; many foods contain sufficient moisture for growth.

Some foods are dried so as to restrict bacterial growth e.g.. Milk and pulses.

When the water is added to these foods bacteria can then begin to grow.

Given the correct conditions bacteria will divide into 2 every 10 mins.

It is essential that high risk foods are left in the danger zone (5ᴼC - 63ᴼC) for as short a time as possible.

Given the correct conditions bacteria will divide into 2 every 10 mins.

It is essential that high risk foods are left in the danger zone (5ᴼC - 63ᴼC) for as short a time as possible.

Most bacteria require oxygen to grow. These are called aerobic bacteria.

Some bacteria do not require oxygen to grow. These are called anaerobic bacteria.

Most bacteria require oxygen to grow. These are called aerobic bacteria.

Some bacteria do not require oxygen to grow. These are called anaerobic bacteria.

Most bacteria cannot grow in an acid environment of pH 4.7 or less, for example in the pickling method of preservation.

Most bacteria cannot grow in an acid environment of pH 4.7 or less, for example in the pickling method of preservation.

Food poisoning can be caused by any of the above.

Some bacteria produce spores these are resistant to high temperatures but cannot multiply.

When conditions for the bacteria return to favourable the spores will release the bacteria which will then continue to multiply.

Some pathogenic bacteria produce a toxin or poison in the food which is difficult to destroy by normal cooking processes.

Food poisoning can be caused by any of the above.

Some bacteria produce spores these are resistant to high temperatures but cannot multiply.

When conditions for the bacteria return to favourable the spores will release the bacteria which will then continue to multiply.

Some pathogenic bacteria produce a toxin or poison in the food which is difficult to destroy by normal cooking processes.