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SCIPAD - BIG IDEAS - BOOK 2
LIFE OF MICROBES
Bacterial Food Poisoning
Food poisoning is any illness resulting from the consumption of food contaminated with pathogens,
or toxins produced by the pathogens.
Bacteria are a major source of foodborne illness. The most common symptom is gastroenteritis;
inflammation of the stomach and the small intestine. This results in a combination of diarrhoea,
vomiting, abdominal pain and cramping.
1. Describe what is meant by ‘foodborne illness’.
2. Complete the following paragraph explaining how to avoid bacterial food poisoning by
filling in the missing words. Use the word list provided.
handling above benches separate washed container hot
dishcloth paper towel thrown out breeding leaks drip
Your hands should be thoroughly and rigorously before
touching food and after uncooked meat products.
Chicken and other meat products that are being thawed should always be placed into
a and never stored other foods. Fluid
and blood that from the meat contains pathogens and
could down onto food below.
Kitchen and other surfaces used for preparing uncooked meat
should be kept from others. All equipment that has touched
uncooked meat should be washed with plenty of water and detergent.
Uncooked meat juices (blood, etc.) should never be wiped up with a .
Future use of the dishcloth will spread pathogens around the kitchen. A better option is to
use a and then dispose of it. Old rags, sponges and dish
brushes should be as they provide a prime
ground for pathogens.
Commonly found in animal faeces and as part of the
natural flora of poultry. It is one of the most common
causes of human gastroenteritis in the world.
Major food sources linked to Campylobacter infections
include improperly handled or under-cooked poultry
products, unpasteurised (raw) milk and cheeses and
contaminated water.
Most species of Salmonella live in the intestinal tracts of
animals and birds and are transmitted to humans when
faeces from animals directly or indirectly contaminate
foods that humans eat.
They are frequently transmitted to humans via uncooked
or improperly handled poultry products (eggs, chicken
meat, etc.) and other animal products.
Salmonella Campylobacter
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