Causes of Food Deterioration and Spoiling
TASK
1. What are the most serious types of food poisoning due to?
Bacteria, Not cooking food properly and cross contamination
2. What are the conditions required by bacteria to multiply and grow?
Warmth, Moisture, Food, Time (and some require oxygen)
3. What is the ideal temperature zone for bacteria to multiply?
5 degrees celsius - 60 degrees Celsius
4. What are the common symptoms of food poisoning?
Diarrhoea, Vomiting, Nausea
5. What is the name of the Officers who are employed by the local authority to investigate and ensure food premises are clean and serving food of an acceptable standard?
Food Standards Australia
6.Who might be more vulnerable to food poisoning? Write down 4 different types of people.
Old People
Pregnant Women
Young Children
Babies
7. Look up the following microbes that cause food poisoning:-
Write down the source of the foods, the characteristics and symptoms of these types of food poisoning.
- Salmonella
Abdominal pain, diarrhoea, vomiting and fever. Duration is usually one to seven days.
Specific characteristics – Usually requires millions of bacteria to cause illness. Multiplies from 5°C to 47°C under aerobic or anaerobic conditions.
- Clostridium Perfingens
Symptoms - Abdominal pain, diarrhoea, (vomiting is rare) and fever. Duration is usually 12 to 48 hours.
Specific characteristics – Usually requires millions of bacteria to cause illness. Multiplies from 10°C to 52°C under anaerobic conditions. At 46°C it can double every 10 minutes. Produces spores. Illness caused from consuming millions of organisms
- Staphylococcus aureas
Symptoms - Abdominal pain, diarrhoea, vomiting. Occasionally subnormal temperatures. Duration between 6 and 24 hours.
Specific characteristics – Usually requires millions of bacteria to cause illness. Toxin may survive boiling for up to 30 minutes. Multiplies from 7°C to 48°C under aerobic or anaerobic conditions. Can tolerate relatively high salt content.
8. Write down 6 occasions that you should wash your hands when preparing food.
Before cooking
after handling raw meat
When you touch a utensil that touched the raw Meat
after handling raw fish
When you touch a utensil that touched the raw fish
If you touch your clothing or hair
9. How should you store food?
In the Right place, At the right temperature, For the right time.
10. Where should eggs be stored?
In the fridge
11. What is the correct working temperature of a fridge and freezer?
Fridge Below 4 degrees Celsius
Freezer Below 0 degrees celsius
12. If you are keeping foods warm, at what temperature should you keep them?
Above 64 degrees celsius