Food Safety

Food Safety

1. cross contamination :the transfer of bacteria from one area/food to another

2. E.Coli: An illness caused by food poisoning

   • a bacterium commonly found in the intestines of humans and other animals, some strains of which can cause severe food poisoning.

3. Micro-Organisms : Microscopic living organisms

4. Listeria: an illness caused by food poisoning

   • Listeria: comes from pates and smoked salmon
     • Symptoms are: fever,vomiting, flu like symptoms
       • can affect unborn children and maybe even cause a miscarriage

5. Pathogens: Harmful bacteria found in food

6. Salmonella: An illness caused by food poisoning

   • Symptoms are vomiting, stomach cramps and abdominal pain
     • caused by: raw poultry,eggs and raw meat

7. Bacterial Growth: the multiplication of bacteria over time

8. Campylobacter: an illness caused by food poisoning

9. Germination: The growth process of bacterial spores until the break open

10. Staphylococcus Aureus:low body temperature ,Abdominal pain,1-6 hours incubation time,vomiting

    • comes from raw milk ,cold cooked meats,cuts from other pupils noses and hands,mouth or infections
      • Staphylococcus Aureus: an illness caused by food poisoning

11. 1. Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge. 2. Follow any storage instructions on the label and don't eat meat after its use-by date. 3. Keep cooked meat separate from raw meat and ready to eat foods in general.

12. Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odor, or an undesirable taste. The item may become softer than normal. If mould occurs, it is often visible externally on the item.

13. Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans

14. Food preparation – preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking.

15. microorganism<--> microscopic organism, especially a bacterium, virus, or fungus.