A description of bacteria

1. Most food poisoning is caused by?Most food poisoning is caused by?
BacteriaBacteria

3. TYPES OF BACTERIATYPES OF BACTERIA
 Spoilage:Spoilage: Not particularlyNot particularly
harmful bacteria which cause foodharmful bacteria which cause food
to go offto go off
 Beneficial:Beneficial: “Good Bacteria”“Good Bacteria”
which are used to make yoghurtwhich are used to make yoghurt
and cheeseand cheese
 Pathogenic:Pathogenic: Illness causingIllness causing
bacteriabacteria

4. IN ORDER TO MULTIPLY BACTERIA
NEED:
WarmthFoodMoistureTime
Remember it like this:
Too Many Flies Waiting

5. High-risk foodsHigh-risk foods

6. HighHigh--risk foodsrisk foods
Common food vehicles in food poisoning,Common food vehicles in food poisoning,
usually protein, ready to eat, stored underusually protein, ready to eat, stored under
refrigeration, no further processing.refrigeration, no further processing.

7. Raw foodsRaw foods

8. Raw foodsRaw foods
Major source of food poisoning organismsMajor source of food poisoning organisms

9. Low-risk foodsLow-risk foods
Acid foods pH <4.5Acid foods pH <4.5
High sugar/saltHigh sugar/salt
Dry productsDry products
High fatHigh fat
Ambient storageAmbient storage

10. Low-risk foodsLow-risk foods

11. In ideal conditions bacteria can
double every 10 to 20 minutes.
They do this by dividing in to
two. This is called:
Binary Fission

12. These cells are beginning to divide into two