even know they have it. It is caused by a bacterium. It usually takes larges numbers of food poisoning bacteria to be present in food in order to cause sickness. However, in ideal conditions, one bacterium can multiply to 2,097,152 within 7 hours. The ideal conditions for bacteria are a temperature range 5 degrees C- 60 degrees C.
Bacteria need their own food to grow and multiply. They prefer dairy products, egg products, meat and poultry, smallgoods (not including salami), processed meat and chicken products, fish, shellfish, and fish products. They also need water. Some of the bacterias that cause food poisoning are Salmonella. This is commonly found in meat, poultry, eggs, and egg products.
Symptoms include nausea, stomach cramps, diarrhea, fever, and headache. It usually takes 6-72 hours after consuming contaminated food. Symptoms can last form 3-5 days. Then there is Bacillus.
Which is found in Cereals, rice, meat products, and packet soups. The symptoms are nausea, vomiting, diarrhea, and stomach cramps. Symptoms occur usually 1-6 hours after consumption. Symptoms usually last no longer than 24 hours. This bacterium produces spores that are not killed during cooking.
When cooked food containing these spores, has been left in the temperature danger zone, the spores produce toxins in the food that can cause food poisoning. Followed by Staphylococcus aurous. Which is commonly found in meat and poultry, mayonnaise, and cream or custard filled desserts. Symptoms are acute vomiting, nausea, occasionally diarrhea, and cramps.
They are usually felt 30 minutes-8 hours after consuming. Symptoms usually last 24 hours. The toxin is not destroyed during cooking. So correct storage of food is important. This bacterium is commonly found on the skin and in the nose and mouths of healthy people.
Food Poisoning can be prevented by preventing food from becoming contaminated. Preventing the bacteria in the food from growing and multiplying. There is a chain of events. 1- there must be bacteria on the food 2- the bacteria must have the right conditions. 3- the bacteria must have time to grow. If any of these things are broken, food poisoning can be prevented.
Some of the ways of breaking this chain are making sure your hands are clean before handling food. Thoroughly washing all equipment used for preparing raw food. Storing raw foods below cooked food in the refrigerator. Storing food correctly, not in the Temperature danger Zone, and making sure food is served as soon as possible after preparation. If you do all of these things you, probley will not get food poisoning.
Which will save you many hours in the bathroom.
