• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Food Poisoning

Extracts from this document...


INTRODUCTION: The purpose of this essay is to investigate and find out what causes food poisoning, the bacteria's that causes, the symptoms, the infections and its prevention's. Food poisoning is commonly found in UK. Generally food poisoning result from contamination of food and the subsequent growth of food poisoning micro-organise. Food poisoning outbreaks ore often recognised by the sudden onset of illness within a short period of time among many individuals who have eaten or drunk one or more foods in common The most serious types of food poisoning are due to bacteria. Bacteria are microscopic organisms that are found everywhere, which is in the air, soil, water, plant, animals and human body. ...read more.


There are a number of reasons from which a person may become infected with food poisoning bacteria. These may include; Inadequate cooling, food left at room temperature. Too long between preparing the food and consuming it. Inadequate reheating and cooking Infected food handlers. Inadequate hot holding temperature. Inadequate hand washing. Contaminated raw foods and ingredients & Improper cleaning of equipment and utensils. There is no way to prevent food poisoning after ingestion of contaminated food. The key is to avoid such foods. The best way of treating food poisoning is get rid of contaminated food by vomiting. Although it doesn't prevent it, but once the body is void of the contaminated food, the food poisoning will be over. ...read more.


Using suitable preservatives such as salting and refrigerating. Not allowing dried foods to absorb moisture. Keeping food safe is the first step to a better health. The intension of food safety is to prevent food poisoning and to maintain the wholesomeness of the food product through all stages of processing until it is finally eaten. The most common symptoms are loss of appetite, vomiting & diarrhoea which may be a life threatening to elderly, sick, infants and those people with weaker immune systems. Sources of infection include inadequate storing and improper cleaning of utensils and equipment and a number of measures such as using clean utensils and storing foods at the right place and time should be adopted to reduce the risk of infections. BIBLOGRAPHY http://www.clearleadinc.com/site/food_poisoning.html ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Describe in detail 10 common factors which contribute to food poisoning

    Re-Contamination Once food is cooked and all organisms have been removed it is possible that the food may be re-contaminated from raw products. In any place food is prepared there is a strict colour coding for raw and cooked meat to ensure cross contamination is prevented.

  2. Free essay

    Basic hygiene practices for food preparation and cooking

    parts * Reassemble the equipment taking care to fit all components correctly in case they fly off during use * Sanitize again those parts that will come into contact with food * Ensure that all safety guards are refitted correctly.

  1. Free essay

    An Investigation into Convenience Foods

    3 13 1st test 2 3 3 4 12 2nd test 3 3 3 4 13 3rd test 3 3 4 4 14 4th test 4 3 3 3 13 5th test DISLIKE A LOT = 1 DISLIKE = 2 NEITHER LIKE OR DISLIKE = 3 LIKE = 4 LIKE

  2. Food Hygiene

    Their dress code would be to... - Wear a hair net - Wear gloves to work in or wash hands properly - Not wear any make-up, perfume, aftershave and jewellery - Wear special footwear e.g. Wellingtons c) They would have to wash their hands after...

  1. Nutrition and Food Hygiene

    All animal and plant cells contain some protein but the amount of protein present in food varies widely. It is not just the amount of protein that needs to be considered - the quality of the protein is also important and that depends on the amino acids that are present.

  2. Bacterial Food Poisoning

    Good personal hygiene while handling foods will help keep S. aureus out of foods, and refrigeration of raw and cooked foods will prevent the growth of these bacteria if any are present. Salmonella The gastrointestinal tracts of animals and man are common sources of Salmonella.

  1. Globalisation and regulation of food risks. A theoretical overview.

    Of 12.99 2.1 Thailand 13.28 2.4 Hong Kong, China 11.73 - Argentina 11.97 2.2 Mexico 11.06 1.8 Denmark 10.94 2.0 Russia 9.87 1.6 Source: WTO International Trade Statistics 2001, table IV.7, includes intra-EU trade Despite the growth of global trade in agricultural products, most food is still consumed in the

  2. This task will describe three examples of food contamination and explain the safe practises ...

    Very complicated recipes using a lot of ingredients are not practical to cook forlarge crowds. The simpler the dish, the better. Roast, baked, fried and simplecasseroles are best. Sauces must be limited to simple gravy or au jus.6.Avoid serving uncooked meats, fish or any seafood such as kilawin or sashimi.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work