Food Poisoning (Junior Cert Home Economics): Flashcards
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Practise the cards
12 cards from this deck
Sources of bacteria leading to food poisoning
Sources of bacteria leading to food poisoning
Animal intestines, unwashed hands, contaminated water
Optimum temp for bacterial growth
Optimum temp for bacterial growth
30-45°C
Danger zone temp range
Danger zone temp range
5-63°C
Bacterial doubling time (ideal conditions)
Bacterial doubling time (ideal conditions)
Every 20 minutes
6 conditions for microorganism growth
6 conditions for microorganism growth
Food, warmth, time, oxygen, moisture, pH
Foods linked to food poisoning (examples)
Foods linked to food poisoning (examples)
Minced meat, poultry, shellfish, eggs, deli meats
Food poisoning symptoms
Food poisoning symptoms
Nausea, vomiting, diarrhoea, fever, stomach cramps
Most common food poisoning in Ireland
Most common food poisoning in Ireland
Campylobacter
E. coli food sources
E. coli food sources
Undercooked meat, unpasteurised milk
Salmonella food sources
Salmonella food sources
Raw or undercooked poultry and eggs
Best food type for bacterial growth
Best food type for bacterial growth
High-protein foods like meat
Ideal pH for microorganisms
Ideal pH for microorganisms
Neutral pH