Food Poisoning (Junior Cert Home Economics): Revision Notes

Food Poisoning

Sources of Bacteria Leading to Food Poisoning

• Animal intestines: Bacteria from animals can transfer to meat during slaughter.
• Unwashed hands: Bacteria from hands after touching raw meat or using the toilet can spread to food.
• Contaminated water supplies: Animal waste can pollute water, transferring bacteria.

Foods Commonly Associated with Food Poisoning

• Minced meats
• Rolled joints of meat
• Cooked deli meats
• Undercooked poultry (e.g., chicken)
• Shellfish
• Lightly cooked eggs
• Raw vegetables, salads, or fruits washed with contaminated water or handled unhygienically.

Conditions Needed for Microorganisms to Grow

1. Food: High-protein foods like meat are ideal.
2. Warmth: 30–45 °C is the optimum range, but bacteria can grow between 5–63 °C (known as the danger zone).
3. Time: Bacteria double every 20 minutes under ideal conditions.
4. Oxygen: Most microorganisms need oxygen to grow.
5. Moisture: Water is essential for bacterial growth.
6. pH: A neutral pH (not too acidic or alkaline) is ideal for microorganisms.

Food Poisoning

• Symptoms:
  • Nausea and vomiting
  • Diarrhoea
  • Fever
  • Stomach cramps
• Common Causes of Food Poisoning:
  1. Campylobacter: Most common in Ireland.
  2. E. coli: Found in undercooked meat and unpasteurised milk.
  3. Salmonella: Often in raw or undercooked poultry and eggs.