Food Poisoning (Leaving Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
ShowHide
Practise the cards
15 cards from this deck
3 main types of food poisoning
3 main types of food poisoning
Chemical, biological, bacterial
Cause of chemical food poisoning
Cause of chemical food poisoning
Harmful substances (pesticides, cleaners, toxic metals)
Natural toxin in green/sprouted potatoes
Natural toxin in green/sprouted potatoes
Solanine
Most common form of food poisoning
Most common form of food poisoning
Bacterial
2 categories of bacterial food poisoning
2 categories of bacterial food poisoning
Infectious and toxic
Main symptoms of food poisoning
Main symptoms of food poisoning
Nausea, vomiting, diarrhoea, abdominal pain
4 vulnerable groups for food poisoning
4 vulnerable groups for food poisoning
Infants, elderly, pregnant women, immunocompromised
Temperature range Salmonella thrives in
Temperature range Salmonella thrives in
7-45°C
High-risk foods for Salmonella
High-risk foods for Salmonella
Raw/undercooked poultry and eggs
Salmonella symptom onset time
Salmonella symptom onset time
12-72 hours
Dangerous E. coli strain
Dangerous E. coli strain
E. coli O157:H7
Unique property of Listeria
Unique property of Listeria
Multiplies at refrigeration temperatures
Oxygen needs of Clostridium botulinum
Oxygen needs of Clostridium botulinum
Anaerobic (little or no oxygen)
Neurological symptoms of botulism
Neurological symptoms of botulism
Double vision, drooping eyelids, muscle weakness
Staphylococcus aureus symptom onset time
Staphylococcus aureus symptom onset time
1-6 hours