WJEC Level 3 Certificate in Food Science and Nutrition

18 Bacteria name Bacillus cereus Foods it is likely to be found in Cooked rice, vegetables, custard, corn flour, soup, spices Incubation period 1–5 hours Symptoms Nausea, vomiting (caused by a toxin from the germination of spores) Duration of illness Varies Bacteria name Salmonella Foods it is likely to be found in Meat, poultry, raw egg, raw egg products (e.g. mayonnaise), milk, dairy products, sauces, salad dressings, coconut, bean sprouts Incubation period 6–72 hours Symptoms Diarrhoea, severe abdominal pain, dehydration, nausea, fever, vomiting Duration of illness 1–7 days Bacteria name Clostridium botulinum Foods it is likely to be found in Vacuum-packed smoked fish, incorrectly canned foods, vegetables preserved in oil Incubation period 2 hours – 8 days Symptoms Patient cannot swallow, breathe or talk without difficulty; double vision, dizziness Can be fatal. (caused by a toxin from the germination of spores) Duration of illness If patient survives, full recovery can take many weeks or months Bacteria name Clostridium perfringens Foods it is likely to be found in Meat and meat products, poultry, stews, gravy Incubation period 4–24 hours Symptoms Abdominal pain, diarrhoea Duration of illness 12–48 hours Bacteria name Staphylococcus aureus Foods it is likely to be found in Poultry, cooked meat and meat products, egg and egg products, salads, milk and dairy products, some dried foods. Found on/in the skin, hair, noses, mouth and throats of people and animals Incubation period 1–7 hours Symptoms Abdominal pain, nausea, vomiting, diarrhoea, low temperature, collapse Duration of illness 6–24 hours Bacteria name Campylobacter jejuni Campylobacter coli Foods it is likely to be found in Raw and undercooked meat and poultry, raw milk Incubation period 1–10 days Symptoms Headache, fever, bloodstained diarrhoea, abdominal pain, nausea Duration of illness 1–7 days – symptoms may reappear within 3 weeks Bacteria name Shigella Foods it is likely to be found in Contaminated water, milk, salad ingredients and shellfish Incubation period 1–3 days (maybe 12 hours – 7 days) Symptoms Disease called bacillary dysentery – diarrhoea, fever, stomach pain, vomiting, stools contain blood, pus and mucus Duration of illness Varies, depending on extent of infection and health status of victim Bacteria name Escherichia coli (E. coli) O157 Foods it is likely to be found in Undercooked meat products, e.g. burgers, raw milk, raw milk products, apple juice, some cooked meats Incubation period 1–8 days Symptoms Watery diarrhoea – sometimes bright red from blood; nausea, abdominal pain and cramps. May lead to kidney failure, especially in young children Duration of illness 2 weeks, but can lead to complications with internal organs such as the kidneys, which may take a long time to recover. Can be fatal. Bacteria name Listeria monocytogenes Foods it is likely to be found in Soft cheeses, pâtés, cook-chill meals, salads, fried rice Incubation period 24 hours – 3 months Symptoms Illness similar to influenza, fever, diarrhoea, septicaemia (blood poisoning), meningitis, miscarriage of unborn babies Duration of illness Varies. Vulnerable groups are newborn babies, pregnant women, people with weakened immune systems, elderly people FP FP FP FP FP FBD FBD FBD FBD Section 1: Food Safety (LO1) Chapter 1: Micro-organisms and food safety