Toxins and Spores

Toxins and Spores

These are 2 other problems associated with some bacteria that can contribute to food poisoning.

Toxins are chemical poisons, which are made by some bacteria. Some bacteria create them when they multiply and some when bacteria die. These can make people ill.

Those that are created when bacteria multiply can be a problem when those particular bacteria are put onto high protein, ready to eat food, and left in warm conditions. The bacteria will multiply, which will then cause the creation of a toxin (poison). If someone then eats that food they can become ill.

If someone eats food contaminated with bacteria that create toxins when they die, the immune system will try to kill all the bacteria, as they die they wil be forming poison, which can make you ill.

Spores can form inside certain bacteria when conditions are unsuitable for the “parent” bacteria, typically high temperatures, such as cooking. Spores do not multiply or cause food poisoning but, in certain conditions, they can germinate and produce bacteria again. This typically happens when food containing Spores is left in the Danger Zone. This triggers the germination of spores, producing bacteria which can then start to multiply again and potentially cause food poisoning. This is a particular problem associated with cooked rice.

Spores can survive at high temperatures, in dry conditions and even when treated with Disinfectants. Spores can survive temperatures up to 121°C. If we cook food above this temperature Spores will be destroyed.