Food Poisoning Bacteria

Food Poisoning Bacteria

The Pathogenic Bacteria that are most common and most likely to cause food poisoning include:

Staphylococcus Aureus

These are found in people. 40% of adults have the bacteria in their ear, nose and throat area, 15% have it on their skin. These will form toxins when they multiply. This is why personal hygiene is so important when working with food, especially with ready to eat foods.

Salmonella

These are found in raw poultry (e.g. chicken) and eggs and are often found on pests that may enter the premises, such as flies, cockroaches and rodents.

Listeria

Associated with soft cheese and pâté, but can also be found in water.

E.Coli 0157

E coli is found in the guts of most animals. This particular strain of E.Coli is found in raw beef and is one of the most serious of the pathogens. There have been many serious outbreaks of food poisoning caused by E Coli 0157. In the worst outbreak in the UK, 21 people died and nearly 500 people were in hospital.

Campylobacter

This particular pathogen is usually associated with raw poultry and is responsible for the largest number of cases of food borne illness in the UK each year.

Clostridium Perfringens and Clostridium Botulinum

These are predominantly soil-based bacteria found on vegetables but are also associated with animals, which come in contact with soil. These bacteria can be found on potatoes that grow in soil.

Bacillus Cereus

These are found in rice and cereals and are a potential problem in cooked rice as they form Spores when rice is cooked, unless it is cooked at temperatures higher than 121°C.