Similar Questions

  • Answer: Nothing. They just wait to be thawed to become active again.
  • Answer: Food pisoning is most often caused by toxic substances that bacteria found in food produce. The bacteria have grown and multiplied in the food, most often if the food is stored at a certain temperature that must not be too low or too high.

    The toxins are sometimes produced when the bacteria grow and multiply in the food before eating it.

    Other times the bacteria produce the toxins when they grow and multiply further inside the stomach and intestines after the food has been eaten.
  • Answer: One type of food poisoning is Botulism. Botulism is serious food poisoning that is very rare in the US. The toxin enters the nerve cells and blocks transmissions so that muscles become weak. Botulism IS NOT contagious.
  • Answer: Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli all cause food poisoniong, though none of them are particularly rare.
  • Answer: its a bacteria cause i am studing bacteria in universty
  • Answer: Derr.... The bad kind

    The most common form of food poisoning is salmonellosis, which is caused by Salmonella bacteria. Other common types of food poisoning and their causes include the following:

    • Botulism is caused by Clostridium botulinum bacteria.

    • Campylobacteriosis is caused by Campylobacter bacteria.

    • Cryptosporidiosis (Cryptosporidium enteritis) is caused by Cryptosporidium protozoa.

    • Escherichia coli food poisoning is caused by eating food or beverages contaminated with certain types of E. coli bacteria (for example, E. coli O157:H7).

    • Listeriosis is caused by Listeria monocytogenes bacteria.

    • Mushroom poisoning is caused by eating raw or cooked poisonous mushrooms.

    • Shigellosis is caused by Shigella bacteria.

    • Staphyloenterotoxicosis is caused by Staphylococcus bacteria.

  • Answer: My guess is either Salmonella or Escherichia Coli (E. Coli)
  • Answer: You have to eat lemons, then die!! :D
  • Answer: To prevent food poisioning, premises are often designed in a linear flow:Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service AreaThe main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination.To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
  • Answer: It could be clostridium botulinum (botulism, the poison of which is used commercially: BOTOX)

    The most severe is Botulinum and the poison the bacteria secretes is thought to be one of the most powerful in the world.

    Others could be Salmonella, E-coli and typhoid, just to name a few.
  • Answer: Indians in the old days used to leave strips of meat out in the sun. This would dry them out. So no moisture would be in them which is what bacteria look for. If you seal something up in a plastic bag it keeps moisture and oxygen out which is what bacteria NEED.

    Hope this helped. :)

    ~Ocarina
  • Answer: Thoroughly wash and cook your food before you eat it. Also, make sure to wash your hands very, very thoroughly.

What temperature should food reach to ensure food poisoning bacteria are killed?

  • When cooking depending on the thing you are cooking. You usually cook for an internal temperate between 145 and 165 Fahrenheit. However it should be noted there are bacterias that have been found to survive temperatures in excess of 400 degrees. That being said well packaged and cared for foods can usually have less cooking than the 145-165 range.

    This is why nice restaurants can serve very rare meat, while say Cracker Barrel HAS to cook your food to medium or well done.

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