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: 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: 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.
Answer: Pathogenic bacteria found in food generally require temperatures between 40°F and 135°F to grow. They also need moisture and food. They also tend to be anaerobic so they will survive better in an oxygen deficient atmosphere. Also bacteria grows from uncaring use like not washing hands after use of the bog and leaving brown stains all over the bog and sink :)
Answer: 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.
Answer: The only sure way is to eat it and see if you get sick. Only in rare cases will contamination cause obvious "spoiling" of food, But the old standby of checking for gas production (most canned food is under a mild vacuum) is still useful. There are lab tests (culture the food) but they take longer to do than is useful (but is used to test large batches of food by industry).
Answer: Do not cause food poisoning? Millions upon millions of them. There are countless varieties of bacteria in the world, and only a very few of them are implicated in food poisoning. Campylobacter, Salmonella, E. Coli and Listeria are the primary ones that do cause it.
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.