Dave’s Pizza and Food Poisoning
Food Safety
Low Risk and Ready To Eat Foods
Low-risk foods • Preserved foods e.g. jams, marzipan, honey, chocolate filling, marmalade (aw 0.75-0.80) • Dried acid foods such
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Food Safety
High Risk Foods
High-risk foods (aw 0.95 – 0.99) • Are usually identified as food vehicles in food poisoning outbreaks • Ready-to-eat
Food Safety
Requirements for Bacterial Multiplication
Food (nutrients) Protein, fats, vitamins, minerals carbon, sugar. High protein food such as meat, fish and dairy produce. Moisture
Food Safety
Structure of Bacteria
Cell wall – A rigid structure that provides shape Cytoplasm – The “body” of the bacterium Cell Membrane –
Food Safety
Bacteria – size, shape and structure
To understand the problems caused by some bacteria it is necessary to understand basic bacteriology Bacteria: Single celled organisms Found
Food Safety
Food Poisoning At Risk Groups
Reasons why people are At Risk: Elderly They do not have a strong immune response as it decreases with
Food Safety
Contributory Causes For The High Numbers Of Food Poisoning Incidents
Reported cases of food poisoning • Food poisoning (for notification purposes) “Any disease of an infectious or toxic nature
Food Safety
What About The Unreported Cases of Food Poisoning?
Possible reasons for high levels of reported and unreported cases of foodborne illness. Intensive farming of animals Few large