Germs
 Germs
are invisible except under a microscope, hence the name micro organisms.
Microbes can be grouped according to their different structures, two common
groups of microbes are viruses and bacteria. Not all bacteria are harmful.
The bacteria, viruses and other microbes that cause illness are commonly
known as germs. Germs found in food can lead to food poisoning which can be
dangerous and can kill. They are hard to detect since they do not affect the
taste or smell of food.
The most serious types of food poisoning are due to bacteria. The more
bacteria present, the more likely you are to become ill. Bacteria multiply
fast and to do so need moisture, food and warmth.
The presence or absence of oxygen, salt, sugar and the acidity of the
surroundings are also important factors. In the right conditions one
bacterium can multiply to more than 4 million in just 8 hours
They multiply best between 5 and 63C but are killed at temperatures of
70C !
Cook all foods until they are piping hot. Double check that sausages,
burgers, pork and poultry are cooked right through; they should not be
'rare' or pink in the middle and when pierced with a knife any juices that
run out of the meat should be clear, not bloody.
Germs
Campylobacter
Salmonella E.coli
Clostridium Listeria
Staphylococcus Bacillus Cereus
Giardiasis Botulism
Calicivirus Cholera
Probiotics
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