Level 2 Food Safety in Catering Food Safety Hazards part 1 | Seite 18

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Food Safety Hazards

Rod type bacteria (illustration only)

Clostridium perfringens
Its origin is in the gut, dirt, and soil. It causes diarrhoea and abdominal pains after 12-24 hours after ingestion It tends to flourish in environments where there is restricted or no oxygen so it is often associated with stews, rolled joints and other similar dense products. This is a spore forming bacteria. There will be more on spore forming bacteria.

Clostridium botulinum (botulism)
This is spore forming bacteria Comes from soil and unsafe water supplies Canning industry has to take special precautions to make sure tinned food is safe Affects many types of foods usually through under processing