Level 2 Food Safety in Catering Food Safety Hazards part 1 | Page 22

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Food Safety Hazards

E.coli bacteria

Campylobacter jejuni
This is the most common cause of food borne disease in the UK. It is associated with raw meat particularly poultry and is commonly found on raw poultry It causes quite severe food pood poisoning anything from 1-10 days usually between 2-5 days after eating contaminated food

Escherichia coli O157 (e.coli)
This is a very nasty bacteria that can be fatal by causing kidney failure, particularly in children Gut origin (animals particularly cattle) and is associated with undercooked meat Three outbreaks in Scotland during 1996 caused around 500 cases and a number of people died. The butcher - a prize winner for his produce was well respected by his community but had allowed raw meat to contaminate cooked products which were consumed and caused the illness.