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Campylobacter
The campylobacter bacteria can be transmitted to humans through the consumption and processing of raw or undercooked meat (especially chicken, turkey and fowl), unpasteurised milk, untreated water and occasionally mushrooms and shellfish.
Cooking food through properly (70°C for 2 minutes or higher; 82°C and rising in Scotland) is the only way to kill the bacteria
Salmonella
Meat (chicken, turkey, and fowl in particular), eggs, milk and seafood can all be contaminated with the bacteria. Food contaminated by salmonella is not identifiable through smell or taste.
Cooking food through properly (70°C for 2 minutes or higher; 82°C and rising in Scotland) is the only way to kill the bacteria.
Staphylococcus Aureus
The bacteria is spread in particular through uncooked and handled food, such as sandwiches, salads, puddings and pastries. Unpasteurised milk and cheese products are also common sources of contamination.
Food handlers can avoid the spread of this bacteria through adequate handwashing, observation of good personal hygiene, kitchen sanitation, strict storing procedures and protecting displayed food with sneeze screens.
Clostridium perfringens
Clostridium is commonly found in soil and in the intestinal tract of animals and humans. Uncooked meats, gravy, cured or pre-cooked foods can be contaminated with the bacteria, whose spores are harder to get rid of with
Food handler tips: Cooking and storing food at the right temperature is vital (below 5°C and above 63°C is acceptable), but spores can survive cooking and multiply if the food is inadequately chilled
Clostridium Botulinum
The most common source of this bacteria is processed canned meat and vegetables, meat and fish.
Food handler tips: The most important thing to watch is use-by dates on your canned foods and to discard all swollen, gassy, or spoiled canned foods using a tightly closed double plastic bag.