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.

Poison Plants, Chemicals, Toads, Chocolate, Grapes, Nuts Germs Campylobacter Salmonella E.coli Clostridium Listeria Staphylococcus Bacillus Cereus