Food Safety News

Camplyobacter

Posted by: abouthygiene in Food Safety Information 7 years ago

What is campylobacteriosis?

Campylobacteriosis is the commonest form of bacterial gastroenteritis in Ireland. It is caused by a bacterium known as Campylobacter. The illness is casued by the bacterium swallowed (generally through contamination of food or water). Most human illness is caused by one species, called Campylobacter jejuni, but 1% of human campylobacteriosis cases are caused by other species. Campylobacter jejuni grows best at the body temperature of a bird, and seems to be well adapted to birds, which carry it without becoming ill. Campylobacter bacteria are delicate; they cannot tolerate drying and can be killed by oxygen. Freezing reduces the number of Campylobacter bacteria present on raw meat and unlike bacteria such as Salmonella, Campylobacter does not multiply in food.

Bacteria Information

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Botulism

Posted by: abouthygiene in Food Safety Information 7 years ago

What is botulism?

Botulism is caused by a botulinum toxin, which is a poison produced by the bacterium Clostridium botulinum. The bacterium is commonly found in the soil in the form of spores.