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some of which can be fatal.

The hygiene procedures associated with food storage, preparation, handling and cookery are
intended to prevent the growth of food poisoning organisms and food spoilage organisms.

To grow and multiply food poisoning bacteria require a number of conditions:
• food

• time
• warmth

• oxygen
• moisture

• correct pH balance (acid/ alkaline)
Some common pathogens, affecting various meat products:

Incubation Associated
Pathogen Microscopic image Symptoms
period foods

Abdominal
cramps, Meats, stews,
Bacillus cereus 6 - 24 hours nausea and gravy, vanilla
toxin (diarrhoea)
watery sauce.
diarrhoea

Raw and
Fever, nausea, undercooked
abdominal poultry,
cramps and
Campylobacter 2 - 5 days unpasteurized
diarrhoea
milk and
(sometimes
contaminated
bloody)
water.

Abdominal
Meats, poultry,
cramps,
Clostridium 6 - 24 hours watery gravy, dried or
perfringens toxin pre-cooked
diarrhoea and foods.
nausea