Where do bacteria come from PEOPLE PESTS AIR WATER animals birds RAW FOOD soil Waste HACCP 2000 K<心
HACCP 2000 Where do Bacteria come From ? PEOPLE PESTS AIR WATER ANIMALS & BIRDS RAW FOOD SOIL & WASTE
Food Poisoning Bacteria SALMONELLA Symptoms Vomiting, Diarrhoea, Abdominal Pains, Fever Incubation period 12-36 hours Duration of lllness: 1-8 davs Source All raw foods of animal origin, poultry in particular. Humans can be carriers HACCP 2000 K<心
HACCP 2000 Food Poisoning Bacteria Symptoms : Vomiting, Diarrhoea, Abdominal Pains, Fever Incubation Period : 12-36 hours Duration of Illness : 1-8 days Source : All raw foods of animal origin, poultry in particular. Humans can be carriers. SALMONELLA
Food Poisoning Bacteria CLOSTRIDIUM PERFRINGENS Symptoms Diarrhoea, Abdominal Pains Incubation period: 8-22 hours Duration of lllness: 12-24 hours Source: Raw meat, Humans. Spores in soil and therefore on vegetables HACCP 2000 K<心
HACCP 2000 Food Poisoning Bacteria CLOSTRIDIUM PERFRINGENS Symptoms : Diarrhoea, Abdominal Pains Incubation Period : 8-22 hours Duration of Illness : 12-24 hours Source : Raw meat, Humans, Spores in soil and therefore on vegetables
Food Poisoning bacteria STAPHYLOCOCCUS AUREUS Symptoms Vomiting, Abdominal Pains Incubation period: 1- hours Duration of lllness: 6-24 hours Source: Human Nose throat, skin, hair, boils, styes, septic cuts HACCP 2000 K<心
HACCP 2000 Food Poisoning Bacteria STAPHYLOCOCCUS AUREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1-7 hours Duration of Illness : 6-24 hours Source : Human Nose, throat, skin, hair, boils, styes, septic cuts
Food Poisoning Bacteria BACILLUS CEREUS Symptoms Vomiting, Abdominal Pains Incubation period 1-5 hours Duration of lllness: 6-24 hours Source Soil, dust. Cereals, especially rice. Almost always associated with re-heated rice HACCP 2000 K<心
HACCP 2000 Food Poisoning Bacteria BACILLUS CEREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1-5 hours Duration of Illness : 6-24 hours Source : Soil, dust. Cereals, especially rice. Almost always associated with re-heated rice