'http://www.food-safety-training.net Food hygiene training Wales Video 4 of 16 Food hygiene training Wales Other bacteria which cause foodborne disease include: E. coli, Listeria and Campylobacter. In the UK in the late 1990s a voluntary system was introduced for egg producers to vaccinate their flocks of chickens. This allowed them to put lion stamps on their eggs. Salmonella has almost been eradicated from poultry and eggs. The main problem with poultry tends to be Campylobacter contamination, which is the biggest cause of diarrhoea in the UK. Eggs without lion stamps should be avoided as they could be infected with Salmonella enteridis. (Infected eggs very rarely cause illness if eaten as a cooked product. The bacteria are only present in the white of the egg. Providing the eggs are cooked sufficiently to congeal the white then they are safe to eat. The bacteria will not penetrate the membrane surrounding the yoke. The problem is that products made from raw egg which are allowed to remain at ambient temperature (for example, tiramisu, mayonnaise, and mousses) can cause food poisoning. By whisking the eggs the bacteria in the white of the egg are allowed to come into contact with the yoke, which is a good food supply for the bacteria.) Apart from C perfringens and C botulinum there is also one serotype called C difficile, which causes major diarrhoeal problems in hospitals. Clostridia are a major source of infection with large joints of meat, large pots of gravy or soup which are allowed to simmer slowly for several hours without being stirred. The bacteria grow in the cool spots within liquids. The bacteria release a toxin which is heat-stable. So even if the liquid is brought to the boil it will not deactivate the toxin and poisoning will ensue. Bacillus cereus is a major cause of poisoning with rice and rice products. This will be covered in more detail when the best way to handle rice to prevent food poisoning is discussed under spores. Listeria are bacteria that will grow in a fridge in cold conditions. These bacteria can be found in unpasteurised food products such as milk, cheese and pates. Listeria is a major problem with pregnant women. It affects the unborn child by preventing oxygen and nutrients from reaching the foetus. Abortion, miscarriage or stillbirth could arise. Campylobacter is the major cause of infection with poultry. Campylobacteriosis has flulike symptoms. Campylobacter are also present in live birds. This includes wild and domestic birds. http://www.food-safety-training.net'
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