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Microrganisms, food and poisoning 2 how not to die.
Transcript of Microrganisms, food and poisoning 2 how not to die.
•Salmonella, Staphylococcus aureus, Clostridium, Clostridium botulinum, Clostridium perfringens, and Listeria monocytogenes are all bacteria found in food not properly prepared.
Salmonellosis, Staph, Botulism, perfringens food poisoning, and Listeriosis are the diseases caused by the bacteria’s before. • Hepatitis A and Noroviruses are two viruses found in contaminated food. Infectious hepatitis and viral gastroenteritis are the two diseases that come from the two viruses. • Mycotoxins are a mold that comes from contaminated foods and Mycotoxicosis is the disease that comes from the mold. Here are a few ways to prevent all of these But before preparing and making food you should wash your hands to kill the bacteria on your hands
there are 3 simple rules to keeping food from diseases, keep it cold(hot if necessary) keep it covered, and keep it clean. When cooking meat cook it at lowest 160 degreese Farinhieght. By following these tips it will keep your food clean Leftovers should be placed in the fridge and covered because bacteria reproduces fast at room tempature. Putting it in the fridge will help slow the bacterias and other diseases formation. Use the leftovers within the next 1-3 days. If your eating fruits or vegatables you should wash them well under water before eating them to also kill the bacteria on them. Dont eat food after its experation date because bacteria or other germs will have grown on it by now. There are over 120,000 hostipilazitions and 3,000 deaths from food poisoning in the US every year.
this is a picture of Ecoli a bacteria that causes food poisoning
this is a picture of salmonella a type of bacteria that causes food poisoning this is a picture of stapholocuccus aureus By Jake Coughlin Those are all molds, viruses and bacterias that cause food poisonings. And are all found in food not properly prepared Here are some tips on preventing these diseases and food poisonings There are 3 simple rules to keeping foods clean. Keep it cold(hot if necessary), keep it covered and keep it clean. The color of meats determins if it is safe or not safe. The only meats that can be pinkish in the middle and be safe are steaks and groundbeef, but after they are cooked saftley. If its not one of those two do not eat it or cook it a little longer. Packaged foods should be in the freezer not out in room tempature because bacteria grows fast at room tempature, evan if the foods packaged. When keeping food cold maintaine frozen in the freezer or in the fridge. Keeping foods in the fridge or freezer keeps foods out of the danger zone. The danger zone is between 40 degreese farinhieght and 120 degreese Farinhieght. After preserving it use it within the next 1-3 days.