Keeping Cold Food Cold
Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten…
Read articleTemperature control – Cooking with soups, stocks and eggs
Soups and stocks It is much safer to prepare soups and stocks in small quantities and throw away any left over at the end of the…
Read articleHumans and bacteria
We’ve already looked at how raw food can carry food poisoning bacteria. Now for the next culprit – the human body. There are several areas of…
Read articleCampylobacter jejuni
Campylobacter jejuni is the most important cause of acute diarrhoea in the UK. It is similar in nature to salmonella. This bacterium is associated with raw…
Read articleSalmonella
Salmonella food poisoning is usually associated with eggs and poultry. Please see our article “A good egg?” where we discuss the risks in more detail. Salmonella…
Read articleFSA update on salmonella outbreak
(August 2008) Dawn Foods withdraws cooked bacon products because of the risk of salmonella.
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