The proper name for harmful bacteria is pathogenic bacteria. Common types of pathogenic bacteria are: Salmonella, Staphylococcus Aureus, Clostridium Perfringens, Bacillus Cereus and Clostridium Botulinum.
Salmonella
Where does it come from?
Mainly from Chicken and eggs but can also be found in raw meat and shellfish.
How to prevent it?
- 🖐️ Wash hands with soap for 20 seconds before and after handling raw food
- 🧽 Clean surfaces, utensils, and chopping boards with hot soapy water
- 🚫 Never reuse marinades from raw meat or seafood
- 🌡️ Cook to 75°C (165°F) internal temperature
- 🔪 Use separate chopping boards for raw meat and ready-to-eat foods
- ❄️ Store raw meat below 5°C in sealed containers
- 🥚 Use British Lion stamped eggs for safety
- 🚫 Avoid cracked or dirty eggs
- 🍳 Cook until yolks and whites are firm (unless Lion-stamped and safe to eat runny)
- 🛒 Buy from reputable sources
- 🔥 Cook until opaque and firm
- 🗑️ Discard any shellfish that don’t open during cooking
- ❄️ Refrigerate raw ingredients promptly
- 🧊 Defrost in the fridge - never on the counter
- 📅 Use within recommended date
Staphylococcus Aureus
- 🖐️ Wash hands thoroughly before handling food - especially after touching face, nose, or wounds
- 🧴 Cover cuts, grazes, or skin infections with waterproof dressings
- 🧽 Clean surfaces and utensils regularly with hot soapy water
🍽️ Food Handling
- ❄️ Keep cold foods below 5°C and hot foods above 63°C
- ⏱️ Don’t leave cooked food at room temperature for more than 2 hours
- 🧊 Chill leftovers promptly and reheat to 75°C before serving
- 🚫 Avoid touching ready-to-eat foods with bare hands — use utensils or gloves
🧊 Storage & Preparation
- 🧊 Store high-risk foods (dairy, cooked meats, cream-filled items) in the fridge
- 🧁 Avoid preparing food too far in advance unless properly chilled
- 🧼 Ensure food handlers are healthy - Staphylococcus Aureus lives on skin and in nasal passages
👶 Vulnerable Groups
Infants, elderly, and immunocompromised individuals are more susceptible to Staphylococcus Aureus toxins. For them, ensure food is freshly prepared, stored correctly, and reheated thoroughly.
Clostridium Perfringens
If large quantities of meat are slowly cooked together and then allowed to slowly cooled together then this bacteria can occur. Further cooking (even at very high temperatures) is highly unlikely to kill this bacteria once it has formed.
- ❄️ Cool cooked foods rapidly — ideally within 90 minutes
- 🧊 Divide large portions into shallow containers before refrigerating
- 📦 Store leftovers below 5°C and use within 2 days
- 🌡️ Reheat food to at least 75°C (165°F) before serving
- ⏱️ Avoid keeping food in the “danger zone” (between 20°C and 50°C) for more than 2 hours
- 🍲 Cook stews, casseroles, and bulk dishes thoroughly — bacteria thrive in slow-cooling environments
- 🧽 Clean surfaces and utensils after preparing large batches
- 🖐️ Wash hands before handling cooked food
- 🚫 Don’t mix freshly cooked food with older leftovers
- Bulk-cooked meats (roasts, stews, mince)
- Gravy, sauces, and soups left to cool slowly
- Cooked rice and pasta stored improperly
Bacillus Cereus
🧊 Storage & Cooling
- ❄️ Refrigerate cooked rice, pasta, and grains promptly — within 1 hour of cooking
- 🧊 Store leftovers below 5°C to prevent bacterial growth
- 📦 Divide large portions into shallow containers for faster cooling
🔥 Reheating & Cooking
- 🌡️ Reheat food to at least 75°C (165°F) before serving
- 🍚 Avoid reheating rice more than once — toxins may remain even after heating
- ⏱️ Don’t leave cooked starchy foods (rice, pasta, potatoes) at room temperature for more than 2 hours
🧼 Hygiene & Handling
- 🖐️ Wash hands before handling cooked grains and ready-to-eat foods
- 🧽 Clean utensils and surfaces after preparing rice or pasta dishes
- 🚫 Don’t mix freshly cooked rice with old leftovers
⚠️ High-Risk Foods
- Cooked rice (especially fried rice left standing)
- Pasta, potatoes, and other starchy leftovers
- Sauces and soups containing rice or flour
👶 Vulnerable Groups
Infants, elderly, and immunocompromised individuals are more susceptible to Bacillus Cereus toxins. For them, ensure food is freshly cooked, cooled quickly, and reheated thoroughly.
Clostridium Botulinum
🥫 Food Preservation
- 🥫 Avoid home‑canning mistakes — use tested recipes and correct pressure/heat settings
- 🌡️ Process low‑acid foods (meat, fish, vegetables) in a pressure canner, not a boiling water bath
- 🍅 Acidify tomatoes and other borderline foods before canning
- 🧴 Use vinegar, lemon juice, or citric acid to ensure safe acidity levels
❄️ Storage & Handling
- ❄️ Refrigerate opened canned goods promptly
- 🧊 Keep vacuum‑packed or smoked fish below 3°C
- 🚫 Never consume food from bulging, leaking, or damaged cans/jars
- 🗑️ Discard food with off‑odours, spurting liquid, or unusual appearance
🍽️ Cooking & Reheating
- 🌡️ Boil home‑canned foods for 10 minutes before eating to destroy toxins
- 🔥 Reheat leftovers thoroughly to 75°C (165°F)
- ⏱️ Don’t keep cooked food at room temperature for extended periods
🧼 Hygiene
- 🖐️ Wash hands before preparing preserved foods
- 🧽 Clean equipment and jars thoroughly before use
- 🧴 Sterilise jars and lids according to safe canning guidelines
⚠️ High‑Risk Foods
- Improperly canned vegetables, meats, and fish
- Vacuum‑packed or smoked seafood stored incorrectly
- Infused oils, garlic in oil, or preserved herbs without acidity control
👶 Vulnerable Groups
Infants should never be given honey, as it can contain Clostridium Botulinum spores. Elderly and immunocompromised individuals are more susceptible to botulism — ensure food is preserved and stored safely.