Bacillus cereus- This bacterium is found in foods like cereals, soil and dust. When you are suffering from food poisoning from this bacterium the common symptoms are pain, diarrhoea and vomiting but subside within about 24 hours. These can be stopped by avoiding having to reheat cooked rice. How can the risk of infection with Bacillus cereus be minimised? Keep prepared foods under refrigeration (5°C) until you are ready to serve. Keep hot foods at a temperature greater than 60°C.Try to avoid preparing foods too far in advance. For heated products that are going to be eaten at a later time ensure that the product is correctly cooled after cooking. The Food Standard Code requires food businesses to cool the food: From 60°C to 21°C within two hours, and From 21°C to 5°C within a further four hours. Cooling cooked food in shallow containers, with good airflow around each container, will help achieve this. Wash hands with hot soapy water and dry thoroughly before preparing food. Keep utensils and kitchen clean.
Campylobacter- This is found in raw poultry and meat, milk and animals including pets. Symptoms include diarrhoea which is often bloody. When you suffer from food poisoning due to this bacterium the symptoms are diarrhoea, cramps, a fever and vomiting this could last from 2 to 10 days. This can be stopped by always cooking meat especially poultry, to safe minimum temperatures. Keep raw meat, especially poultry, separate from other food and don’t drink raw or unpasteurized milk. When you are already suffering from symptoms it’s important to drink a lot of fluids and get enough rest but if you feel that your symptoms are severe call a doctor because certain antibiotics can reduce the durations of this illness.
Salmonella - the name of group bacteria, this bacterium is the most common cause of food poisoning in the US. Usually these symptoms last 4-7 days and with