MICROORGANISMS-POST -4
GOOD MORNING AND WELCOME
Today we begin this class with a video.
This video talks about FOOD POISONING . I'm sure each one of you has had a bout of vomiting and diarrhoea at some point in your life up till now. This video makes for an interesting watch. Check it out. Make notes. It will help you at some point in life.
https://www.youtube.com/watch?v=6VOWOzM6fHs&t=334s
I really hope that you liked the video. This video is self explanatory. You may want to play it again.
POINTS TO REMEMBER/NOTE
- Bacteria and fungi multiply fast in warm and humid conditions
- Spoiled food can be identified by its unpleasant smell, changed colour and bad taste.
- The common bacteria that cause food poisoning are: Salmonella, Staphylococci and Aspergillus.
- Raw food should be washed thoroughly to remove dirt, pesticides and manure.
- Food should be cooked properly to kill the microorganism


GENERAL SYMPTOMS OF FOOD POISONING
The symptoms are of general food poisoning are : fever, vomiting, diarrhoea, and abdominal pain. More serious symptoms include a high fever, chills, low blood pressure, redness, swelling, and blisters on your skin. If the bacteria enters an open cut, it can become a more serious infection.
The disease begins with weakness, blurred vision, feeling tired, and trouble speaking.
This infection is generally found in canned food.
The bacteria, Clostridium botulinum, grows rapidly in anaerobic conditions and produces a toxin that causes food poisoning.
This bacteria and the toxin produced can be easily destroyed by heating the food for a few minutes at 100 degree centigrade.
The Q and A of this topic covered will be sent to you via whatsapp. You may also read about it on page 37 of your textbook.
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