FOOD-GALLEY-2.1.1

Bacteria, Viruses, Moulds and Yeasts: Growth, Spores and Toxins

FOOD-GALLEY-2 · Microbiology and Contamination · FOOD-GALLEY-2.1 Micro-organisms and the Key Pathogens

Bacteria multiply in food and cause most food poisoning, while viruses only travel on it; moulds and yeasts are mainly spoilage. Bacteria need food, moisture, warmth and time, and spores and heat-stable toxins mean cooking and reheating do not always make food safe.

Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Covers the ground assessed at Level 2 food safety in catering; the regulated award itself must be sat with an approved centre.