FOOD-GALLEY-2.1.2

The Key Pathogens: Sources, Onset and Why Each Matters

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

The eight key pathogens differ in source, onset and mechanism: fast onset means a pre-formed toxin, slow onset means an infection, and spore-formers are diseases of bad cooling. Listeria grows in the fridge, Staph aureus comes from the handler, and Norovirus needs only a trace to spread.

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.