Some examples of food poisoning bacteria which compromise food safety include:
Salmonella, which was discovered in the 19th century by a scientist named Daniel Salmon. Salmonella spp come in over 2500 different strains known as serotypes or species (spp). Many of the serotypes are named after where they were discovered. Salmonella Montevideo caused food poisoning with a major chocolate manufacturer. Normally Salmonella normally require protein and moisture to grown. However, S montevideo were protected by the fat molecules of the chocolate and began to take effect after the chocolate dissolved in the stomachs of its victims, releasing the bacteria into the small intestine.
Two types of Clostridia are known to cause food poisoning. Namely Clostridium perfringens and Clostridium botulinum. C botulinum is responsible for producing the world’s most virulent toxin, known as Botox. 1g of Botox can kill up to 100,000 people. Botox can cause death in young infants. This is called infant botulism. If infants under three months old ingest C botulinum spores they can die. C botulinum spores can be found in many natural foods such as honey. That is why it is important not to feed any to children under three months, although honey labels state not to feed to children under 12 months, for further safety.
During the manufacture of honey, bees inadvertently pick up C botulinum spores from hedgerows, soil and plants and contaminate the honey.
Bacillus cereus is well known from causing rice poisoning. Cooked rice from a takeaway or rice prepared incorrectly can lead to B cereus poisoning and is proving to be a major food safety hazard. » Read more: How Food Poisoning Bacteria Affect Food Safety
