When micro-organisms become dangerous? When they are reproducing in large number

Development of micro-organisms depends on

    Aliment’s composition

-    Water content

-    Protein content

-    Other nutritive elements such as vitamins and mineral salts

    Temperature

    Acidity

    Time
-    0 minutes         - nothing
-    15 – 20 minutes    - hundreds
-    3 hours            - thousand
-    6 hours            - millions
-    12 hours            - billions        

Which micro-organisms and parasites are dangerous?

Frequent and recognised to provoke intoxication, vomiting or diarrhoea

Bacteria                            Sources
____________________________________________________________

Salmonella                        - Raw poultry
- Egg
- Raw meat
- Fresh milk produces
- Crustaceans
- Dirty and humid surfaces

  Staphylococcus                    - Infected wound or pustule

Clostridia                        - Raw meat  
- Soil

Bacillus cereus                     - Cereals (rice)

Campilobacteries                    - Raw poultry

Listeries                        - Cheese (Crust)        
                             - Raw meat    

Other micro-organisms and parasites

Sources

Less known and chronic            * Beans
                            
* Nuts, hazelnut
Mildew and its toxins             
* Peanuts    
                        
* Cereals

Parasites
Limited in Europe but            * Raw meat
very serious and chronic             
* Liver
                        
* Crustacean

* Some sausage’s products