Many food-poisoning bacteria have to multiply to high numbers in
food before they are likely to cause illness. The four main
requirements for bacterial growth are food, moisture, warmth and
time. The foods in which pathogens like to multiply are normally
nutritious foods. These include meat, poultry, fish
(particularly shellfish), cooked rice and pasta, milk products
and eggs and also any foods which contain these as an ingredient
such as meat pies, sandwiches, gravy, salads, etc. Pathogens
will grow in both raw and cooked foods. Many raw foods,
particularly meat and poultry, will contain pathogens. Most such
foods are cooked before consumption and thorough cooking will
kill pathogens, making the food safe to eat. The consumption of
foods which have not been cooked or heat-treated, however, may
lead to food-poisoning. The following foods have often been
implicated in outbreaks: It is, of course, possible to find
bacteria in cooked food. Pathogens may be re-introduced to
cooked foods by cross-contamination aft