Time and temperature。Food poisoning is still prevalent in the UK, with more than 90,000 reported cases in 2007, though unreported cases could be as much as 10 times higher, because most people with mild symptoms fail to report the incident. Millions of bacteria are needed to produce food poisoning. Under favourable conditions, rapid multiplication takes place by binary fission every 10 to 20 minutes. Pathogenic bacteria can grow at temperatures as low as 5 C and as high as 63 C; food kept in this danger zone should never be reheated. Fridges and cold stores at 1 to 4 C stop the multiplication of pathogenic bacteria but not of food spoilage bacteria. The latter can continue to grow at temperatures as low as minus 18 C, below which they remain dormant. Bacteria are not destroyed by freezing and can multiply again after the food thaws out.Campylobacter is responsible for most of the food poisoning in the UK, with about four times as many cases as occur with Salmonella. Campylobacter is also referred to as a food-borne disease because it remains dormant at room temperature but multiplies rapidly at body temperature (37 C); it is destroyed at temperatures above 48 C. Most cases of Salmonella food poisoning are caused by storing prepared food at room temperature. Salmonella is quickly destroyed at temperatures above 74 C. Other food-borne pathogens include Listeria, E. coli and Clostridium perfringens, which is spore forming and can survive cooking.Both Campylobacter and Salmonella are associated with raw meat, poultry, eggs and unpasteurised milk. Examples of cross-contamination include kitchen staff failing to wash their hands when taking eggs out of the fridge, a drop of juice from a fresh chicken at the top of the fridge contaminating cooked foods below, and using the same chopping board to prepare meat and vegetables. Spread is not normally from person to person.
Question: The ingestion of a small number of Campylobacter cells could make you ill.
Options:
A. true
B. false
C. uncertain
Answer: A