Food-borne diseases or also known as food poisoning.

They can be caused by a variety of microbes such as bacteria, fungi, viruses, and parasites.

Harmful toxins or chemicals that are present in food also may cause food-borne disease.

Bacteria need 6 conditions to be able to survive and proliferate.

The needed conditions are a source of food, level of acidity, temperature, time, oxygen, and moisture.

Bacteria need food to grow. Like the other living organisms, they need food to support their growth. High protein or carbohydrate contents are contained in meat, fish, and seafood products.

pH is the symbol for the degree of acidity or alkalinity (base) of substances. The range is 0 to 14.0.

0.00-6.9 is acid
7.0 is neutral
7.1-14.0 is alkaline

It is known that dangerous bacteria in foods can proliferate in food with a pH between 4.6-4.7.

Foods with a pH below 7.0 are acidic
Foods with a pH above 7.0 are alkaline.

Most bacteria will not grow at a pH level below 4.6.

Bacteria can proliferate faster in temperatures between 41 degrees – 160 degrees Fahrenheit.

Bacteria prefer a temperature that is the same as the human body temperature (98.6 degrees Fahrenheit).

The longer that bacteria are allowed to sit in a warm, moist environment, the quicker the bacteria will grow and multiply.

You must restrict the time that these foods stay in the danger zone to two hours or less.

Time and temperature are the two most important factors that greatly influence bacterial growth in food.

Microorganisms like a warm environment preferably around room temperature.

In an ideal condition, bacteria will proliferate every 15-30 minutes. Certain bacteria can even grow every 10 minutes.

Research has identified this as a dangerous temperature zone. It is necessary to create a condition that makes it impossible for bacteria to grow or hinders bacterial growth.

Bacteria only need 4 hours to proliferate to reach a number that can cause diseases in people who consume the contaminated food.

Certain types of bacteria need oxygen to survive (aerobic).

Some types of bacteria can without oxygen (anaerobic).

These two conditions can occur in food.

Bacteria that can survive without oxygen can live in packed foods or vacuum-packed containers such as canned foods, or in foods stocked in large quantities.

Microorganisms love a nice moist environment. Meat, produce and soft cheeses have more water content allowing any bacteria, viruses, or molds present to multiply quickly.

Food born diseases or food poisoning is not a fun thing to get. Some of the bacteria are able to wreak havoc on the body and really make you sick.