{"id":3136,"date":"2023-11-28T10:57:55","date_gmt":"2023-11-28T15:57:55","guid":{"rendered":"https:\/\/mickeylieberman.com\/foodpoisoning\/?p=3136"},"modified":"2023-11-20T08:01:52","modified_gmt":"2023-11-20T13:01:52","slug":"why-are-food-borne-diseases-so-common","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/foodpoisoning\/why-are-food-borne-diseases-so-common\/","title":{"rendered":"Why are Food-borne Diseases So Common?"},"content":{"rendered":"

Food-borne diseases or also known as food poisoning.<\/span><\/p>\n

They can be caused by a variety of microbes such as bacteria, fungi, viruses, and parasites.<\/span><\/p>\n

Harmful toxins or chemicals that are present in food also may cause food-borne disease.<\/span><\/p>\n

Bacteria need 6 conditions to be able to survive and proliferate.<\/span><\/p>\n

The needed conditions are a source of food, level of acidity, temperature, time, oxygen, and moisture.<\/span><\/p>\n

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.<\/span><\/p>\n

pH is the symbol for the degree of acidity or alkalinity (base) of substances. The range is 0 to 14.0.<\/span><\/p>\n

0.00-6.9 is acid<\/span>
\n7.0 is neutral<\/span>
\n7.1-14.0 is alkaline<\/span><\/p>\n

It is known that dangerous bacteria in foods can proliferate in food with a pH between 4.6-4.7.<\/span><\/p>\n

Foods with a pH below 7.0 are acidic<\/span>
\nFoods with a pH above 7.0 are alkaline.<\/span><\/p>\n

Most bacteria will not grow at a pH level below 4.6.<\/span><\/p>\n

Bacteria can proliferate faster in temperatures between 41 degrees – 160 degrees Fahrenheit. <\/span><\/p>\n

Bacteria prefer a temperature that is the same as the human body temperature (98.6 degrees Fahrenheit).<\/span><\/p>\n

The longer that bacteria are allowed to sit in a warm, moist environment, the quicker the bacteria will grow and multiply. <\/span><\/p>\n

You must restrict the time that these foods stay in the danger zone to two hours or less.<\/span><\/p>\n

Time and temperature are the two most important factors that greatly influence bacterial growth in food.<\/span><\/p>\n

Microorganisms like a warm environment preferably around room temperature.<\/span><\/p>\n

In an ideal condition, bacteria will proliferate every 15-30 minutes. Certain bacteria can even grow every 10 minutes.<\/span><\/p>\n

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.<\/span><\/p>\n

Bacteria only need 4 hours to proliferate to reach a number that can cause diseases in people who consume the contaminated food.<\/span><\/p>\n

Certain types of bacteria need oxygen to survive (aerobic).<\/span><\/p>\n

Some types of bacteria can without oxygen (anaerobic).<\/span><\/p>\n

These two conditions can occur in food.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Why are Food-borne Diseases So Common? - Food Poisoning","description":"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"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3136","post","type-post","status-publish","format-standard","hentry","category-food-poisoning","wpcat-1-id"],"_links":{"self":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts\/3136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/comments?post=3136"}],"version-history":[{"count":0,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts\/3136\/revisions"}],"wp:attachment":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/media?parent=3136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/categories?post=3136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/tags?post=3136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}