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 foodborne disease.

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

The needed conditions are 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.

Bacteria love peas and potatoes. These foods are considered potentially hazardous foods.

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 of 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 pH level below 4.6.

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

Bacteria prefer the 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 it.

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

Some types of bacteria can survive without oxygen (anaerobic).

These two conditions can occur in food.

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

Research has shown that disease-causing bacteria can grow in foods if the water activity in the foods is
greater than .85.

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.

Foodborne 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.

 

 

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