|
|
 |
 |
|
| |
|
Food
Handler Certification Program |
|
| |
|
 |
 |
- bacteria need a combination of things to grow
1. Temperature
Pathogenic bacteria grow best in the temperature range between 4°C and 60°C. Temperatures
below 4°C will not kill pathogenic bacteria but will not allow them to multiply enough times to
cause an illness. Temperatures between 60°C and 74°C may not kill pathogenic bacteria but will
not allow them to grow. Temperatures above 74°C will kill most pathogenic bacteria. This is the
easiest factor in controlling pathogenic bacterial growth.
2. Protein
Pathogenic bacteria grow best when there is a rich food supply. Pathogenic bacteria
and spoilage bacteria grow most quickly in high protein food such as poultry and
seafood. It is difficult to control pathogenic bacterial growth in high protein food.
3. Available Water
Pathogenic bacteria need a water supply to survive. The amount of water in food can be reduced
by smoking, drying or adding salt, pectin or sugar. Lower water will not kill pathogenic bacteria
but it will not allow them to grow.
4. pH
pH is the measure of the level of acid and can range from 0 to 14. Pathogenic bacteria
need a neutral environment to survive. High or low pH will not kill pathogenic bacteria
but will not allow them to grow.
Tap water has a pH of 7 (neutral), javex has a pH of 13 (alkaline) and vinegar has a
pH of 3 (acidic).
5. Oxygen
Some pathogenic bacteria can only grow where there is oxygen while other pathogenic bacteria
can only grow where there is no oxygen. You should be aware of those bacteria that grow without
oxygen in canned and jarred products and those that need oxygen the rest of the time.
6. Time
Leaving food out at room temperature for more than 2 hours might be long enough for the
pathogens to multiple enough to cause a foodborne illness.
- these six things together will allow pathogenic
bacteria to multiply enough times to cause a food
poisoning
By sufficiently changing or eliminating one of the criteria, bacterial growth can be prevented
or delayed.
 |
 |
|
|
