bacteria and foodborne illness
Post on 09-Feb-2016
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DESCRIPTIONBacteria and Foodborne Illness. Bacteria Have the Same Needs as YOU!. Conditions necessary for bacterial growth. Food Water Temperature Time LOW ACIDITY. Food. Bacteria need food to grow and multiply. They prefer high protein foods such as: meats , poultry , and seafood eggs - PowerPoint PPT Presentation
Bacteria Have the Same Needs as YOU!
Bacteria and Foodborne Illness
Bacteria Have the Same Needs as YOU!
Conditions necessary for bacterial growthFood
FoodBacteria need food to grow and multiply.They prefer high protein foods such as: meats, poultry, and seafood eggsdairy products, cooked vegetables such as beans, cooked cereal grains such as rice Bacteria dont grow very well in acidic foods. Some examples of acidic foods include soda, orange juice, ketchup, pickles, and many fruits. Some food manufacturers control bacterial growth in their foods by making them more acidic (ex. Look on the label for added citric acid.).FoodWaterBacteria need available water in order to grow and multiply.We can control bacterial growth by limiting the water that is available for bacteria.One method is dehydration:dry cerealsdried fruitsdried pasta
Keep in mind about dry foodsIf dry foods like dry cereals or spices become contaminated from infected hands or equipment, bacteria can survive on the food and make people sick, but they cant grow or multiply until the food is consumed.WaterOther foods have a large amount of salt or sugar added to combine with the water and make it unavailable to bacteria. Some examples of these foods are jams, honey, and marmalade.
TemperatureBacteria need a nice environment in which to live and part of the environment is the temperature. The temperature range in which bacteria grow best is 40F to 140F.This is referred to as the temperature danger zone. We can control bacterial growth in our foods by keeping our foods out of this temperature danger zone. We either want to keep our foods below 40F or above 140F to prevent bacteria from growing.
Danger Zone: 40 to 140 degreesFreezing or refrigerating foods will slow or stop the growth of bacteria in our foods. Neither refrigeration nor freezing kills bacteria. Some bacteria will continue to grow very slowly at refrigerated temperatures.Because of this, leftovers should not be kept any longer than three or four days. TemperatureThoroughly cooking foods at high temperatures will kill most bacteria. Once food is cooked, we can control regrowth of bacteria by maintaining our foods at 140F or above.Temperature
Storing LeftoversLeftovers should be cooled quickly in the refrigerator, so they need to be stored in shallow containers. Why?The food at the center of a large pot or container may be insulated by the surrounding food and will not cool down quickly enough, so it could remain in the danger zone for too long
Bacteria need time to grow and multiply while in the temperature danger zone. Bacteria can double in numbers every 20 minutes. Foods should not be allowed to stay in the temperature danger zone for very long.Foods need to be kept hot or cold. When foods are cooled from hot to cold, they need to be cooled as fast as possible. Always reheat foods as quickly as possible. If foods have been left out at room temperature for more than two hours, they should be considered unsafe and should be discarded.Time
RememberBacteria can DOUBLE every 20 minutes when in favorable growth conditions!!
Not sure how long your food sat out in the DANGER ZONE?
WHEN IN DOUBT, THROW IT OUT!
Risky foodsWhich foods must be kept out of the temperature danger zone to prevent bacterial growth?
Low AciditypH Microorganisms thrive in a pH range above 4.6, in other words lower acid foods.Thats why acidic foods like vinegar and citrus juices are not favorable foods for pathogenic bacteria to grow; however, they may survive.
Risky foodsFoods from an animal source (both raw and cooked). Examples include eggs, meat, fish, and poultry.Foods from a plant source that have been heat-treated or cooked. Examples include baked potatoes, mashed potatoes, cooked beans, cooked macaroni, and cooked rice. Raw seed sprouts. Examples include alfalfa sprouts and bean sprouts.Cut melons. Examples include watermelon, cantaloupe and honeydew.
Non-risky foodsFoods will not be risky if they are too acidic (such as ketchup or mustard) or if they do not have enough water available (such as cereal or granola bars) for bacteria to grow.Fruits and vegetables are not inherently risky, but may become risky when cut as they may potentially be exposed to bacteria.Sometimes bacteria can cause problems even in foods considered non-risky. These foods may become contaminated through improper food handling practices or through other environmental sources. Even though non-risky foods dont support the growth of bacteria, some bacteria can survive in these foods and when eaten, can make us sick. There have been foodborne illness outbreaks involving foods such as orange juice, apple juice, and dry cereal, and peanut butter.
Anyone can get food poisoning!Some people have a higher risk factor.
So rememberControl what you can with knowledge of bacterias favorite foods, water, time spans, and temperatures.For further security, subscribe to the US Food and Drug Administration food safety alerts @ firstname.lastname@example.org
What you cant controlWhat happens at the farm, processing and transportation levelsWhat happens in the retail establishment, although you can use your knowledge and sanitation scores to choose the best places to shop and eat
What you can control at homeImproper refrigeration and storageImproper refrigeration and storagePoor personal hygieneCross-contaminationContaminated food sources Undercooking Other time and temperature mistakes