Bacteria and food-borne diseases

Types of bacteria

Bacteria are everywhere around us, in the air, water, ground, in the skin and in our bodies. To be classified in many different ways, but for our purpose we marshaler is a fundamental way.

Harmless bacteria-the most bacteria fall into this category. Neither assistance nor harmful to us. These bacteria have a special purpose, but not for us in terms of food safety,

Beneficial bacteria-believe it or not some bacteria are useful for us. Some bacteria are used in food, cheese and yoghurt. And still others live in our bodies to fight harmful bacteria.

Undesirable bacteria-unwanted bacteria is responsible for the deterioration of the food. This type of bacteria may be wrong, but show through smell, sticky or slimy surfaces and colour.

The disease is caused by bacteria or pathogens are bacteria, which cause most food-borne diseases. Pathogens may leave detectable odors or taste in food. It is impossible to determine if food is contaminated by smelling or tasting. The only way to protect against this bacteria is good food handling and sanitation.

The growth of bacteria

The bacteria is simply multiply the schizoid. Under ideal conditions can double every 15 to 30 minutes. This means that one single bacteria could multiply a million in less than 6 hours.

What do you need the bacteria multiply

Food-the part of the food is a basic requirement for bacteria to grow.

Moisture-water is required for bacteria absorb food. Dry food does not support the growth of bacteria. Foods with very high content of salt or sugar to the bacteria cannot use existing moisture.

Temperature-bacteria grow best at temperatures between 40 and 140 ° F temperature range, this is what we call food danger zone.

Air-most bacteria require oxygen to grow, but not all. There are some exceptions, one species of bacteria are botulism.

Time-when bacteria are introduced into the new environment, they need time to adjust before they begin to grow. This time is called the Phase Shift and last about one hour.

How bacteria transfer

The bacteria are transported from one place to another are moving. This may happen peoples hands, coughing, other foods, tools, equipment, water, or pests.

Prevent the growth of bacteria

Now, when we know that the bacteria grow and spread; We should be able to prevent food-borne illness by following three simple steps.

1. keep the bacteria spread by the fact that there is nothing that could contain bacteria hard food. This includes people, dirty equipment, tools, and perhaps other foods.

2. Stop bacteria from growing take for conditions that will promote growth. The most effective way is to keep the food from the danger zone. Keep foods below 40 ° F and 140 ° f.

3. Finally, Kill bacteria. Most bacteria are killed, if they are subject to a temperature above 165 ° F for 30 seconds. This is how we do food safe by cooking. This is also how we sanitize, dishes and equipment. Some chemical substances (such as bleach) also kill bacteria. Disinfection agents is the best way to sanitize Counter tops and large equipment.