Bacteria And Food-borne Diseases Education

Types of Bacteria Bacteria are everywhere in the air, water, soil, on our skin and our bodies. They are classified into a variety of ways, but to our purpose can be classified in a more basic. Harmless bacteria? Most bacteria fall into this category. We are neither helpful or harmful to us. These bacteria have a specific purpose, but it is a relationship to us in terms of food safety, beneficial bacteria? Believe it or not some bacteria are helpful to us. Some bacteria are used in food to make cheeses and yogurts. And others who live in our bodies to fight harmful bacteria. Undesirable bacteria? Undesirable bacteria is responsible for food spoilage.

This type of bacteria can not make you sick, but they are shown by the use of odors, sticky or slimy surfaces and discoloration. The bacteria that cause diseases or pathogens? These are the bacteria that cause most food-borne diseases. Pathogens do not necessarily leave detectable odors or taste in food. This makes it impossible to know if food is contaminated by the smell or taste or look. The only way to protect yourself from this bacteria is by proper food handling and sanitation. The growth of bacteria bacteria simply multiply by splitting in half. Under ideal conditions, can double in number every 15-30 minutes. This means that a single bacterium could multiply to one million in less than six hours.

What bacteria need to multiply? Food? Some of the food is a basic requirement for bacteria to grow. Credit: Beryl Sprinkel-2011. Moisture? Water is necessary for bacteria to absorb food. Dry foods will not support bacterial growth. In addition, foods with high salt or sugar content make bacteria unable to use the moisture present. The temperature? The bacteria grow best in warm temperatures between 40 and 140 o F. This temperature range is what we call the food danger zone. Air? Most bacteria require oxygen to grow, but not everyone. There are some exceptions, a type of bacteria of botulism being. Time? When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about an hour. How is bacteria transferred? The bacteria are transported from one place to another for transport. This can happened by peoples hands, coughs, other food, utensils, equipment, water, or pests. Prevent bacterial growth Now we know how bacteria grow and spread, we must be able to prevent foodborne illness by following three simple steps. 1. Prevent bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes people, dirty equipment, utensils, and possibly other foods. 2. Stop the growth of bacteria by inhibiting conditions that promote growth. The most effective way is to keep food out of the danger zone. Keep foods below 40 F and o o about 140 F 3. Finally kill the bacteria. Most bacteria die if they are subject to a temperature above 165 F for 30 seconds o. This is how we do with the safer cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is the best way to disinfect countertops and big teams.