The condition favourable
for bacteria to cause food poisoning is the condition in which bacteria can
survive and reproduce. If the bacteria can survive at a particular condition
and also reproduce to a very large number, they can cause food poisoning. But
if the condition is not favourable to reproduce to a number
for bacteria to cause food poisoning is the condition in which bacteria can
survive and reproduce. If the bacteria can survive at a particular condition
and also reproduce to a very large number, they can cause food poisoning. But
if the condition is not favourable to reproduce to a number
large enough, they
are not capable of causing food poisoning. Bacteria is known among other
conditions to thrive at an optimum temperature ranges with that of the normal
body temperature of humans (36.6oC, 98.6oF). For food poisoning
to occur, bacteria must be present and the condition for the bacteria to thrive
must be favourable for the survival of the bacteria.
This is behind the practice
of keeping perishable food products at a very high temperature and pressure or
at a very low temperature. When the temperature is raised above 600C
(1400F), it kills bacteria thereby hindering their ability to cause
food poisoning. Most bacteria need oxygen (aerobic), others thrive without it
(anaerobic). Some bacteria tolerate the presences of salt better than others
and we take advantage of this when curing meats. All of them hate cold, and
round 32oF, (1000C) they become lethargic and dormant
when the temperature drops lower keeping them at lower temperatures does not
kill them, but only stops them from multiplying. Once the conditions are
favorable again, they will wake up and start growing again. When food products are
keep and a very high temperature or very low temperature, the
rate at which bacteria reproduce is reduce thereby not being able to cause food
poisoning. But at the optimum temperature range, bacteria can reproduce to a
very large number over a short period of time thereby causing food poisoning.
of keeping perishable food products at a very high temperature and pressure or
at a very low temperature. When the temperature is raised above 600C
(1400F), it kills bacteria thereby hindering their ability to cause
food poisoning. Most bacteria need oxygen (aerobic), others thrive without it
(anaerobic). Some bacteria tolerate the presences of salt better than others
and we take advantage of this when curing meats. All of them hate cold, and
round 32oF, (1000C) they become lethargic and dormant
when the temperature drops lower keeping them at lower temperatures does not
kill them, but only stops them from multiplying. Once the conditions are
favorable again, they will wake up and start growing again. When food products are
keep and a very high temperature or very low temperature, the
rate at which bacteria reproduce is reduce thereby not being able to cause food
poisoning. But at the optimum temperature range, bacteria can reproduce to a
very large number over a short period of time thereby causing food poisoning.
For bacteria to cause food poisoning,
first, the bacteria must be able to survive and secondly, the bacteria must be
able to reproduce to a very large number to cause food poisoning. The following
are the condition that will determine whether bacteria will or will not cause
food poisoning to food products kept
under storage:
first, the bacteria must be able to survive and secondly, the bacteria must be
able to reproduce to a very large number to cause food poisoning. The following
are the condition that will determine whether bacteria will or will not cause
food poisoning to food products kept
under storage:
1. Water
2. Food /nutrients
3. pH
4. Oxygen
5. Temperature
1. Water: The presence or absent of moisture is a very
important determining factor for whether bacteria will cause food poisoning or
not. Bacteria need water to dissolve
food they use for energy and growth. This principle is due to the understanding
that drying the food item removes moisture (water) from it thereby preventing
it from poisoning since bacteria cannot survive without moisture. Water allows
the food to get into the cells, is used for the many chemical reactions
necessary for life and growth, and allows waste products to escape. It is a
very common practice to dry food items such as meat or fish to preserve them.
important determining factor for whether bacteria will cause food poisoning or
not. Bacteria need water to dissolve
food they use for energy and growth. This principle is due to the understanding
that drying the food item removes moisture (water) from it thereby preventing
it from poisoning since bacteria cannot survive without moisture. Water allows
the food to get into the cells, is used for the many chemical reactions
necessary for life and growth, and allows waste products to escape. It is a
very common practice to dry food items such as meat or fish to preserve them.
2. Food/Nutrients: All bacteria require energy derived from substances
that contain items such as sugars, starch, protein, fats and others compounds
provide the nutrients. The presence of sources of energy encourages the growth
of bacteria to a very high level that can enable them to cause food poisoning,
while the absence of these food items inhibit the growth of bacteria thereby
reduces the likelihood of the bacteria to cause poisoning.
that contain items such as sugars, starch, protein, fats and others compounds
provide the nutrients. The presence of sources of energy encourages the growth
of bacteria to a very high level that can enable them to cause food poisoning,
while the absence of these food items inhibit the growth of bacteria thereby
reduces the likelihood of the bacteria to cause poisoning.
3. PH: Most bacteria grow well at neutral pH
which is 7, but a lot of them can tolerate a pH range from 4.5-10.0.
At this pH range, bacteria can cause food poisoning but pH
higher or lower than the set range will not be favourable for bacteria to
thrive. The pH of a substance is measured with a pH which
has a scale of 0 to 14 with 7 being
neutral. PH is a term used to determine the acidity or alkalinity of
a substance. If the PH value
is below 7, the food is classified as acidic. And when it is above 7 it is
classified as an alkaline.
which is 7, but a lot of them can tolerate a pH range from 4.5-10.0.
At this pH range, bacteria can cause food poisoning but pH
higher or lower than the set range will not be favourable for bacteria to
thrive. The pH of a substance is measured with a pH which
has a scale of 0 to 14 with 7 being
neutral. PH is a term used to determine the acidity or alkalinity of
a substance. If the PH value
is below 7, the food is classified as acidic. And when it is above 7 it is
classified as an alkaline.
4. Oxygen: Depending of the type of bacteria, the presence or
absence of oxygen will determine whether bacteria will cause food poisoning. Some
bacteria require oxygen to grow (aerobes) while others can grow only in the
absence of oxygen (anaerobes). For those that require oxygen to grow, all other
condition being equal, the presence of oxygen will help them to reproduce and
cause food poisoning while the absence of oxygen will stop them from causing
food poisoning
absence of oxygen will determine whether bacteria will cause food poisoning. Some
bacteria require oxygen to grow (aerobes) while others can grow only in the
absence of oxygen (anaerobes). For those that require oxygen to grow, all other
condition being equal, the presence of oxygen will help them to reproduce and
cause food poisoning while the absence of oxygen will stop them from causing
food poisoning
5. Temperature: The temperature of food or food products will
determine whether bacteria will cause poisoning or not. At very high
temperature or at very low temperature, bacteria cannot survive or reproduce. This
is the bases behind the principle of heating food that are meant to be stored
to a very high temperature to preserve the food or keeping the food in the refrigerator at a
very low temperature to freeze the bacteria. The temperature of the food is important
in determining whether bacteria will cause food poisoning or not. Bacteria can
thrive at a temperature around 320F – 450F but the optimum temperature for bacteria is
between 680F to 86oF.
determine whether bacteria will cause poisoning or not. At very high
temperature or at very low temperature, bacteria cannot survive or reproduce. This
is the bases behind the principle of heating food that are meant to be stored
to a very high temperature to preserve the food or keeping the food in the refrigerator at a
very low temperature to freeze the bacteria. The temperature of the food is important
in determining whether bacteria will cause food poisoning or not. Bacteria can
thrive at a temperature around 320F – 450F but the optimum temperature for bacteria is
between 680F to 86oF.
