When bacteria are present
in food items at a very large number, food poisoning occur but at a very small
number, food poisoning do not occur. Base on this fact, for food poisoning to
occur bacteria must be present at a very large quantity in food and for
bacteria to be present in a very large quantity, there must be favourable
in food items at a very large number, food poisoning occur but at a very small
number, food poisoning do not occur. Base on this fact, for food poisoning to
occur bacteria must be present at a very large quantity in food and for
bacteria to be present in a very large quantity, there must be favourable
condition for bacteria to survive and to reproduce. For this to happened, the condition must be
favourable for the bacteria. These conditions depend on different parameters
which are sometimes depended on one another or independent on one another. The most important of them is the temperature.
At very high or very low temperature bacteria can neither survive or reproduce.
But at an optimum condition of about the normal body temperature of human or
between the temperature range of 37oC to less than 60oC, bacteria
are known to thrive and reproduce to cause food poisoning.
At an elevated temperature above
it optimum temperature or at lowered temperature the bacteria are kill or
inhibited respectively, therefore they cannot cause food poisoning. 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. 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.
it optimum temperature or at lowered temperature the bacteria are kill or
inhibited respectively, therefore they cannot cause food poisoning. 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. 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.
The following are valuable
determinant conditions whether bacteria will cause food poisoning or not:
determinant conditions whether bacteria will cause food poisoning or not:
1. Water
2. Food /nutrients
3. pH
4. Oxygen
5. Temperature
1. Water: 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. The drying the food items commonly practice is to
remove moisture (water) from it thereby preventing it from poisoning since
bacteria cannot survive without moisture. Water or moisture is a very important
condition for bacteria to cause food poising. When water or moisture is
present, bacteria can cause food poisoning but when moisture of water is
absent, bacteria cannot cause food poisoning. Bacteria need water to dissolve
food for them to thrive and reproduce to a large number capable of causing food
poisoning.
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. The drying the food items commonly practice is to
remove moisture (water) from it thereby preventing it from poisoning since
bacteria cannot survive without moisture. Water or moisture is a very important
condition for bacteria to cause food poising. When water or moisture is
present, bacteria can cause food poisoning but when moisture of water is
absent, bacteria cannot cause food poisoning. Bacteria need water to dissolve
food for them to thrive and reproduce to a large number capable of causing food
poisoning.
2. Food/Nutrients: Bacteria need energy for its existence and this
energy occurs in food items such as sugars, starch, protein, fats and others
compounds provide the nutrients. The occurrence of food poisoning by bacteria
needs food/nutrient for the bacteria. 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.
energy occurs in food items such as sugars, starch, protein, fats and others
compounds provide the nutrients. The occurrence of food poisoning by bacteria
needs food/nutrient for the bacteria. 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: 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. 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. when the pH is favourable the bacteria can
survive and reproduce to a large number thereby causing food poisoning but when
it is not the bacteria cannot. The acidity or alkalinity of food item is an
important determinant whether bacteria can cause food poisoning in the food or
not. 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.
the food is classified as acidic. And when it is above 7 it is classified as an
alkaline. 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. when the pH is favourable the bacteria can
survive and reproduce to a large number thereby causing food poisoning but when
it is not the bacteria cannot. The acidity or alkalinity of food item is an
important determinant whether bacteria can cause food poisoning in the food or
not. 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.
4. Oxygen: Depending on the nature of the bacteria, the present
and absent of oxygen will determine whether the bacteria will be able to
survive and cause food poisoning. For bacteria that need oxygen, the presence
of oxygen is a favourable condition for them to cause food poisoning while the
absence of oxygen will prevent them from causing food poisoning. While for
bacteria that are anaerobic, the absence of oxygen is a favourable condition
for them to cause food poisoning while the presence of oxygen will inhibit them
from causing food poisoning. There are
bacteria that require oxygen for them to survive and reproduce, such bacteria
are referred to as aerobic bacteria while others do not need oxygen for them to
survive and reproduce. These bacteria are referred to as anaerobic bacteria.
and absent of oxygen will determine whether the bacteria will be able to
survive and cause food poisoning. For bacteria that need oxygen, the presence
of oxygen is a favourable condition for them to cause food poisoning while the
absence of oxygen will prevent them from causing food poisoning. While for
bacteria that are anaerobic, the absence of oxygen is a favourable condition
for them to cause food poisoning while the presence of oxygen will inhibit them
from causing food poisoning. There are
bacteria that require oxygen for them to survive and reproduce, such bacteria
are referred to as aerobic bacteria while others do not need oxygen for them to
survive and reproduce. These bacteria are referred to as anaerobic bacteria.
5. Temperature: At very high temperature or at very low temperature,
bacteria cannot survive or reproduce. Based on this on this situation, food
keep at a very high or low temperature are preserved from food poisoning. The
temperature of the food is important in determining whether bacteria will cause
food poisoning or not. Bacteria can thrive at a temperature around 320C
– 600C but the optimum temperature for bacteria is between 36.60C
to 40oC. The temperature of food or food products will determine
whether bacteria will cause poisoning or not.
bacteria cannot survive or reproduce. Based on this on this situation, food
keep at a very high or low temperature are preserved from food poisoning. The
temperature of the food is important in determining whether bacteria will cause
food poisoning or not. Bacteria can thrive at a temperature around 320C
– 600C but the optimum temperature for bacteria is between 36.60C
to 40oC. The temperature of food or food products will determine
whether bacteria will cause poisoning or not.
