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
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.
For food poisoning to occur, bacteria must be present
in the food and the bacteria must be able to survive in the food and most
importantly must be able to reproduce to a very large number in a very short
period of this. For this to happened, the condition must be favourable for the bacteria.
Favourable condition means a condition that will neither kill nor inhibit the
activities of the bacteria. The condition favourable for bacteria to cause food
poisoning is the condition in which bacteria can survive and reproduce. There
are several conditions that can be of importance to the survival of bacteria,
but the most important condition is the temperature. If the temperature is not
favourable, not minding other condition, bacteria can neither thrive not
reproduce. Bacteria is known among other conditions to thrive at an optimum
temperature ranges with that of the normal body temperature of humans 36.6oC.
in the food and the bacteria must be able to survive in the food and most
importantly must be able to reproduce to a very large number in a very short
period of this. For this to happened, the condition must be favourable for the bacteria.
Favourable condition means a condition that will neither kill nor inhibit the
activities of the bacteria. The condition favourable for bacteria to cause food
poisoning is the condition in which bacteria can survive and reproduce. There
are several conditions that can be of importance to the survival of bacteria,
but the most important condition is the temperature. If the temperature is not
favourable, not minding other condition, bacteria can neither thrive not
reproduce. Bacteria is known among other conditions to thrive at an optimum
temperature ranges with that of the normal body temperature of humans 36.6oC.
A summary of the condition that determine when
bacteria can cause food poisoning are shown below:
bacteria can cause food poisoning are shown below:
1. Temperature
2. Water
3. Food /nutrients
4. pH
5. Oxygen
1. Temperature: 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 – 450C but the
optimum temperature for bacteria is between 360C to 37.6oC.
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. Based on this on this situation, food
keep at a very high or low temperature are preserved from food poisoning.
determining whether bacteria will cause food poisoning or not. Bacteria can
thrive at a temperature around 320C – 450C but the
optimum temperature for bacteria is between 360C to 37.6oC.
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. Based on this on this situation, food
keep at a very high or low temperature are preserved from food poisoning.
2. Water: 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. It is a very
common practice to dry food items such as meat or fish to preserve them. Bacteria
need water to dissolve food they use for energy and growth. 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.
drying the food item removes moisture (water) from it thereby preventing it
from poisoning since bacteria cannot survive without moisture. It is a very
common practice to dry food items such as meat or fish to preserve them. Bacteria
need water to dissolve food they use for energy and growth. 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.
3. 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.
4. 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.
5. Oxygen: 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. Bacteria come in different
forms and nature, and if they exist at a very large quantity in food, food
poisoning occur. Depending on the nature of the bacteria, the presence or
absence of oxygen determine their ability to cause food poisoning.
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. Bacteria come in different
forms and nature, and if they exist at a very large quantity in food, food
poisoning occur. Depending on the nature of the bacteria, the presence or
absence of oxygen determine their ability to cause food poisoning.
