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Published byLynn Newman Modified over 8 years ago
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Chapter 2
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Small living beings only seen by microscope 4 types that contaminate food: 1. Bacteria 2. Viruses 3. Parasites 4. Fungi
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Microorganisms can be arranged in 2 groups SPOILAGE MICROORGANISMS PATHOGENS Ex. MoldEx. Salmonella, Hepatitis A Unappetizing but usually doesn’t cause illness Disease causing
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Single celled organism, divides forming 2 of itself, grows and reproduces in the right conditions
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Most can be killed by high temps or slowed down by cold temps
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Spore – some bacteria can form thick walls protecting against temperature, moisture, and acidity Spores can’t reproduce but can turn back into regular bacteria if it’s in a comfortable growth zone
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Conditions favorable to bacteria growth: FATTOM FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE
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FOOD Bacteria love a food source to feed off of. They mainly enjoy carbohydrates and proteins.
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ACIDITY High acid isn’t a welcoming environment for much (think of lemons). Neutral to low acidity is the most comfortable range for bacterial growth.
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TEMPERATURE Temperature Danger Zone - bacteria grow best between 41°F and 135°F, the TDZ Food is exposed to the TDZ when thawed, cooked, cooled, and reheated These four stages need the most caution.
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Temperature Danger Zone
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TIME Bacteria need time to grow They double their population every 20 minutes If potentially hazardous food remains in the TDZ for 4 hours or more, pathogens can grow to high enough levels to cause illness
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TIME
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OXYGEN Some pathogens require oxygen to grow and some don’t Vacuum seals drastically reduce oxygen levels
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MOISTURE Most pathogens need water to grow Water activity is the amount of available moisture in an item. It is on a scale of 0-1.0 Most potentially hazardous foods have a water activity of.85 or higher
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FAT TOM is the key to controlling microbe growth. Food processors can use methods to: 1. make food more acidic 2. add ingredients to lower water activity 3. Use vacuum packaging to deny oxygen You can control Time and Temperature
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Different bacteria cause different illnesses Most illnesses have similar symptoms dealing with the digestive tract (nausea, vomiting, diarrhea)
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Certain bacteria cause more serious symptoms (fever, chills, dehydration, miscarriages, blood pressure spikes, bleeding, blurred vision, inability to swallow, paralysis, kidney failure, skin lesions)
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