Bacteria and food-borne diseases

Bacteria are around us, in the air, water, Earth, in our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic.

Bacteria harmless-most bacteria fall into this category. They are also not help or are harmful to us. These bacteria have a specific purpose, but are not on the us in terms of food security,

Bacteria-believe it or not some bacteria are useful to us. Some bacteria are used in foods to make cheese and yogurt. And still others live in our bodies to fight harmful bacteria.

Undesirable undesirable bacteria-bacteria is responsible for food spoilage. This type of bacteria can make you sick, but are for the use of odors, viscous and sticky surfaces or discoloration.

The bacteria that cause diseases or pathogens-these are the bacteria that cause most food-borne diseases. Pathogens not necessarily leave detectable odors or tastes in food. This makes it impossible to tell if food is contaminated by smelling or tasting or looking for it. The only way to protect yourself against this bacterium is by sanitation and proper handling of food.

Growth of bacteria

Bacteria just multiply by Division in half. Ideally, can double in number every 15 to 30 minutes. This means that a single bacterium can multiply a million in less than 6 hours.

What do I need bacteria multiply?

Food-some of the food is a basic requirement for bacteria to grow.

Moisture-water is required for bacteria to absorb food. Dried foods will not support bacterial growth. Also, foods with very high content of salt or sugar do bacteria cannot use moisture present.

Temperature-bacteria grow best in warm temperatures between 40 and 140 ° f. This temperature range is what we call food danger zone.

Ar-most bacteria that require oxygen to grow, but not all. There are some exceptions, a type of bacterium and botulism.

Time-when bacteria are introduced to a new environment, they need time to adjust before you begin to grow. This time is called the latency stage and last about an hour.

Is how bacteria transferred?

Bacteria are transported from one place to another by transported. This can happen through the hands of people, coughs, other food, utensils, equipment, water or pests.

Preventing the growth of bacteria

Now that we know how bacteria grow and spread; We should be able to prevent food-borne diseases by following three simple steps.

1. keep bacteria from spreading by not letting anything that may contain bacteria-resistant food. This includes people, dirty equipment, utensils and possibly other foods.

2. stop bacteria growth leading conditions that favour growth. The most effective way is to keep the food outside the danger zone. Keep foods below 40 ° F and 140 ° F

3. Finally kill the bacteria. Most bacteria are killed if they are subjected to a temperature exceeding 165 ° F for 30 seconds. This is how we do food safe by cooking. This heat is also how we clean dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Use sanitizing agents is the best way to disinfect counter tops and large equipment.