Food Borne Diseases
Food Borne Diseases
Food borne diseases or also known as foods poisoning, can be caused by a variety of microbes such as bacteria, fungi, viruses and parasites. are caused by consuming contaminated food and beverages. Harmful toxins or chemicals present in food also may cause food borne disease.
Bacteria need 6 conditions to be able to survive and proliferate. The needed conditions are: source of food, level of acidity, temperature, time, oxygen and moisture.
Bacteria need food to grow. Like the other life organisms they need food to support their growing. High protein or carbohydrate contents are contained in meat, fish and seafood products. Bacteria love peas and potatoes. These foods are considered potentially hazardous foods.
It is known that dangerous bacteria in foods can proliferate in food with a pH between 4.6-7. pH is the symbol for the degree of acidity or alkalinity (base) of substances. The range is 0 to 14.0. Foods with a pH below 7.0 are acidic, pH above 7.0 is alkaline. Most of bacteria will not grow at pH level below 4.6.
Bacteria can proliferate faster in temperatures between 41 degrees Fahrenheit – 160 degrees Fahrenheit. But the bacteria prefer the temperature that is equivalent with the human temperature i.e. 98.6 degrees Fahrenheit. The longer that bacteria are allowed to sit in a warm, moist environment, the quicker the bacteria will grow and multiply. You must restrict the time that these foods stay in the danger zone to two hours or less.
Time and temperature are two most important factors that greatly influence bacterial growth in food. Microorganisms like a warm environment preferably around room temperature. In an ideal condition bacteria will proliferate every 15-30 minutes. Certain bacteria can even grow every 10 minutes.
Research has identified this as a dangerous temperature zone. It is necessary to create a condition that makes it impossible for bacteria to grow or hinders the bacterial growth. Bacteria only need 4 hours to proliferate to reach a number that can cause diseases in people who consume it.
Certain types of bacteria need oxygen to survive, they are aerobic; but there are also some types of bacteria that can survive without oxygen, they are anaerobic. These two conditions can occur in food. Bacteria that can survive without oxygen can live in packed foods or vacuum packed such as canned foods, or in foods stocked in large quantity.
Research has shown that disease-causing bacteria can grow in foods if the water activity in the foods is greater than .85. Microorganisms love a nice moist environment. Meat, produce and soft cheeses have more water content allowing any bacteria, viruses or molds present to multiply quickly.
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