Types of bacteria Spoilage: Not particularly harmful bacteria which cause food to go off Beneficial: “Good Bacteria” which are used to make yoghurt and cheese Pathogenic: Illness causing bacteria In order to grow and multiply germs need: W armth M oisture F ood T ime
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Remember it like this
In ideal conditions where there is Moisture, Food and Warmth (37degrees centigrade is ideal), bacteria can double every 10 to 20 minutes. They do this by dividing in to two. This is called
After 20 minutes
After 30 minutes
After 40 minutes
cooking chicken to a core temperature of 75°C should kill most of the bacteria
Time : 9.30
Bacteria : 0
Time : 9.40
Bacteria : 12,000
Time : 9.50
Bacteria : 24,000
Knife contaminated by blood
Bacteria : 48,000
Time : 10.00
Bacteria : 96,000
Time : 10.10
Time : 10.20
Bacteria : 192,000
Time : 10.30
Bacteria : 384,000
Time : 10.40
Bacteria : 768,000
Time : 10.50
Bacteria : 1.5 million
From 0 to 1,536,000 in only 80 minutes !!!!!!
This is what happens …………..
Now see as, in suitable conditions, the cell begins to divide (binary fission)………………………….
Some bacteria release poisons known as toxins which cause food poisoning. Some toxins, known as exotoxins multiply in food. These toxins are not easily destroyed by cooking and may remain in food once they have developed. Other bacteria produce toxins inside the human body only after the food has been eaten. These are called endotoxins
Usually need millions of bacteria to cause illness.
The multiplication of bacteria within the food plays an important part in the disease
Found in human nose and throat (also skin)
Found in animals and birds
Found in animals, raw poultry and birds
Found in the soil and associated with vegetables and meats
Bacillus CereusFound in soil, vegetation, cereals and spices