Bacteria and Their Effects
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Bacteria and Food Safety
Introduction to Bacteria
Bacteria are microscopic organisms commonly referred to as germs. They reproduce rapidly through a process known as binary fission, doubling in quantity every 10 minutes under favourable conditions.
Factors Affecting Bacterial Growth
The rate of bacterial multiplication depends on:
- Temperature: High temperatures can kill bacteria, while lower temperatures can slow or halt their growth.
- Nutrient Availability: Bacteria derive nutrition from amino acids, fats, minerals, and vitamins, abundant in high protein foods like fish, meat, and dairy.
- Moisture: Bacteria require moisture to absorb nutrients and remove waste products.
- Oxygen Requirements: Some bacteria (aerobes) require oxygen for growth, while others (anaerobes) do not; some bacteria can grow in either condition (facultative anaerobes).
Bacterial Toxins and Food Poisoning
When bacteria reproduce, they may produce toxins that can cause food poisoning. These toxins are not always detectable by visual inspection of food.
To prevent toxin production, food should be stored below 5°C or above 63°C, temperatures where bacterial growth is inhibited.
Types of Bacteria and Food Safety
While many bacteria are harmless or even beneficial, some can cause illness when consumed. Proper food handling, storage, and hygiene practices are crucial to prevent bacterial contamination and foodborne illnesses.
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