6 conditions bacteria need to multiply

is the lag phase in which the bacteria exhibit little or no growth. The bacteria adjust to their surroundings during the lag phase

also known as the LOG PHASE. during the log phase with bacteria doubling in numbers every few minutes.

also known as the STATIONARY PHASE the number of new bacteria being produced equals the number of organisms that are dying off during this phase.

also known as the DECLINE PHASE. here bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic wastes.

A pH above 7.0 indicates the food is ________

are commonly measured in degrees Fahrenheit (denoted as °F), degrees Celsius (denoted as °C), or both

__________ (middle range) bacteria grow at temperatures between 70°F (21°C) and 110°F (43°C), with most rapid growth at human body temperature [98.6°F (37°C)].

bacteria that grow best at temperatures above 110°F (43°C) are called ____________ organisms.

_______ bacteria must have oxygen in order to grow.

__________ bacteria, however, cannot survive when oxygen is present because it is toxic to them

_________ bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available.

Foods high in protein or carbohydrates with a pH above 4.6 and water activity above 0.85 are considered

water activity (aw)

water activity (aw)

are food items that are edible without washing, cooking, or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not handled properly

______ are not harmful if ingested, except in a baby's digestive system, where Clostridium botulinum spores can cause infant botulism

generally classified as foodborne infection, intoxication, or toxin￾mediated infection

COMMON BIOLOGICAL HAZARDS IN FOOD ESTABLISHMENTS

caused by eating food that contains living disease causing microorganisms

caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source

caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body.

highly susceptible population

general symptoms of

refers to a biological, chemical, or physical hazard that can cause illness or injury when consumed along with the food

3 TYPES OF FOOD HAZARDS

>includes bacteria, viruses, parasites, and fungi >commonly associated with humans and with raw products entering the food establishment

>are toxic substances that may occur naturally or may be added during the processing of food. >contaminants such as agricultural chemicals, cleaning compounds, heavy metals, food additives, and food allergens.

>are hard or soft foreign objects in food that can cause illness and injury >include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages, and human hair.

are one of the most important biological foodborne hazards for any food establishment

are cells that grow, reproduce, and produce wastes just like other living organisms

All bacteria exist in a

help bacteria survive when their environment is too hot, cold, dry, acidic, or when there is not enough food. Spores are not able to grow or reproduce

>Degrade (break down) foods so that they look, taste, and smell bad >They reduce the quality of food to unacceptable levels.

are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food.

Bacteria reproduce when one bacterial cell divides to form two new cells. This process is called