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The Microworld

The Microworld. Microbial Contaminants. Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison. Microbial Contaminants. Microorganisms That Can Contaminate Food and Cause Foodborne Illness. Bacteria. Viruses. Parasites. Fungi.

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The Microworld

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  1. The Microworld

  2. Microbial Contaminants • Microorganism • Small, living organism • Pathogen • Illness-causing microorganism • Toxin • Poison

  3. Microbial Contaminants • Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi

  4. What Microorganisms Need to Grow: FAT TOM A T F Temperature Food Acidity T M O Moisture Time Oxygen

  5. What Microorganisms Need to Grow: FAT TOM • Food • Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins • These are found in potentially hazardous food including: • Meat • Poultry • Dairy products • Eggs F Food

  6. What Microorganisms Need to Grow: FAT TOM • Acidity • Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) • Most food falls into this range A Acidity pH Scale Acidic 7.5–4.6 ideal for bacterial growth Neutral Alkaline

  7. What Microorganisms Need to Grow: FAT TOM • Temperature • Foodborne microorganisms grow well at temperatures between 40˚F and 140˚F (5˚C and 57˚C) T Temperature 135°F (57°C) The Temperature Danger Zone 41°F (5°C)

  8. What Microorganisms Need to Grow: FAT TOM Time • Foodborne microorganisms need sufficient time to grow • 4 hours or more in TDZ=growth high enough to cause illness T Time

  9. What Microorganisms Need to Grow: FAT TOM • Oxygen • Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen

  10. What Microorganisms Need to Grow: FAT TOM • Moisture • Most foodborne microorganisms require moisture to grow • The amount of moisture available in food for this growth is called water activity (aw) • Potentially hazardous food typically has an aw of .85 or higher M Moisture

  11. Controlling the Growth of Microorganisms • The two conditions you can control: • Temperature • Refrigerate or freeze food properly • Cook food properly • Time • Minimize time food spends in the temperature danger zone (TDZ)

  12. Apply Your Knowledge: What I Need to Grow! • Which conditions typically support the growth of microorganisms? Food that is high in fat Food that contains protein pH of 9.0 Temperature of 155F (68C) or higher Dry environment 1 2 3 4 5 2-13

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