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Time
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Bacteria need time to multiply but as we have already seen, not much time! Remember that under ideal conditions a bacterial cell can divide into two every 10-20 minutes. The food handler must only allow food to be held under such ideal conditions for bacterial growth for the shortest time possible. Prepare food just before it is needed and never leave high-risk or perishable food lying about at normal room temperatures - refrigerate it! Summary Bacteria multiply by simply dividing in two, a process known as binary fission. Given ideal conditions, bacteria split in two every 10-20 minutes allowing very rapid growth to dangerous levels. To multiply at this speed, bacteria need four things - food, moisture, warmth and time. Pathogenic bacteria prefer moist, high protein foods such as meat, milk, egg and fish products. Such foods that are ready to eat, without further cooking, are known as high-risk foods, as any pathogenic bacteria on/in these foods are likely to make those who eat them ill. Particular care must be taken with high-risk foods such as cooked meat and poultry dishes, egg products, shellfish and dairy products. Food poisoning bacteria multiply most rapidly if they are kept warm. The temperature range between 5°C and 63°C is known as The Danger Zone as it is between these temperatures that pathogenic bacteria can multiply most quickly. The food handler must take care not to allow high-risk food to be held in the Danger Zone for any longer than is absolutely necessary. |