- What are harmful bacteria?
Harmful bacteria are the other side of the types of bacteria, where there are beneficial bacteria that have multiple functions in the human body, the environment and living organisms. Therefore, it is possible to define harmful bacteria as living organisms that have different shapes, whether organic, spiral, or other shapes, even though they cannot be seen with the naked eye. They can also live in any environment and reproduce quickly, hence the name harmful bacteria because they cause disease.
- What is meant by food spoilage?
It is a change in appearance, flavor, and smell due to the growth of germs that leads to its deterioration, spoilage, and decomposition. It is also known as
(The state of rot) is the condition in which food materials become inedible, or their quality becomes lower, as there are external factors that affected them. It is also known as every change that makes the food unacceptable and undesirable.
- Factors that lead to food spoilage:
There are factors that lead to food spoilage, and these factors are summarized in the term FATTOM.
- What does FATTOM stand for?
- Food - Food:
This refers to the fact that microorganisms use food as a source of nutrients to grow. Many microorganisms grow on foods rich in protein (meat, dairy products, poultry, eggs, fish and canned foods) and carbohydrates (cooked rice or pasta). These foods have a high chance of contamination and may lead to foodborne illness.
- Acidity:
Acidity refers to the pH of a food. The pH is represented by a range of numbers from 0 to 14. The more acidic the food, which is characterized by acidity, the closer the pH is to 0.
The acidity of food and its surroundings can determine what type of foodborne pathogens are most likely to contaminate your food. Microorganisms have different pH requirements for optimal growth.
At an acid level of 4 to 7, harmful bacteria are most active. With an acid level of 1 to 4, this applies to acidic foods such as citrus fruits and tomatoes. In such cases, foods are more susceptible to spoilage.
From 7 to 14, it is considered alkaline, such as leafy vegetables (spinach, lettuce,..) and fruits (bananas, pears,..).
- Temperature:
The temperature factor to which foods are exposed refers to whether it is the storage process or the appropriate cooking temperatures.
Temperature is an essential factor for the growth of harmful bacteria in food. Disease-causing microorganisms grow in the danger zone, which is at a temperature higher than 5 degrees Celsius to less than 65 degrees Celsius, and the number of microorganisms can multiply very quickly and cause food spoilage. If there is one bacteria in the food, it begins to multiply after about 20 minutes, and after an hour its number will reach one million bacteria. Therefore, high-risk and perishable foods must not be left in the temperature danger zone for more than two hours in the summer and four hours in the winter, otherwise the food must be disposed of.
- Time:
The preservation and storage conditions written on any type of food must be adhered to. This means that the food labeled “keeps at refrigeration temperature” is kept in the refrigerator at a temperature of 0 to 5 or 7 degrees Celsius. Food labeled “frozen” is kept in the freezer at a temperature of -18 degrees Celsius. To -12 degrees Celsius, and there are foods that are labeled cold and dry, such as legumes. This means that they are stored at room temperature and in a dry place, meaning that they are clean and free of water and moisture.
- Oxygen - Oxygen:
There are two types of bacteria: bacteria that do not need air or oxygen to stay alive, and the second type, unlike the first, needs air or oxygen to stay alive.
- Moisture:
If there is water surrounding the food, foods with very high humidity are more susceptible to contamination and spoilage faster than drier foods.
Microorganisms need water to grow, and an abundance of water helps them spread and reproduce faster.
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