Food Safety Concerns食品安全问题.pptVIP

Oxygen * – Bacteria classified based on their oxygen requirements ? 4 main classifications Obligate Aerobes: Require oxygen to live, Obligate Anaerobes:No growth in the presence of oxygen, Facultative: Bacterial growth with or without oxygen, Microaerophilic: Grow best in low concentrations of oxygen (as compared with the normal 21%) * Moisture – Water Activity Amount of water available for bacteria to “live” or “grow” Generally, the lower the water activity, the lower the growth rate of organisms The minimum water activity threshold for bacterial pathogen growth in food is 0.87 or less. * Water Activity of Some Foods * Other Factors Interaction of pH and water activity Also called “hurdle technology” Competitive microflora * Comparing Vegetative, Spore-forming, Toxin-producing Bacteria * Vegetative Bacteria Found on many raw animal foods (meat, fish, eggs, milk), as well as processed foods Examples Salmonella E. coli O157:H7 Listeria monocytogenes Vibrio spp. Control Measures Cooking No bare hand contact with RTE food Handwashing Not working when ill Temperature control * Staphylococcus aureus High numbers of cells produce heat stable toxin in ready-to-eat food Caused by bare hand contact with ready-to-eat food and temperature abuse Poor competitor on raw foods Normal reheating will not destroy toxin * Bacterial Spore Formation Spore – survival mechanism for certain bacteria Heat resistance exceeds normal cooking temperatures Spore-forming organisms C. perfringens C. botulinum B. cereus Control Measures Proper cooling Hot and cold holding * Clostridium botulinum Proteolytic strains of Type A and B will not grow below 10°C (50°F) Non-proteolytic strains of type B and E will not grow below 3.3°C (38°F) C. botulinum will not grow at a water activity of 0.94 or less * Recent Botulism Outbreaks Most cases of botulism are due to home-prepared foods Nearly all of the recent botulism outbreaks due to commercial foods are the result of extreme temperature