1.3 Flashcards
Potentially Hazardous Food
PHFs are foods that support rapid growth of microorganisms. Dairy, sliced melon, garlic-in-oil, poultry, shellfish, meats. tofu, sprouts, shell eggs, baked potatoes, soy foods, and cooked rice or beans.
FAT TOM
Food Acid Time
Temp. Oxygen Moisture
FAT TOM
FOOD
Food provides the nutrients bacteria need to grow. Protein foods are especially rich. Raw foods are not sterile, and usually contain a diverse population of microorganisms.
FAT TOM
ACID
Acidity of food can influence the growth of microorganisms. The bacteria that cause illness typically do not grow in highly acidic foods.
FAT TOM
TIME
Food borne illness acteria can grwo very rapidly in just a few hours if condition are favorable. bacteria grow in number rather tha size.
FAT TOM
TEMPERATURE
It is important to cook foods to recommended temperature to destroy food borne illness. Freezing stops microbial growth but does not kill them.
Danger zone
135-41 degrees Fahrenheit
Listeria monocytogenes
a bacteria that can grow slowly in the refrigerator
FAT TOM
OXYGEN
Oxygen can be important to some food borne illness microorganisms. Molds require oxygen. Bacteria can live with or without oxygen. And one special pathogen, Clostridium, can only live in the absence of oxygen. Thus, a vacuum packaged food will prevent mold growth, but it may encourage Clostridium growth.
FAT TOM
MOSITURE
Microorganisms require moisture in order to grow. Bacteria require very moist foods to grow. Mold, on the other hand, can grow on foods that have very little moisture like breads. Some very dry foods such as noodles, flour, and crackers have almost no water in them and will not support growth of bacteria or mold. Besides the amount of water or moisture in a food, certain food ingredients can tie up water, taking it away from microorganisms. Two prime examples of this are sugar and salt. The presence of very large levels of sugar or salt will prevent many food borne illness organisms from growing.
