Chapter 3

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Transcript Chapter 3

Chapter 3
Preventing the Conditions That
Lead to Foodborne Illness
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Conditions That Lead to
Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene
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Conditions for Bacterial Growth
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ood
Bacteria require nutrients to grow
• Proteins
• Carbohydrates
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cidity
Acidic
Alkaline
Neutral
|-----------------|----------------|
pH 0
pH 7
Lemons/
Limes
1.8-2.4
pH 14
Egg yolks
6.0-6.3
Ham
5.9-6.1
Mayonnaise
3.8-4.0
Raw chicken
5.5-6.4
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ime
It takes both time & temperature
for bacteria to grow:
0 minutes = 1 bacterial cell
20 minutes = 2 bacterial cells
40 minutes = 4 bacterial cells
12 hours = > 68 billion cells
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emperature
“Temperature Danger Zone”
= 40F to 140F
Bacteria grow best in the TDZ
Keep food out of the TDZ
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xygen
Bacteria have different oxygen
requirements for growth
• Some need oxygen to grow
• Some grow only when oxygen
is absent
• Some can grow with or without
oxygen
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oisture
Bacteria need water to grow
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Stop Bacterial Growth
Time
and
Temperature
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Prevent Cross-contamination
• Separate raw and
RTE foods
• Use only food-grade
containers to store,
transport, or hold food
• Clean and sanitize all
equipment
• Destroy pathogens to
prevent crosscontamination
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Practice Good Personal Hygiene
Handwashing
1
Rinse
hands
with
warm
water
2
Apply
soap
3
Scrub
for
20
seconds
4
Rinse
hands
with
warm
water
5
Dry
hands
with a
paper
towel
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Practice Good Personal Hygiene
Wash hands:
•
•
•
•
•
•
before preparing food
after using the restroom
after eating or smoking
after touching hair, face, or body
after coughing or blowing nose
after handling garbage, cleaning, or
clearing tables
• before beginning each new task
©2006 Department of Food Science - College of Agricultural Sciences at Penn State University
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