Bacteria need a combination of things to grow 1. Temperature
Pathogenic bacteria grow best in a temperature range between 4C and 60C. Temperature below 4C
will not kill pathogenic bacteria, but not allow them to multiply enough times
cause disease. Temperatures between 60C and 74C, may not kill pathogenic bacteria but will
does not allow them to grow. Temperatures above 74C will kill most pathogenic bacteria. This
simple factor in the fight against pathogenic bacteria. 2. Proteins
Pathogenic bacteria grow strattera no prescritpion best when there is a rich food. Pathogenic bacteria
and spoilage bacteria grow most likely a high protein food such as poultry and seafood
. It is difficult to control pathogenic bacteria in high protein food. 3. The presence of water
Pathogenic bacteria need water to survive. The amount of water in food can be reduced
smoking, drying or salt, pectin and sugar. Lower water will not kill pathogenic bacteria
but it will not allow them to grow. 4. pH
pH is a measure of the level of acid and can range from 0 to 14. Pathogenic bacteria
to a neutral environment to survive. High or low pH will not kill pathogenic bacteria
but not allow them to grow. Tap water has a pH of 7 (neutral), javex a pH 13 (alkaline) and vinegar has a pH
3 (acidic). 5. Oxygen
Some pathogenic bacteria can grow only where oxygen while other pathogenic bacteria
can grow only where there is no oxygen. You should be aware of those bacteria that grow without
oxygen in canned and jarred those who need oxygen the rest of the time. 6. Time
Leaving food at room temperature for more than 2:00 can be quite long for
pathogens to multiple enough to cause foodborne illness. Here are six that together allow pathogenic bacteria
multiply enough times to cause food poisoning
enough change or cancel one of the criteria, the growth of bacteria can be prevented or delayed
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