Disease Causing Bacteria

There are various diseases causing Bacteria are all around us, in the air, water and ground, on our skin and in our bodies. The bacteria are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.

The first type is the harmless bacteria. Most of the bacteria fall into this category. Harmless bacteria are neither help us nor are harmful to the mankind. These bacteria have a specific purpose, but are not a concerning to the human in terms of food safety. The second type of bacteria is the beneficial bacteria.

Some bacteria are there which are helpful to us. Some of these bacteria are used in foods to make cheeses and yogurts. And still others live in our bodies to fight of other harmful bacteria. The third type is undesirable bacteria. Undesirable bacteria are responsible for food spoilage. This type of bacteria may not make people sick, but they show themselves by the use of odors, sticky or slimy surfaces and discoloration. The fourth type is the illness causing bacteria or pathogens. These are the bacteria that cause most food-generated illnesses. Pathogens do not necessarily leave detectable taste or odors in food. This makes it impossible to tell if the food is contaminated by smelling or tasting, or looking at it. The only way to protect one from these bacteria is by proper food handling and sanitation.

Bacteria multiply in a very simple way, by splitting in half. Under the ideal conditions, bacteria can double in number every 15 to 30 minutes. This means that one single bacterium can easily multiply to a million in less than 6 hours. To get multiplied bacteria need several factors. Food is one of the most essential and basic requirement for bacteria to grow. Moisture or water is required for bacteria in order to absorb food. Dry foods can never support bacterial growth. As well, foods with very high sugar or salt content make bacteria unable to use the moisture present; also the warm temperatures between 40 and 140°F if best for bacterial growth. This temperature range is what scientists call the food danger zone. Most of the bacteria require oxygen to grow, but not all. When bacteria are introduced to a new environment, they need time to adjust before they start to grow or multiply. This time is called the lag phase and last nearly one hour.

Bacteria are carried from one place to another by various carriers. This can happened by peoples hands, water, coughs, utensils, other food, equipment or pests. Now that we all know how bacteria grow and are spread; we must be able to prevent food-borne illness by following three simple steps. People should keep bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes dirty utensils, equipment and possibly other foods. People should also stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone by storing them at below 40°F and about 140°F.

• John Palsson
• 24/11/2008, 8:59 AM
• 0 Comments