Growth of Bacteria GROWTH RATE OF BACTERIA 1,200,000 1,000,000 d800,000 600,000 口 NUMBER OF BACTERIA 。 400,000 200.000 OO Ao Time(Mins) THIS S CALLED EXPONENTIAL GROWTH HACCP 2000 K<心
HACCP 2000 Growth of Bacteria GROWTH RATE OF BACTERIA 0 200,000 400,000 600,000 800,000 1,000,000 1,200,000 0 20 40 60 80 100 120 140 160 180 200 Time (Mins) No of Bacteria NUMBER OF BACTERIA THIS IS CALLED EXPONENTIAL GROWTH
Conditions for bacterial Growth FOOD 100oC 4Oo( WARMTH TIME WATER HACCP 2000 K<心
HACCP 2000 Conditions for Bacterial Growth FOOD WARMTH TIME WATER
The Temperature 'DANGER ZONE for Food 1000C+ Most SPORE FORMING BACTERIA DESTROYED 1000C 75oC 75oC-100oC-Most BACTERIADESTROYED 600C-750C-BACTERIAGROWTH PREVENTED Some may survive 630 DANGER ZONE 5-630C BACTERIA GROW RAPIDLY OVER THIS TEMPERATURE RANGE 0 50C-Some BACTERIA GROW SLOWLY 180C <-180C BACTERIAL GROWTH iS STOPPED HACCP 2000 K<心
HACCP 2000 The Temperature ‘DANGER ZONE’ for Food 100oC + - Most SPORE FORMING BACTERIA DESTROYED 75oC - 100oC - Most BACTERIA DESTROYED 60oC - 75oC - BACTERIA GROWTH PREVENTED. Some may survive. DANGER ZONE BACTERIA GROW RAPIDLY OVER THIS TEMPERATURE RANGE 5-63oC 0oC - 5oC - Some BACTERIA GROW SLOWLY <-18oC - BACTERIAL GROWTH is STOPPED
Kill'em all- Destruction of Bacteria in Food HEAT e.g Cooking, Pasteurisation(?) RRADIATION e.g X-Rays, Gamma rays CHEMICALS e.g. Preservatives, Salt, etc HACCP 2000 K<心
HACCP 2000 “Kill ‘em all” - Destruction of Bacteria in Food HEAT – e.g Cooking, Pasteurisation (?), IRRADIATION – e.g X-Rays, Gamma Rays CHEMICALS – e.g. Preservatives, Salt, etc
What is a Bacteria sPore A Dormant resistant state which some bacteria go into when conditions become unfavourable to them W HACCP 2000 K<心
HACCP 2000 What is a Bacterial SPORE ? A Dormant Resistant State which some bacteria go into when conditions become unfavourable to them