Cross Contamination Research Paper
Cross contamination is a process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. What that means for example, if you get sick from eating at a restaurant that might mean that the food handlers are not following correct food safety guidelines. Some examples are the some of the food handlers wash their hands or people forget to not touch there face and hair. But it gets worse there are also some people that forget they are cutting chicken and then they decide to cut melons with the same knife and cutting board and we have sanitize the knife and blades so that way we can prevent cross contamination. There are different types of pathogens like bacteria, viruses,
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For instance, FOOD= most bacteria need nutrients just like us and even plants and the more nutrients the bacteria eats. Acidity= bacteria grow best in food that contains little or no acid. Temperature= bacteria grow rapidly between 41degrees and 135 degrees this range is known and the temperature danger zone 41 degrees and 135 degrees. Bacteria growth is limited when food is held above 135 degrees or below 41 degrees the temperature danger zone. Time= but also bacteria also needs time to grow and the reason why is that is the more time bacteria spend in temperature danger zone, the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic, that is requiring oxygen to grow. Some of the pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens, water activity is a measure of the water available for use and is measured and is measured on a scale of 0 to 1.0 Foodborne pathogens are aerobic best in foods that have a between 0.95 and 1.0 FDA regulations for canned foods require of 0.85 or below.
. Let me give you guys some examples of cross contamination cross. For example, it can happen when bacteria from the surface of raw meat, poultry and raw vegetables with visible dirt (such as unwashed potatoes), are transferred onto ready to eat food, such as green salads, rice or pasta salads, cooked meats or poultry or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to eat food gets eaten without further cooking – bacteria and
For instance, FOOD= most bacteria need nutrients just like us and even plants and the more nutrients the bacteria eats. Acidity= bacteria grow best in food that contains little or no acid. Temperature= bacteria grow rapidly between 41degrees and 135 degrees this range is known and the temperature danger zone 41 degrees and 135 degrees. Bacteria growth is limited when food is held above 135 degrees or below 41 degrees the temperature danger zone. Time= but also bacteria also needs time to grow and the reason why is that is the more time bacteria spend in temperature danger zone, the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic, that is requiring oxygen to grow. Some of the pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens, water activity is a measure of the water available for use and is measured and is measured on a scale of 0 to 1.0 Foodborne pathogens are aerobic best in foods that have a between 0.95 and 1.0 FDA regulations for canned foods require of 0.85 or below.
. Let me give you guys some examples of cross contamination cross. For example, it can happen when bacteria from the surface of raw meat, poultry and raw vegetables with visible dirt (such as unwashed potatoes), are transferred onto ready to eat food, such as green salads, rice or pasta salads, cooked meats or poultry or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to eat food gets eaten without further cooking – bacteria and