Multiple Barriers for Controlling the Growth of Microorganisms

FAT TOM is the key to controlling the growth of microorganisms in food. By putting in place as many barriers as possible, you remove conditions that support bacterial growth. The list below provides some simple steps that, when combined, can create multiple barriers to control the growth of pathogens and ensure food safety. To kill or reduce the level of pathogens, food must be cooked to required minimum internal temperatures.

Make food more acidic. Add vinegar, lemon juice, lactic acid, or citric acid.

Raise or lower food temperature. Move food out of the temperature danger zone by cooking it to the proper temperature, by refrigerating it to 4l°F (5°C) or lower, or by freezing it.

Lower the water activity of food. Dry food by adding sugar, salt, alcohol, or acid. Food can also be air-dried or freeze-dried to remove water.

Limit the amount of time food is in the temperature danger zone. Prepare food in small batches, as close to service as possible.

VIRUSES

Viruses are the smallest of the microbial contaminants. They consist of genetic material wrapped with an outer layer of protein. While a virus cannot reproduce outside a living cell, once inside a human cell, it will reproduce more viruses. Viruses are responsible for several foodborne illnesses, such as hepatitis A and infections caused by Norwalk virus and rotavirus. Rotavirus infections are the leading cause of severe gastroenteritis among infants and young children worldwide.

Не нашли, что искали? Воспользуйтесь поиском: