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When in doubt, throw it out. As stated in my ServSafe book (just came back from testing

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Joined: Dec 11, 2005


Posted to Thread #12338 at 10:52 pm on Oct 20, 2008

this afternoon!)

What Pathogens Need to Grow (FAT TOM)

To grow, pathogens need an energy source, such as carbohydrates or proteins.

Pathogens grow best in food that contains little or no acid.

Pathogens grow well in food held between the temperatures of 41 degrees F and 135 degrees F (5 degrees C and 57 degrees C). This range is known as the temperature danger zone.

Pathogens need time to grow. When food is in the temperature danger zone, pathogens grow. After four hours, they will grow to a level high enough to make someone sick.

Some pathogens need oxygen to grow. Others grow when oxygen is not there.

Pathogens need moisture in food to grow.

Characteristics of Bacteria That Cause Foodborne Illness

Bacteria that cause foodborne illness have some basic characteristics.

Most bacteria are controlled by keeping food out of the temperature danger zone.

If FAT TOM conditions are right, bacteria will grow rapidly, as shown at left.

Some bacteria change into a different form, called spores, to keep from dying when they don't have enough food. They can change back and grow again when the food they are on has been time-temperature abused.

Toxin production
Some bacteria make toxins in food as they grow and die. People who eat the toxins can become sick. Cooking may not destroy these toxins.

Shaun, some undercooked meat-related foodborne illnesses come to mind because of time and temperature abuse:

Clostridium perfringens, Listeria monocytogenes, and Bacillus cereus....

Did I scare you? I hope so! I wouldn't chance it.

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