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FloriSandy

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

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

this afternoon!)

What Pathogens Need to Grow (FAT TOM)

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

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

Temperature
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.

Time
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.

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

Moisture
Pathogens need moisture in food to grow.


Characteristics of Bacteria That Cause Foodborne Illness

Bacteria that cause foodborne illness have some basic characteristics.

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

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

Form
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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