Food Safety and Testing
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Transcript of Food Safety and Testing
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Food Safety and Testing
Dr Jennifer Newton BSc, MSc, PhDManaging Director
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Very, very small...
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Bacteria are everywhere!
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Binary Fission
Reproduction by Bacteria
Replication
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20 minutes
1
2
40 minutes4
1 hour8
1 hour 20 minutes16
6432 1 hour 40 minutes
2 hours
128 2 hour 20 minutes
256 2 hour 40 minutes
3 hours512
3 hours 20 minutes1024
3 hours 40 minutes2048
4 hours4096
4 hours 20 minutes8192
4 hours 40 minutes16384
5 hours32,768
Exponential Growth of Bacteria
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To put it another way,...
In one day one bacteria will produce 10,000,000,000,000,000,000,000
That would take humans 1,520 years
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How do we Keep Food Safe?• Separation of low – risk from high risk
– High Risk those foods people will eat without heating (ready to eat)
– Low Risk those foods people usually do not eat without cooking; e.g. raw meat
• Good personal hygiene• Cleaning• Pest Control• Proper temperature control
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Above 80C most bacteria die
Room temperature and body temperature most bacteria grow very qickly
Below 0C most bacteriaalso do not multiply
Temperature and Bacteria
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Controlling Bacteria’s Growth
Heating to very hot
Freezing
Chilling
Use of chemicals (acid e.g. vinegar, preservatives, salt)
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How do we know for certainif food is safe to eat?
Have a laboratory test it.
Food with disease causing bacteria in it tastes and smells the same as food without it.