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Food Safety: Bacteria, Spoilage |
What are spoilage bacteria?
Spoilage bacteria are microorganisms too small to be seen
without a microscope that cause food to deteriorate and develop unpleasant
odors, tastes, and textures. These one-celled microorganisms can cause
fruits and vegetables to get mushy or slimy, or meat to develop a
bad odor.
Do spoilage bacteria make people
sick?
Most people would not choose to eat spoiled food. However, if they
did, they probably would not get sick.
Pathogenic bacteria cause illness. They grow rapidly
in the "Danger Zone" – the temperatures between 40
and 140 °F – and do not generally affect the taste, smell,
or appearance of food. Food that is left too long at unsafe temperatures
could be dangerous to eat, but smell and look just fine. E. coli
O157:H7, Campylobacter, and Salmonella are examples
of pathogenic bacteria.
How do bacteria spoil food?
There are different spoilage bacteria and each reproduces at specific
temperatures. Some can grow at the low temperatures in the refrigerator
or freezer. Others grow well at room temperature and in the "Danger
Zone." Bacteria will grow anywhere they have access to nutrients and
water. Under the correct conditions, spoilage bacteria reproduce rapidly
and the populations can grow very large. In some cases, they can double
their numbers in as little as 20 minutes. The large number of microorganisms
and their waste products cause the objectionable changes in odor,
taste, and texture. |
Last Modified:
June 23, 2006 |
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