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The Bare Facts of Bacteria

The key to recognising the concepts of food safety is in understanding how bacteria work. Here we present the facts on bacteria and a check list of ways to maximise food safety.

  • The world is full of tiny creatures which are known as microorganisms. There is an incredible number of different types of microorganisms all varied in some way, whether size, shape, or behaviour. One type of microorganism is called Bacteria.
     
  • Bacteria are everywhere. They are present in the air, on our skin, in our stomachs, in animals, in food, water ... in fact just about anywhere you look there are bacteria. Unfortunately however, they can not be seen with the naked eye.
     
  • Bacteria fall into two groups of interest - those that are useful and those that are harmful. Useful bacteria include ``Nature's Cleaners" which help break down garbage and dead vegetation. Harmful bacteria are those which cause illness or poisoning and are known as pathogens. Salmonella, some strains of E. coli, Staphylococcus, and Listeria monocytogenes, are some of the more common pathogens.
     
  • Animals such as sheep, cattle, goats, chickens, birds, domestic and wild animals are a natural reservoir for bacteria including pathogens. These bacteria colonise in the gut and spread rapidly through excretion. Pathogens also colonise within humans.
  • Bacteria require nourishment, water and the right temperature to survive. Most bacteria will not multiply under temperatures of less than 5°C and few can survive temperatures of greater than 74°C. The danger zone for bacterial growth is between 5°C and 60°C, with the optimum temperature for growth between 20°C and 45°C.
     
  • The ways in which bacteria spread are endless. Some of the more common ways are:

    • By air - eg. when we sweep the floor, when we sneeze.
    • By touching - eg. shaking hands, touching food
    • By insects and other small creatures - eg. cockroaches, flies and mice.
    • By larger animals who excrete onto soil. Other animals then graze on the infected land, or produce may be grown on the land.
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