PPT-Temperature Is an important component in the prevention of bacteria growth

Should be regulated during both food storage and food preparation 1 Food Storage Temperatures Reduce the rate of bacterial growth Include below 40F 4C for cold products above 140F 60C for hot products. CLS 212: . Medical . Microbiology. Factors Affecting Microbial Growth. There . are some factors that affect and control the growth of microorganisms around us, in hospitals, in the laboratory, and in industrial settings. . By. Dr. . Marwa. . Salah. Learning objectives. Definition of bacterial growth.. Requirements of bacterial growth.. Types of respiration . in bacteria.. Phases of bacterial growth curve.. Growth involves an increase in the size and number of organisms.. Micr. ob. ial Growth. Mrs. . Amany. Ahmed . Niazy. History. The greatest contributor to methods of cultivating bacteria was Robert Koch (1843-1910).. Koch initially experimented with growing bacteria on the cut surfaces of potatoes. Micr. ob. ial Growth. Mrs. . Amany. Ahmed . Niazy. History. The greatest contributor to methods of cultivating bacteria was Robert Koch (1843-1910).. Koch initially experimented with growing bacteria on the cut surfaces of potatoes. Bacteriology. Definition:. . A branch of microbiology dealing with the identification, study, and cultivation of bacteria and with their applications in medicine, agriculture, industry, and biotechnology . . Temperature effects the rate of reaction, cell metabolism, nutritional requirement by the cell and the biomass concentration. . 2 fold increase in the rate of reaction with every 10*C rise in temperature.. 1. Food Safety . Divided into . causitive. categories called “hazards”. Biological Hazards - bacteria, molds, natural occurring toxins. Chemical Hazards – chemicals like petroleum, herbicides, pesticides, heavy metals. . Microbial growth is the increase in number of cells, not cell size. Microbial Growth. The Requirements for Growth: . Physical Requirements. Temperature. Minimum growth temperature. Optimum growth temperature. food.. An illness is considered an outbreak when:. Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. The outbreak is confirmed by laboratory analysis. The ability of microorganisms to grow or multiply in a food is determined by the food environment ( intrinsic environment of food) as well as the environment in which the food is stored (extrinsic environment ).. . Saeed. Course book. 1. SUBJECT OUTLINE. 2014-2015. 2. 3. microbiology. Subject title. 2. (. Theory. ). Credit hours : 2. Unit. Units 2. 4. second stage. Stage. 120 minute, one sessions per week. Class schedule. Dr. . oruba. Khalid. . Lec. . : 2. . Welcome To. Meet the Microbes!. Coccus. Bacillus. Vibrio. Spirillum. . Mycoplasma. It’s the . growth, nutrition and metabolism . Assistant. . P. rofessor. . Sema AYDIN. What is Food Safety?. . Food . safety refers to the potential hazardous agents or contaminants present in food that can cause food borne . illness. . They . Chill cooked foods within 90 minutes. Check and log temperatures regularly. Wrap high-risk food & store on correct . shelves of fridge. Only take out the amount required for cooking. FIFO rotation of foods .