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Food Safety and Testing Dr Jennifer Newton BSc, MSc, PhD Managing Director Very, very small... Bacteria are everywhere! Reproduction by Bacteria Replication Binary Fission Exponential Growth of Bacteria 1 2 20 minutes 4 40 minutes 8 1 hour 16 1 hour 20 minutes 32 64 1 hour 40 minutes 2 hours 128 2 hour 20 minutes 256 2 hour 40 minutes 512 3 hours 1024 3 hours 20 minutes 2048 3 hours 40 minutes 4096 4 hours 8192 16384 4 hours 20 minutes 4 hours 40 minutes 32,768 5 hours 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 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 Temperature and Bacteria Above 80C most bacteria die Room temperature and body temperature most bacteria grow very qickly Below 0C most bacteria also do not multiply Controlling Bacteria’s Growth Heating to very hot Freezing Chilling Use of chemicals (acid e.g. vinegar, preservatives, salt) How do we know for certain if 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.
