CHAPTER 3

“OUR INVISIBLE ENEMIES

 • Bacteria
• Viruses
• Parasites
• Protozoa
• Fungi
BACTERIA
• Bacterium is a single celled microorganism.
• Bacteria found everywhere.
Soil
Rocks
Oceans
Body
• Bacteria reproduce asexually by binary fission.
• A single celled bacterium divides itself into two equal parts and becomes two
bacteria.
CLASSIFICATION OF BACTERIA
• Spoilage Bacteria
 breakdown food
• Pathogenic Bacteria
 disease causing bacteria that can make people ill.
• Producer Bacteria
 needed to produce milk, cheese, wine, vinegar, etc. through fermentation
process.
SHAPES AND SIZES
Coccus or Cocci
 Spherical Shape Bacteria
Bacillus or Bacilli
 Rod Shaped Bacteria
Spirilla or Spirilli
 Spiral Shaped Bacteria
PHASES OF GROWTH
• Lag Phase
 adapt themselves to growth conditions.
 it is the period where the individual bacteria are maturing and not yet able to
divide.
• Log Phase or Logarithmic Phase
 Exponential phase growth is very rapid, doubling in numbers in every
minutes.
• Stationary Phase
 the growth rate slows as a result of nutrient depletion and accumulation of
toxic products.
• Death or Decline Phase
 bacteria run out of nutrients and die.
FATTOM

• Food
• Acidity
• Time
• Temperature
• Oxygen
• Moisture
FOOD
• Foodborne microorganism get their nutrients from Carbohydrates, alcohols,
and Amino Acids, some microorganisms derive their energy from fats. (US
FDA, 2015)
Controlling the growth of bacteria in food
• Purchase from reputable suppliers.
• Do not expose Protein and Carbohydrates rich food under Temperature
Danger Zone.
• Store and monitor storage for carbohydrates and Protein foods on required
storage temperature.
• Avoid cross-contamination of food.
• Cook food to safe internal temperature and test with food thermometer.
ACIDITY

Controlling Acidity to Control the Growth of Bacteria

• adding acidic foods such as vinegar and lemon inhibits the growth of
bacteria.
• use vinegar based salad dressing for marinating.
TIME
• it is very important that food handlers, food producers and food manufacturers to
address the concept of time when determining the product shelf life.
• shell life refers to the time period when the product is produced to the time the
product is intended to be consumed.
Controlling Time in the Growth of Bacteria
• Once the food is received, immediately placed the food in a refrigerator.
• Store the food inside the refrigerator if it is not been cooked or served right away.
• Always monitor temperature on holding cabinets or holding equipment.
• Document food inside the storage room, practice First In and First Out.
• Reheat foods
• Always consider the “sell by” date” and “use-period” in storing and stacking
TEMPERATURE
• bacteria grow at on wide range of temperatures from the near boiling point
of water.
Classification of bacteria
• psychrophilic bacteria
• Mesophilic bacteria
• Thermophilic bacteria
OXYGEN
• Vital role in the existence of bacteria
5 Categories of bacteria
• Anaerobic Bacteria
 cannot survive when oxygen is present
• Aerobic Bacteria
 need oxygen to grow
• Facultative anaerobic bacteria
 can grow with or without free oxygen but have a preference.
• Microaerophilic Organisms
 can survive in a very little amount oxygen.