Microbial Growth in Food – Why Is Temperature Important?

You know it’s all about temperature when you’re trying to control microbial growth in foods. Whether you manufacture, handle, or inspect foods, this is information that you need to know. Do you realize that one bacterial cell can multiply to over a million in
approximately 12 to 15 hours? Well, why is that important to know? If you look at an organism such as E.coli 0157:H7, approximately 100 cells are capable of
making an individual sick. So you really need to be able to control those microbes in a food matrices, so that they don’t get to levels where an
individual will become sick from consuming the food. Organisms such as Salmonella, Campylobacter and in E.coli 0157:H7 typically do not grow below 8 to 10
degrees Celsius, so that’s why it’s important to refrigerate our food at
approximately 4 degrees C. To learn more about how temperature and other factors impact the microbial safety of food, register now! Introduction to Food Science 5-day Summer Course and Practical Food Microbiology 2-day Winter Course. cpe.rutgers.edu/food

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