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Food spoilage 3 (Food safety. Low risk foods (Bacteria are not able to…
Food spoilage 3
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Time
Given the right conditions of food, moisture and warmth some bacteria can divide into 2 every 10 minutes
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In 1 hour and 40 minutes 1,000 bacteria can become 1,000,000+
High risk foods should not be left out of the fridge for bacteria to multiply quickly eg during preparation and after shopping
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Ready to eat raw food
Raw foods such as lettuce or fruit may be contaminated with bacteria and viruses which only need to be present in low numbers to cause illness.
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Tomatoes, Melon, Raspberries, Lettuce. ect
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Food and moisture
Bacteria like: moist protein foods eg raw and cooked meats, fish and dairy foods which are high risk foods
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