60 140 Minimal to no hazards and risks; safety as temperatures increase 55 130 50 120 45 Hazard, but lower 110 risk because of spoilage; discard item Hazard, Hazard, highest risk 40 decreasing + 35 100 risk 90 30 Hazard, high risk 25 80 20 70 15 60 Decreasing to no hazard and low risk 10 50 40 30 -5 2 3 7 10 20 30 50 70 100 200 300 500 Hours Temperature (°C) Temperature (°F)
60 140 Minimal to no hazards and risks; safety as temperatures increase 55 130 50 120 45 Hazard, but lower 110 risk because of spoilage; discard item Hazard, Hazard, highest risk 40 decreasing + 35 100 risk 90 30 Hazard, high risk 25 80 20 70 15 60 Decreasing to no hazard and low risk 10 50 40 30 -5 2 3 7 10 20 30 50 70 100 200 300 500 Hours Temperature (°C) Temperature (°F)
Chapter10: Infection Control
Section: Chapter Questions
Problem 1PSP
Related questions
Question
100%
Helping tags: biology, microbiology , food microbiology, microbial growth, microbial death
Analyze figures 2.7 and 2.8.
1. Guide questions:
a) What range of time and temperature combinations poses the highest risk? How do you say so?
b) Explain briefly why hazards and risks decrease as temperature decreases from 55oC upwards.
c) Discuss briefly why after 100 hours, the risk decreases even if the temperature is optimal for growth of pathogens.
d) Write a conclusion explaining the relationship between time and temperature as illustrated in the 2 figures.
.
.
.
WILL UPVOTE, just pls help me answer the questions. Thanks.
Transcribed Image Text:Microbial Growth, Survival, and Death in Foods
35
60
140
Minimal to no hazards
and risks; safety as
temperatures increase
55
130
50
120
45
110
Hazard, but lower
risk because of
Hazard,
decreasing +
risk
Hazard,
highest
risk
40 E
100
spoilage; discard
item
35
90
30
Hazard,
high risk
25
80
20
70
15
60
Decreasing to no
hazard and low risk
10
50
40
30
-5
1
2
3
7
10
20 30
50 70 100
200 300
500
Hours
Figure 2.8 A more sophisticated examination of time and temperature allows
one to evaluate risk and hazard. Redrawn from an illustration by Frank Bryan,
with permission of Food Safety Magazine. Note that the x axis is on a log scale.
doi: 10.1128/9781555817206.ch02.f02.08
Temperature (°C)
TT
Temperature (°F)
Transcribed Image Text:170°F
75°C
< Death in a few seconds
160°F
70°C
« Death in several seconds
150°F 65°C
< Death in a few minutes
140°F 60°C
< Death in several minutes
« Death after a few hours
130°F 55°C
50°C
120°F
« Dangerous
45°C
110°F
40°C
< Very dangerous
Dangerous in
a few hours
100°F
35°C
90°F
30°C
80°F
25°C
« Dangerous
-70°F
20°C
60°F
« Dangerous in several hours
15°C
50°F
10°C
< Dangerous in a few days
40°F
75°C
< Dangerous in a few weeks
« Slow die-off for vegetative forms of most
bacteria, but may survive for months
0°C
30°F
-5°C
Figure 2.7 Effects of time and temperature on bacteria. Redrawn from an illustration
by Frank Bryan, with permission of Food Safety Magazine. doi:10.1128/9781555817206.
ch02.f02.07
|| ||||
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