When Does Bacteria Start Growing and Showing on Raw Beef
Nutrient Safety Focus (130th Issue, May 2017 ) – Food Rubber Platform
Bacteria in Raw Meat vs Cooked Meat
Reported by Dr. Fiona FONG, Research Officeholder,
Hazard Assessment Section,
Middle for Nutrient Safety
Recently, bacterial contamination of meat has attracted public attending. According to the World Health Organization, contamination of food past microbiological agents is a worldwide public health business; and nearly countries accept documented significant increases over the past few decades in the incidence of diseases caused past microorganisms in food. In this article, we volition introduce some factors that determine the growth of bacteria in food, and discuss the different food safety considerations for bacteria in raw meat and cooked meat and the measures to reduce risks of food poisoning acquired past leaner.
Factors Determining the Growth of Leaner in Nutrient
Bacteria grow best when intrinsic and extrinsic properties are optimal for their growth. Intrinsic backdrop are the properties that are inherent parts of the nutrient, such as pH and water activity, while extrinsic properties are the properties of the environment in which the nutrient is stored, such as temperature. Water action is not the same every bit the moisture content of the food but is a measure out, ranging from 0 to 1, of the availability of water in food which determines the growth and survival of bacteria. Past controlling these factors (e.g. controlling the storage temperature of the food), bacterial overgrowth can be prevented.
Bacteria in Raw Meat
Fresh meat is a highly nutritious substrate with water activity of near 0.99, meaning that it is suitable for the growth of nigh microorganisms. Raw meat in general contains leaner, including pathogenic and spoilage ones. As warm-blooded animals naturally carry bacteria such equally Salmonella spp. in their intestines, raw meat may be contaminated with bacteria during the slaughtering process such every bit evisceration and dressing procedures. In addition, the equipment and tools used in the processes, the hands and clothing of personnel as well as the surroundings may likewise contaminate the meat with bacteria.
Raw meat should be cooked thoroughly earlier consumption.
Meat has potential to carry foodborne pathogens that can cause illness and pb to food safety bug. These pathogenic leaner are able to invade our bodies or produce toxins to crusade illness. They cannot be seen or smelled on the meat, but can mostly be killed by normal cooking conditions (i.e. cooking to a cadre temperature of at to the lowest degree 75°C instantaneously or other effective fourth dimension/ temperature combinations).
Pathogenic bacteria may need to compete with other bacterial flora (eastward.chiliad. spoilage bacteria) for growth on the meat. Sure pathogenic bacteria such as Staphylococcus aureus are relatively poor competitors and may be outgrown by other flora. Spoilage leaner will crusade food to deteriorate or lose quality by developing a bad olfactory property or feeling sticky on the exterior of the meat, signs that consumers would commonly find. These spoilage leaner are ordinarily non harmful, however, when consumed in very large numbers, they can cause gastrointestinal disturbance. Consumers should throw away the meat that shows any signs of food spoilage.
Leaner in Cooked Meat
Every bit mentioned above, thorough cooking can by and large destroy most bacteria on raw meat, including pathogenic ones. Nevertheless, if in that location are subsequent lapses in food safety practices, nutrient poisoning may even so occur. To commencement with, raw meat may be contaminated with spores of certain pathogenic leaner (e.g. Clostridium perfringens) and spores are not readily destroyed by normal cooking temperature. Heat of cooking can rather activate the spores to germinate and develop into vegetative cells which can multiply quickly in foods that are placed at ambience temperature for a long period. Consuming foods that contain high levels of Clostridium perfringens vegetative cells may lead to foodborne disease.
In improver, pathogenic bacteria may be introduced into the ready-to-eat cooked meat through cantankerous-contamination and multiply to larger amount as a result of time and temperature abuse of the food, causing foodborne illness in consumers.
Measures to Reduce Risks of Food Poisoning Caused by Bacteria
To prevent food poisoning, raw meat should exist cooked thoroughly before consumption. The fix-to-eat cooked meat should be discarded if information technology has been held at room temperature for more than 4 hours. If the cooked meat is held at room temperature for less than 2 hours, it tin can be refrigerated for final employ later or used before the 4 hours limit is up.
Moreover, good hygienic practices should be observed. Hands, cutting boards, knives, and other utensils should be washed thoroughly after touching raw meat. Measures should be adopted to the prevention of cross contamination between raw meat and ready-to-eat foods including cooked meat, e.chiliad. using i cutting lath for ready-to-eat foods and a split up ane for raw meat.
Source: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html
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