FoodMoist protein-rich foods, such as

meat, milk, eggs and fish are potentially hazardous.

Acidity

• Bacteria grow best in an environment that is neutral or slightly acidic (thrive in the PH range between 6.6 and 7.5).

• Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods like vinegar and fresh fruits (especially citrus) seldom provide a favorable climate for pathogenic bacteria.

Time

• Low acid and high protein foods placed at the Temperature Danger Zone for more than 2 hours will have pathogens that have multiplied to such high levels in the food that will make people ill rapidly.

Temperature

• Microorganisms grow and reproduce quickly between the temperature of 41 degrees F and 135 degrees F.

Oxygen

• Microorganisms that need oxygen (air) to grow are called aerobic.

• Some (very few) microorganisms will grow only in anaerobic conditions. i.e. Botulism

Moisture

• Water is essential for the growth of Foodborne pathogens or microorganisms.

• http://www.extension.iastate.edu/foodsafety/Lesson/L4/L4p1.html

• http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm204328.htm