Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing. The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe temperatures.
Sterilization and decontamination through heat is the most effective way to control microbial growth. There are ways to selectively inhibit the growth of only certain microorganisms, like the use of antibiotics.
Bacteria enjoy foods that are neutral to slightly acidic. They will not grow in highly acidic foods like lemons and vinegars, but will grow well in vegetables, meat and some fruits.
The only way to kill bacteria by temperature is by cooking food at temperatures of 165 degrees or more. Bacteria also die in highly acidic environments like pickle juice.
One of the most important players in our immune systems is the white blood cell, also called a leukocyte. Leukocytes patrol the blood and tissues throughout the body in search of intruders. When they detect a foreign substance, they send out signals and launch an immune attack.
Bacteria deal with stress by destroying proteins. Specifically, we've shown that certain kinds of bacteria respond to high temperatures by destroying proteins needed for DNA replication. Therefore, they stop growing.
Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic.
Bacteria are like all living organisms, they need to eat for energy and growth. But what do bacteria eat? Well, many bacteria eat starches and sugars which can be found on more or less all organic matter.
coli, salmonella and other bacteria can live up to two hours on surfaces like doorknobs, keyboards, and tables. Bacteria doubles every 20 minutes. Five bacteria in a sandwich at 12:00 noon will total over 10 million by 7 pm. After three days, with no bacteria dying, there would be enough to cover the earth.
Medicine that treats viral infections is called an antiviral. These medicines usually stop a virus from making copies of itself. They also may stop a virus from going into or leaving a cell. Many antivirals are made to target the virus and not the host cell.
To fuel growth and division, bacteria need to find their favorite food and be able to process (digest) it correctly. Like humans love to eat candies, one of the favorite food choices of bacteria is the simple sugar called glucose.
Bacteria, however, need energy, and sugar can be broken down to provide this energy for the bacteria's growth. When a person has a high sugar diet, some of these sugars make their way into the gut microbiome, and this gives some bacteria the energy to multiply, throwing off the balance in the microbiome.
Bacteria in the natural environment are often found under nutrient-limiting conditions. To survive prolonged periods of starvation, many bacteria have developed starvation-survival strategies enabling them to persist in the environment until conditions become favorable for growth.
FOOD-MOISTURE-TIME-TEMPERATURE-OXYGEN
All bacteria need is food and moisture to survive. Time; we know is needed, to allow them to multiply. The temperature has to be right for the specific type of bacteria, but most like temperatures within what we call the 'danger zone'.
These are: temperatures, moisture, oxygen, and a particular pH. Many bacteria prefer warm environments, but there are some that thrive in low or high temperatures. Most bacteria need access to water or moisture to grow.
Raw foods of animal origin are the most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish. Fruits and vegetables also may get contaminated.