24/12/2009

OBJECTIVE

HTF 110

FOOD HYGIENE

To understand bacterial growth

pattern
To comprehend factors that affect
bacterial growth

BACTERIAL GROWTH

Nurul Huda Hashim

241296

BACTERIAL GROWTH

Few bacteria are

pathogenic

Binary fission = exponential

Doubled in number

Many bacteria are

potentially pathogenic

Most bacteria are

never pathogenic

4 phase 1) Lag phase

2) Log phase
3) Stationary phase
4) Decline phase

BACTERIAL GROWTH CURVE

Log

Stationary

Decline

No. of cells

Lag

Lag phase

Almost no growth

Nutrient available

Time

It is the period where the individual

bacteria are maturing and not yet
able to divide.
No. of cells

Bacteria are adjusting to

environment

Next

Time

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Log phase

Stationary phase

Also known as exponential phase

Rapid growth

Period characterized by cell

doubling in number
Utilizing all nutrient source

Equal rate of growth and death so

that overall bacterial numbers stay the
same.
Nutrient starts depleting
No. o f cells

No. o f cells

Growth rate slows as a result of nutrient

depletion and accumulation of toxic
products.

Time

Time

Decline phase

F
Food

Bacteria run out of nutrients and die

Nutrient exhausted

Moisture

Acidity

Bacteria
Growth
Factors

Toxin produced by bacteria killing

the rest

Oxygen

Temperature

T
No. o f cells

Time
Next

T im e

FOODattom

Food as a nutrient source

High carbohydrate food

High protein food

fACIDITYttom

pH optimum for most pathogenic

microbes between 4.64.6-7.0
Some may grow in condition up to
pH 9.0

High acid foods pH <4.6

Low acid foods pH 4.6

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faTEMPERATUREtom

Temperature optimum for most

pathogenic microbes between
5-570C
TEMPERATURE DANGER ZONE

Some may grow in temperature

<50C

Temperature vs. Life microorganism

Bacteria is mortal if heating

until boil temperature

Bacteria can survive and live

at ambient temperature, can
multiply and produce toxin

Bacteria inactive at
freezing temperature

fatTIMEom

Exponential Growth
in every 15 minutes for 4 hours

Under optimum condition, bacteria

need ~ 4 hours to reach unsafe level
To cause illness, microbes need onset
time
Different bacteria have different onset
time

Time
Beginning
After 15 minutes
After 30 minutes
After 1 hours
After 2 hours
After 3 hours
After 4 hours

Cells
1
2
4
16
256
4096
65536

fattOXYGENm

Type of Bacteria
(O2 dependency)

Different microbes have different

oxygen requirements

AEROBE

ANAEROBE

FACULTATIVE
ANAEROBE

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Aerobe Bacteria

Anaerobe Bacteria

Need O2 to live

Cannot survive when O2 is present

May die in condition of restricted O2

O2 is toxic to them

Example:

Escherichia coli
Staphylococcus aureus
Bacillus cereus

Grow well in vacuum packaged or

canned food
Example:

Clostridium botullinum

Type of
Bacteria

Type of
Bacteria

fattoMOISTURE

Facultative Anaerobe Bacteria

Can survive and grow with or without

oxygen.

Type of
Bacteria

EXERCISE

Briefly explain bacterial growth pattern

and phase.

What is the range for temperature

danger zone?

Expressed as water activity Aw

Aw measure amount of water that is
not bound to the food and available
for bacterial growth
Aw optimum for most pathogenic
microbes is >0.85

REFERENCES

Discuss 6 factors that influence

bacterial growth.
What is temperature danger zone?

Type of water for bacterial activity is

free water. Also known as available
water in food system.

McSwane, D., Rue, R.N., & Linton, R.

2004. Essential of Food Safety and
Sanitation,, 4th Edition. Upper Saddle
Sanitation
River, NJ.
Longree, K. & Armbruster, G. 1996.
Quantity food sanitation.
sanitation. John Wiley
and Sons Inc. New York

Classify bacteria based on its oxygen

dependency.