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Essay / Research Paper Abstract
This 3 page paper explores how the characteristics of the food itself, acidity, temperature, time, oxygen, and moisture can determine whether or not a food is susceptible to bacterial growth and classification as a potentially hazardous food. Bibliography lists 2 sources.
Page Count:
3 pages (~225 words per page)
File: AM2_PPfoodHzrds.rtf
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Unformatted sample text from the term paper:
because it could potentially support "(i) The rapid and progressive growth of infectious or toxigenic microorganisms; 2. (ii) The growth and toxin production of Clostridium botulinum,; or 3. (iii)
In raw shell eggs, the growth of Salmonella Enteritidis". Even foods that do not directly categorize as "potentially hazardous" can become hazardous given the right conditions. Most
often this relates to bacterial pathogens. Numerous factors, of course, affect the growth of bacterial pathogens. These, in part, include the characteristics of the food itself, acidity, temperature,
time, oxygen, and moisture. This paper will review those factors and apply them to a study conducted on margarine. Water is a particularly important component for bacterial growth.
Bacteria cannot survive without water and typically the more fresh a meat or vegetable is the more moist it is. One of the oldest preservation strategies, in fact, relied
on the removal of water (FDA, 2009). Adding solutes such as sugar or water is another preservation strategy as is adding weak acids as is done in pickling (FDA,
2009). Acid addition serves to lower the pH of foods and to make them less attractive to bacteria (FDA, 2009). Any time the pH is 4.6 or less
this is accomplished for most spore-forming pathogens (FDA, 2009). A pH of 4.0 or less, however, is required to preclude Salmonella growth (FDA, 2009). The specific characteristics
of a food are very important in determining how susceptible it is to bacterial growth. Some foods, for example, present physical barriers to bacteria (FDA, 2009). The skin
of fruits and vegetables is one example of such a barrier and the skin of an animal is another (FDA, 2009). The foods redox potential (oxidation-reduction), i.e. the ease
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