![]() ![]() Therefore, we should avoid prolonged cooling of cooked food and immediately store cooled food at 4 oC or below. room temperature) for a long time after cooking, allow the growth of large amount of vegetative cells. Foods, which are improperly left at a moderate temperature (e.g. ![]() The heat of cooking not only activates the germination of spores to become vegetative cells, but can also kill other bacteria that are not heat-resistant resulting in an environment short of competitors for the vegetative cells to grow. The thick-walled structure of the spore is resistant to heat and it can help the pathogenic bacteria survive the heat of cooking. Spore-Forming Pathogenic Bacteria in Ready-to-Eat Foodīacillus cereus and Clostridium perfringens are examples of pathogenic bacteria that can exist in both spore and vegetative forms. Few of them can also exist in spore form which is unable to grow or reproduce but can help the bacteria to survive in an environment that is unfavourable for growth. Bacteria can live in a vegetative state in which they can grow and reproduce. We would continue to discuss pathogenic bacteria in this issue.Īpart from the weapon – toxins, some pathogenic bacteria have a shield to help them survive the cooking process. In the last issue, we presented spoilage and pathogenic bacteria in food as well as various ways of toxin production by pathogenic bacteria. Risk Assessment Section, Centre for Food Safety Food Safety Focus (25th Issue, August 2008) – Food Safety Platform Biological Hazard in Food – Pathogenic Bacteria (Part II) ![]()
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