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Unformatted text preview: (57 C), a range referred to the temperature danger zone (TDZ). They thrive in temperatures that are between 70 F (21 C) to 120 F (49 C). O Oxygen Almost all foodborne pathogens are aerobic , that is requiring oxygen to grow. Some pathogens, such as clostridium botulinum , the source of botulism , are anaerobic and do not require oxygen to grow. In fact, their growth is usually favored by lack of oxygen and inhibited by its presence. M Moisture Water is essential for the growth foodborne pathogens, water activity (w a ) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w a between 1.0 and 0.86. FDA regulations for canned foods require w a of 0.85 or below. At water activities below 0.7, all microbial growth in foods is inhibited....
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This note was uploaded on 02/16/2010 for the course NS 3450 at Cornell University (Engineering School).