General food hygiene - the certificate training

***Diagram: The growth conditions of pathogenic bacteria in foodstuff
Bacterium
Temperature
% salt in
waterphase
Min. Max. Max.
Sensitivity to
oxygen
Aerobic/anaerobic
growth
Campylobacter 30 °C 45 ºC 1.50 % +/- 4.9
Salmonella 5 °C 46 ºC 8 % +/+ 4
Listeria monocytogenes 1 °C 45 °C 10 % +/+ 5.2
Verotoxin producing Escherichia coli
O157
pH
Min.
7-8 °C 45 °C 6 % +/+ 4
Clostridium perfringens 12 °C 50 °C 7 % -/+ 4.5
Clostridium botulinum
type E and some B and F
3 °C 45 °C 3-3.5 % -/+ 4.5
Staphylococcus aureus 8 °C 45 °C 15 % +/(+) 4.2
Bacillus cereus 4 °C 55 °C 11-12 % +/+ 5
***Billedtekst
The above diagram presents an overview of the different pathogenic bacteria in proportion to
temperature, salt, oxygen and pH. This information is for comprehension of the teaching resource –
not for reproduction in the certificate test.
*2 Questions
1. I which range of temperature do bacteria thrive best?
2. At which temperature are bacteria killed?
3. Can a bacteria spore be killed by heating to 75 °C?
4. Is it possible for bacteria to survive on salty, vacuum packed cold cuts?
5. List at least 5 products where microorganisms are useful.
6. Why is it allowed to keep mayonnaise and remoulade at room temperature in the
stores?
7. What is meant by semi canned food?
8. Must semi canned food be stored refrigerated?
9. What happens to bacteria during freezing?
10. List 2 products where preservatives are often used.
11. Does the durability date apply to vacuum packed cold cuts and cold cuts packed in a
protective atmosphere after the packaging has been broken?
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