ANFS 181 Lecture 7: Food Safety

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS 181
• Professor: Melinda Shaw

Document Summary

Salmonella is the #2 foodborne illness, and the #1 for hospitalization. Factors affecting growth and/or risk of illness. The water activity (aw) is the amount of water available in food. The lowest aw at which bacteria will grow is 0. 85. Most potentially hazardous foods have a water activity of 0. 97 to. Best growth at neutral or slightly acidic ph. Potentially hazardous foods have a ph of 4. 6 7. 0. The danger zone for potentially hazardous foods is 45 to 140 degrees. This is the zone where most bacterial growth occurs. Potentially hazardous foods must not be allowed to remain in the danger zone for more than 4 hours. Some bacteria require oxygen while others are anaerobic and others are facultative. Diarrhea (5 types), cramps, nausea, fever, vomiting, body aches. Greater than 3-4 loose stools within a 24 hour period. Potential for damage or stress to m/o. Named in 1885 after pathologist dr. salmon. > 2500 different serotypes of s. enterica.