By knowing these factors, we can begin to understand why bacteria grow in our foods. By controlling these factors, we can begin to stop bacteria from growing in our food environment and therefore reduce the risk of food poisoning.
The amount of bacteria in foods is dependent on the quality of the ingredients used, the storage of the final products, the distribution of bacteria in food, the availability of nutrients as well as the stage of growth at which bacteria is in. And ultimately preventing any possible opportunity for cross-contamination to take place.
We already know that we cannot see bacteria with the naked eye and there is no day-to-day indication that bacteria is growing in our food and within your kitchen. Of even more concern is that we cannot see a pathogen is present within our foods. Remember no taste, smell or discolouration.
Therefore, we need to be able to put systems into place in order to minimise and prevent bacteria from getting into our foods and therefore reduce the risk of food poisoning..
Fortunately, years of research on the understanding of how bacteria grow and survive have allowed us to develop systems that can effectively prevent food poisoning from taking place.