ABSTRACT
This chapter explores potentially hazardous foods and describes the key food hygiene and handling requirements to minimise risk of foodborne illness. Assessments of the risk of exposure to the micro-biological hazards take account of the ability of the pathogen to grow, survive or be inactivated in a food. The risk analyst needs information on the level of the organism (hazard), the prevalence, the frequency, the amount of the food consumed, the population consuming the food and the severity of the illness. Nutrients are required for microorganisms to grow and maintain their cell constituents. Time and temperature are critical to the ability of microorganisms to grow, as microorganisms can reproduce rapidly under optimal temperature conditions; rates of generation depend on species and conditions. Gas atmosphere affects microbial activity, particularly oxygen and carbon dioxide, with micro organisms classified according to their gaseous requirements for growth.
