NURSING ANM AND GNM

Detailed explanation-1: -Most bacteria grow best in foods with pH values of 6.0 to 8.0. However, a few bacteria prefer, and many others tolerate, the acidity of foods having pH values from 4.0 to 6.0. Bacteria that cause human diseases (pathogenic bacteria) will not grow in highly acid foods (pH below 4.6).

Detailed explanation-2: -Most pathogens can grow at pH values between 4.6 and 9.0, but very acid or sour foods (pH below 4.6) discourage the growth of many microorganisms. Foods with a pH less than or equal to 4.6 are called high acid foods.

Detailed explanation-3: -The present study using laboratory medium revealed that the pH and temperature range for the onset of log-phase growth of leading foodborne pathogens thus appear to be 6 to 9 and 25 to 40°C, with the optimum pH and temperature of 7 and 40°C, respectively.

Detailed explanation-4: -Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. Bacteria grow best in warm, dry food.