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This is why dry and salted foods are at lower risk of being hazardous. Moisture: Bacteria need moisture to survive and will grow rapidly in moist foods.A common example is a product containing harmful Clostridium botulinum (botulism-causing) bacteria that has been improperly processed during canning, and then is consumed without any further cooking or reheating. Food that has been improperly processed and then stored at room temperature can be at risk from anaerobic bacteria. Anaerobic bacteria will only grow in oxygen-free environments. Aerobic bacteria require oxygen to grow, so will not multiply in an oxygen-free environment such as a vacuum-packaged container. Oxygen: There are two types of bacteria.When small numbers of bacteria are present, the risk is usually low, but extended time with the right conditions will allow the bacteria to multiply and increase the risk of contamination

Time: Bacteria require time to multiply.This is referred to as the danger zone(see the section below for more information on the danger zone).

Temperature: Most bacteria will grow rapidly between 4☌ and 60☌ (40☏ and 140☏).

This is why acidic foods like lemon juice and vinegar do not support the growth of bacteria and can be used as preservatives

Acid: Bacteria do not grow in acidic environments.

For this reason, moist, protein-rich foods are good potential sources of bacterial growth.

Food: Bacteria require food to survive.

There are six factors that affect bacterial growth, which can be referred to by the mnemonic FATTOM:Įach of these factors contributes to bacterial growth in the following ways: By controlling the environment and conditions, even if potentially harmful bacteria are present in the unprepared or raw food, they will not be able to survive, grow, and multiply, causing illness. In order for pathogens to grow in food, certain conditions must be present. Proper food handling and storage can prevent most foodborne illnesses. Food Safety, Sanitation, and Personal Hygiene 4 Preventing Foodborne Illness Food-handling and Storage Procedures