BACTERIA

IN THE FOOD INDUSTRY

 Bacteria is a microorganism, which cannot be seen by the naked eye. Bacteria are composed of one or more cells, and the term micro means small. Bacteria are sometimes referred to as germs, which is a negative term. Bacteria surround us daily in the food industry, and it is important to remember that sanitation is necessary to control them. Some bacteria (microorganisms) are harmful and cause disease, such as strep throat, staph infection, or food-borne illness. Many bacteria cause food to spoil.
Microorganisms are all around us; on our hair and hands, in our mouths, digestive systems, and our waste products. We must learn to control them because we live with them daily.

 

      

  

Under the best conditions, one pound of raw ground beef can have as many as 136,200,000 bacteria. Although the average bacteria cell doubles every twenty minutes, some bacteria can divide as often as every seven minutes. One bacteria cell can multiply to more than 16 million cells in only 8 hours in the temperature danger zone.

Poultry, which is considered chicken, turkey, duck, contains on the average of 40,000 bacteria per 4 square inch area of skin. It is important to handle these products correctly so those bacteria do not have the opportunity to reproduce.

 

 

  Bacteria are the largest group of microorganisms. There are thousands of different kinds of bacteria and they 
  differ in size and shape. However, the average size of a bacteria cell or bacterium is 1/25,000 of an inch, or 
  one micron. To visualize this, think of taking 25,000 cells and laying them side by side to equal one inch.



1 inch

25,000 bacteria cells side by side


 

A baby’s toy block, approximately one inch on each side, could hold 9 trillion bacteria, that’s 3,000 bacteria 
for every single person on the face of the earth.

 

 

 

Could hold 9 trillion bacteria


BABY’S TOY BLOCK

 

 

Reference:

George A. Schuler

Extension Food Scientist

The University of Georgia

Athens, Georgia

 

 

 

 

 


 

 


RODENTS IN THE FOOD INDUSTRY

 

RAT FACTS:

·        Rats are excellent swimmers.

·        Rats avoid traps and bait.

·        Rats are no exceptionally smart, but highly adaptive.

·        Rats will eat meat or vegetables.

·        Rats can crawl through an opening the size of a quarter to get into a building.

·        Rats reproduce rapidly

·  Adult female rats can produce four to six litters per year.

·  Each litter of rats can contain from four to eight young.

 

MICE FACTS:

·        Mice are excellent climbers

·        Mice will eat anything, but some species prefer to eat grains.

·        Mice are curious, but wary of new things.

·        Mice have large appetites.

·        Mice can crawl through an opening the size of a dime to get into a building.

·        Mice reproduce very rapidly – up to 11 times per year.

·  Adult female mice can produce up to seven young per litter.

 

RATS AND MICE:

·        Can carry and spread disease-causing microorganisms and bring fleas and ticks in a food service establishment. 
   They are a serious health hazard.

·        Eat and ruin food, damage property.

·        Gnaw to reach food and water and to wear down their teeth, which grow continually.

 

CONTROL MEASURES FOR RATS AND MICE:

·        Deny rodents access to your food service establishment.

·        Check all deliveries before they enter your establishment. Refuse shipments that show signs of infestation.

·        Rodents and other pests are usually attracted to damp, dark, and dirty places. A clean and sanitary kitchen offers

      them little in the way of food and shelter.

·        Fill openings or holes around pipes with concrete or cover them with sheet metal to deny entry to rodents.

·        Install screens over ventilation pipes and ducts on the roof.

·        Cover floor drains with hinged grates to keep rodents out.

·        Seal all cracks in floors and walls. Use a permanent sealant recommended by your Pest Control Operator.

·        Store dry food six inches from the wall and six inches off the floor.

·        Dispose of garbage quickly and correctly. Keep garbage containers clean and tightly covered in all areas (indoor &

      outdoor. Clean up spills around garbage containers immediately.

·        Continually monitor facility for signs of rodent infestation, which would be shinny black droppings (older droppings

      are gray), tracks, hair, nesting materials, signs of gnawing, and holes, which could be in dirt, rock piles or along

      foundations.

·        Deny rodents food, water, and a hiding or nesting place.

·        Prevention is critical in pest control, but if you do have an infestation, work with a licensed Pest Control Operator

      to eliminate pests or rodents that do enter. Only professional PCO’s are allowed to use chemicals to eliminate rodents.

 

 

 

 

HOME PAGE