Temperature - Bacteria grow best at warm temperatures between 40 and 140°F. This temperature range is what we call the food danger zone.

Air - Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.

Time - When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.

How is bacteria transferred?

Bacteria are carried from one place to another by being carried. This can happen by people's hands, coughs, other food, utensils, equipment, water, or pests.

Preventing Bacteria Growth

Now that we know how bacteria grow and are spread; we should be able to prevent food-borne illness by following three simple steps.

1. Keep bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes people, dirty equipment, utensils and possibly other foods.

2. Stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone. Keep foods below 40°F and about 140°F

3. Finally kill the bacteria. Most bacteria are killed if they are subject to a temperature above 165°F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is best way to sanitize counter tops and large equipment.

About The Author
Chef Richard has worked in some of the finest restaurants in Washington State and is the author of the ebook "Chef's Special". You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com