1.

Naturally occurring chemicals can be either an unprocessed chemical that is found in nature, such as
chemicals from plants, micro-organisms, animals, the earth and the sea. A chemical that is found in
nature and extracted using a process that does not change its chemical composition.

Examples are:

Extracting sugar from sugar beets.

Leaching soluble tea from tea leaves.

Extracting a water-soluble chemical from mineral ore.

The chemicals considered in this study are; brominated flame retardants, phtha- lates, artificial musks,
alkylphenols, organochlorine pesticides, PCBs, organotin compounds and perfluorinated compounds.

2.There are six conditions which support the growth of microorganisms, especially food poisoning
bacteria. What are they?

Food- These microorganisms need nutrients to grow on and are especially happy with proteins and
carbohydrates. These are where the potentially hazardous foods come in, such as meats, poultry, dairy
and eggs.

ACIDITY -pH if you remember from 7 th grade science, is a measurement of how acidic or alkaline
something is. The range starts at 0.0 and goes to 14.0 with 0-6.9 being Acidic, and 7.1-14 being alkaline.
7 is the Switzerland of pH, that is to say, neutral. Microorganisms tend to find themselves most happy in
the slightly acidic range of 7.5-4.6, which also happens to be where most foods lie.

TEMPERATURE-You know, from previous articles if you are following along at home, that these little
buggers grow best between 40°-141°F. Going outside the danger zone may not kill them. But merely
slow their growth rates. This is one reason why temperature is only part of the time+temperature
equation.

TIME- Microorganisms need time to grow and given the right environmental conditions, they are
capable of doubling their numbers in just 20 minutes. If you leave food in the danger zone for four hours
or more, the levels of Microorganisms can be high enough to make someone ill.

OXYGEN- Some of the little guys need Oxygen to grown, but not all of them do. Botulism is one of the
tough buggers that is anaerobic, which means it does not require any Oxygen to multiply.

MOISTURE- Most foodborne microorganisms need some amount of moisture to grow, but again not all.
The moisture in potentially hazardous foods is just right to provide the organisms what they need to
grow