Name: Precious L.

Hontiveros BSHM 1-12B

1. Differentiate naturally-occurring chemicals and man-made chemicals. Provide examples to

validate your answer.

- All chemicals can be broadly divided into two categories: natural or man-made.
Naturally occurring chemicals are natural chemicals that are produced by nature without
any human intervention, it includes that are produce by biological organism. For
example; the mycotoxins is any toxic substance produced by a fungus. Mycotoxins can
cause a variety of adverse health effects and pose a serious health threat to both
humans and livestock. The adverse health effects of mycotoxins range from acute
poisoning to long-term effects such as immune deficiency and cancer.

While Man-made chemicals are include substance that is added intentionally or

accidentally to a food during processing. For example; Preservatives, preservative is a
substance or a chemical that is added to products such as food products, beverages,
pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other
products to prevent decomposition by microbial growth or by undesirable chemical
changes.

2. Bacteria need to be in a suitable environment for them to live or multiply. What are the six
(6) conditions in which bacteria can sustain growth? Cite one (1) situational example to
support your answer.

-The six (6) conditions in which bacteria can sustain growth are the FAT TOM an
acronym for food, acidity, time, temperature, oxygen and moisture.

F Food There is sufficient nutrients available that promote the growth of

microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most
susceptible.

A AcidityFoodborne pathogens require a slightly acidic pH level of 4.6-7.5, while

they thrive in conditions with a pH of 6.6-7.5. The United States Food and Drug
Administration's (FDA) regulations for acid/acidified foods require that the food be
brought to pH 4.5 or below.

T Time Food should be removed from "the danger zone" (see below) within two-
four hours, either by cooling or heating. While most guidelines state two hours, a few
indicate four hours is still safe.

T Temperature Food-borne pathogens grow best in temperatures between 41 to

135 °F (5 to 57 °C), a range referred to as the temperature danger zone (TDZ). They
thrive in temperatures that are between 70 to 104 °F (21 to 40 °C).
O Oxygen Almost all foodborne pathogens are aerobic, that is requiring
oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of
botulism, are anaerobic.

M Moisture Water is essential for the growth of foodborne pathogens, water

activity (aw) is a measure of the water available for use and is measured on a scale of 0
to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95 and 1.0.
FDA regulations for canned foods require aw of 0.85 or below.

Like all living things, bacteria need food, water and the proper environment to live
and grow. The food product itself supplies the food and water needed for bacterial
growth. A situational example is when leaving a raw meat and poultry out of
refrigeration over 2 hours, Bacteria will grow most rapidly in the range of temperatures
between 40 ° and 140 °F, Bacteria may grow and produce toxins which can cause
foodborne illness. Those toxins that are heat resistant are not destroyed by cooking.