60 140 Minimal to no hazards and risks; safety as temperatures increase 55 130 50 120 45 Hazard, but lower 110 risk because of spoilage; discard item Hazard, Hazard, highest risk 40 decreasing + 35 100 risk 90 30 Hazard, high risk 25 80 20 70 15 60 Decreasing to no hazard and low risk 10 50 40 30 -5 2 3 7 10 20 30 50 70 100 200 300 500 Hours Temperature (°C) Temperature (°F)
60 140 Minimal to no hazards and risks; safety as temperatures increase 55 130 50 120 45 Hazard, but lower 110 risk because of spoilage; discard item Hazard, Hazard, highest risk 40 decreasing + 35 100 risk 90 30 Hazard, high risk 25 80 20 70 15 60 Decreasing to no hazard and low risk 10 50 40 30 -5 2 3 7 10 20 30 50 70 100 200 300 500 Hours Temperature (°C) Temperature (°F)
Chapter10: Infection Control
Section: Chapter Questions
Problem 1PSP
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Helping tags: biology, microbiology , food microbiology, microbial growth, microbial death
Analyze figures 2.7 and 2.8.
1. Guide questions:
a) What range of time and temperature combinations poses the highest risk? How do you say so?
b) Explain briefly why hazards and risks decrease as temperature decreases from 55oC upwards.
c) Discuss briefly why after 100 hours, the risk decreases even if the temperature is optimal for growth of pathogens.
d) Write a conclusion explaining the relationship between time and temperature as illustrated in the 2 figures.
.
.
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WILL UPVOTE, just pls help me answer the questions. Thanks.
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