1. Factors that intervene
1.1. Phiysical
1.1.1. Accidental presence of any strange thing
1.2. Chemical
1.2.1. Presence of chemical products
1.3. Biological
1.3.1. Enzymatic
1.3.1.1. Enzymes proper of food
1.3.2. Parasitic
1.3.2.1. Infestation by insects or rodents
1.3.3. Microbiological
2. Food safety and microbiology
2.1. Food safety
2.1.1. Ensure quality in production of food
2.1.2. Processes that identify and evaluate potential hazards
2.2. Microorganisms
2.2.1. Growth
2.2.1.1. Adaptation
2.2.1.1.1. To the environment
2.2.1.2. Exponential growth
2.2.1.2.1. Begin to multiply
2.2.1.3. Stationary
2.2.1.3.1. Multiplication decreases
2.2.1.4. Death
2.2.1.4.1. Bacteria dies
2.2.2. Clasification
2.2.2.1. Bacteria
2.2.2.1.1. Most critical group > multiply quickly
2.2.2.1.2. Unicellular organisms: spherical, cylindrical and spiral form
2.2.2.2. Molds
2.2.2.2.1. Invade any substrate and take this for their growth
2.2.2.2.2. Grow in range of -6 to 55°C
2.2.2.3. Yeasts
2.2.2.3.1. Grow in 5 and 30-37°C
2.2.2.3.2. Need oxygen, organic carbon, nitrogen, minerals and suitable pH
2.2.3. Controlling growth
2.2.3.1. Control 2 or more aspects of FATTOM
2.3. Foodborne illness
2.3.1. Infections or irritations
2.3.1.1. In gastrointestinal tract caused by food or beverages
2.3.2. Symptoms
2.3.2.1. Vomiting, diarrhea, abdominal pain, fever and chills
2.3.3. To prevent
2.3.3.1. Properly storing
2.3.3.1.1. Refrigeration = 4°C or lower
2.3.3.1.2. Frozen = -18°C or lower
2.3.3.2. Properly cooking
2.3.3.2.1. Wash fruits and vegetables
2.3.3.2.2. Avoid cross contamination
2.3.3.2.3. Cook a high temperatures
2.3.3.3. Properly cleaning
2.3.3.3.1. Of utensils and surfaces
2.3.3.3.2. Wash hands
2.4. Hurdle Technology
2.4.1. Additive hurdles
2.4.1.1. Temperature (high or low)
2.4.1.2. Decreased Aw
2.4.1.3. Acidity or pH
2.4.1.4. Preservatives
2.4.1.5. Competitive microorganisms
3. Main causes
3.1. Water activity
3.1.1. William J.S - 1953 > microorganisms have limiting aw level for growth
3.1.2. Aw=Critical parameters for preservation
3.2. Water as a reaction medium
3.2.1. Free water
3.2.1.1. Water available for growth of microorganisms
3.2.2. Bound water
3.2.2.1. Attached to solid surface
3.3. FATTOM
3.3.1. Food
3.3.2. Acidity
3.3.2.1. Not allow microorganisms to grow
3.3.3. Temperature
3.3.3.1. 4°C - 60°C = Temperature Hazard Zone
3.3.4. Time
3.3.5. Oxygen
3.3.5.1. Aerobics or anaerobic bacterias
3.3.6. Moisture
3.3.6.1. More water = more bacterias will grow