otent|a||y

nazardous Iood
Lerm used by food safeLy organlzaLlons Lo classlfy foods LhaL requlre Llme
LemperaLure conLrol Lo keep Lhem safe for human consumpLlon
WContains moisture - usually regarded as
a water aotivity greater than 0.85
WContains protein
Wls neutral to slightly aoidio - typioally
having a p between 4.6 and 7.5
A PHF is that contains:
hat foods are potentially
hazardous foods`?
WPotentially hazardous Ioods are Ioods that meet both the
criteria below:
-they might contain the types oI Iood-poisoning bacteria
(that need to multiply to large numbers to cause Iood
poisoning)
-the Iood will allow the Iood-poisoning bacteria to multiply.
Weat (beef, pork, lamb)
WPoultry (chicken, turkey, duck)
WFish
WShellfish and crustaceans
WEggs (except those treated to eliminate$,2430,)
Wilk and dairy products
WHeat-treated plant food (cooked rice, beans, or vegetables)
WBaked potatoes
WCertain synthetic ingredients
Wushrooms
WRaw sprouts
WTofu and soy-protein foods
WUntreated garlic and oil mixtures
The common examples for PHF foods
s1 s2 s3
Slide 4
s1
sanjeevan, 7/2S/2010
s2 common fodds which have to maintain in specific conditions
sanjeevan, 7/2S/2010
s3 Examples include
canned and bottled food, dried fruit, salted dried meats, fermented dried meats,
yoghurts, hard cheeses, spreads, sauces, dried pasta, breads and dried foods.
sanjeevan, 7/2S/2010
$aIety Methods oI
PHF
(standardizaed)
%emperature
$tored under hot oonditions
$tored under oold oonditions
60
0
C
5
0
C
Controlling water activity
Wsuch as salts, sugars, and brine solutions can be
used to alter the moisture or acidity oI PHF's to
make them more shelI stable and were especially
popular prior to reIrigeration technology.
%he yardstick organism is $taphylococcus
aureus which can grow at aw 0.83 and produce
toxin at 0.88.
t minimum pH at which Ioodborne pathogenic
bacteria can grow or produce toxin. %he
yardstick vegetative bacteria are $. aureus
which can grow at pH 4.0 and produce toxin at
4.6 and Yersinia enterocolitica and $almonella
spp. both oI which can grow at pH 4.2. %he
spore-Iorming bacteria oI interest is Clostridium
botulinum which can grow and produce toxin
down to pH 4.6.
p affeoting foods
#eIerences
Whttp://www.foodsafetysite.oom/eduoators/oompetenoies/general/miorobiology/mio2.
html
http://www.foodauthority.nsw.gov.au/_Uoouments/soienoe/potentially-hazardous-
foods.pdf