Page 11 - GPHS Environmental Public Health Standards (Foundation of Public Health) v1
P. 11
Factors affecting bacterial multiplication
Time
Foodborne pathogens need sufficient time
to grow
4 hours or more in the DANGER ZONE =
growth high enough to cause illness
Oxygen
Some pathogens require oxygen, a
little oxygen or no oxygen at all to
multiply
Moisture
Most pathogens grow well in moist food.
Moisture is calculated using a
measurement called water activity (aw).
Potentially hazardous food typically
has an aw of .85 or higher
