More about bacteria: what is there to know?

Microbes and bacteria can proliferate on all objects, especially if the environmental conditions are favorable (such as high humidity, favorable ambient temperature, sufficient nutrition). A typical example may be on objects for use in an environment like a kitchen. Kitchens often have the ideal conditions for bacteria to grow with the high humidity, food debris and higher temperatures (above 37°C) generated by the cooking process. In these conditions the bacterial proliferation is at its highest. Plastic objects created for this environment are very likely to be subject to bacterial contamination. If the object is created with the use of Parx Plastics Sanipolymers™ the bacterial presence is being decreased by a percentage equal to 98/99%, proven by ISO 22196 tests. The object obtains important antiseptic and antibacterial properties effectively reducing the bacteria remaining on its surface.

Bacteria how and where

The following section summarizes the conditions that favor the development of the main pathogens that may be present in food as well as the characteristics of the diseases caused by them. A summary of the factors involved in microbial proliferation:

Food is an excellent growth medium for microorganisms, but not all in the same way. Foods that are contributing most are those of animal origin (meat, fish, dairy products, eggs).

Almost all organisms grow at temperatures between +5°C and +65°C, with optimum values of growth around +37°C (our body temperature). Elimination occurs at temperatures above +75°C protracted for a few minutes.
Low temperatures do not eliminate microorganisms, it just blocks or slows down their development. Moreover, some bacteria such as psychrophilic, including Listeria, a dangerous pathogen, can develop itself very well at low temperatures such as in conditions inside a refrigerator. Mildews are even able to withstand lower temperatures than bacteria, and will also develop on foods stored in the refrigerator. 

Water is essential for all organisms. Bacteria show little or no growth in foods where the presence of water is low, the food is dried, or the food contains salts (sausages) or sugars (jams). The need for water, however, varies depending on the species: bacteria require a lot and mildews require only a little amount of water (mildews can also contaminate dried food).

Microorganisms require a degree of acidity intermediate for a favorable environment to grow. Food with very high (fruits) or very low acidity level (the yolk of an egg) are able to resist bacteria better. 

Some microorganisms can develop only in the presence of air (aerobic), while others only in the absence of air (anaerobic). However, many microorganisms can tolerate intermediate conditions, with little air (microaerophilic).

Microorganisms under favorable conditions multiply very fast. In general we can say that bacterial growth appears to be high when the conditions permit.