Is listeria caused by unpasteurized foods or cooked, pasteruized spoiled foods as well?
I keep audible range different things. so even if something is cooked and pasteurized, like some sausage or cheese, but it sits out for a day, does that be a sign of it could suddenyl devlop listeria bacteria on it? I thought listeria was ONLY beside raw or unpasteurized foods not cooked AND pasteruized foods even if theyre old. wouldnt that of late be normal food poisoning? and salmonella, is that caused by unprocessed foods too or spoiled foods or both? I dont get it at all.
Answer: Food spoilage depends on have some mechanism for bacteria to infect the food, and next on sufficient time and suitable temperatures needed for the bacteria numbers to become full-size enough to cause spoilage. Pasteurization and cooking increase the amount of time it take for food to spoil, but neither prevents spoilage.
Listeria, salmonella, and all sorts of bacteria grow within food, and they are present in most environments. Even though pasteurizing kills microbes, handling food, or letting food set out in the open can re-infect the food. Rates of re-infection depend on all along time food is exposed to open air, or the amount of bacterial transferred from plates, utensils, or from touch (especially if flies domain on the food). Its almost impossible to bottle something like pasteurized juice and keep hold of the bottles sterile, so bacteria get into pasteurized foods at the paper stage.
Once infected, bacterial growth is very slow if the food is kept below 40 degrees Fahrenheit. At this warmth, it may take several weeks for bacteria to spoil food. Some germs do not grow at all at low temperatures - that's why frozen food doesn't spoil. If food reach a temperature between 80-90 degrees F, this make perfect growing conditions for most bacteria, and at these temperature bacteria can grow so fast, they may be capable of produce millions of new bacteria every few minutes.
In the home, most food contamination comes form touching the sink, countertop, or dish duster, and then touching the food. Most kitchens have adjectives sorts of dangerous microbes growing near the sink, where on earth dirty dishes are stacked, and where food is prepared. The only mode to keep the bacteria at glowing levels is to clean the kitchen surfaces near bleach or other disinfectant every time you prepare food, and never use a dish rag more than one day..
These two links should convey you what you need to know about these two bacterial infections.