by contaminating it of course who asks such silly questions. and i only did this because i was bored so do not judge me and do not curse me by you know who F JAM from confusion.
By not putting in the fridge that's when bacteria comes along of not at the right temperature degree
3 different types
heat food nutritions
There are four main conditions that bacteria need to divide. These are warmth, food, time and moisture. Many bacteria can grow straight away given the right conditions.
There are 3 Main Things: Moisture, Warmth, and a source of food
Anthrax is the main diseas caused by this bacteria...
Cultural, biological, physical, and chemical.
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers)
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers)
The earth's waters continue to see increasing levels of contamination. The main three causes of this contamination is runoff from farms and industry, bacteria, and excess soil.
bacteria & sugary food
The four main requirements for bacterial growth are food, moisture, warmth, and time. Under normal conditions bacteria do not grow in acidic environments but there are a few that have adapted.
Salmonella, campylobacter
because the temperature is high and many bacterias ang viruses are developing... Food spoils more readily in summer months because of the increase in temperature, which causes bacteria, which is everywhere, to multiply. Which is why we keep food in the refrigerator, or freezer. colder temperatures slow the growth of bacteria, the main cause of food spoilage.
they eat smaller organisms like bacteria
Undigested food - and bacteria.
The main way that pasteurization methods prevent food spoilage is by removing the bacteria from the food. This is done by heating the food until it is hot enough to kill the bacteria and then holding it there long enough to make sure that all bacteria are killed.
I'm guessing that you're talking about the bacteria/viruses/etc... that are responsible for food poisoning. The "related link" is a decent website that gives a great deal of information on the subject.