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4. In general, microorganisms can be divided into three categories: mould, yeasts
and bacteria, they are present everywhere, but can only cause damage in
certain conditions.
5. In an environment with little air or moisture, mould cannot develop. In moisture,
sugar and warmth, yeast can spread with or without air, cooling slows the
growth of yeast and freezing stops it altogether.
6. Bacteria can spread with or without air.
One of the most dangerous bacteriums is Clostridium botulinium which can,
under certain conditions, spread without air – it only needs a temperature of
between 4°C and 46°C.It spreads in food without acid, in environments with
little acid and in temperatures that are above 4°C for long periods of time.
7. Frozen, dried or acid rich foods or foods with a high salt or sugar content, can-
not contain the bacterium Botulinium.
The following foods can be lightly infected with Botulinum:
– Foods without acid e.g. meat, seafood, poultry, fish, eggs, mushrooms and
olives in brine
– Foods with little acid like most vegetable
– Foods with moderate acid content such as tomatoes, onions, chilli-peppers,
figs and cucumbers.
8. To store the above at-risk foods, you should keep them in the refrigerator for
short term storage or in the freezer, for long term storage, and after heating they
can be eaten straight away.
9. Some dry foods, such as flour and cereals, contain insect larvae. If the food
isn't vacuum packed, these can hatch during storage, making the food inedible.
To prevent this these foods should be vacuumed.
10. Generally, foods should be stored at low temperatures since most microorgan-
isms can also spread without air.
11. If the temperature in your fridge is above 4°C then this can, most of all during
long-term storage, support the growth of dangerous microorganisms. Therefore
the temperature setting in your fridge should be max. 4°C or less.
12. If the temperature in your freezer is 0°C or less, it is ideal for storing food, but
remember: freezing does not kill microorganisms, it only slows their growth.
13. The shelf life of vacuum packed dried foods is also longer, the cooler the stor-
age temperature is: For every 10°C cooler the storage temperature, the shelf life
extends by 3-4 times.
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