What are the factors that encourage harmful substances in food production?

The main source of food contamination is man and microorganisms. Contamination caused by controlled man if personal hygiene measures are taken into account. Similarly, contamination by microorganisms is more complicated.

Explanation:

Microorganisms are found in food an ideal medium for growth. The following factors are involved in its development:

-Temperature: The ideal temperature for the growth of most germs is between 36-37°C, although the margin of growth is between 5 and 65°C (risk zone). To keep food out of this risk zone, keep food cold and hot at the respective temperatures.

-Humidity or availability of water: Microorganisms need water to grow and carry out their metabolic functions, such as meats, fish, etc., however dried food takes longer to deteriorate.

-Oxygen: The needs of the microorganisms affected in terms of available oxygen, with different types found in nature: Microorganisms that need oxygen to develop are called aerobes; microorganisms that do not need oxygen in their development are needed as anaerobes and microorganisms that adapt to both conditions as facultative anaerobes

-Acidity: The optimal pH for the growth of microorganisms is neutral (pH = 7), although it depends on the species, with microorganisms found in the acidic pH for their (between 1 and 6), and instead others that It is practically in basic media (between 8 and 14).

-Nutrients: All microorganisms need proteins, minerals, carbohydrates and lipids. These nutrients are found in most foods.