hat
Bakteri enfeksyon manje se yon risk sante souvan souzèstime pou konsomatè yo. Bakteri pwodwi sibstans ki sou metabolik ki ka danjere nan sante moun. Pifò nan yo lakòz dyare ak vomisman. Espesyalman pou tibebe, moun malad yo ak granmoun yo ka mennen nan konsekans ki grav. Si manje kontamine ak bakteri, yo souvan miltipliye eksplozif anba kondisyon kwasans bon. Yo sitou tankou dlo ak chalè. Nan pi ba tanperati, yo grandi mwens vit, men yo te touye pa chofaj. Bakteri chalè-sansib anjeneral mouri nan yon tanperati manje debaz nan 70-80 ° C. Bakteri mwens chalè-labile yo mouri sèlman nan tanperati ki pi wo pase 100 ° C.
eng
Bacterial food infections are a frequently underestimated health risk for consumers. Bacteria produce metabolic substances that can be harmful to human health. Most of them cause diarrhea and vomiting. Especially for infants, the sick and old people can lead to serious consequences. If food is contaminated with bacteria, they often multiply explosively under good growth conditions. They especially like water and heat. At lower temperatures, they grow less quickly, but they are killed by heating. Heat-sensitive bacteria usually die at a core food temperature of 70-80 ° C. Less heat-labile bacteria are killed only at temperatures above 100 ° C.