Doubling Microorganisms.

bbqjoe · 05-18-2006, 10:45 PM

Given the proper conditions microorganisms can reproduce rather quickly.
They need certain things to accomplish this (Leave this alone Discussion later)

The question is: Given the ultimate conditions, how quickly do you think foodborne microorganisms (bacteria) can double?

__________________________________________________ _________________________________

The Answer is 20 minutes.
Once again, this is given the most optimal conditions.
The only thing that can really be said, is do your very best to keep any form of bacteria away from food, food sources, utensils, and prep areas.

BrooklynQ · 05-18-2006, 10:52 PM

Judging from the question, you're talking about bacteria. Not viruses, parasites or mold.

Not all food micro-organisms can reproduce this quickly. Bacteria can, but a virus can't.

BBQchef33 · 05-19-2006, 12:07 AM

ahem ahem.
he states bacteria specifically in the question.

BrooklynQ · 05-19-2006, 09:31 AM

wow - I don't know how I could have missed it.

View Poll Results: How fast can microorganisms double in the right conditions?
60 minutes	3	17.65%
90 minutes	0	0%
20 minutes	14	82.35%
Voters: 17. You may not vote on this poll

05-18-2006, 10:45 PM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Doubling Microorganisms. Given the proper conditions microorganisms can reproduce rather quickly. They need certain things to accomplish this (Leave this alone Discussion later) The question is: Given the ultimate conditions, how quickly do you think foodborne microorganisms (bacteria) can double? __________________________________________________ _________________________________ The Answer is 20 minutes. Once again, this is given the most optimal conditions. The only thing that can really be said, is do your very best to keep any form of bacteria away from food, food sources, utensils, and prep areas. Last edited by bbqjoe; 05-19-2006 at 10:35 PM..

05-19-2006, 12:07 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	ahem ahem. he states bacteria specifically in the question. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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05-18-2006, 10:52 PM	#2
BrooklynQ Banned Join Date: 07-18-04	Judging from the question, you're talking about bacteria. Not viruses, parasites or mold. Not all food micro-organisms can reproduce this quickly. Bacteria can, but a virus can't.

05-19-2006, 09:31 AM	#4
BrooklynQ Banned Join Date: 07-18-04	wow - I don't know how I could have missed it.