Once brewed, do not let the milk left in place for a long time. At room temperature, milk packaging must spend 2 hours after brewing. Why is that?
"Milk is a good medium for bacterial growth, so after the diluted milk should not be left in a long time, allowing bacteria to breed," explained Prof. Dr. Sam Suharto, Sp.MK (K), Chairman of the Association of Physician Specialist Clinical Microbiology Indonesia (PAMKI) in Processed Food Safety Workshop for Journalists at Hotel Menara Peninsula
Prof. Sam explained bacteria in milk are able to reproduce themselves every 20 minutes, which is defined circumstances (usually at room temperature 25 degrees Celsius). It is also shared by Dr. M. Roy Sparingga, M. App, Sc, Deputy Food Safety and Hazardous Materials BPOM. "Bacteria grow very quickly," says Dr Roy.
Why does milk have to run out after 2 hours after brewing?
Growth of bacteria can occur very quickly every 20 minutes. So when left up to 2 hours, then the bacterial cells in milk are very abundant.
Here the number of the bacteria that mentioned by Dr. Roy:
0 min: 1 bacterial cell
20 minutes: 2 bacterial cells
40 minutes: 4 bacterial cells
1 hour: 64 bacterial cells
4 hours: 16.8 million bacterial cells
5 hours: 1.1 billion bacteria
"You can imagine how much bacteria if milk is left more than 2 hours after brewing. So if poisoned milk is not just the responsibility of manufacturers, but be seen whether consumers are also doing the right process of preparing the milk," said Dr. Roy.
According to Prof. Sam, bacteria in milk is actually dead easy, simply by heating 70 degrees Celsius, it is dead.
Also, make sure wash your hands before preparing milk and do not consume milk that had been prepared since 2 hours earlier. Milk that had been prepared more than 2 hours should be removed and replace with new.
"Milk is a good medium for bacterial growth, so after the diluted milk should not be left in a long time, allowing bacteria to breed," explained Prof. Dr. Sam Suharto, Sp.MK (K), Chairman of the Association of Physician Specialist Clinical Microbiology Indonesia (PAMKI) in Processed Food Safety Workshop for Journalists at Hotel Menara Peninsula
Prof. Sam explained bacteria in milk are able to reproduce themselves every 20 minutes, which is defined circumstances (usually at room temperature 25 degrees Celsius). It is also shared by Dr. M. Roy Sparingga, M. App, Sc, Deputy Food Safety and Hazardous Materials BPOM. "Bacteria grow very quickly," says Dr Roy.
Why does milk have to run out after 2 hours after brewing?
Growth of bacteria can occur very quickly every 20 minutes. So when left up to 2 hours, then the bacterial cells in milk are very abundant.
Here the number of the bacteria that mentioned by Dr. Roy:
0 min: 1 bacterial cell
20 minutes: 2 bacterial cells
40 minutes: 4 bacterial cells
1 hour: 64 bacterial cells
4 hours: 16.8 million bacterial cells
5 hours: 1.1 billion bacteria
"You can imagine how much bacteria if milk is left more than 2 hours after brewing. So if poisoned milk is not just the responsibility of manufacturers, but be seen whether consumers are also doing the right process of preparing the milk," said Dr. Roy.
According to Prof. Sam, bacteria in milk is actually dead easy, simply by heating 70 degrees Celsius, it is dead.
Also, make sure wash your hands before preparing milk and do not consume milk that had been prepared since 2 hours earlier. Milk that had been prepared more than 2 hours should be removed and replace with new.
