Food Safety and Conditions for growth of microorganisms

Food Safety
Microbiology includes the study of two groups of micro-organisms, most of which can only be seen under a microscope:
Fungi (moulds, yeast and mushrooms)
Bacteria

Conditions for Growth
Food: They can grow by feeding off living matter such as parasite or feed off dead matter such as saporphytes.
Oxygen: Aerobic microbes require oxygen to grow such as listeria monocytogenes. Anaerobic microbes do not need oxygen to grow such as Clostridium botulinum. Faculative microbes can survive with or without oxygen such as yeast.
Moisture: all microorganisms need moisture for metabolism.
Suitable pH: most microorganisms like neutral pH. Some such as yeast, like slightly acid conditions.
Heat: growth is retarded at -18°C to -25°C; most microorganisms are killed above 70°C; most flourish at 30°C to 55°C.
Altering one or more of the above conditions causes the destruction of micro-organisms.

Since our products are frozen cakes, the two groups of microorganisms, Fungi and Bacteria will cause food safety issues. Thus, to prevent them, some of the conditions above can be altered to prevent their growth.