Effective Control of Microorganisms in Food: An Overview of Physical, Chemical, Biological and Environmental Methods to Ensure Food Safety and Quality.
Food safety is an essential aspect of human life as it determines the quality and hygiene of the food that we consume. Microorganisms are one of the primary factors that pose a threat to food safety. Microorganisms can cause food spoilage, food poisoning, and even foodborne diseases. Therefore, it is crucial to control the growth and proliferation of microorganisms in food to maintain its safety and quality.
Basis of Controlling Microorganisms in Food:
The growth and proliferation of microorganisms in food are influenced by several factors such as temperature, pH, water activity, and the presence of other microorganisms. To control the growth of microorganisms in food, it is essential to manipulate these factors and create an environment that is unfavorable for their growth.
Different Types of Methods for Controlling Microorganisms in Food:
Physical Methods: Physical methods are used to control the growth of microorganisms in food by physically removing them or reducing their numbers. These methods include heating, cooling, freezing, filtering, and irradiation.
Chemical Methods: Chemical methods are used to control the growth of microorganisms in food by adding chemical agents that can inhibit their growth. These agents include preservatives, such as sodium benzoate, sorbic acid, and citric acid, and antimicrobial agents, such as benzalkonium chloride and hydrogen peroxide.
Biological Methods: Biological methods are used to control the growth of microorganisms in food by introducing other microorganisms that can inhibit the growth of harmful microorganisms. These methods include the use of lactic acid bacteria and bifidobacteria to produce lactic acid and other substances that can inhibit the growth of harmful microorganisms.
Environmental Control: Environmental control is used to control the growth of microorganisms in food by manipulating the conditions in which food is stored and processed. This includes controlling temperature, humidity, and light exposure, as well as ensuring proper sanitation and hygiene practices in food processing and handling facilities.
Sri Lankan and International Regulations on Food Safety:
In Sri Lanka, the Ministry of Health is responsible for enforcing regulations related to food safety. The Food Act of 1980 and the Food Regulations of 1981 provide the legal framework for food safety in Sri Lanka. These regulations cover all aspects of food safety, from production to consumption, and are designed to ensure that food is safe, hygienic, and of good quality.
At the international level, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations play a major role in setting standards and guidelines for food safety. The Codex Alimentarius Commission, established by the WHO and the FAO, is responsible for developing international food standards that are recognized by governments and the food industry worldwide.
Conclusion:
In conclusion, the control of microorganisms in food is essential for ensuring food safety and quality. Different methods, such as physical, chemical, biological, and environmental control, can be used to control the growth and proliferation of microorganisms in food. Sri Lanka and the international community have regulations in place to ensure that food is safe, hygienic, and of good quality. It is essential for individuals and organizations involved in the food industry to adhere to these regulations and ensure that the food they produce and consume is safe and of good quality.
For further reading refer:
- World Health Organization (WHO) - https://www.who.int/food-safety/microorganisms/en/
- Food and Agriculture Organization of the United Nations (FAO) - http://www.fao.org/food-safety/food-microbiology/microorganisms/en/
- United States Department of Agriculture (USDA) - https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/microorganisms-that-cause-foodborne-illness/CT_Index
- Center for Food Safety and Applied Nutrition (CFSAN) - https://www.fda.gov/food/chemicals-natural-toxins-contaminants/microbial-contaminants
- International Food Safety and Quality Network (IFSQN) - https://www.ifsqn.com/category/microbiology/
