Microbiological safety of food processes

Food safety, of which the microbiological quality of food is an essential component, represents a considerable challenge. In terms of international trade, it is very often invoked to reinforce import barriers. It also has an obvious role to play in the prevention of food-borne illnesses, and consequently in controlling healthcare costs.

The control of microbiological risks is based on compliance with hygiene rules throughout the production, processing and distribution chains, and on the validation of industrial practices through analysis of the finished product. This strategy is limited by the lack of specificity in rules and codes, and above all by the difficulties involved in microbiological analysis of the finished product. As a result, regulations have evolved to emphasize the obligation to achieve results, i.e. the objectives to be attained, while leaving some latitude as to the choice of means to be implemented.

Consumers' wishes are at odds with their need for safety, when they demand products that are less processed, closer to nature and safer. Since food safety is non-negotiable, and the demand for microbiological harmlessness ever more stringent, perfect control of contamination is essential. It relies on a sound knowledge of the microbial world and calls on process engineering to take into account and control microbial phenomena with the utmost rigor at every stage of production, processing and distribution.

Compared to other chemical or particulate contaminants, micro-organisms have one important and remarkable property: they are able to reproduce. Thus, when conditions are favorable for reproduction, as is often the case for micro-organisms in natural products and foodstuffs, biocontamination is self-magnifying. The risk of spoilage and possible intoxication associated with this phenomenon calls for its control.

The microbiological risk control strategy must optimally integrate the various approaches to preventing, destroying, inhibiting, eliminating and competing with micro-organisms in raw materials and processed products, in terms of equipment and the production environment.

As far as prevention is concerned, everything must be done to avoid the introduction of micro-organisms, particularly pathogens, at every stage of the food chain. Packaging, in particular, protects foodstuffs and products from the risk of contamination.

Inhibition of microbial growth can be achieved by applying unfavorable temperature, pH and water activity conditions. It can also be achieved by introducing into the food chemical substances known as preservatives, the use of which is subject to strict regulations. The use of micro-organisms antagonistic to those being inhibited...