microbiological control and hygenic design

Question 1

Pathways of microbiological contamination during food processing

Answer 1

• Microbes are ubiquitous in the environment – present in air, water and soil
• Surface or plants and animals is covered with microflora

Question 2

Prevention methods

Answer 2

• Control of air, water and equipment and cleanliness of production area
• Procedures for entering plants
• Automation

Question 3

Growth retardation

Answer 3

• Lower storage temperatures
• Reduce water activity by drying or adding solutes (sugar/salt)
• Modify the atmosphere in the packaging
• Reduce pH by acid addition or fermentation

Question 4

removal and destruction of microorganisms

Answer 4

• Removal of microorganisms from foods – washing, trimming, filtration and centrifugation
• Destruction of microorganisms by heat, irradiation and gases