617
27.4.2.1 Biological Hazards
Biological hazards mostly comprise of microorganisms such as harmful bacteria,
yeasts, molds, protozoa, viruses and parasites. There are several sources of biological hazards and these include raw materials and personnel contamination (Pal et al.
2016). Biological hazards are the highly dangerous and widely controlled hazard
and many guidelines have been developed for the control of biological hazards as
compared to physical and chemical hazards (Keener 2001). Microorganisms have
both beneficial and harmful effects. For example, some foodstuffs such as cheese,
sour cream, yogurt and other fermented dairy products are made from reactions of
certain bacteria, yeasts and molds. Hence, these are added intentionally in the food
processing. Apart from food production, some microorganisms also play important
roles in our daily life. Therefore, we are surrounded by both beneficial and harmful
microorganisms and in hazard control, experts (food processors, public health officials and regulators) the intention is to get rid of those that harm people called
pathogenic microorganisms (Cornell University 2018).
Some microorganisms (bacteria, protozoa and viruses) are too small to be seen
with naked eyes and you need a microscope to see them. Other microorganisms
(yeasts, molds and parasites) can be seen with naked eyes. Microorganisms’ survival and growth depends on adequate food, water, temperature and air (others need
no air or minimal air). Depriving them any of these may stop their growth and multiplication, lead to hibernation or death. Hence, to get rid of them, one needs to
disturb the availability of those essential elements and this is sometimes achieved by
preservation methods like drying or smoking (Gutierrez 2003).
Microorganisms’ metabolic processes can produce by-products and these
increase as they grow in size and number. Some by-products have beneficial effects
on human beings as it leads to the production of food for them, while others are
undesirable for human being because they lead to spoilage and wastage of the food,
sometimes even affecting their health. For example, the growth of yeast produces
dough, carbon dioxide, acids and flavors and the dough rising leads to production of
bread that we eat, and in this case, the process may be desirable. However, when the
process takes place in another kind of food like fruit juice, the same by-products
leads to spoiled food and the process may be undesirable. In some cases, the byproducts produced in other microorganisms like pathogens may be toxins that can
cause diseases. Table 27.1 below shows the commonly found biological hazards.
During the processing of foods, the amounts and types of microorganisms can be
increased, held constant, reduced or destroyed. Even though processing can be used
to destroy harmful microorganisms, many safe microorganisms can survive the
treatment and continue to live. For example, milk is pasteurized, or heat-treated, to
destroy pathogens. After pasteurization, milk is safe to drink even though nonpathogenic microorganisms survive.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries
27.4.2.1 Biological Hazards
Biological hazards mostly comprise of microorganisms such as harmful bacteria,
yeasts, molds, protozoa, viruses and parasites. There are several sources of biological hazards and these include raw materials and personnel contamination (Pal et al.
2016). Biological hazards are the highly dangerous and widely controlled hazard
and many guidelines have been developed for the control of biological hazards as
compared to physical and chemical hazards (Keener 2001). Microorganisms have
both beneficial and harmful effects. For example, some foodstuffs such as cheese,
sour cream, yogurt and other fermented dairy products are made from reactions of
certain bacteria, yeasts and molds. Hence, these are added intentionally in the food
processing. Apart from food production, some microorganisms also play important
roles in our daily life. Therefore, we are surrounded by both beneficial and harmful
microorganisms and in hazard control, experts (food processors, public health officials and regulators) the intention is to get rid of those that harm people called
pathogenic microorganisms (Cornell University 2018).
Some microorganisms (bacteria, protozoa and viruses) are too small to be seen
with naked eyes and you need a microscope to see them. Other microorganisms
(yeasts, molds and parasites) can be seen with naked eyes. Microorganisms’ survival and growth depends on adequate food, water, temperature and air (others need
no air or minimal air). Depriving them any of these may stop their growth and multiplication, lead to hibernation or death. Hence, to get rid of them, one needs to
disturb the availability of those essential elements and this is sometimes achieved by
preservation methods like drying or smoking (Gutierrez 2003).
Microorganisms’ metabolic processes can produce by-products and these
increase as they grow in size and number. Some by-products have beneficial effects
on human beings as it leads to the production of food for them, while others are
undesirable for human being because they lead to spoilage and wastage of the food,
sometimes even affecting their health. For example, the growth of yeast produces
dough, carbon dioxide, acids and flavors and the dough rising leads to production of
bread that we eat, and in this case, the process may be desirable. However, when the
process takes place in another kind of food like fruit juice, the same by-products
leads to spoiled food and the process may be undesirable. In some cases, the byproducts produced in other microorganisms like pathogens may be toxins that can
cause diseases. Table 27.1 below shows the commonly found biological hazards.
During the processing of foods, the amounts and types of microorganisms can be
increased, held constant, reduced or destroyed. Even though processing can be used
to destroy harmful microorganisms, many safe microorganisms can survive the
treatment and continue to live. For example, milk is pasteurized, or heat-treated, to
destroy pathogens. After pasteurization, milk is safe to drink even though nonpathogenic microorganisms survive.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries