436 ◾ Fundamental Food Microbiology
the food-contact machineries are extremely complex and automated and require special methods
for effective sanitation.
Although our understanding of the mechanisms by which microorganisms contaminate foods
and the means by which they can be intervened have increased, the volume of foods spoiled
and the incidence of foodborne diseases remain high. This indicates the need for more effective
methods to control microbial access to foods through efficient sanitation and disinfection (see
Appendix C: HACCP).
objectives of Sanitation
The main objective of sanitation is to minimize the access of microorganisms in food from various
sources at all stages of handling. 1–4 Because the microbial sources and level of handling vary with
each food of plant and animal origin and fabricated foods, the methods by which microorganisms
contaminate foods differ.
Proper sanitation helps reduce the microbial load to desired levels in further processed food.
An example of this is that a low microbial level in raw milk produced through effective sanitation
makes it easier to produce pasteurized milk that meets the microbial standard. Also, proper sanitation helps produce food that, when properly handled and stored, will have a long shelf life. Finally,
proper sanitation helps reduce the incidence of foodborne diseases.
Factors to Consider
To minimize the access of microorganisms in foods, the microbiological quality of the environment to which a food is exposed (food-contact surfaces), and the ingredients added to a food
should be of good microbiological quality. To achieve these goals, several factors need to be considered, which are briefly discussed here. 1,4
Plant Design
At the initial designing stage of a food-processing plant, an efficient sanitary program has to be
integrated in order to provide maximum protection against microbial contamination of foods.
This includes both the outside and the inside of the plant. Some elements to consider are specific
floor plan, approved materials used in construction, adequate light, air ventilation, direction of
air flow, separation of processing areas for raw and finished products, sufficient space for operation and movement, approved plumbing, water supply, a sewage disposal system, waste treatment
facilities, drainage, soil conditions, and the surrounding environment. Regulatory agencies have
specifications for many of these requirements and can be consulted at the initial stage of planning
to avoid costly modifications.
Quality of Water, Ice, Brine, and Curing Solution
Water is the most important entity in food manufacturing operations. Water is used as an ingredient in many foods and is also used in some products after heat treatment. The microbiological quality of this water, especially if the foods are ready-to-eat types, should not only be free
from pathogens (as in drinking water) but also be low (if not free) of spoilage bacteria, such as
the food-contact machineries are extremely complex and automated and require special methods
for effective sanitation.
Although our understanding of the mechanisms by which microorganisms contaminate foods
and the means by which they can be intervened have increased, the volume of foods spoiled
and the incidence of foodborne diseases remain high. This indicates the need for more effective
methods to control microbial access to foods through efficient sanitation and disinfection (see
Appendix C: HACCP).
objectives of Sanitation
The main objective of sanitation is to minimize the access of microorganisms in food from various
sources at all stages of handling. 1–4 Because the microbial sources and level of handling vary with
each food of plant and animal origin and fabricated foods, the methods by which microorganisms
contaminate foods differ.
Proper sanitation helps reduce the microbial load to desired levels in further processed food.
An example of this is that a low microbial level in raw milk produced through effective sanitation
makes it easier to produce pasteurized milk that meets the microbial standard. Also, proper sanitation helps produce food that, when properly handled and stored, will have a long shelf life. Finally,
proper sanitation helps reduce the incidence of foodborne diseases.
Factors to Consider
To minimize the access of microorganisms in foods, the microbiological quality of the environment to which a food is exposed (food-contact surfaces), and the ingredients added to a food
should be of good microbiological quality. To achieve these goals, several factors need to be considered, which are briefly discussed here. 1,4
Plant Design
At the initial designing stage of a food-processing plant, an efficient sanitary program has to be
integrated in order to provide maximum protection against microbial contamination of foods.
This includes both the outside and the inside of the plant. Some elements to consider are specific
floor plan, approved materials used in construction, adequate light, air ventilation, direction of
air flow, separation of processing areas for raw and finished products, sufficient space for operation and movement, approved plumbing, water supply, a sewage disposal system, waste treatment
facilities, drainage, soil conditions, and the surrounding environment. Regulatory agencies have
specifications for many of these requirements and can be consulted at the initial stage of planning
to avoid costly modifications.
Quality of Water, Ice, Brine, and Curing Solution
Water is the most important entity in food manufacturing operations. Water is used as an ingredient in many foods and is also used in some products after heat treatment. The microbiological quality of this water, especially if the foods are ready-to-eat types, should not only be free
from pathogens (as in drinking water) but also be low (if not free) of spoilage bacteria, such as