Knowledge of Microbiology – essential for food safety?
Microorganisms (microbes) are very minute living organisms that cannot be seen by the naked eye. The study of microorganisms is known as Microbiology. Microorganisms could be either useful or harmful to us.
Microbes are of great significance to food because
(a) they can cause spoilage of foods,
(b) they are used to manufacture a wide variety of food products, and
(c) microbes can cause diseases that can spread through food.
Food microbiology is concerned with the study of microbes that develop, multiply, or contaminate the food we eat. The main aspect of microbiology in food industries is to focus on the disease-causing microorganisms and their toxins which may contaminate the food.
The greatest challenge to food safety is microorganisms that account for more than 200 diseases caused by bacteria, viruses, protozoa, and fungi. This is the main reason to recognize the possible role of microorganisms in food to ensure the safety of the consumer. Whenever microbes will get the appropriate conditions to grow, they will thrive on the food and pose as a potential contaminant.
There are 6 main factors that determine the growth of microorganisms. The factors can be remembered using the mnemonic word “FAT TOM” which stands for
- Food
- Acidity
- Time
- Temperature
- Oxygen
- Moisture
Food is considered to be an excellent medium for microbial growth and therefore it is of utmost importance to have knowledge of microbiology for food safety for the prevention of contamination and removal of microorganisms from food