Food-contaminating microbes

Antimicrobials - help prevent microbiological attack which can cause infection and disease. Microbes can also be responsible for undesirable effects such as product degradation, discolouration and food contamination. 

The main quality concern in the food industry is undoubtedly safety. Safety entails keeping food free from contamination and preventing food-borne diseases. Food-borne diseases must be prevented by ensuring that processing is correctly carried out to avoid further microbial development (e.g., time-temperature profiles must be maintained during thermal treatment and cans or jars must be hermetically sealed). Food contamination includes macroscopic physical contamination (foreign bodies) and microscopic contamination by foreign bodies, microbes, or hazardous chemicals (e.g., pesticide residues). External contamination excludes all contaminants embedded in the product, and only concerns those that adhere... 

The extension of the useful storage life of plant and animal products beyond a few days at room temperature presents a series of complex biochemical, physical, microbial, and economic challenges. Respiratory enzyme systems and other enzymes ia these foods continue to function. Their reaction products can cause off-davors, darkening, and softening. Microbes contaminating the surface of plants or animals can grow ia cell exudates produced by bmises, peeling, or size reduction. Fresh plant and animal tissue can be contaminated by odors, dust, iasects, rodents, and microbes. 

Laboratory analysis of site soils should be made to determine the presence and population density of naturally occurring microbes that are capable of degrading the contaminant. At a minimum, these analyses should include plate counts to determine the relative number of microbes of several types, the substrate (food) type that reflects the type of chemicals they are likely to consume, and if toxic substances are present. 

Aqueous external corrosion results in rusting, pitting and ultimately perforation. Under certain conditions detinning may also occur. Perforation is of very serious concern because of loss of product, along with the more serious problem of contamination due to ingress of foreign material such as microbes in food cans. 

Pesticides are frequently used to control insects, rodents, weeds, microbes, or fungi. In addition, they help farmers provide an affordable and plentiful food supply. Pesticides are also used in other settings, such as homes and schools, to control pests as common as cockroaches, termites, and mice. Pesticides pose significant risks to human health and the environment, when people do not follow directions on product labels or use products irresponsibly. For example, people might use pesticides when they are not really needed, apply too much, or apply or dispose of them in a manner that could contaminate water or harm wildlife. Even alternative or organic pesticides can have these unintended consequences if not used correctly (EPA, 2003 c). There is abundant scientific evidence of the risks toxic pesticides pose to human health. More worrisome from a public health perspective are chronic health effects such as cancer, infertility, birth defects, miscarriage, and negative effects on the brain and nervous system. 

The cause of food spoilage was affirmed in 1864 by Louis Pasteur who showed that microorganisms in foods were the cause of such contamination. He subsequently found that microbes were killed by heating and that sealed containers could be used to preserve food by preventing recontamination from atmospheric air. 

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