Microbial contamination of food

The theoretical basis of light-induced antimicrobial treatment is described, followed by examples of its application for the cleaning and disinfection of surfaces. All available information supports the idea that PDT could offer a very efficient and cost-effective way to combat microbial contamination of foods. The advantages and pit-falls of the technique are discussed. Directions of future research needed for bringing the technology to commercial reality are identified. 

Sustainable economic growth requires safe sustainable resources for industrial production (Kamm and Kamm, 2004). However, microbial contamination of foods plays a major role in economic losses to food... 

Crepet, A., Albert, I., Dervin, C., and Carlin, F. 2007. Estimation of microbial contamination of food from prevalence and contamination data Application to Listeria monocytogenes in fresh vegetables. Applied and Environmental Microbiology 73 250-258. 

Next to exhaled breath analysis, PTR-MS can be a useful tool for monitoring the VOC fingerprint from microbial culture and incubated tissue cultures [37,38]. Different microbial cell cultures are known to produce characteristic VOC signatures that can be further used to identify the presence, for example, of microbial contamination of food. The advantage of this technique is that the emission of VOCs can be monitored on-line, which ultimately leads to a rapid screening procedure in microbiology and medicine. 

Biotenorism, infectious disease, and microbial contamination of food and water threaten public health and safety (Bain et al. 2014 Chiu 2014 Ferreira et al. 2014 Murray 2010 Tiafi r et al. 2014). Infectious bacterial diseases cause nearly 20 nullion deaths annually (Chiu 2014 Lazcka et al. 2007). Therefore, the development of rapid, reliable, and sensitive methods for microbial identification is critically important in environmental monitoring, clinical microbiology, as well as water quality and food safety. 

Teena, M. et al (2013) Potential of machine vision techniques for detecting fecal and microbial contamination of food products a review. Food Bioprocess Technol, 6 (7), 1621 — 1624. 

An alternative packaging is the combination of food-packaging materials with antimicrobial substances to control microbial surface contamination of foods. For both migrating and nonmigrating antimicrobial materials, intensive contact between the food product and packaging material is required and therefore potential food applications include especially vacuum or skin-packaged products (Vermeiren and others 2002). 

Thousands of substances are added to foods to enhance their marketability (appearance, taste, texture, etc.), storage properties, or nutritive value, any of which may cause toxicity in susceptible individuals (Table lA). Microbial or fungal contamination of food, either during processing or storage, can introduce potent toxins into food. 

The majority of toxicants in foods are contaminants, (e.g., microbial toxins, pesticide residues, leachable chemicals from packaging materials, food coatings, traces of heavy metals). However, the major issue in food safety is the contamination of food by mycotoxins in items such as milk and milk products, meat and meat products, and peanuts (groundnuts). Aflatoxin is highly toxic and lethal, and its carcinogenic potential is well established, even at doses as low as 0.05. ig. Mycotoxins also infect food products like rice, pulses, tapioca, and betelnuts. (Table 10-2). 

Food safety is a major concern for both government and the public. This has been further emphasized by recent reports of both microbial and chemical contamination of food. Moreover, the consumers preferences have resulted in large increases in food imports which, in some cases, do not provide traceability in terms of production processes, or details of pesticide applications pre- and postharvest. Therefore, to secure food safety and provide information for consumers, national authorities have to supply all information concerning food quality and regulate the amoimt of pesticide residues that could remain without posing any risk to consumers. 

Generally, infectious diseases are spread in the food service environment in two ways (1) hand contact with one s own infected feces and passage of microbial contaminants to prepared foods as a result of inadequate handwashing and (2) handling of microbially contaminated objects (e.g., money, counters, soiled clothing, raw meats) and subsequent contamination of foods provided to the consumer [1]. 

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