In the process of food manufacturing, it is impossible to completely avoid microorganism contamination. Microorganism contamination from plant raw materials such as actinomycete, fungi, vibrio and enterobacter can come from sources including soil contact and unclean water.
The microbiological status of fresh meat is particularly dependent on the hygiene at the point of slaughter and the subsequent processing.
Food handlers can be a significant source of microbial product contamination, resulting from bad hygiene practices during food preparations.
Common pathogens normally found in food:
- Escherichia coli
General microorganism control techniques:
- Disinfection: Decreasing the number of microorganisms to a safe level
- Sterilization: Destroying live microorganisms
Disinfection techniques used in food manufacturing:
- Thermal disinfection/sterilization
- Ultraviolet disinfection
For food producers, it is extremely important that the end products do not just meet the consumer taste but these are also safe. This can be achieved through production processes according to the principles of HACCP as well as through hygenic optimum conditions during the processing, storage, packaging and transport.
TÜV SÜD's laboratories are equipped with cutting edge analytical equipment and staffed with experienced technical experts to help manufacturers, distributors, retailers, caterers and restaurants safeguard their supply chains and operations to minimise microbiological hazards.