INFLUENCE OF CLEANING AND DISINFECTION IN PRODUCTION FACILITIES ON THE MICROBIOLOGICAL QUALITY OF FOOD (original) (raw)

Good hygiene practices reduce the possibility of food contamination by pathogenic and spoilage microorganisms. During the production process, surfaces are contaminated with various types of physical, chemical, and microbiological pollutants. Microorganisms are a special problem because they grow under suitable conditions and produce metabolites that have an impact on the health safety of food and/or impair the quality of food. A huge challenge in the food industry is the formation of a biofilm, which represents a community of microorganisms that grow and develop embedded in a self-produced matrix of extracellular polymeric substances. In the case of production processes for which the formation of biofilms is characteristic or possible, thorough cleaning and disinfection of surfaces are preventive to the formation of biofilms. The effectiveness of applying good hygiene practice procedures is reflected in the microbiological quality of surfaces that come into contact with food and the microbiological quality of food. The microbiological quality of surfaces that come into contact with food is usually assessed through the total number of microorganisms and/or the detection of the presence of pathogenic or conditionally pathogenic microorganisms. Two types of microbiological food criteria apply to food, including criteria for pathogenic microorganisms and indicator organisms. The food safety criteria determine the acceptability of a product or batch (lot) of product and apply to food placed on the market during its shelf-life. Process hygiene criteria determine the acceptability of the process and are applied during the production process. Individual microorganisms, groups of microorganisms or their toxins to be tested, sampling plan, and microbiological criteria are defined within national and international regulations. When the food safety criteria are not met, the food is a source of health-threatening microorganisms and must be withdrawn from the market. In the event of unsatisfactory results as regards process hygiene criteria, it is necessary to initiate corrective action and monitor its effectiveness. Although there are different ways and sources of food contamination, the implementation of sanitary procedures in food production, handling, and distribution facilities, is a necessary contribution to food health safety and to food quality assurance.