Fish Microbiology and Quality Assurance (2+2)

Unit 1 - Role and significance of microorganisms in food

1.5 Micro-flora of food processing facility
The nature of micro-flora in a food processing facility varies depending on the nature of food being processed. Hence characteristic microbial populations are encountered in different processing units. Also variations may be observed in microbial numbers from one area of processing plant to another. The microbial types present inside the processing plant are related to quality of air out side the plant and the microbial population levels are related to the level of activity of workers.

Reducing microbial load in processing area
There is a need to reduce microbial load in the processing area. This can be achieved by by installing filtration, chemical treatment and heat or electrostatic precipitation units, and taking measures in preventing the build up after reducing the microorganisms. The build up of microorganisms in the processing area can be prevented by maintaining the positive pressure in food process area, installing filters in ventilating systems that prevent spread of microorganisms from one part of a plant to another and installing UV- irradiated air locks at doors to reduce the number of organisms carried by workers.

Handling and processing
Foods grown/cultured in natural environment containing specific groups of microorganisms are further contaminated by several microorganisms during harvesting, handling and processing. Further, addition of microorganisms to food may take place from;

• All food contact surfaces including equipments coming in contact with foods, packaging material, and from food handlers. Foods are also prone for microbial contamination during transportation and storage.
• Use of sewage contaminated water for washing foods being processed contaminates it with human pathogenic microorganisms
• All the microorganisms associated with food handlers enter the food during handling of food from hands, garments, body surface, hair etc under poor personnel hygiene practices.

Therefore, it becomes necessary to prevent/reduce contamination and microbial build-up in foods during handling and processing so as to produce safe food with good keeping quality.