Author
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ARNOLD, JUDY |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 8/17/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The safety of our food supply can be immediately improved by reducing the potential for food-borne illnesses caused by bacterial contamination of food products. Microbial growth can be controlled by physical and chemical methods. Physical methods include the use of heat, low temperatures, desiccation, osmotic pressure, filtration, and radiation. Chemical agents include several groups of substances that destroy or limit microbial growth on food surfaces or inanimate objects. The major groups, their modes of action, and uses for currently reducing microbial contamination in plant sanitation are shown in this chapter. Disinfectants reduce or inhibit growth, destroy bacterial cells, but not necessarily spores or viruses. A bactericide kills bacteria, a fungicide kills fungi, and a virucide kills viruses. Sanitizers reduce pathogens, or disease-causing microorganisms to safe public health levels by mechanical cleansing or chemicals that are compatible with safety and palatability of foods. Food safety could be enhanced by increasing the use of materials that do not support growth and attachment of bacteria while decreasing the use of materials that enhance growth and attachment. Preventing the build-up of bacteria and food debris into biofilms during processing will also expedite the efficient use of sanitizers and disinfectants. Reducing the need for chemicals in food plant sanitation will lower consumer costs and the negative effects of agriculture on the environment. 4/28/99 jwa |
