Considerations of Food Safety

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Food safety is one of the primary concerns in our industry, especially to those who process food in large amounts. Therefore, proper sanitation must be provided in order to destroy microorganisms that could possibly spoil and contaminate food products. Sanitizers are substances used to reduce and inhibit most microorganisms present in surfaces of equipment and utensils. They are usually in the form of liquid mixture applied directly on the surface of equipment or any material that may come in contact with the food (Parker, 2007). In 2007, Harrison and Davidson revealed that the most common sanitizers used in foods are hypochlorites, chlorine, iodophores, quats and acid-anionics. However, in 2009, Schmidt discovered that use of these chemicals could cause corrosion, discoloration of products, and distortion of flavor and odor (see Appendix). Also, carelessly handling of these chemicals could also risk the personnel performing sanitation. Because of the hazardous effects of these chemicals (hypochlorites, chlorine, iodophores, quats and acid-anionics) in food industry, there is a necessity to find alternative methods to further reduce microorganisms. At the same time, it should also have less effect to the quality of the food being tested. Bacteriocin, a substance produced by microorganisms, plays a defensive role in prohibiting invasion of strains or species. Thus, it could serve the purpose of a being a sanitizer since it has high anti-microbial activity. This substance,
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