Microbial hazards in food

Abstract

Next to bacteria microbial hazards in food comprise mycotoxin-producing moulds, protozoae, viruses and prions. Epidemiological aspects are mentioned which are essential for the pathogenesis of foodborne diseases caused by these agents. Compared with chemical and physical hazards the occurrence or emergence of microbiological hazards depends on a variety of factors and influences during food production and processing that well structured hygiene and food safety management concepts respectively are essential. In particular this paper refers to the minimal infective dose for man, the factors influencing growth of bacteria in food and to predictive microbiology. The application of the hazard analysis critical control point (HACCP) concept for microbial hazards is mentioned with particular emphasis on the importance of monitoring. Due to the particular significance of the faeco-oral transmission route for many bacterial foodborne diseases basic hygiene measures assume a decisive importance in food safety management. The HACCP system is based upon such measures and should only be viewed as part of an efficient total hygiene concept in food companies. The example of drinking milk pasteurization illustrates that the introduction of the HACCP system does not constitute a fundamentally new development and that it should rather be viewed as a renaissance of old principles of natural science and hygiene.