The microbiology and historical safety of margarine

Abstract

The microbiology and safety of margarine are reviewed from the perspective of its material composition and the historical absence of foodborne illness incidents associated with the consumption of this product. Intrinsic factors limit the growth of most micro-organisms, including pathogens. Margarine is a water-in-oil emulsion with a high fat content that limits the growth of most prokaryotic and eukaryotic micro-organisms. The size of the aqueous phase droplets and the inability of micro-organisms to move between droplets also reduce the ability of margarine to support microbial growth. In addition, depending upon the formula, up to 2% salt may be added which further reduces the ability of most micro-organisms to grow. The addition of preservatives such as sorbates can reduce spoilage problems. Spoilage, when it is observed, is typically caused by molds which can extend mycelia into the oil phase. The use of raw material specifications and the implementation of a Hazard Analysis Critical Control Point system can be effective in enhancing the microbiological quality of margarine. The safety of margarine is documented by the lack of any verified incidences of foodborne illness resulting from the consumption of margarine.