Microbiology Sanitary and Food

Sanitary food microbiology is an important branch of sanitary microbiology, which studies the microflora of food products, equipment and equipment of food industry and public catering enterprises. She also develops measures to prevent food poisoning and toxic infections that may arise due to improper storage, transportation and preparation of food.

The microflora of food products can be represented by both natural and artificial microflora. Natural microflora can consist of bacteria, fungi and yeast that are found on the surface of products. Artificial microflora appears as a result of the addition of preservatives, dyes and other additives to food products.

Various methods are used to study the microflora of food products, such as microscopic analysis, culture on nutrient media and DNA analysis. These methods make it possible to determine the types of microorganisms, their number and activity, and also identify possible pathogens.

One of the main tasks of sanitary food microbiology is the development of measures to prevent food poisoning. This may include monitoring the quality of raw materials, proper storage and transportation of products, and compliance with sanitary standards in food processing plants.

In addition, sanitary food microbiology also deals with the development of methods for monitoring the quality of food products during their production and storage. This includes analyzing microbiological indicators such as levels of bacteria, yeast and mold, as well as determining the content of harmful substances in products.

In general, food hygiene microbiology is an important branch of microbiology and plays an important role in ensuring food safety for consumers.

Microbiological control in the food industry

Introduction.

Sanitation is the science of creating and maintaining in constant readiness safe conditions for human life, work, life and recreation. One of the main tasks of sanitary microbiology is the analysis of environmental products (soil, water, air, food) for the presence of microorganisms and viruses. Sanitary microbiological research is one of the important means of combating sources of infections and carriers of pathogens of food poisoning and acute intestinal infections. Research aimed at studying these microbes and their properties, as well as the use of specific methods and biological indicators, characterizes sanitary microbiology. It is of great importance to obtain reliable epidemiological data on the activity of sanitary indicator microorganisms at the object being studied, i.e. as part of the microflora of the human body, since it is known that the feces of humans and animals for a long time contain up to 60% of E. coli, enterococci, bacillus enterikereus (coli), salmonella, etc. The variety of relationships between pathogenic and opportunistic microorganisms and sanitary ones requires a subtle analysis of a large number of environmental factors. When studying the connections between them, a wide variety of microbial species is discovered according to their ecological and trophic properties, structural