Nutrient Medium N 3 D/Microbial Contamination Control

In this article we will look at nutrition and its role in controlling microbial contamination.

The date of origin of the food industry is considered to be the end of the 7th century BC. Today we can say for sure that food production is one of the most complex branches of human activity.

The food industry has many functions that are aimed at preparing products for sale, including scientifically based selection of raw materials, methods of their production, preparation for further processing and packaging. To produce a high-quality product that is safe for health, strict and stringent quality control is required, from raw materials to final products. The correctness of these actions is one of the main functions of food production specialists.

Methods for determining the quality of manufactured products are being improved from year to year. The classification of methods for determining quality indicators is shown in Figure 1. First of all, the sanitary and hygienic conditions of growing and keeping animals are checked. In the production of livestock and dairy products, the main sanitary indicator is microbiological studies, with which you can check raw materials - feed, water, premises, tools, etc., as well as study processing conditions: flow, temperature, volume, etc. processing processes of raw materials and finished products, which are also accompanied by the ingress of microorganisms into the final product. The sanitary condition of the enterprise itself must be assessed. Other work requirements are also observed, including personal hygiene. Regular monitoring of the technical condition of equipment is carried out, control is carried out on the quality of washing and disinfection of tools and equipment, and control over the production flows of various types of products. Particular attention should be paid to carrying out preventive measures aimed at preventing the emergence of infectious diseases. The safety of food products that do not contain genetically modified organisms has been confirmed. There are regulatory documents GOST R 51336-99 "Raw materials and food products. Express method for determining antibiotics." This document can be found in the information resource Consultant Plus" and TU 9219-028-37676459-97. The content of microorganisms or viable cells and spores must comply with the requirements of regulatory legal acts of the Customs Union.