FOOD SAFETY and MICROBIOLOGICAL QUALITY

FOOD SAFETY AND MICROBIOLOGICAL QUALITY

In the manufacture of food, cosmetics and pharmaceuticals,  it is necessary to ensure strict microbiological quality for it to be generally safe and acceptable. The procedure is important to be sure

of

 absence of pathogenic microbes

sterility, where desired

This is complemented by the monitoring of air and water quality using standard diagnostic measures. As a Public  Analyst, the production environment is very critical to the determination of product hygiene and quality. Therefore   quality attention ,  time and resources should be deployed in this direction

Microbiological Tests of interest include

1 Limit test=this is designed to determine the total aerobic , yeast and microbial counts. The test should reveal if the product is free from  Staphylococcus aureus,  Escherichia coli,  Pseudomonas aeruginosa, Salmonella, , Aspergillus niger and Candida albicans

2. Sterility Testing=This is carried out under aseptic conditions. The Membrane Filtration method is acceptable in determining this. It ensures sterility where desired

3.Stability Testing=Generally used in assess the adequacy of the storage conditions. The Good Manufacturing Practice is handy in this respect

4.Toxicity Testing=  Can be done on experimental animals. Its only slightly reliable because it does not take into account the issue of  genetic variation

5. Endotoxin Test=A very critical quality control test particularly at the final stages of drug formulation. Also useful in food safety testing

6Preservative Efficacy Testing=It is also called Antibiotics Potency Test. Antibiotics are added to the product(food , drug or cosmetics) to protect it  from contamination. Their survival can be monitored within 28 days. Five microbes are candidates for this test—E.coli, Staphylococcus aureus, Pseudomonas aeruginosa  Aspergillus niger and Candida albicans

Dele Fapohunda

10 Dec 2022