Foam washing and disinfection equipment systems and microbiological indicators of food safety

29 may 2024

In the conditions of modern food production, product safety is a priority. One of the key aspects of ensuring safety is compliance with sanitary and hygienic standards. Foam washing and disinfection equipment systems play an important role in maintaining cleanliness and preventing microbiological contamination of food.

Microbiological safety indicators

The assessment of the sanitary and hygienic condition of products and objects of the external environment is carried out using microbiological indicators. These indicators allow us to judge the possible presence of pathogenic microorganisms. The main normalized microbiological indicators are:

Sanitary-indicative microorganisms (SPM)

Sanitary-indicative microorganisms are a group of bacteria whose presence in food indicates possible contamination, insufficient hygiene at work or improper storage conditions. Although these microorganisms themselves are not always pathogenic, their presence signals a potential danger and the need to take measures to prevent contamination.

The main types of SPM

The number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM):

This is a group of bacteria that includes microorganisms capable of growing at moderate temperatures (20-45°C) and in the presence of oxygen (aerobic) or without oxygen (facultatively anaerobic).

High levels of CMAFAnM indicate a general microbial contamination of the product, which may indicate insufficient processing or poor sanitary conditions in production.

Bacteria of the E. coli group (BGCP):

They include Escherichia coli (E. coli), which is an indicator of fecal contamination.

The presence of HCG in food indicates the possible presence of pathogenic microorganisms such as Salmonella and enteropathogenic strains of E. coli.

Enterococci:

These bacteria also serve as indicators of fecal contamination.

Their presence in products may indicate a violation of hygiene standards during production and storage.

Bacteria of the Enterobacteriaceae family:

They include a wide range of bacteria such as Klebsiella, Enterobacter and others that may be opportunistic.

The presence of these bacteria indicates insufficient sanitation and a possible risk of infection with pathogens.

The dangers associated with SPM

Fecal contamination:

The presence of HCG and enterococci indicates fecal contamination, which may be associated with the presence of dangerous pathogens such as salmonella, hepatitis viruses and enteropathogenic strains of E. coli.

Such contamination can lead to serious food infections and diseases.

General microbial contamination:

High levels of CMAFAnM indicate general microbial contamination, which reduces the quality and safety of the product.

This may be the result of poor hygienic conditions, non-compliance with the rules of storage and processing of products.

The risk of spreading pathogens:

The presence of Enterobacteriaceae indicates the risk of the presence of opportunistic and pathogenic microorganisms.

This can lead to outbreaks of infectious diseases and poisoning.

Conditionally pathogenic microorganisms

Opportunistic microorganisms are a group of bacteria that, under normal conditions, do not cause diseases in healthy people, but can become pathogenic under certain circumstances, such as a weakening of the immune system, the presence of concomitant diseases or disorders of the body’s microflora. In the food industry, the control of opportunistic microorganisms is extremely important to ensure product safety.

The main types of conditionally pathogenic microorganisms

Escherichia coli (E. coli).

It is part of the normal intestinal flora of humans and animals, but some strains can cause serious foodborne infections such as diarrhea, hemolytic-uremic syndrome and other diseases.

The main source of E. coli in food is fecal contamination. E. coli control helps to prevent more serious contamination by pathogens.

Staphylococcus aureus (S. aureus):

It is present on human skin and mucous membranes, but can cause food poisoning if ingested.

It produces toxins that are resistant to heat treatment, which makes it especially dangerous if products are improperly stored and processed.

Bacteria of the genus Proteus:

They include species such as Proteus mirabilis and Proteus vulgaris, which can cause urinary tract infections, wound infections and other diseases.

These bacteria are often found in the environment and can enter food through contaminated surfaces and water.

Bacillus cereus (B. cereus):

A spore-forming bacterium that can cause two types of food poisoning: diarrhea and vomiting.

B. cereus spores are resistant to high-temperature treatment, which makes the control of this microorganism especially important.

Sulfite-reducing clostridia:

They include species such as Clostridium perfringens, which can cause foodborne toxic infections.

The spores of these bacteria are resistant to adverse conditions and can persist in food for a long time.

Vibrio parahaemolyticus:

A marine microorganism that can cause gastroenteritis when consuming contaminated seafood.

It is especially common in warm waters, so the control of this microorganism is important in the production and storage of seafood.

Hazards associated with opportunistic microorganisms

Food infections and poisoning:

Opportunistic microorganisms can cause various diseases, from mild intestinal disorders to severe life-threatening infections.

These microorganisms can produce toxins resistant to conventional heat treatment methods, which increases the risk of poisoning.

Food contamination:

The presence of opportunistic microorganisms in food indicates a violation of sanitary and hygienic standards in production, improper storage or transportation.

Contamination can occur through contaminated surfaces, equipment, water, or personnel.

Resistance to adverse conditions:

Some opportunistic microorganisms, such as spore-forming bacteria, are highly resistant to adverse conditions, which complicates their elimination from food.

These microorganisms can survive processing, storage, and even cooking, posing a risk to consumers.

Pathogenic microorganisms

Pathogenic microorganisms are a group of bacteria, viruses and other microbes that can cause diseases in humans and animals. In the food industry, the control of pathogenic microorganisms is extremely important to prevent food infections and ensure product safety. Let’s take a closer look at what pathogenic microorganisms are, what types of microorganisms are included in this group and what dangers they may pose.

The main types of pathogenic microorganisms

Salmonella (Salmonella spp.)

The group of bacteria that cause salmonellosis is an acute intestinal disease characterized by fever, diarrhea and abdominal pain.

The main sources of infection are eggs, poultry meat, dairy products and water contaminated with the faeces of infected animals or humans.

Listeria monocytogenes (Listeria)

The bacterium that causes listeriosis, which can lead to meningitis, sepsis and miscarriages in pregnant women.

Listeria can reproduce at low temperatures, which makes it particularly dangerous for ready-to-eat foods such as cheeses, cold cuts and raw vegetables.

Bacteria of the genus Yersinia:

They include Yersinia enterocolitica and Yersinia pseudotuberculosis, which cause yersiniosis, manifested by gastroenteritis, abdominal pain and sometimes pseudotuberculosis.

The main sources are pork, unpasteurized milk and contaminated water.

Hazards associated with pathogenic microorganisms

Foodborne infections:

Pathogenic microorganisms cause various foodborne infections, which can lead to serious illnesses and even death.

These infections are especially dangerous for vulnerable populations such as children, the elderly, pregnant women and people with weakened immune systems.

Toxins:

Some pathogens, such as Clostridium botulinum, produce toxins that remain dangerous even after the bacteria themselves are destroyed.

These toxins can cause acute intoxication requiring urgent medical attention.

Resistance to environmental conditions:

Pathogenic microorganisms can survive and reproduce in various conditions, such as low temperatures (Listeria), insufficient heat treatment (Salmonella) or anaerobic conditions (Clostridium botulinum).

This makes it more difficult to control and eliminate these microorganisms from food.

Spoilage microorganisms

Spoilage microorganisms are a group of bacteria, yeasts and mold fungi that are not pathogenic, but can significantly impair the quality of food. They cause changes in the taste, smell, texture and appearance of foods, making them unsuitable for consumption. The control of these microorganisms is important to ensure the durability and quality of products.

The main types of spoilage microorganisms

Yeasts:

Saccharomyces spp. — are commonly used in baking and brewing, but some species can cause spoilage of foods, especially sweet and fermented milk.

Candida spp. — they can cause fermentation in various products, including juices, syrups and marinades, which leads to their spoilage.

Mold fungi:

Aspergillus spp. — they are found on nuts, cereals and dried fruits. Some species produce aflatoxins, dangerous mycotoxins.

Penicillium spp. — widespread and can grow on cheese, bread, fruits and vegetables, causing mold and spoilage.

Rhizopus spp. — often found on bread and fruits, causing mild rot and rapid spoilage.

Putrefactive bacteria:

Pseudomonas spp. — they are widespread in the environment and can cause spoilage of meat, fish and dairy products, producing unpleasant odors and a slimy texture.

Bacillus spp. — some species can cause spoilage of canned foods and foods with a high starch content, producing unpleasant odors and texture changes.

Lactic acid bacteria:

Lactobacillus spp. — although these bacteria are used in the production of fermented dairy products, their uncontrolled growth can cause spoilage of meat products, vegetables and other foodstuffs.

Leuconostoc spp. — they can cause spoilage of vegetables and fruits by producing gases and mucus.

Hazards and problems associated with spoilage microorganisms

Deterioration of product quality:

Spoilage microorganisms change the organoleptic properties of products, making them unpleasant to taste, smell and appearance. This leads to loss of presentation and deterioration of consumer properties of products.

Economic losses:

Spoilage of products leads to significant economic losses for manufacturers and retailers. Products affected by spoilage microorganisms often have to be disposed of, which increases production and distribution costs.

Security threat:

Although spoilage microorganisms are not pathogenic, they can create conditions for the growth of pathogenic microorganisms. Mold fungi can produce mycotoxins that pose a health hazard to consumers.

The indicator of total microbial contamination (CMAFAnM) is expressed in colony-forming units (CFU) per gram or cubic centimeter of the product (CFU/g, cm3). This indicator represents the number of colonies of microorganisms that grow on nutrient agar after cultivation of crops. The amount of CODE is usually less than the actual number of microorganisms in the studied object due to a number of factors, such as the lack of growth of dead cells, anaerobic microorganisms and specific pathogens on universal nutrient media.

The role of foam washing and disinfection systems

Foam washing and disinfection systems are key tools in the fight against microbiological contamination at all stages of food production. These systems are designed to effectively remove contaminants and reduce microbial load on production surfaces and equipment.

Foam detergents create a dense foam that ensures long-term contact with impurities, which improves their removal process. This is especially important for removing biological contaminants such as fats, proteins and carbohydrates, which are a breeding ground for microorganisms.

The disinfection process involves the use of chemicals that destroy pathogenic and opportunistic microorganisms. Modern disinfection systems allow the dosing of disinfectants in optimal concentrations, which ensures maximum efficiency with minimal impact on equipment and the environment.

Ensuring the microbiological safety of food products is impossible without the use of modern foam washing and disinfection systems. These systems help maintain high standards of cleanliness by preventing the spread of pathogens and protecting the health of consumers. Regular use of effective cleaning and disinfection methods is the basis for compliance with sanitary and hygienic standards and ensuring high quality of food products.

Advantages

Work with us

Own production

We ourselves produce most of the items for the system: Pumping stations, foam stations, mobile carts, holders, mounting stands, etc.

Own Trademark

We have registered our own trademark and always make sure that the client is satisfied and recommends us to specialists from other enterprises

Our work experience

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

Providing a test sample

For enterprises that have water treatment systems installed that provide a working pressure of 20 bar, we can provide a test sample of a foam satellite for 30 days for operation at the enterprise.

Staged financing

The advance payment is 50% of the total contract amount. 30% is paid before shipping the goods to the customer. 20% is paid within 10 days after signing the equipment acceptance certificate

Turnkey works

The OdysseySystems company provides a full range of services in matters of cleanliness in food enterprises: from application processing to facility commissioning and personnel training. Our specialists will install the system in any region of the Russian Federation.

+7 (3852) 22-32-14

+7-913-250-76-88

mail@odysseysystems.ru
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