Page 64 - FoodFocusThailand No.183 June 2021

STRONG QC & QAQA
STRONG QC &

Safe with microbial inspection from

raw materials to final products

Food safety is very crucial to consumers. Food-borne hazards can occur in any part of the process from the
plant sites all the way down to the hands of consumers. Hazard Analysis and Critical Control Point System
(HACCP) is the heart of management system that assures the food safety for consumers according to
ISO 22000 standard.

The HACCP system provides the most effective prevention and control Clostridium perfringens and Yersinia enterocolitica. If a body took
of potentially harmful contaminants in the process whether they are the these pathogens, it could be very dangerous. Therefore, this
physical, chemical, or biological hazards to foods. There are the controls qualitative analysis shall determine that these risky pathogens is
over food workers including the continual examination in every critical step nil in foods or production processes.
and process.
Biological hazard is defined as a threat caused by microorganisms such Microbiological Quantitative Analysis
as bacteria, viruses or parasites. Biological hazards are critical for the food This is the test counting on the number of microorganisms that
industry because it harms to consumer’s health causing a food poisoning. are tainted in foods or production areas. The finding components
These microorganisms can contaminate thru various causes e.g. The are those indicator microorganisms such as Coliform E.coli,
contamination in raw materials, ingredients and packaging used in production, Enterobacteriaceae, Enterococcus faecalis, yeasts and molds.
The contamination at cultivation area, The contamination during post-harvest The test defines the amount of specific pathogens in the digestive
management, The contagion during an unhygienic or unsanitary primary tract or excrement. The result can validate the production hygiene,
production, The taint of unclean equipment and machinery, The contamination the cleaning quality of production area, the quality of raw materials,
by workers during food production and storage, as well as the pollution from and the packaging quality. Those factors can result in contamination
unsanitary environment at any part of production process. Unfortunately, in foods. The test result is reported as a total count (in CFU / ml,
the pathogenic microorganisms which survive in the process of heating or CFU / g, or CFU / swab area).
sterilization can proliferate in an improper storage condition. Microbiological testing in food is very important. It must be
Microorganisms are microscopic organisms which can be found in quick, accurate, and precise. The modern technologies with
common environment such as soil, air or water. Microorganisms are critical professional and standardized laboratories are proficient to identify
in food production because foods contaminated with large numbers of the source, and the trace of harmful microorganisms. This is to
microorganisms can spoil quicker than those with low microbial contamination. confirm to the requirement of biological prevention controls to
It brings a consequence for a shorter shelf life of foods. As a result, the meet the established industrial and international standards.
amount of microorganisms in food can help to determine the food quality
before it is inedible due to a spoilage.
Microbiological Qualitative Analysis เอกสารอ้างอิง / Reference
This is the process to ensure the raw materials, food ingredients and the 1. Phunphen Waicharern. ประกาศแล้้ว ISO 22000 ฉบัับัใหม่่ล้่าสุุด.
final products whether they contain the microbiological criteria under in the https://innoversity.masci.or.th/
specified range. It is the verification of the controlling process whether the 2. นวพร ล้ำ�าเล้ิศกุล้. จุุล้ชีีววิทยาทางอาหาร. เชีียงใหม่่
practice and methodology used in the production process are capable to 3. ศูนย์เครือข่่ายข่้อมู่ล้อาหารครบัวงจุร. Food hazard / อันตรายในอาหาร,
control the desire outcome. Especially in the process of verifying, validating, http://www.foodnetworksolution.com/
monitoring and controlling those critical points, those processes must ensure 4. ศูนย์เครือข่่ายข่้อมู่ล้อาหารครบัวงจุร. การตรวจุสุอบัปริม่าณจุุล้ินทรีย์ด้วยวิธีี
the safety of products to consumers when the products are stored under ที�รวดเร็ว. http://www.foodnetworksolution.com/
the conditions with a specified shelf-life. 5. นภาพร เชีี�ยวชีาญ. คุณภาพแล้ะความ่ปล้อดภัย อันตรายที�เกี�ยวข่้องกับัอาหาร.
Microbiological qualitative analysis used to determine whether a food ภาควิชีาวิศวกรรม่อาหาร ม่หาวิทยาล้ัยเทคโนโล้ยีพระจุอม่เกล้้าธีนบัุรี.
contains or does not contain that microorganism the critical pathogens in https://digital.lib.kmutt.ac.th/magazine/issue1/cover/quality.html
foods such as Listeria monocytogenes, Staphylococcus aureus, Salmonella 6. สุม่าคม่สุ่งเสุริม่เทคโนโล้ยี (ไทย-ญี�ปุ�น). ตรวจุสุอบัการปนเป้�อนเชีื�อโรคในอาหาร
spp., Escherichia coli 0157 Vibrio spp., Shigella spp., Bacillus cereus, ได้ด้วยหล้ักการ DNA. https://www.tpa.or.th/

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