Page 45 - FoodFocusThailand No.189 December 2021

STRONG QC & QA

Positive Impacts of Efficient Spoilage

Control in Food Manufacturing

The expanding global population is facing food security issue as a large amount of food produced for
humans is wasted annually. The Food and Agriculture Organization (FAO) expected that one third, or
approximately 1.3 billion tons, of food produced for human consumption is wasted per year, while the
waste of produced food is as high as 23% in South Asia and Southeast Asia.

Food waste and losses have become a global issue that and that is why cleaning is a critical process in food manufacturing.
requires a concrete development goal. The Sustainable Cleaning and sanitizing process needs to be reviewed properly
Development Goal no.12 (SDG) focused on responsible in order to reduce possible microorganism contamination in
consumption and manufacturing and the SDG 12.3 calls for food.
reducing half of the global food waste per capita. To achieve this Determining the ability of a food to support the growth of
goal, everyone, both manufacturers and consumers, play an spoilage organisms is a challenge as the results can take quite a
important role. long time and can delay actions from the manufacturers.
The major cause of food spoilage is microorganisms like yeasts Microbiological testing like Total Plate Count can detect coliform,
fungi and bacteria. The contamination or growth of these E. coli, lactic acid bacteria, yeast and mold. Rapid testing is a solution
microorganisms in food can cause undesirable traits like changes that can offer twice faster results than traditional tests. Opting for
in odors and tastes and having opaque appearances, which make an ATP (Adenosine Triphosphate) method is an alternative to
the food unfitting for consumption. access cleanliness with ease, speed, and reliability. It also offers
To tackle the issue, food producers should test and identify efficient data management to ensure well-informed decision
types of microorganisms that could cause spoilage. Analyzing the making and promote proactive measures in preventing cross
root cause can prevent, reduce or eliminate the root cause of food contamination.
spoilage. Effective applications of innovation and tools can help reduce
Measures for preventing food spoilage include sourcing for spoilage, ensure quality, extend shelf life, and minimize food waste.
quality raw materials, storing raw materials properly, preventing Moreover, it also helps enhance brand image and increase customer
cross contamination in the production process and selecting proper satisfaction. Tackling food spoilage issues can benefit society in
packaging. These measures can control microorganisms that terms of food security and environmental impacts.
cause spoilage in accordance with standards and requirements
from the regulated authorities.
Food production environment is another key factor to help Service Info C007
identify the source of a microorganism that affects food quality More Information
and safety. Proper cleaning can eradicate dirt and microorganisms, เอกสารอ้างอิง / References
• Food Loss and Food Waste | FAO | Food and Agriculture Organization of the
United Nations

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