Page 66 - FoodFocusThailand No.210 SEPTEMBER 2023

STRONG QC & QA

Lesson Learned 1: White-colored Lesson Learned 2: White suspensions found in beverage
contaminants in canned food products
Q: Complaints from consumers allege that Q: Distributors received complaints from consumers that they
white-colored contaminants that resemble have found white suspended matter in fermented herbal drinks
parasites, live worms, or mold were found in and pasteurized fruit juice drinks. Therefore, they want to know
canned food. Therefore, they would like to know the causes and ways to prevent and solve such problems.
the exact cause of this contamination, including A: It is assumed that white suspended matters found in beverage
any recommendations on how to prevent and products may be caused by molds and yeasts that come from raw
resolve such an occurrence. materials and the contents of the beverages. The lax control of the
A: The presence of contaminants, such as cultivation process, inadequate herbal fermentation, and inefficient fruit
parasites, worms, and mold in canned food, is of juice pasteurization process may also cause it. This creates favorable
great concern as it indicates contamination during conditions for the growth and proliferation of microorganisms in beverage
the food processing process, such as improper lid products. Thus, when stored for a certain period will cause the
sealing and shortcomings in controlling hygiene occurrence of white suspended matter in beverage products. It may be
conditions in the production facility. Therefore, it assumed that the leading cause of mold and yeast contamination is
can be assumed that foreign matters, such as may due to the following factors;
cause it; 1. Contamination from the raw material used: If mold, yeast, or
• Insect larvae: Presumed to be caused by spores are found in the raw material, there is a high chance that these
certain insects, such as beetles or flies, that lay bacteria will proliferate and contaminate the final product.
their eggs in improperly sealed cans, where these 2. Airborne contamination: Molds and yeasts can potentially
eggs then hatch into larvae. contaminate food without proper protection and control of the production
• Nematodes: Presumed to originate from environment.
various food sources. Due to their small size, these 3. Improper pasteurization process: If sufficient heat or time is
nematodes are difficult to detect visually and require not applied during the pasteurization process, there is a chance that
special equipment such as a stereo zoom camera. mold and yeast will survive and proliferate in beverage products.
• Mold: Presumed that the canned foods were 4. Poor personal hygiene: Production workers must strictly follow
contaminated with mold spores during the the established hygiene protocols, such as washing their hands regularly,
processing or packaging process and then further wearing clean and appropriate protective equipment such as gloves
developed into fungal colonies that appear white and hair nets, as well as receive proper training in personal hygiene on
or light. an annual basis.
Consuming food contaminated with parasites, The risk of consuming beverages contaminated with mold and yeast
worms, mold, or other foreign matters can lead to might lead to food poisoning with symptoms such as nausea, vomiting,
a high risk of gastrointestinal health problems, such diarrhea, stomach pain, and food allergies. This is especially severe for
as nausea, vomiting, diarrhea, or even more severe high-risk consumers with low immune systems, such as the elderly,
complications depending on these microorganisms’ young children, and pregnant women. Also, mold and yeast also affect
type and survival rate. Consumers should avoid the taste, texture, and overall quality of the drink.
consuming such foods, and if any adverse reactions Measures to prevent contamination and the growth of mold and
should occur after consumption, they should see a yeast in beverages are as follows:
doctor immediately. Consumers should consider 1. Strict hygiene control in production facilities: Equipment,
buying quality canned food based on the following utensils, and all other related equipment involved in the production
guidelines: process should be cleaned and disinfected hygienically.
1. Purchase canned food from trusted
manufacturers by considering their trademarks,
quality symbols, and production standards that have
been certified by government agencies.
2. Check the appearance of the cans for dents,
bulges, or other signs of damage, that may affect
the quality and safety of the canned food.
3. Check the expiration date and avoid buying
expired products.
4. Store canned food in a cool, dry place and
keep it out of direct sunlight.
5. If abnormalities are noticed once the can is
opened, such as unusual appearance, smell, or
taste, it should be immediately discarded, and the
problem should be reported to the manufacturer
through the available channels.

66 FOOD FOCUS THAILAND SEP 2023

22/8/2566 BE 18:03
62-67_Strong QC&QA_Sukhantha.indd 66 22/8/2566 BE 18:03
62-67_Strong QC&QA_Sukhantha.indd 66