Answer:
There are several methods of microbial control that are used to reduce the likelihood of foodborne illnesses, but two essential methods are thermal processing and chemical disinfection.
Thermal Processing: This is a method of microbial control that uses high temperatures to kill harmful bacteria, viruses, and other microorganisms in food. The most common form of thermal processing is heat treatment, which involves cooking food at a high temperature for a specific period of time. The heat destroys the microorganisms that can cause illness, such as Salmonella, Listeria, and E. coli. Pasteurization is another form of thermal processing that is used to kill harmful bacteria in milk, juices, and other beverages. This method involves heating the liquid to a specific temperature for a specific period of time to kill the microorganisms.
Chemical Disinfection: This method involves the use of chemicals to kill microorganisms on surfaces, utensils, and equipment used in food preparation. Common disinfectants used in food industry include chlorine-based compounds, iodophors, and quaternary ammonium compounds. These disinfectants are effective against a wide range of microorganisms, including bacteria, viruses, and fungi.
Both thermal processing and chemical disinfection are widely used worldwide in the food industry to prevent the spread of foodborne illnesses. However, there are still instances where these methods are not used or not properly used, leading to outbreaks of foodborne illnesses.
Some examples of infections that are more likely to occur when these methods are not used or not properly used include:
Salmonella Infections: This type of infection is commonly associated with undercooked or raw poultry, eggs, and meat. If these foods are not cooked to a sufficient temperature, the Salmonella bacteria may survive and cause illness.
Listeria Infections: Listeria bacteria can grow in refrigerated foods, such as deli meats and soft cheeses, if they are not properly stored and handled. This can lead to serious illness, especially in pregnant women and people with weakened immune systems.
In conclusion, thermal processing and chemical disinfection are essential methods of microbial control that help reduce the likelihood of foodborne illnesses. When these methods are not used or not properly used, it can lead to outbreaks of illnesses caused by bacteria such as Salmonella and Listeria. It is important for the food industry to continue to use these methods to ensure the safety of the food supply.
Step-by-step explanation:
Thermal processing and chemical disinfection are two essential methods of microbial control that are used in the food industry to prevent the spread of foodborne illnesses. Thermal processing involves using high temperatures to kill microorganisms, while chemical disinfection involves the use of chemicals to kill microorganisms on surfaces, utensils, and equipment used in food preparation.
Both of these methods are widely used worldwide to reduce the likelihood of foodborne illnesses, but they are not always used or used correctly, leading to outbreaks of illnesses caused by bacteria such as Salmonella and Listeria.
Salmonella infections are commonly associated with undercooked or raw poultry, eggs, and meat. If these foods are not cooked to a sufficient temperature, the Salmonella bacteria may survive and cause illness. Listeria bacteria can grow in refrigerated foods, such as deli meats and soft cheeses, if they are not properly stored and handled. This can lead to serious illness, especially in pregnant women and people with weakened immune systems.
It is essential for the food industry to continue using these methods to ensure the safety of the food supply and prevent outbreaks of foodborne illnesses.