SPONSORED CONTENT: What does microbiology have to do with food safety? More than you think. It is one of the main aspects of overall testing in South Africa, in fact...
But what should you test for? How often should you have your products tested? And, what does the law say about microbiology testing?
Common hazards, in terms of microbiology, include bacteria like salmonella. Food products can also contain parasites and pathogens. If ingested by people, these can cause illnesses and disease and in the end could have a detrimental effect on public health.What does the law say?, in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 . They detail various organisms that are not allowed to be present in food products.
These are just two examples to show you that you are required by the law to ensure that your products are safe. The laws are in place to keep people safe. So, if you don’t follow them, you are endangering people’s lives.The first group are microorganisms that result in spoilage. These will not cause people to get sick, but will cause the food to go off. In general, for this category you would test for bacteria, molds and yeast.
If pathogens go undetected in your products, you face severe reputational risks, unnecessary costs , and you are putting people in harm’s way. It’s better to test frequently to avoid a situation like this.
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