Knowledge of microorganisms is important to the sanitation specialist because their control in part of a sanitation program. These organisms metabolize in a manner similar to microorganisms. They intake nourishment, then discharge waste products.
Some microorganism cause food spoilage and foodborne illness, but others are beneficial in food processing and preparation. To reduce food spoilage and to eliminate foodborne illness, this microbial proliferation must be controlled. Food deterioration should be minimized to prolong the time during which acceptable level of flavor and wholesomeness can be maintained.
Most foods spoil easily because they have the nutrients that microbes need to grow. Foods that are packages for foodservice in stores especially fresh meats have a large surface area exposed. Bacteria can grow rapidly in these foods.
Food is acceptable for a longer time, and foodborne illness is less likely if the growth of microbes is controlled. Proper sanitation during food processing, preparation, and serving can controls food spoilage and pathogenic bacteria.
Sanitation and microorganisms