Even though our food products are still safe, spoilage micro-organisms can make our products unacceptable to the consumer. Controlling the presence and levels of spoilage micro-organisms in food prevents our products from losing their commercial value throughout their shelf life
Food alterations are influenced by the characteristics of the food itself, the microbiota present and the surrounding environmental conditions. Depending on all these conditions, different micro-organisms will develop in our products, and some may cause spoilage or deterioration of our products. Such micro-organisms may be present in the raw material or may gain access to the food during the transformation process. Their presence is difficult to avoid. Once the food is contaminated, it will eventually become unacceptable to the consumer if it remains under conditions suitable for microbial multiplication for a long period of time.
Analytical control of spoilage micro-organisms prevents our products from losing their commercial value before the end of their shelf life and the potential loss of brand reputation and consumer confidence.
