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Where can food pick up microorganisms during harvesting and processing?
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food preservation
An overview of food preservation.
During harvesting and processing, food can be contaminated by microorganisms from a variety of environmental and operational sources. These primary sources include:
- Environmental sources: Soil, air, and plant surfaces.1
- Animal-related sources: Animal hides, intestines, and animal feed.1
- Operational sources: Food processing machinery, utensils, and sewage.1
Because the initial microbial load is a critical factor in food safety, industries often implement systems like the Hazard Analysis and Critical Control Point (HACCP) program. This system identifies specific steps in the conversion of raw materials into food where the product is at risk of contamination, allowing processors to eliminate those risks effectively. Maintaining strict hygiene throughout these stages is essential to preventing food-borne illnesses.21