The use of 5M1E analysis method to identify sources of microbial contamination

I. Microorganisms in food plants, classification and modes of transmission

1. Microorganisms

Microorganisms are tiny organisms that are invisible to the naked eye and can only be observed with the aid of a microscope. These organisms are small in form and simple in structure, including bacteria, fungi (yeasts and moulds), protozoa, microalgae, as well as viruses, viruses and prions. They are metabolically diverse, highly active, widely distributed, numerous and mutable.

2. Classification of microorganisms in food plants

Hygienic indicator organisms: A group of microorganisms used to assess the hygienic status of the production environment, to monitor microbial contamination during the production process, and to predict the potential safety risk of food products. Common hygiene indicator organisms include colony counts, moulds and yeasts. Colony counts reflect the degree of microbial contamination of food; moulds and yeasts may affect the organoleptic quality and safety of food.

Faecal Contamination Indicator Bacteria: e.g. coliforms, the presence of which may imply that the food has been contaminated by human or animal faeces. Coliforms mainly include bacteria such as Escherichia coli and enterococci, which are important indicators for evaluating the hygienic quality of food.

Pathogenic microorganisms: microorganisms that can cause disease in humans or animals. These microorganisms may exist in raw materials, water, air, equipment, tools and employees, and contaminate food through various ways, thus posing a threat to the health of consumers. Common pathogenic microorganisms include Salmonella, E. coli, Listeria monocytogenes, Bacillus, etc.

3. Mode of microbial transmission

Contact transmission: microorganisms may be passed from one object table to another when the object tables are in contact with each other.

Airborne transmission: microorganisms can attach to dust particles and spread with the help of air flow.

Water system transmission: microorganisms can be transmitted with the help of water movement.

II,about the principle and detailed analysis of food workshop 5M1E

In the management of food workshop, man, machine, material, method and environment are five core elements, which together constitute the basic framework of food production and are essential to ensure food safety and improve production efficiency. The following is a detailed analysis of the principles and specifics of these five elements:

1. People (Personnel)

Principle: Personnel are the mainstay of food workshop production activities, and their operating behaviour, skill level and hygiene habits directly affect the quality and safety of food.

Training and Education: Employees of food workshop should be trained in food safety, hygienic operation, equipment operation, etc. to ensure that they have the necessary skills and knowledge.

Personal hygiene: Employees should maintain good personal hygiene, such as wearing neat work clothes, hats, masks, regular hand washing and disinfection to avoid carrying pollutants into the workshop.

Operation standard: Employees should strictly follow the operation procedures to avoid microbiological contamination or equipment damage caused by illegal operation.

2. Machine (machine equipment)

Principle: Machine and equipment are important tools in the production process of food workshop, and their performance, cleanliness, maintenance status, etc. directly affect the production efficiency and safety of food.

Equipment Selection: Select the appropriate equipment according to the production demand, and ensure that the performance of the equipment meets the production requirements.

Cleaning and Disinfection: Regularly clean and disinfect the equipment to prevent microbial growth and cross-contamination.

Maintenance: Regularly maintain the equipment to ensure normal operation and prolong the service life of the equipment.

3. Material (materials)

Principle: Materials are raw materials for food production, and their quality, storage conditions, and usage directly affect the quality and safety of food.

Purchase of raw materials: choose suppliers with good reputation and reliable quality to ensure that the raw materials meet the food safety standards.

Storage management: Raw materials should be stored in a dry, ventilated, rodent-proof and insect-proof environment to avoid moisture, mould or pollution.

Use control: use the raw materials in strict accordance with the requirements of the production process, to avoid quality problems caused by excessive or insufficient.

4. method (method/process)

Principle: Methods are the operating procedures and processes in the production process of food workshop, they determine the production efficiency and safety of food.

Process design: Design a reasonable process according to product characteristics and production requirements to ensure production efficiency and product quality.

Operating Procedures: Formulate detailed operating procedures, specifying the operating requirements, precautions and quality control standards for each step.

Quality control: real-time monitoring and quality control of the production process to ensure that the product meets food safety standards.

5. Ring (Environment)

Principle: Environment is the external conditions in the production process of food workshop, including air, temperature, humidity, lighting, etc. They have important influence on the production efficiency and safety of food.

Air purification: Food workshop should be equipped with air purification system to ensure that the air cleanliness meets the production requirements.

Temperature and humidity control: Maintain appropriate temperature and humidity conditions to avoid microbial growth and food spoilage.

Lighting and Ventilation: Provide adequate lighting and ventilation to ensure that employees can operate easily and comfortably, and at the same time reduce the chance of microbial growth.

III,how to effectively use the human machine, data and method of the environment to determine the microbial contamination pathway and preventive and control measures

Personnel (human): Personnel are one of the main pathways for microbial contamination, carrying microorganisms into the production environment through clothing, skin, and the respiratory tract. Poor personal hygiene habits, such as not washing hands, not wearing appropriate protective equipment, etc., will also increase the risk of microbial contamination.

Equipment (machines): Equipment surfaces, piping, interfaces, etc. are prone to microbial accumulation, especially in areas that come into direct contact with the product. Improper maintenance of equipment, such as incomplete cleaning and disinfection, can lead to microbial growth.

Raw materials (materials): The raw materials themselves may carry microorganisms, such as contaminated raw materials and auxiliary materials. Raw materials may also be contaminated by microorganisms during storage and transport.

Method (method): Improper operation in the production process, such as improper temperature control, poor time management, etc., may lead to microbial reproduction. Improper selection and use of methods such as sterilisation and disinfection can also increase the risk of microbial contamination.

Environment: Air, water, surfaces, etc. of the production environment may contain microorganisms. The growth and multiplication of microorganisms will be promoted when the conditions of environmental temperature, humidity, ventilation, etc. are not suitable.