A Taste of Wellness for Savoury and Snacks
Givaudan
Will the increasing use of antimicrobial agents in the food industry as a means of controlling food bacteria mutations lead to 'superbugs'? A report from the US Institute of Food Technologists this month claims that there is no evidence that proper use of antimicrobial agents in food manufacturing settings will lead to the development of resistant micro-organisms.
The report, published in the November issue of Food Technology calls for increasing studies of the conditions that exist within and on food production and processing lines.
"In the laboratory, it's been proven beyond a shadow of a doubt that organisms can develop tolerances when improperly exposed to sanitisers or antimicrobials," said P. Michael Davidson, IFT member, professor at the University of Tennessee, and co-author of the summary. "More study is needed in realistic settings, such as model food processing lines," he added.
According to the report, although there is the potential for the emergence of resistant micro-organisms with an ever-increasing reliance on and use of sanitisers on food handling equipment and raw food products, this should not lead to public health problems resulting from microorganisms that develop resistance to current antimicrobial applications in food manufacturing.
"There's no indication of an increase in the incidence of resistant organisms on food products," after applying preservatives, sanitisers or antimicrobial agents, said Davidson.
The report adds that simple methods for overcoming the potential for development of antimicrobial resistance by pathogens in food manufacturing settings include the appropriate use of antimicrobial agents, avoidance of sub-lethal concentrations of antimicrobial agents, and the appropriate use of combinations of antimicrobials.