The protection of food in production has become one of the most important parameters of the world industry, which has set as its main objective to nullify the effect of organisms that could compromise the properties and quality of these foods for consumption.
To start this subject, lets understand what these micro-organisms are, so that we can understand how they fit into the story of our food production.
Getting to Know Microorganisms
Micro-organisms are all those organisms formed by only one cell, and which can have a totally different nature between one and the other. With very reduced dimensions, these small beings are not visible to the naked eye, requiring a microscope for their observation.
There is a specific area of biology for them, called microbiology, which divides them into the following categories:
Virus;
Bacteria;
Fungi;
Protozoa.
And since we are talking about microorganisms and food protection, it is worth remembering that there is an area of study in microbiology focused on the role they play in the industrialization of food, called Food Microbiology.
Lets talk a little about this productive combination between food and the function of microorganisms.
The Microbiology of Food
As we mentioned, the area called food microbiology is responsible for studying the role of microorganisms in the food context, relating them to the processing of products, their shelf life, the development of new products from unicellular organisms, and also possible variations in the sensory properties of each food.
Microorganisms can be divided into three categories according to their role in altering the food:
Microorganisms that alter the chemistry of the food, therefore, harmful, as they promote its microbial deterioration.
Pathogenic microorganisms, that is, organisms that cause disease, present in food. Offering a health risk, this category indicates precarious hygiene, conservation or incorrectly distributed distribution.
And finally the micro-organisms beneficial to food production, which transform it into new products through fermentation.
These are some of the foods we consume on a daily basis and which require the action of microorganisms beneficial to production and our health:
Cheeses;
Fermented milk drinks;
preserves;
Wines;
Beer, among others.
It should be remembered here that, despite the fundamental role of microorganisms in controlled production, excellence in product quality, careful storage in packaging and proper distribution are aspects required by the market and by health rules.
Packaging in preservation and communication with the customer
In recent years, packaging has evolved greatly in terms of functionality, bringing from the technology industry some attributes that today make a difference for any producer.
We are very clear about the importance of packaging in preserving food, not only against microorganisms harmful to its quality, but also for aspects such as the correct storage of products, communication with the customer, transport, costs involved in production and, mainly, the practicality that the consumer enjoys.
And flexible packaging plays a key role in preserving the characteristics of each food.
Advantages for the consumer:
Less volume and weight in handling;
Takes up less space to store;
By using less raw material, it produces less waste after consumption;
Practicality.
Advantages for those who produce:
Economy of raw materials and energy;
Featured on retail shelves;
Keeps the product well preserved, free of micro-organisms;
Greater variety of customization;
Contributes to the credibility of the brand, suggesting security and trust.
Therefore, a food whose packaging complies with international quality standards is able to project itself in the market, gaining visibility and standing out from the competition.
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