Microorganisms that survived the preservation and shortage treatment applied to the food

Different microorganisms have different susceptibility to the preservative methods employed. Some microbes may survive depending upon the time and severity of the method used. These spoilage microorganisms result in the commercial loss to producers, processors and consumers. Also, illness leads to loss of productivity.

Therefore, it is necessary to check the number and activity of these microorganisms by employing various preservative methods. For this, understanding of the sources of microbes, the factors influencing the growth of microorganisms and the means of controlling them is must. Also, one should have the knowledge about HACCP (Hazard Analysis and Critical Control Point - a systematic approach to ensure food safety in a food processing environment) and Hurdle Strategy (using a combination of preservation methods to inhibit microorganisms).