- Quality and Safety
Modelos predictivos del riesgo microbiológico
Guaranteeing product quality and safety, as well as consumer health
The food industry faces microbiological risks of different kinds. On the one hand, spoilage microorganisms affect product quality and, on the other, pathogenic microorganisms, bacteria or viruses, can pose a health risk to the end consumer.
In addition to this complexity, there is the growing challenge of antimicrobial resistance, which reduces the biocidal efficacy of disinfectant products and the ability of antibiotics to treat potential cases of food poisoning.
At AINIA, we add value
- We determine the microbiological risk inherent to production processes.
- We predict the risk of a product and process under specific conditions.
- We use tools recognised within the legislative framework.
Modelos predictivos del riesgo microbiológico
Since the behaviour of a microorganism under certain conditions is predictable, there are mathematical models which, taking into account different determining factors, are capable of predicting it. This methodology is recognised in European regulations on microbiological criteria applicable to food products (RG 2073:2005).
Microbiological models can help optimise the conditions for obtaining a food product according to intrinsic parameters, such as pH, salt or additive concentration, or extrinsic parameters, such as storage temperature, humidity or headspace atmosphere.
By using microbiological models in the production environment, we can predict the amount of a given pathogen or toxin after a preservation process or treatment. In this way:
- We know how changes in process conditions influence the final microbiological quality of the product.
- We assess the microbiological risk inherent to a specific event, for example, a line stoppage.
- We contribute to more effective HACCP management.
Furthermore, by implementing different tools, we are able to perform simulations under specific conditions, providing an estimate of the risk associated with the food, process and pathogen under study.
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