Microbiological control of food quality

Abstract

The increase in the world population also increases the need to produce quality food considering that this is a factor that can directly affect the condition of human health. The food production chain is closely related to Public Health, which acts by providing technical support, supervising and guiding producers at all critical points of this system, so microbiological, physical-chemical and sensory control are extremely important because they are actions fundamental in guaranteeing the quality of the food offered to the population. However, in order for us to guarantee this quality, laboratory reports must be reliable, so it is necessary that professionals are provided with adequate resources, trained personnel, and are concerned with always keeping up to date with the most appropriate methodologies for each analysis to analytical procedures and quality criteria. This finding led to the interest in conducting a literature review on the methodologies used to identify and diagnose the main microorganisms that cause foodborne diseases in the human population, seeking to provide material capable of contributing to the updating and training of professionals working in the area due concern with the efficiency of its assistance in the scope of Public Health.