Microbial food quality analysis

Name

Institution Affiliation

The report conducted by Standardization Organization for G.C.C (1998) on the microbiological criteria for food stuff presents a test result that proves that Salmonella sp., Escherichia, and Staphylococcus are present in chicken wrap and cake among other foods. To come up with these results, the test for cakes and chicken wrap was subjected through a working sample which included a certain level of acceptance with a particular number of samples (n). During the testing and analysis process, it was evident that there was a stringency which depended on the purpose of the testing and the type of food used.

In most cases, according to Falkowski & Raven (2007), food elements such as cakes and other bakery products will tend to have ropiness bacteria. Due to the presence of high levels of carbohydrates or proteins, hydrolysis of the bakery product will have the spore-forming bacteria, which belongs to the genus Bacillus. On the other hand, the wrapped chicken will have spore-forming bacteria; since the bacteria can be able to grow inside the can. Apparently, the bacteria in wrapped poultry is capable of producing acids, and no gas within the can or wrap. This effect, therefore, contributes significantly to food spoilage.

The quality of food is highly dependent on the environment in which it is produced or stored. Taking the example of Qatari environment, which has high activities on the oil exploration, it is clear that such areas would have great factors of air pollution. Therefore, survival of constructive and destructive bacteria will be affected in such regions hence affect the quality of foods. According to McCorriston (2006) & Killian et al. (2002), Qatari environment climatic condition...