ABSTRACT
This book is concerned with the principles and practice of sanitation in the food industry. In reality, control of microorganisms during food processing involves two aspects: Although the goal of sanitation is to completely prevent contamination, nevertheless it often occurs. Unfortunately, it is often easy to become lax about sanitation in the belief that subsequent treatment, e.g. freezing or heating of the product, will prevent any permanent damage. Sometimes, sanitation is seen as a cost which does not provide any immediate financial return to a company. In addition, in developed countries, there is an increasing trend for the busy consumer to purchase "convenience" foods which require minimal preparation in the home. Along with the increasing attention being paid to sanitation has come an increasing supply and complexity of chemicals and equipment to be used in cleaning procedures. It is sometimes difficult for practitioners to decide which chemical to use and which cleaning procedure to adopt.
