Bisnisrakyat.id - Sterilization is one of the important methods in the food industry to kill harmful microorganisms and extend the shelf life of products. However, not all bacteria can be destroyed by this process. Some types of bacteria, known as thermophilic bacteria, are able to survive even in high temperature conditions. The presence of these bacteria in food that has been sterilized can cause problems, both in terms of product quality and potential danger to consumer health.

What Are Thermophilic Bacteria?

Thermophilic bacteria are microorganisms that can grow and develop at high temperatures, usually between 40°C to 80°C. These bacteria have enzymes and metabolic systems that are resistant to heat, allowing them to remain alive even after going through the sterilization process.

Types of Thermophilic Bacteria in Sterilized Food Products

Some thermophilic bacterial species commonly found in sterilized foods include:

1. Geobacillus stearothermophilus – One of the best known thermophilic bacteria, often found in canned products. This bacteria is able to form spores that are very resistant to heat.
2. Bacillus coagulans – Can cause gas formation and damage the texture of food products.
3. Clostridium thermosaccharolyticum – Anaerobic bacteria which can cause cans to swell due to gas production.
4. Thermoanaerobacter spp. – Anaerobic bacteria that can ferment sugar and produce gas and organic compounds that can spoil food.

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Impact of Thermophilic Bacteria on Food Sterilization

• Product Damage: Some thermophilic bacteria can produce gas, causing changes in the color, odor and texture of food.
• Packaging Bloat: Bacterial activity can produce gas that causes the can to bulge, which could be considered a sign of product damage.
• Decreased Sensory Quality: Some bacteria can produce enzymes that change the taste or aroma of food, making it unfit for consumption.
• Potential Health Risks: Although many thermophilic bacteria are harmless to humans, there are some that can produce toxins or cause digestive disorders.

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Control of Thermophilic Bacteria in the Food Industry

To prevent contamination and growth of thermophilic bacteria in sterilized food products, several steps that can be taken include:

1. Sterilization Temperature and Time Monitoring: Using appropriate sterilization parameters to ensure elimination of bacterial spores.
2. Implementation of the HACCP System: Identify critical points in the production process to reduce the risk of contamination.
3. Proper Storage: Keep the product at a low temperature to inhibit the growth of thermophilic bacteria.
4. Use of Clean Raw Materials: Using raw materials that have been tested and confirmed to be free from thermophilic bacterial contamination.
5. Periodic Quality Testing: Using microbiological testing methods to detect the presence of thermophilic bacteria in food products.

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Conclusion

Thermophilic bacteria are a challenge for the food industry which applies sterilization as the main method of preservation. Although they do not always cause disease, their presence can damage product quality and result in losses for producers. Therefore, strict control in the production, storage and distribution processes is essential to ensure the safety and quality of sterilized food products.

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