Microorganisms play a crucial role in food safety, and understanding them is essential for anyone handling food. We categorize these microorganisms into two groups: spoilage organisms and pathogens. Spoilage organisms, like mold and bacteria, cause food to look, smell, or taste bad, but they typically don’t make you sick. On the other hand, pathogens are the real culprits behind foodborne illnesses. They can lurk in food without any visible signs, making them particularly dangerous.
It’s vital to recognize the difference between best before dates and expiry dates. A best before date indicates when food is at its peak quality, while an expiry date signals when food should no longer be consumed due to potential nutritional loss. Remember, just because food is past its best before date doesn’t mean it’s unsafe, but when in doubt, throw it out. This simple rule can help prevent illness and keep everyone safe. Understanding these concepts is key to becoming a food safety hero.
Read more About the lesson (Optional)
Welcome to the first lesson in the Understanding Microorganisms module of the Safe Food Handler Certificate course! In this lesson, you’ll learn about the microorganisms that can affect food safety, how they differ, and the importance of “when in doubt, throw it out.” Let’s get started on your journey to becoming a food safety hero!
Types of Microorganisms in Food
Microorganisms in food fall into two main categories from a food safety perspective:
- Spoilage Organisms
These microorganisms cause food to go bad, leading to noticeable changes like strange colors, off tastes, or unpleasant odors. While these changes make food unappealing, they generally don’t cause illness. For example, moldy bread or sour milk is easy to spot and avoid. - Pathogens
Pathogens are the dangerous microorganisms that cause foodborne illness. Unlike spoilage organisms, pathogens don’t change the food’s appearance, taste, or smell, making them hard to detect. If you suspect food might be contaminated with pathogens, follow the Public Health Department’s advice: when in doubt, throw it out to stay safe.
Best Before Dates vs. Expiry Dates
It’s common to confuse best before dates and expiry dates, but they have different meanings:
- Best Before Date: This is the manufacturer’s promise that the food will maintain its optimal freshness and quality until that date. After this date, the food may not taste or look its best, but it doesn’t automatically become unsafe. It can still be sold and consumed unless it’s unfit for human consumption (e.g., showing signs of spoilage).
- Expiry Date: This indicates the date after which a food should not be sold or consumed. Foods with expiry dates, like baby formula, meal replacement drinks, and nutritional supplements, may lose their nutritional quality after this date, making them unreliable for vulnerable populations (e.g., infants or those with specific dietary needs). However, passing the expiry date doesn’t mean the food is immediately unsafe.
Why This Matters
Understanding the difference between spoilage organisms and pathogens helps you identify when food is unsafe, even if it looks fine. Knowing the distinction between best before and expiry dates ensures you make informed decisions about food safety and quality. Always check for signs of spoilage and follow the “when in doubt, throw it out” rule to protect customers.
Key Takeaways:
- Spoilage organisms cause noticeable changes in food but are generally not harmful, while pathogens cause illness without obvious signs.
- Best before dates indicate quality, not safety; expiry dates indicate when food should not be sold or consumed due to nutritional concerns.
- When unsure about food safety, throw it out to prevent foodborne illness.