Application of Hazard Analysis and Critical Control Point (HACCP) and Recent Technologies for Microbial Inactivation in Mozzarella Production

Abstract

The production of mozzarella cheese involves several steps that can lead to microbial contamination, which can pose a serious health risk to consumers. The use of Hazard Analysis and Critical Control Point (HACCP) has become a standard practice in the food industry to ensure the safety of mozzarella cheese. This involves identifying potential hazards and establishing critical control points to prevent or eliminate them. Recent technologies such as high-pressure treatment, pulsed electric fields, microfiltration, cold plasma and ultraviolet light treatment have also been developed to improve the safety and quality of mozzarella cheese by inactivating microorganisms. High-pressure treatment uses water at high pressure, while cold plasma treatment uses ionized gas to inactivate microorganisms. Ultraviolet light treatment uses UV-C light to kill bacteria and viruses, while pulsed electric field treatment uses short pulses of high-voltage current to destroy bacteria. The combination of HACCP and these technologies has proven effective in ensuring the safety and quality of mozzarella cheese. This approach has been widely adopted by the food industry to minimize the risk of microbial contamination and improve food safety. However, further research is needed to optimize the use of these technologies and provide better inactivation of microorganisms while maintaining the quality of mozzarella cheese.