Using Your Senses to Find Mcrobia Niches

摘要

Sensory analysis examines ingredients and products using sight, touch, hearing, smell and -taste. Analysis is conducted during ingredient procurement, product development or re-development to assess the end product's appeal and acceptability to consumer senses. Sensory analysis should not be restricted to product development laboratories. Combined with microbiological testing, quality control personnel and sanitarians can and should use their senses of sight, touch, hearing and smell to assess cleaning and sanitation effectiveness on a daily basis and during unique times where microbial harborage point investigations are required. Sight: During daily sanitation inspections, the visual appraisals of cleaned equipment and areas uncover a range of problem types, see Table 1.