The microbiology and safety of margarine are reviewed from the perspective
of its material composition and the historical absence of foodborne illness
incidents associated with the consumption of this product. intrinsic facto
rs limit the growth of most micro-organisms, including pathogens. Margarine
is a water-in-oil emulsion with a high fat content that limits the growth
of most prokaryotic and eukaryotic micro-organisms. The size of the aqueous
phase droplets and the inability of micro-organisms to move between drople
ts also reduce the ability of margarine to support microbial growth. in add
ition, depending upon the formula, up to 2% salt may be added which further
reduces the ability of most micro-organisms to grow. The addition of prese
rvatives such as sorbates can reduce spoilage problems. Spoilage, when it i
s observed, is typically caused by molds which can extend mycelia into the
oil phase. The use of raw material specifications and the implementation of
a Hazard Analysis Critical Control Point system can be effective in enhanc
ing the microbiological quality of margarine. The safety of margarine is do
cumented by the lack of any verified incidences of foodborne illness result
ing from the consumption of margarine. (C) 1999 Academic Press.