Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan.

Abstract

Although diet in space has relied on the sterilized products transported from earth, on-site space food production (e.g., farming, nutritional bioregeneration, bioculture foods, cooking) have been suggested to establish sustainable food supply system. This book chapter describes the key consideration for the design of hazard analysis and critical control points plan optimized for food produced and prepared in outer space. Technical advances in the food production during spaceflight were summarized to categorize the types of on-site space food production. Overall results of previous research regarding microbial monitoring of contaminants onboard the habitat of astronauts (single bacterial isolation and community analysis) and the alteration of physiological characteristics of host-pathogen-food in microgravity were analyzed to suggest information required for hazard analysis. Pathogen control strategies which can be set as critical control points were also designed from raw materials to consumption followed by the waste recycling.