Environmental Monitoring

RSS

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.

The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.

The latest technological advancements in sanitation monitoring have greatly simplified ATP test data plan creation, and test data collection and interpretation.

Food sanitation is a team effort between your facility and skilled sanitation providers.  

Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.

Adenosine triphosphate (ATP) detection has become the industry standard for “measuring” or monitoring these sanitation programs.

SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.