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Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
Trending environmental monitoring data can help with a root-cause analysis to uncover the origins of the positive finding and may inform the mitigation strategy.
For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.
The MegaSampler, a sponge on a stiff plastic rod, does an excellent job of sampling both large and small surfaces in the food production facility with minimal effort.
Sanitation verification systems using ATP are standard methods for evaluating and monitoring sanitation efficacy at food production and foodservice organizations.
The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.
LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.
LIVE: April 8, 2021 at 2:00 pm EDT: The pandemic has significantly reduced dining room sales for most of the foodservice industry with losses of 60–70% over the last 6 months. In order for the restaurant industry to fully recover these sales, it needs to fully implement the environmental health controls that the U.S. Centers for Disease Control and Prevention (CDC) recommends are necessary for the prevention of SARS-CoV-2 transmission, which will also reduce the risk of foodborne disease transmission.
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