N.67 – Air sampling in food premises


Safe food with microbial air monitoring in production premises

The microbial air monitoring in food, beverage and dairy production premises is an important factor to be considered. In fact clean air in production and storage building means better quality of food, longer self-life and better customer satisfaction.

Cleanrooms and Controlled environments play an important role in the prevention of contamination during the production of food and food supplements. They are most often built around food packaging processes, where there is a high potential for exposure of the finished food product to the atmosphere or people. Ensuring that the environment within the room remains uncontaminated requires continuous monitoring of several variables including microbial air monitoring.

The microbiological  control of the air is easily performed with the adoption of the TRIO.BAS air sampler. It is a complete system based on the impact principle of the air onto a culture agar surface. The microbial colonies that growth on the medium are the “picture” of the quality of the considered environment. A consistent weekly test gives the possibility to identify possible wrong hygienic attitude and improve the HACCP (Hazard Analysis Critical Control Point) system.