N. 27 - Mapping for the Microbiological Environmental condition monitoring in food production

It has been recommended that food processing plants adopt air monitoring programs to detect possible contamination sources in their regular HACCP program. Juice, ready-to-eat foods, pasta, meat, dairy and other food processing facilities have been advised to establish a system for weekly air monitoring. Air sampling of various areas (finished product, protein, fresh produce areas, etc.) yield information as to possible microbial contamination. That is to say, knowing the microbial population, number of colony forming units per cubic meter of air (CFU/m3) of a given area can be predictive of possible food contamination possibilities, e.g., yeast, molds, and pathogens.