Vol. 1, Issue 4  ‣ July/August 2024

Table of Contents

Why We Inspect Food Before Consumption, From Contamination to Cause

We have all heard the phrase, “The way to a person’s heart is through their stomach.” While taking that concept with a grain of salt, most people would not want their appetite spoiled with the thought of consuming rotten or tainted food. In the United States, food safety has only been considered for a little more than 100 years due to President Theodore “Teddy” Roosevelt signing in two bills that established federal regulation of food processing.

According to FDA Reader, environmental monitoring can be described as the “process used in facilities that produce ready-to-eat (RTE) foods that assesses how effectively the plant is being cleaned.” This process incorporates several types of testing, including swab samples from various surfaces within the facility. These tests confirm if a processor has implemented adequate disinfection and sanitation protocols, so the food they distribute is safe for the population to consume.

With such a new system in place and an ever-changing set of guidelines to follow on a federal level, environmental monitoring  results and processes must be examined closely to make sure you can have your cake and eat it too, so to speak.

A Basic Overview of Why Environmental Monitoring is Necessary in a Food Processing Facility

Microorganisms are always present in food handling environments. These microorganisms are characterized as belonging to two distinct groups: transient and resident. Transient microorganisms are usually introduced into the food environment through raw materials, water and employees. Typically, the routine application of good sanitation practices are able to kill these organisms. However, if contamination levels are high or cleaning procedures are inadequate, transient microorganisms may be able to establish themselves, multiply and become resident.

Organisms such as coliforms, Salmonella spp., and Listeria spp. have a well-established history of becoming residents in food handling environments. Food processors should employ environmental sampling programs to monitor for general levels of hygiene (the efficacy of general cleaning and disinfection for the removal of transient microorganisms and biofilms). Furthermore, indicator testing may be achieved through a variety of methods including visual inspection, ATP monitoring, or the detection of surface protein residues. In addition, pathogen specific environmental sampling should be conducted to monitor for the presence of specific pathogens that may be present as transient or resident microorganisms.

The detection of specific pathogens serves two important roles. First, it highlights the presence of important food pathogens, which may have been introduced into a food-handling environment but may not have been eliminated by routine sanitation practices. Secondly, it assists in determining the sources of pathogens that may be resident.

Sampling should not only be conducted on food contact surfaces, but the evaluation of non-food contact surfaces such as conveyor belts, rollers, walls, drains and air is equally as important as there are many ways in which microorganisms can migrate from non-food contact surfaces to food.

Keep reading to discover the critical steps food processors must take to ensure food safety, the types of pathogens they monitor, and the advanced methods used to detect contamination and prevent outbreaks. Dive into the comprehensive guide on environmental monitoring and its significance in maintaining a safe food supply.

CompactDry™ Coliform (CF) - (Cat. no. 54053)

The CompactDry™ CF is a ready-to-use, chromogenic medium for the detection and enumeration of coliforms in meat, produce, and dairy samples. This innovative product simplifies your workflow, providing accurate results with minimal preparation.
AOAC PTM #110401,
MicroVal Cert. No: 2008LR03

CompactDry™ Bacillus cereus (BC) (Cat. no. XBC100)

The CompactDry™ BC is specifically formulated for the detection and enumeration of Bacillus cereus. This product offers a convenient alternative to MYP agar for the screening of this important pathogen in dairy and a wide variety of prepared foods.
AOAC PTM #092201,
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See us at the AOAC Annual Meeting & Exposition
in Baltimore, Booth #510

Workflow Comparison: CompactDry™ vs. Petrifilm™

Learn more: https://hardydiagnostics.com/compactdry

The CompactDry™ catalog showcases a range of organism-specific and total count tests in durable cassettes, ideal for food, beverage, cannabis, cosmetics, environmental, meat, and raw material samples.

AOAC, MicroVal, and NordVal approved, these plates streamline colony counting with features like self-diffusing media, stackable design, and room temperature storage, saving technician time and optimizing lab efficiency.

Mark Pruett

FOOD AND BEVERAGE PRODUCT MANAGER

Mark is the Food and Beverage Product Manager at Hardy Diagnostics, bringing a wealth of experience from his extensive background in microbiology and the food industry. Passionate about advancing food protection, Mark continues to drive excellence and innovation in his role at Hardy Diagnostics.

Do you have a suggestion, comment, or question? Please contact Mark here.

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