Microbial analysis of environmental sampling of food production is more and more frequent.
As it is indicated in the regulation EC 2073/2005 “Sampling of the production and processing environment can be a useful tool to identify and prevent the presence of pathogenic micro-organisms in foodstuffs” and also “Food business operators should decide themselves the necessary sampling and testing frequencies as part of their procedures based on HACCP principles and other hygiene control procedures”, it’s now clearly recognized that environmental control of food production plants is an important part of the HACCP principles to prevent the food contamination.
Environment of breeding and abattoirs is a particular case as the level of contamination is very high.
Such analysis should be implemented together with the profession.
Different methods are described in an ISO standard (ISO 18593:2004) but such methods especially allows:
- to verify the effectiveness of cleaning and disinfecting procedures and to optimize such procedures,
- to follow critical points,
- to make an history of contaminations