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Effective microbiological sampling of food
processing environments

CCFRA Guideline No. 20 (1999) 		Back   Help
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Adopt a structured approach to identifying environmental sources of microbial food contaminants, as a means of promoting food safety.

Microbial contamination of food products can arise not only from the product itself (e.g. raw materials, ingredients) but also from the environment - during processing, storage and distribution. Effective sampling of the food environment for problem microorganisms is a key aspect of preventing microbial contamination of foods - and is best done in a systematic way. This guide is designed to help food companies make informed decisions and develop a structured approach to issues of microbiological sampling of food environments. Its contents include:

  • Scope
  • Why sample the food processing environment?
  • Routes of contamination
  • Sampling strategies
  • Sampling site
  • Sampling methodology
  • Sample transport and processing
  • Results interpretation
  • References
  • Annex - Example sample plan

This guide is aimed at food company technical managers, laboratory managers, HACCP teams, and groups such as retailers or technical centres who provide technical advice to suppliers or subsidiaries.

The document is concerned only with sampling of the food environment. It does not cover the food itself, nor does it include methods for culturing and identification of microorganisms - for which other guides exist.

Sample pages from the document are available. Note that this can also be purchased as a loose-leaf appendix to 'Manual of hygiene methods for the food and drink industry'. Click here for details.

Softcover - 73 pages

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