Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
Trending environmental monitoring data can help with a root-cause analysis to uncover the origins of the positive finding and may inform the mitigation strategy.
The ability to rapidly detect the presence of viable pathogens along the production chain is essential for determining intervention and control strategies.
The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.
An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.
At present, there is no oversight of food laboratories. We do not know the total number of food laboratories, whether the people performing the testing were trained adequately or what type of quality control processes, if any, are employed. Is proficiency testing the answer?
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