2 replies to this topic

[Lino]

Hi All,

 

I have some doubts about environmental testing. Let me explain. If the target microorganisms in the environmental monitoring plan are spoilage  (also) microorganisms, how and when should they be searched for?  If the target microorganisms in the environmental monitoring plan are the spoilage microorganisms when and where should they be searched for zones 3 and 4? It is clear that if the target microorganisms were pathogens (listeria and salmonella) they should be searched for during work operations. But if pathogenic microorganisms (e.g., listeria) are not considered, should they still be looked for during work operations? Would it make sense to look for total Enterobacteriaceae on the floor or wall during work operations?

 

Thank you

Lino

[johnct]

Hi Lino, 

 

I take Eurofins Environmental Monitoring guide (White Paper)  and build on it according to my facility. This should give you an idea.

 

ZONE 1: Direct Product Contact Surfaces

 

Surfaces where cooked/finished product is exposed to the environment before final package closure.

 

Locations

Tables, conveyor belts, buckets, fillers, hoppers, utensils, employee hands and gloves, items and 

surfaces directly over or in close proximity to direct food contact surfaces such as lights 

fixtures and piping, compressed air lines, and water filters.

 

Tests

Pathogens (Salmonella and Listeria monocytogenes) and indicator bacteria (Listeria species, aerobic 

plate count, coliform count, total Enterobacteriaceae count, lactic acid bacteria count).

 

Frequency of Testing

Weekly

 

Minimum Number of Samples

Depends on line complexity

 

Program Validation

Necessary if only using indicator organisms in the routine program. Validation includes periodic 

testing for pathogens of concern.

 

Product Disposition

All product produced on the line tested should be held until final results are received when 

testing any Zone 1 sites for pathogens.

 

ZONE 2: Non-Product Contact Surfaces Close to Zone 1 Surfaces

 

Locations

Equipment frames, drip shields and pans, control panels and buttons, overhead fixtures and piping 

not directly over or in close proximity to food contact surfaces, computer screens, maintenance 

tools.

 

Tests

Salmonella and indicator bacteria (Listeria species, aerobic plate count, coliform count, total 

Enterobacteriaceae count, lactic acid bacteria count)

 

Frequency of Testing

Weekly

 

Minimum Number of Samples

10 to 15

 

ZONE 3: Non-Product Contact Surfaces in Open Processing Area

 

Locations

Floors, walls, ceilings, drains, hoses, cleaning equipment including brooms and brushes, air 

handling units, condensate drip pans, carts, pallets, forklifts, trash cans, foot baths, sink area 

including soap and towel dispensers

 

Tests

Salmonella and indicator bacteria (Listeria species, aerobic plate count, coliform count, total 

Enterobacteriaceae count, lactic acid bacteria count)

 

Frequency of Testing

Weekly

 

Minimum Number of Samples

10 to 1

 

ZONE 4: Support Facilities Not in Open Processing Area

 

Locations

Bathrooms, locker rooms, cafeteria and break rooms, office rooms, hallways, warehouse, loading 

docks, maintenance shop, storage areas

 

Tests

Salmonella and indicator bacteria (Listeria species, aerobic plate count, coliform count, total 

Enterobacteriaceae count, lactic acid bacteria count)

 

Frequency of Testing

Monthly

 

Minimum Number of Samples

10 to 15

 

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Good Luck

John CT

[liberator]

Yes you should be looking at entero and pathogens as part of your environmental program, including in zones 3 and 4, possibly not as frequently as you would in zones 1 & 2, but that would be your decision. High levels of EB and other pathogens in zones 3 & 4 could easily transfer to your zones 1 & 2 and this may result in contaminated process, plant and finished product. If you're not checking these zones as part of your program and suddenly your counts in zones 1 & 2 go up, you'd be asking why, and where did they come from?