Hello! This is my first post on this site after creating an account for the first time. I'm excited to be here and want to start off asking for some help.
My facility has manufactured a product, which is a powdered coffee creamer, that has shown characteristic growth for staphylococcus aureus in a 10g test and 25g retest. I have additional samples being tested as well as genetic testing taking place. I understand that staph is not wanted at any levels, but is there an acceptable limit at which it is not harmful?
What areas of my facility should I perform swab testing to try and locate potential contamination points? I am already starting to swab product contact surfaces, hands, and gloves of employees. I am also reviewing all gowning and GMP standards to see where improvements can be made.
Any help and advice is greatly appreciated.