6 replies to this topic

[Orpheus]

Hi everyone, I need some help if possible. I have been tasked with setting up a swabbing matrix both during production and post clean. Could somebody tell me what micro organisms to test. Is there a difference in what you test during production to what you test for post clean?

 

/

 

[Tony-C]

Hi Orpheus,

 

 

Welcome to the IFSQN forums.

 

Your environmental monitoring programme should include micro swabbing for indicator organisms and pathogens:

 

TVC

Enteros

Y&M (these are also spoilage organisms/toxin producers)

 

Salmonella (normally dry environments)

Listeria monocytogenes (normally wet environments) or Listeria spp (& check for monocytogenes if positive).

 

Limits can be established from historical data identifying standards to be expected when everything is in control.

 

The difference between post clean and during production will not be what tests you apply but the limits. For example a clean surface may be <10 cfu/cm2 whereas during production <1,000 cfu/cm2 may be acceptable.

 

Kind regards,

 

Tony

[Orpheus]

HI, THANKS FOR THE REPLY, WHAT WOULD THE LIMITS BE FOR ENTEROS AND Y&M DURING PRODUCTION.

[kfromNE]

What products are you producing? 

[Dorothy87]

Hi, 

 

 

for low risk areas : 

 

Enterobacteriaceae

 

SATISFACTORY  - <100cfu/g

LIMITS OF ACCEPTABILITY - N/A 

UNSATISFACTORY - >100cfu/g

 

However please double check your retailers standards, and your environment (wet, raw vegetables etc as this could give you unsatisfactory results so the limits shall be discussed with the lab)

 

Yeasts & Moulds  (agar plates)

 

SATISFACTORY  - <20cfu/g

LIMITS OF ACCEPTABILITY - N/A 

UNSATISFACTORY - >20cfu/g

 

Again, please consider your environment and retailers standards 

 

  

[PrplomSolved]

Hi everyone, I need some help if possible. I have been tasked with setting up a swabbing matrix both during production and post clean. Could somebody tell me what micro organisms to test. Is there a difference in what you test during production to what you test for post clean?

 

/

 

Your limits and thresholds depend on the common pathogens regarding your matrix type. A poultry processor will be tested differently from a seafood processing facility or a beverage bottling plant.

[Orpheus]

Hi everyone. You are all bright shining stars for helping everyone. I work in a  frozen meal  factory e.g. Iceland. I am interested in creating a swabbing matrix in a high care environment   whilst it is running and also after a clean. I need to know what to test for and what is acceptable and not acceptable in both the production area and the surrounding area. Thanks everyone if you can help me

 

 

 

!