Are there any international standards for values of-
1. Swab Test on clothing
2. Swab test on human hands for Total Plate Count and Coilform Count etc
rgds
Shivendra
Posted 08 March 2005 - 05:55 AM
Posted 08 March 2005 - 09:01 PM
Any microbiologists out there?
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Posted 09 March 2005 - 07:23 AM
Goodday Shivendra
I faced the same problem years ago, no formal microbiological standard available.
After discussion with a test lab for food we reached the conclusion that less than 100 cfu would be our standard for swab test's on hands.
Till now nobody challanged this standard.
Have a nice day, Okido
Posted 10 March 2005 - 10:42 AM
Goodday Shivendra
In this point I think it also depends on your processing line.
When you swab in the low risk area you might set low standard (large amount) for micorbiological and you have to concentrate on contamination level and risk of food contact it very useful to set and can save cost on analysis.
In contrast, when you swab in high risk area might set high standard (small amount) for microbiological and you have to concentrate on food contact surfaces.
And in my opinion, I think we ought to concentrate for poor-sanitary microbial indacator that it would be fine.
You shall focus on Listeria sp. especially L. monocytogenes in high risk area both food contact surface and surrounding.
The standard of microbiological in swab may be;
High Risk Aea = Daily Low Risk Aea = Weekly
1.Hands
Coliforms = <50 CFU
E. coli = NIL
S. aureus = NIL
2.Utensil/Equipment/Machines
Coliforms = <200 CFU
E. coli = NIL
S. aureus = NIL
The frequency of Listeria sp. swab may be;
1.High risk area = Twice a week
2.Low risk area = Monthly
Food contact ; Hands/ Equipment and Machines
Non-Food contact ; Facilities and surrounding
Regards,
Tawan.
Edited by TAWAN, 10 March 2005 - 10:52 AM.
Posted 10 March 2005 - 04:02 PM
Basically no standard for swab tests because they are generally not reliable enough but remain acceptable for "quick-check" verification purposes on cleaning and other hygiene connected elements.
As their results are only indicative, ONLY micro tests from a certified laboratory can be used for validation purpose.
Regards
Charles Chew
Posted 16 March 2005 - 06:54 AM
Hello Tawan,
What do you define as a low/high risk area?
The microbiological standards you mention are they based on legislation?
Okido,
Be yourself, there are plenty of others
Posted 19 March 2005 - 12:33 PM
Posted 20 March 2005 - 10:29 PM
What is their Standard Shivendra?Probably starting with a value of 100 cfu(As suggested by Okido) may just be the right thing and later on one could benchmark oneself with the Nestle's and Cadbury's of this world.
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Posted 14 April 2005 - 02:45 PM
Thanx for all the feedback. Probably starting with a value of 100 cfu(As suggested by Okido) may just be the right thing and later on one could benchmark oneself with the Nestle's and Cadbury's of this world.
rgds
Shivendra
Posted 14 April 2005 - 07:28 PM
Thanks for your expert input Andy - welcome to the forums.
Regards,
Simon
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Posted 26 April 2005 - 03:05 PM
Hey there,
I can add some documents that are not internationally, but nevertheless official:
DIN 10113-1 Determination of surface colony count on fitment and utensils in foodareas - part 1: quantitative swab method
DIN 10113-2 Determination of surface colony count on fitment and utensils in foodareas - part 2: semiquantitative swab method
DIN 10113-3 Determination of surface colony count on fitment and utensils in foodareas - part 3: semiquantitative method with culture media laminated taking up equipment (squeeze method)
Hope this will help
Witch
Posted 25 January 2006 - 04:07 AM
hi TawanGoodday Shivendra
I faced the same problem years ago, no formal microbiological standard available.
After discussion with a test lab for food we reached the conclusion that less than 100 cfu would be our standard for swab test's on hands.
Till now nobody challanged this standard.
Have a nice day, Okido
Posted 25 January 2006 - 09:10 PM
what is the benefit? Prove your cleaning are satisfactory to standard, or just to give us a psychological confort. If we spend 25% of that money for training purpose which should be more cost effective in long term and leave the swabing as on monthly & random basis (depending on your size company, your policy, auditor or certified bodies requirememts)
any comments?
BIBI
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Posted 26 January 2006 - 05:28 AM
Simon,
Its Chinese New Year for us soon and I am having a break which is the reason why I am able to spend more time than usual on Saferpak. On the issue of Bibi's idea of spending time and money on preventative training measures - I personally feel it is in the right direction.
Again there is no specific international standard for microbes (although this may change in future but the variables we are talking about makes it almost impossible to do so). IMO, an internally set microbiological criteria is merely an indication of the level of hygiene standard that you apply in your facility.
Whether acceptable or not is matter for the buyer to decide. With regards to end products, you already have process controls in place which is why these microbe tests are merely to confirm whether these controls remain effective or not. Sound judgement must be used in applying criteria and interpreting microbe test results.
Whats most buyers require and is also a requirement under ISO 22000 is the establishment of a "Two & Three Class Sampling Plan"
"End Product Testing Alone Cannot Guarantee Food Safety"
You may want to refer to ICMSF for further details
Posted 26 January 2006 - 08:25 AM
Its Chinese New Year for us soon and I am having a break which is the reason why I am able to spend more time than usual on Saferpak.
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Posted 26 January 2006 - 03:54 PM
me too Charles and happy new yearThank goodness for Chinese New Year. What do you do at this time of year Charles; tell me about it - I'm interested.
Simon
Posted 27 January 2006 - 04:46 AM
What do you do at this time of year Charles; tell me about it - I'm interested.
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