Microbiological sampling
Surfaces, air, attribute sampling plans and getting samples to the lab.
7 articles
Articles in this pillar
6 min read
How to carry out microbiological surface sampling
A practical guide to microbiological surface sampling: materials, swabbing technique and common mistakes to avoid.
7 min read
Environmental monitoring in food plants: best practices
What an environmental monitoring program is, the zone 1-4 system, and how to design one to control Listeria and other pathogens in a plant.
8 min read
Enterobacteriaceae and Salmonella on post-sanitation surfaces: why monitor them together
What an Enterobacteriaceae positive and a Salmonella positive mean after sanitation, how to sample stainless steel by zone and what to do when a trend appears.
9 min read
Attribute sampling plans: how to read n, c, m and M in a microbiological criterion
How 2-class and 3-class sampling plans work, what n, c, m and M mean, what probability they have of rejecting a contaminated lot and what the EU sets.
8 min read
Transport and storage of microbiological samples: from the sampling point to the laboratory
How to transport and store food, surface and water samples for microbiological analysis: temperatures, maximum times, neutralizers and reception.
9 min read
Microbiological air sampling in food plants: settle plates and active samplers
How air is sampled in food plants: settle plates, IMA index, impact samplers, units and how to read reference limits.
11 min read
From laboratory sample to test portion: preparation according to ISO 6887, initial suspension and pooling for pathogens
How to prepare the 1:10 initial suspension according to ISO 6887: diluents, homogenization, the 45-minute limit, rules by food type and when to pool 375 g.