MICROBIOLOGICAL MONITORING OF THE FOOD PLANT: METHODS TO ASSESS BACTERIAL CONTAMINATION ON SURFACES1

Abstract

Procedures for microbiological assessment of bacterial contamination on surfaces of equipment and foods are reviewed. The procedures for food-contact surfaces include the following categories: swab contact, surface rinse, direct contact, agar and impression methods, and vacuum probe. Three categories of methods to estimate bacterial numbers on food surfaces are discussed. The importance of knowledge about the various techniques, design of sampling, their limitations and variations are emphasized. Design of sampling and interpretation of results are also considered.