Page 47 - FoodFocusThailand No.161 August 2019

STRONG QC & QA

Environmental Monitoring Program
Establishing an EMP begins with identifying and documenting potential
pathogen sources in all physical areas (including raw materials,
storage and shipping areas) and cross-contamination vectors
(employees, equipment, pests, etc.). These areas and vectors should
be surveyed, controlled and when possible, eliminated. Implementing
effective controls, including microbiological sampling of high-risk
areas, should be part of the program. Sampling for pathogens or
indicator microorganisms in food contact areas during production is
also important. pathogens of concern since they survive under similar physical, chemical
Additionally, the EMP elevates the awareness of what is happening and nutrient conditions as the pathogen
in the plant environment and helps companies measure the efficiency However, indicator organisms are not a substitute for pathogen
of their pathogen-prevention program—for example, it is not only testing. A positive result indicates possible contamination and a risk of
critical to test for pathogens, but also for the overall effectiveness of foodborne disease. It is recommended that samples be taken
cleaning and sanitizing procedures. Both procedures are necessary immediately before production starts, just after cleaning and sanitation
and must be properly executed to reduce microorganisms to safe have been completed when information regarding cleaning and sanitation
levels. are required. However, when sampling is conducted on surfaces
The goal of a cleaning process is to remove completely food and previously exposed to chemical germicide treatment, appropriate
other types of soil from a surface. Since soils vary widely in neutralizers must be incorporated into the medium to preserve viability
composition, no single detergent is capable of removing all types. In of the microbial cells.
general, acid cleaners dissolve alkaline soils (minerals) and alkaline To summarize, environmental sampling is an important tool to verify
cleaners dissolve acid soils and food wastes. It is for this reason that sources of contamination and adequacy of sanitation process, helping
the employees involved must understand the nature of the soil to be to refine the frequency and intensity of cleaning and sanitation, identify
removed before selecting a detergent or a cleaning regime. The hot spots, validate food safety programs, and provide an early warning
cleaner must also match with the water properties and be compatible of issues that may require corrective action. Overall, it provides the
(i.e., not corrosive) with the surface characteristics on which it will be assurance that products being manufactured are made under sanitary
applied. conditions.
However, not only the correct choice of agent is necessary for an
optimal result; it should be coupled with a mechanical action, an เอกสารอ้างอิง/Reference
appropriated contact time and correct operating temperature. As the https://foodsafetytech.com/feature_article/mitigate-risk-importance-environmen
combination of these parameters is characteristic to each process, it tal-sampling-environmental-monitoring-program/
becomes essential to verify effectiveness through sampling. Finally,
cleaning is closely related to sanitation, because it can’t be sanitized
what hasn’t been previously cleaned. The Association of Official
Analytical Chemists defines sanitizing for food product contact
surfaces as a process that reduces the contamination level by
99.999% (5 logs). Sanitation may be achieved using either heat
(thermal treatment) or chemicals. Hot water sanitizing is commonly
used where immersing the contact surfaces is practical (e.g., small
parts, utensils).

Effectiveness of ATP to Assess Environmental
Hygiene
The effectiveness of a plant’s sanitation practices must be verified to
ensure that the production equipment and environment are sanitary.
Operators employ several methods of verification, including physical
and visual inspection, as part of ongoing environmental hygiene
monitoring programs. Portable ATP bioluminescence systems are
widely used to obtain immediate results about the sanitary or
unsanitary condition of food plant surfaces.
ATP results should be followed up with more in-depth confirmation
testing, such as indirect indicator tests and pathogen-specific tests.
Indirect indicator tests are based on non-pathogenic microorganisms
(i.e., coliform, fecal coliforms or total counts) that may be naturally
present in food or in the same environment as a pathogen. These
indicator organisms are used to assess the overall sanitation or
environmental condition that may indicate the presence of pathogens.
The principal advantages of using indicator organisms in an EMP
include:
• Detection techniques are less expensive compared to those
used for pathogens
• Indicator microorganisms are present in high numbers and
a baseline can be easily established
• Indicator microorganisms are a valid representative of

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