Page 65 - FoodFocusThailand No.231 June 2025

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Ambient Air Monitoring

in the Food Industry

Air may appear invisible and passive, but in food manufacturing, it plays an active and dynamic role. It moves
continuously through processing areas, cleanrooms, storage spaces, and packaging zones. Microscopic
particles—dust, mold spores, bacteria, and volatile organic compounds (VOCs)—hitch a ride on air currents,
finding their way into every nook and cranny of a facility. Once there, these airborne intruders can settle on
equipment, ingredients, or finished products, posing a serious risk to food quality and safety.

Ignoring the air inside a food facility is like locking the Monitoring airborne contaminants helps meet regulatory
front door while leaving wide open windows. You might have standards (like ISO 14698 for biocontamination control in
thorough sanitation programs for surfaces, hands, and cleanrooms) and supports certification programs such as BRC
equipment, but if the air remains a pathway for contamination, Global Standard (BRCGS) and Safe Quality Food (SQF). It also
those efforts may fall short. Airborne contamination, though aids in meeting customer expectations for hygiene, especially
less visible, is no less potent. in high-risk areas like ready-to-eat (RTE) product zones or
That’s where ambient air monitoring comes in. More than allergen-sensitive environments.
just a compliance measure, it is a critical component of
a comprehensive environmental control strategy. How Is Air Sampled in Food Facilities?
Air sampling methods can be divided into passive and active
What Is Ambient Air Monitoring? approaches, each suited for different applications, depending
Ambient air monitoring is the systematic assessment of on the level of risk and desired precision.
the air quality within a defined space. In the food industry, Passive Sampling: Simple and Cost-Effective
this means identifying and quantifying airborne particles, Passive sampling involves placing settle plates—petri dishes
microorganisms, and chemical contaminants that may filled with nutrient agar—at selected locations within a facility.
compromise product safety or shelf life. The goal is not These plates are exposed to the environment for a defined time
sterility—that’s unrealistic in most food environments—but (usually 30–60 minutes), allowing airborne particles and
control and awareness. By understanding what’s in the air, microorganisms to settle by gravity.
facilities can spot risks early and make informed decisions Once incubated, colonies grow on the agar and are counted,
to improve hygiene and protect consumers. providing an estimate of microbial fallout in that area.

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