Abstract
Simple SummaryEnvironmental monitoring programs (EMP) have become essential levers of action to ensure food safety. EMPs are already implemented in some food plants; however, knowledge about monitoring practices remains poorly disseminated. The present survey collected information on the monitoring practices of manufacturing environments in several sectors of the French agri-food industry. We observed that EMP strategies were based on a risk management approach. Practices are codified and transcribed in the HACCP system of some food manufacturers, which include hazards to be monitored, zones to be identified, surfaces to be sampled, tools for sampling and analysis, the number of samples collected, the frequency of sampling, monitoring contamination trends in microbial ecology, and corrective action plans for non-compliant results. EMP strategies are strongly related to food plant characteristics, and there is a lack of guidance. Therefore, a balance must be found between the harmonization of monitoring practices and the specificities of each site.Food safety is a constant challenge for stakeholders in the food industry. To manage the likelihood of microbiological contamination, food safety management systems must be robust, including food and environmental testing. Environmental monitoring programs (EMP) have emerged this last decade aiming to validate cleaning–sanitation procedures and other environmental pathogen control programs. The need to monitor production environments has become evident because of recent foodborne outbreaks. However, the boundaries of environmental monitoring are not only limited to the management of pathogens but also extend to spoilage and hygiene indicators, microorganisms, allergens, and other hygiene monitoring. Surfaces in production environments can be a source of contamination, either through ineffective cleaning and disinfection procedures or through contamination during production by flows or operators. This study analyses the current practices of 37 French agri-food industries (small, medium, or large), reporting their objectives for EMPs, microbial targets, types, numbers and frequency of sampling, analysis of results, and types of corrective actions.
Highlights
Environmental monitoring programs (EMP) have emerged this last decade intended to validate cleaning–sanitation procedures’ efficiency and other environmental pathogen control programs through a range of sampling analyses to prevent contamination of the finished product by the environment [1]
A recent outbreak associated with Salmonella Agona on infant formula was suspected to be from contamination of the processing environment of a French food plant [4]
The survey revealed that Listeria spp., including Listeria monocytogenes, were the most monitored microorganisms by the French agri-food industry respondents (54%, n = 20), followed by Salmonella spp. (46%, n = 17), E. coli (16%, n = 6), Staphylococcus aureus (11%, n = 4), and Cronobacter spp. (5%, n = 2)
Summary
Environmental monitoring programs (EMP) have emerged this last decade intended to validate cleaning–sanitation procedures’ efficiency and other environmental pathogen control programs through a range of sampling analyses to prevent contamination of the finished product by the environment [1]. Recent foodborne outbreaks such as the outbreak of listeriosis associated with processed meat in South Africa in 2017 [2] or with deli meats in Canada in 2008 [3] highlight the role of the production environment in the contamination of food products. Surfaces in production environments can be a source of contamination, either through ineffective cleaning and disinfection procedures or through contamination during production by flows or operators
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