Importance of Environmental Monitoring Programs

Abstract

Recent incidence of foodborne illnesses outbreaks and recalls of foods contaminated with foodborne pathogens such as Salmonella and Listeria monocytogenes have clearly demonstrated that more often than not, these problems are caused by post-processing contamination. Despite efforts of the food industry to assure food safety by implementation of systematic, proactive and preventive systems such as HACCP and compliance with FSMA Preventive Controls regulation, a substantial number of foodborne illness outbreaks result from poor hygiene practices and contamination from food plant environments. Various pathogenic microorganisms, such as Salmonella spp., Escherichia coli, L. monocytogenes and Cronobacter sakazakii, are known to occur in food processing and handling environments and contaminate food products. Hence, environmental monitoring programs designed for monitoring and managing microbial contamination and allergens in food manufacturing facilities is becoming an increasingly important tool for proactive food safety management systems, especially for ready-to-eat (RTE) foods. An environmental monitoring program is designed for systematic sampling of food plant environments, including food contact and non-contact surfaces to test for specific contaminants or indicator organisms that may pose a food safety risk. The primary objective of environmental monitoring is to verify the effectiveness of sanitation. An effective environmental monitoring program can help detect the presence of niche pathogens and differentiate them from transient strains. This article will discuss importance, design and development of an effective environmental monitoring program. It will also discuss analytical tools for detection and monitoring of target organisms of interest.