Abstract
Information on the sanitation conditions of food processing plant and equipment can be obtained from microbiological analysis. Microbial contamination can occur during food production from equipment, air, employees, and others. There are four techniques to check the sanitary (hygienic) conditions of equipment and utensils: the rinse technique, the swab contact technique, a direct agar-contact technique, and hygiene monitoring. A microbiological monitoring program in food production plants should include the following: air monitoring, preproduction, in-process, pathogenic microorganism, and employees. The most common techniques applied in the detection of sanitary conditions of food are sampling from surfaces by swabbing and rinsing, sampling from air by sedimentation. impaction and impingement, and sampling from water. The most common techniques in the detection of sanitary qualities are aerobic plate count, agar-contact technique (RODAC plate count), yeasts and molds count, coliforms count, fecal coliform count, and hygienic monitoring by ATP bioluminescence and test strip.
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