Review Article - Processing Environment Monitoring in Low Moisture Food Production Facilities

In the recent edition of International Journal of Food Microbiology, there is a review article on environmental sampling in low moisture processing environments.  The "current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a “clean” environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring [PEM] program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms.'

This paper can provide document support for your PEM program or help with the design a program.  There are many factors used in determining the PEM program including facility design, the process, and the product, so there is no cookie-cutter approach.  This paper discusses how these factors will influence sampling plans.

An important point is made with Listeria sampling in these dry processing environments for low moisture foods (LMF).  "Because the LMF category represents a very low risk for listeriosis, it is generally considered that the use of an environmental monitoring program for Listeria species, is not really a good use of food safety resources (GMA, 2014). Rather, the use of the Enterobacteriaceae as an indicator of the ingress of water, as well as hygiene and sanitation in the post-processing environment, is recommended. Furthermore, with regards to the control of L. monocytogenes in LMF manufacturing facilities, in relation to HACCP, L. monocytogenes in LMF would be considered a very low risk because it does not grow in LMF (Beuchat et al., 2013)."  

Too often we see these types of facilities add Listeria to their sampling regime.  While there are some instances where this could be a factor, perhaps in cases where the ingredient is added to a RTE high moisture food as a post process addition, there should always be careful consideration for what will be tested.

(If you have a problem accessing this paper, please contact me - mwb124@psu.edu)

International Journal of Food Microbiology
Volume 356, 16 October 2021, 109351
https://www.sciencedirect.com/science/article/pii/S016816052100310X
Review
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?
Authors François Bourdichonab Roy Bettsc Christophe Dufourd Séamus Fanninge Jeffrey Farberf Peter McCluregDespoina Angeliki Stavropoulouh Ellen Wemmenhovei Marcel H.Zwieteringj Anett Winkle

Abstract

Processing environment monitoring is gaining increasing importance in the context of food safety management plans/HACCP programs, since past outbreaks have shown the relevance of the environment as contamination pathway, therefore requiring to ensure the safety of products. However, there are still many open questions and a lack of clarity on how to set up a meaningful program, which would provide early warnings of potential product contamination. Therefore, the current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a “clean” environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms. This guidance document is intended to help industry and regulators focus and set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.