Читать книгу Analytical Food Microbiology - Ahmed E. Yousef - Страница 36

Food microbiota include pre‐harvest contaminants as well as microorganisms introduced from the processing environment. Assessing the microbial load and variety of microorganisms in the factory environment provides insight into the quality and safety of the finished product produced in the facility. Consequently, the processing environment is often sampled, and results of analysis are carefully considered by the facility management. Samples are often taken from floors, drains, and equipment surfaces, particularly those that are food contact surfaces. Refrigerators and other storage sites also should be sampled frequently. The sampling procedure depends on the nature of the site, degree of contamination, and the microbiological information sought. There are two broad categories of samples that are commonly taken from food processing environment: surface and air samples.