Microorganisms are ever present in all food handling environment. These microorganisms can be classified into two unique groups as transient and resident. If contamination levels are too high or sanitation procedures are insufficient and inadequate, transient microorganisms may rapidly grow and multiply until reaching or becoming resident. To detect such microorganisms, surface swab will be performed on employee's hand, utensils, benches or any other areas probably in contact with food during production processes. Apart from the surface swab, air monitoring using the bio-aerosol impactor or sedimentation method are also administered to monitor microorganisms such as total bacteria, mould or yeast.
Microorganisms are always present in food handling environments such as product floor. These microorganisms can be classified into two unique groups as transient and resident. Transient microorganisms are usually introduced into the food environment through air, utensil and employees. Normally the routine application of good sanitation practices are able to kill these organisms. However, if contamination levels are too high or sanitation procedures are insufficient and inadequate, transient microorganisms may be able to rapidly growth and multiply to become resident. Organisms such as Coliforms and Salmonella spp. and Listeria spp. have a well established history of becoming residents in food handling environments. Generally surface swab for employees' hand, utensil, bench and other areas probably contact in food during production processes are those ideal spots for surface swab. Apart from the surface swab, the air quality often a major contribution factor, thus the air monitoring using the bioaerosol impactor or sedimentation method to monitor microorganisms such as total bacteria, mold and yeast.