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GENERAL GUIDANCE
FOR ESTABLISHING
AN ENVIRONMENTAL
MONITORING PROGRAM
BY STEPHANIE LOPEZ
product is exposed. The least amount or that can be included in the environmental Campylobacter jejuni and Campylo-
no testing should be done in Zone 1. If testing: pathogens, spoilage organisms, bacter coli are. These species are com-
pathogens are found in Zone 1, it is likely and indicator organisms. monly linked to meat, poultry, eggs,
a recall situation and it is too late. milk, and water and found in environ-
PATHOGENS ments where undercooking a high-risk
Sampling should focus on high-risk It is important to test for the pathogens animal product is probable. It is also
areas, such as: of relevance to your type of operation. found in low oxygen environments
s :ONE WHICH HAS GREATER ACCESS TO THE The test for pathogens is simply present INHIBITED BY OXYGEN
product. or absent; enumeration is not necessary.
s 7ET AREAS WHICH ENCOURAGE GROWTH s Staphylococcus aureus Not all Staphy-
s 7ARM AREAS WHICH ENCOURAGE GROWTH s Listeria Listeria monocytogenes is the lococcus are pathogenic. This pathogen
(If Listeria is a concern, cold areas only currently known pathogenic Liste- causes intoxication, not infection. It is
should be given equal emphasis.) ria species, however, it is recommended commonly associated with meat, sea-
s !REAS WHERE RAW UNPROCESSED FOODS ARE to test only for the Listeria genus and food, eggs, and bakery products and is
handled (where there is a greater likeli- assume it is Listeria monocytogenes. linked to food handlers.
hood for the presence of pathogens). Listeria is commonly associated with
s !REAS WHERE READY TO EAT PRODUCT IS raw vegetables, cheese, and ice and is s Bacillus cereus Bacillus cereus causes
packaged. (This is higher risk because commonly found in wet or cool envi- intoxication and infection. It forms
no further processing is likely.) ronments and in drains. spores and can be resistant to high tem-
peratures. This pathogen is commonly
WHEN SHOULD s Salmonella All species of Salmonella associated with wheat flour, corn flour,
SAMPLING TAKE PLACE? are pathogenic. Salmonella is com- vegetables, meat, milk, rice, spices, soy
A common misconception is that envi- monly associated with eggs, poultry, and whey proteins, and yeast. The envi-