Food Safety and HACCP
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Microbial analysis is used in the food industry to determine the microbial content of foods and as a verification, measurement to determine the adequacy of cleaning and sanitation. Common tests that you will encounter include the following. Aerobic Plate Count (APC): This test is also called aerobic colony count, standard plate count (SPC) and total […]

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Objective To determine cleanliness of food contact surface    Background A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]

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Infection with pathogens may take several routes. Common routes that are discussed below include irrigation water, soil, animals, insects, the processing environment, air and fomites. Often a pathogen is transferred with one of these being the primary means of transmission, but in some cases, multiple transmission routes are involved. Irrigation water Waterborne pathogens may live […]

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