Safe Microbiologic Sampling

Drawing primary microbiological samples from any hygienic process poses many challenges for the industry:

The product to be sampled is often of nutritious. A droplet or micro-film of product left-over in the sampling equipment will allow spores to grow and contaminate both the next sample and the process. Accordingly, sampling devices must be in-line sterilisable. The process line must also remain fully CIP-cleanable despite the sampling points installed. Once taken, the microbiological sample must be protected against contamination – including airborne contamination – during transport and storage.

The dairy and food industries have become the point of reference for many of these considerations. Public health and food safety issues have prompted the setting up of a number of standards, test methods and guidelines intended to secure proper manufacturing and acceptable quality control levels. The most important quality standards are HACCP and ISO for procedures - and 3-A and EHEDG for hygienic design