SURFACE MONITORING

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SURFACE MONITORING

• Rungnipa Ketnute
• ID441-8723

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INTRODUCTION

• The survival and growth of microorganisms in a
  food processing environment may lead to
  contamination of the finished product that may,
  in turn, result in a reduction of microbiological
  safety and quality.

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What is surface monitoring ?

• Surface monitoring is the test that used to
  verify the microorganisms on the contact zones or
  contact surface

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Why Surface Monitoring is Important in Food
Industries?

• Most food plants have locations that
• are easily contamination with the
• microorganisms in both direct and
• indirect contact zones. So the important
• thing before we process the food or
• the raw materials we have to make sure
• that all of equipments and materials
• are clean.

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SURFACE MONITORING METHODS

• These are the popular methods that
• always used in the food plants.
• Agar Contact Method
• - RODAC plate method
• Swab Techniques
• - Simple Swab Technique
• Bioluminescence Technique (ATP)

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RODAC PLATE METHOD

• RODAC is Replicate Organism Direct Agar Contact
• One of the most frequently used agar contact
  methods is the RODAC plate method. This method
  is economical, and simple. RODAC plate sampling
  can be performed during production and the method
  yields acceptable results. Furthermore, the
  incubated plates present results in a form easily
  comprehensible for the non-expert.

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SWAB TECHNIQUE

• The swab method is a widely
• used sanitation sampling and control
• technique especially designed for
• testing highly curved or convoluted
• surfaces and hard to access machine
• parts. Cotton or alginate swabs are
• used.

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BIOLUMINESCENCE TECHNIQUE

• The bioluminescence technique is an
  increasingly important alternative to classical
  microbiological methods. A defined surface area
  is wiped with a special swab and in the presence
  of magnesium ions, the extracted ATP is converted
  into light by means of a luciferin-luciferase
  enzymatic system. The result is available within
  a few minutes.