Abstract
This chapter describes the different steps needed to develop an appropriate environmental monitoring program. This includes the determination of the most relevant microorganisms of concern, identifying the relevant test microorganisms, reviewing control measures and historical data, performing investigative sampling as necessary, developing the program, evaluating data, and reviewing the programs.
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References
Codex Alimentarius (1997) Principles for the establishment and application of microbiological criteria for foods (CAC/GL-21). Joint FAO/WHO Food Standards Program, Rome
ICMSF (International Commission on Microbiological Specifications for Foods) (2002) Sampling to assess control of the environment. In: ICMSF Microorganisms in foods 7: microbiological testing in food safety management, Kluwer Academic/Plenum, New York
ICMSF (2005) Microorganisms in foods 6: microbial ecology of food commodities, 2nd edn. Kluwer Academic/Plenum, New York
GMA (Grocery Manufacturers Association) (2009) Control of Salmonella in low moisture foods. http://www.gmaonline.org/science/SalmonellaControlGuidance.pdf. Accessed 10 November 2010
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Verification of Environmental Control. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_4
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_4
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