Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature
Year: 2013
Type: article
Abstract: Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. The aim of this review is to present the most frequently used methods: swabbing, friction or scrubbing, printing, rinsing or immersion, sonication and scraping or grinding and describe their advantages and drawbacks. The choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. Today, quick and cheap methods have to be standardized and especially easy to perform in the field.
Authors: Rached Ismaïl, Florence Aviat, Valérie Michel, Isabelle Le Bayon, Perrine Gay-Perret, Magdalena Kutnik, Michel Fédérighi
Institutions: SECurité des ALIments et Microbiologie, Oniris, Actalia (France)
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,016
OpenAlex ID: W2054553734