Here is something that can happen to you: You have completed your routine environmental monitoring and are reviewing the trending data from the past few weeks. Everything looks within acceptable limits—until a recent report shows an unexpected spike in microbial levels in a critical zone. Even more concerning, one of the samples indicates a potential pathogen presence.

An Environmental Monitoring Program (EMP) is vital for enabling manufacturers to detect, control, and prevent pathogens from lurking in their facilities. But how do you design an EMP that actually works? Which pathogens should be on your radar? And what’s the game plan if you get a positive test result?  Below, we explore key questions and provide comprehensive answers to guide your EMP implementation.

Listeria remains a lingering threat in food manufacturing, notorious for its persistence and ability to evade standard control measures. The presence of this resilient foodborne pathogen in ready-to-eat (RTE) food production poses serious public health risks, requiring specific measures to prevent outbreaks. Food business operators (FBOs) play a critical role in mitigating this risk by implementing a targeted Environmental Monitoring Program (EMP) tailored to their facility’s needs.

Have you heard of the ‘big 5 organisms’?
Among the various microorganisms that can compromise food safety, five notorious pathogens stand out: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., and E. coli O157. Known as the “Big 5,” these organisms pose significant risks due to their virulence, ease of transmission, and the severe health effects they can cause.
For industries aiming to maintain rigorous standards of hygiene and safety, understanding and managing these pathogens is paramount.

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On June 11th, 2024, the FDA announced a recall of individually wrapped sandwiches from an Ohio-based food wholesaler after environmental samples tested positive for Listeria monocytogenes. This incident underscores the critical need for proactive risk-based environmental monitoring programs (EMP) in food production.